Go Back
+ servings
Creamy and easy to make No Bake Lemon Cheesecake layered with graham cracker crumbs, sweet and tangy lemon curd and topped with soft whipped cream.

No Bake Lemon Cheesecake

Creamy and easy to make No Bake Lemon Cheesecake layered with graham cracker crumbs, sweet and tangy lemon curd and topped with soft whipped cream.
Course Dessert
Cuisine American
Keyword No Bake Lemon Cheesecake
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 8 servings
Calories 749kcal


Cheesecake Filling:

  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 7 grams gelatin unflavored
  • 16 ounces cream cheese, full fat room temperature
  • 1 cup whole milk Greek yogurt room temperature
  • 1 teaspoon vanilla extract
  • cups powdered sugar
  • 3 cups whipped cream or Cool Whip*
  • 1 cup graham cracker crumbs
  • 2 21 oz cans lemon pie filling lemon curd*

Whipped Cream Topping:

  • 2 cups heavy whipping cream
  • 2 tablespoons sugar


  • Add lemon juice to a small, microwave safe bowl and sprinkle evenly with gelatin. Let it stand for 1 minute, then whisk to combine. Microwave on high for 15 seconds, whisk and microwave again for 10-20 seconds, whisk until dissolved. Set aside to cool to room temperature.
  • Add the cream cheese to a large bowl and beat until fluffy. Add the Greek yogurt and beat until combined. Stop to scrape the sides of the bowl with a spatula, then beat to fully combine.
  • Add the gelatin mixture, lemon zest and vanilla extract and beat until combined.
  • Add the powdered sugar and beat until fluffy and fully combined.
  • Fold in the whipped cream and beat on low until combined. Increase the mixer speed to high and beat for 3 minutes until fluffy and thickened.
  • Layer the dessert into glasses in the following order: 2 tablespoons graham cracker crumbs, cheesecake filling, lemon curd, cheesecake filling, 1 tablespoon graham crackers crumbs and again the filling.
  • To make the layering easier and mess-free add the cheesecake filling to a piping bag and cut the tip; same for the lemon curd.

Whipped Cream Topping:

  • Add heavy whipping cream to the bowl of a stand mixer, add the sugar and beat starting on low speed and gradually increasing to high speed. Beat until soft peaks form and the cream is stiff.
  • Add the whipped cream to a piping bag fitted with a large star nozzle and pipe the whipped cream on top of the cheesecake parfaits.
  • Garnish with graham cracker crumbs.
  • Refrigerate until set, at least 4-6 hours.
  • Enjoy!



*Cool Whip is an American bread of ready to use whipped cream. Here I mean 3 cups of whipped cream not liquid whipping cream that needs to be whisked. Make sure you beat the whipping cream and measure 3 cups of whipped cream if you don't have pre-made whipped cream on hand. Whipped cream is the result of whisking heavy whipping cream, you need about 1.5-2 cups of heavy whipping cream to get 3 cups of whipped cream. Whisk 2 cups of COLD heavy whipping cream with 3-4 tablespoons of sugar on high speed until soft peaks form. Make sure you don't overheat, the cream should be fluffy and hold it's shape.
*You can use homemade lemon curd or any store bought brand of lemon pie filling/lemon curd.


Calories: 749kcal | Carbohydrates: 69g | Protein: 10g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 188mg | Sodium: 588mg | Potassium: 246mg | Fiber: 0g | Sugar: 58g | Vitamin A: 1840IU | Vitamin C: 4.5mg | Calcium: 190mg | Iron: 0.5mg