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A slice of The Easiest Lemon Cheesecake being lifted from the cake, showing its creamy lemon filling and graham cracker crust.

The Easiest Lemon Cheesecake

by Dragana Raosavljev
The Easiest Lemon Cheesecake is a creamy, no-bake dessert made with a buttery graham cracker crust and a refreshing lemon Jell-O filling. It’s quick and easy to make, with a light, smooth texture and bright lemon flavor that makes every slice irresistible.
5 from 1 vote
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Cheesecake and Pie
Cuisine American
Servings 12 slices
Calories 184

Ingredients
  

CRUST:

  • 2 ¼ cups graham cracker crumbs
  • ½ cup unsalted butter - melted

CHEESECAKE FILLING:

  • 1 3 oz package Lemon Jell-O
  • 1 cup hot water
  • 16 Oz cream cheese - softened
  • ½ cup granulated sugar
  • ½ tbsp. lemon zest
  • ½ tsp. vanilla extract
  • 1 ¼ cup heavy whipping cream

TO DECORATE:

  • Whipped Cream - optional
  • Lemon Zest - optional
  • Lemon Slices - optional

Instructions
 

TO MAKE THE GRAHAM CRACKER CRUST:

  • Combine the graham cracker crumbs and melted butter, stirring until the crumbs are evenly moistened.
    Mixing graham cracker crumbs with melted butter to make the crust for The Easiest Lemon Cheesecake.
  • Line the bottom of a 9-inch springform pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Use the bottom of a measuring cup to help create an even crust. Set aside.

TO MAKE THE CHEESECAKE FILLING:

  • To make the lemon Jell-O
    Pour the hot water into a heatproof bowl and add the lemon Jell-O. Stir until the Jell-O dissolves completely. Let it cool at room temperature for 20–30 minutes, or until lukewarm. Make sure it remains liquid and does not begin to set.
  • In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
    Mix dissolved lemon Jell-O with cream cheese, sugar, lemon zest, and vanilla until smooth and creamy to make the lemon cheesecake filling.
  • Add the lemon zest and vanilla extract, and beat until well combined.
  • Gradually add the cooled Jell-O, a little at a time, mixing on low speed until smooth.
    Mix dissolved lemon Jell-O with cream cheese, sugar, lemon zest, and vanilla until smooth and creamy to make the lemon cheesecake filling.
  • In a separate bowl, beat the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese and lemon Jell-O mixture with a spatula until fully combined and smooth.
  • Spread the filling evenly over the crust and smooth the top with a spatula. Cover the pan and refrigerate for at least 6 hours, preferably overnight, until the cheesecake is fully set.
    Folding whipped cream into the lemon cream cheese mixture.
  • Before serving, top with dollops of whipped cream, sprinkle with grated lemon zest, and garnish with lemon slices.

Notes

  • Use softened cream cheese to ensure a smooth, lump-free filling.
  • Let the dissolved lemon Jell-O cool to lukewarm before adding it to the cream cheese mixture. Make sure it stays liquid and does not begin to set.
  • How to store: Cover and refrigerate for up to 4–5 days.
  • Can you freeze it? Yes. Freeze for up to 2 months, well covered. Thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1slicesCalories: 184kcalCarbohydrates: 21gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 111mgPotassium: 53mgFiber: 1gSugar: 13gVitamin A: 365IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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