Can I make citrus cheesecake without gelatin?

Absolutely! This citrus cheesecake no bake recipe sets perfectly using just whipped cream and cream cheese, no gelatin required. As long as you follow the instructions and chill the cheesecake until firm, it will slice beautifully without any added stabilizers.

How long does a no-bake citrus cheesecake need to chill?

To ensure the citrus cheesecake no bake sets properly, chill it for at least 6 hours before serving. For the best texture and flavor, it’s even better to let it chill overnight. Patience here truly pays off with every creamy bite.

Can I freeze a no-bake citrus cheesecake?

Yes, you can freeze a citrus cheesecake no bake for up to 1 month. Cut it into individual slices and wrap tightly. Thaw slices in the refrigerator for several hours before serving for the best texture and flavor retention.

What’s the best citrus to use in a no-bake cheesecake?

Lemon is the most popular choice for a bright, classic flavor profile. However, you can combine lemon with orange or lime for a more complex citrusy treat. Adjust the zest and juice amounts to match your taste preferences, making the citrus cheesecake no bake dessert custom to your liking.

Best Citrus Cheesecake No Bake Recipe

Description

Bright, tangy, and oh‑so creamy, this citrus cheesecake no bake delivers all the zing of lemon in a dreamy, fuss‑free dessert. Perfect for summer gatherings or anytime you crave a refreshing treat without turning on the oven.

Ingredients

Scale

Crust :

2 ¼ cups graham cracker crumbs (270g)

½ cup butter melted

Filling :

3 packages cream cheese (24oz or 750g total) full fat

1 ½ cups powdered icing sugar

3 tablespoons fresh squeezed lemon juice (about 1 lemon)

zest of 2 lemons (1 if you want a milder flavor)

1 teaspoon vanilla extract

¾ cup heavy whipping cream (30-35% fat ONLY)

Instructions

1. Prep a 9‑inch springform pan by lining it with parchment paper, this makes lifting the cheesecake out super easy.

2. Mix the graham cracker crumbs and melted butter together in a bowl, then press firmly into the bottom and up the sides of the pan to form your crust.

3. In a large bowl, beat the cream cheese on medium speed until it’s silky and smooth.

4. Add powdered sugar, lemon juice, lemon zest, and vanilla extract to the cream cheese. Blend until completely smooth and bright.

5. In another bowl, whip the heavy cream on high speed until stiff peaks form, this gives the cheesecake its dreamy texture.

6. Gently fold the whipped cream into the lemon‑cream cheese mixture, using a spatula and being careful not to deflate all that air you’ve whipped in.

7. Give the filling a taste and adjust sweetness or lemon intensity by adding more sugar or zest if you’d like.

8. Pour the creamy filling into the crust, smooth the top, then cover the pan and refrigerate until fully set, aim for at least 6 hours, or better yet, overnight.

9. Once set, release the cheesecake from the pan and slice. Serve with a dollop of sweetened whipped cream if desired.

Notes

For a milder lemon flavor, reduce the zest to 1 lemon.

Ensure the heavy cream is well chilled before whipping for best volume.

Letting it chill overnight gives the creamiest texture.

Store leftover cheesecake covered in the fridge for up to 4 days.

Feel free to swap in graham cracker crumbs with digestive biscuits for a twist.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No‑bake, Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 436.98
Sugar: 18.22g
Sodium: 370.19mg
Fat: 34.28g
Saturated Fat: 19.46g
Carbohydrates: 28.83g
Fiber: 0.59g
Protein: 4.97g
Cholesterol: 102.86mg