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Cream Cheese Cake Without Baking

Featured in Sweet Treats from My Kitchen.

No-bake cream cheese cake with lemon flavor. Crispy cookie crust and light whipped cream-cheese filling. 25 minutes preparation plus chilling time.
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 07:16:57 GMT
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No-Bake Cream Cheese Cake | magichouserecipes.com

A light and airy no-bake cheesecake that requires no baking at all. The perfect balance of crispy cookie base and creamy lemon filling makes it the ideal summer dessert. The refreshing note of lemon harmonizes wonderfully with the velvety cream cheese.

This cake is always the first to be eaten at summer parties. The refreshing lemon note makes it irresistible.

Essential Ingredients

  • Butter cookies: Should not be too sweet.
  • Cream cheese: Process at room temperature.
  • Heavy cream: Whip very cold and stiff.
  • Fresh lemons: For best flavor.
  • Gelatin dessert: Provides stability.

Path to Perfect Cake

Creating crispy base:
Crumble cookies very finely. Mix in the melted butter thoroughly. Press the base firmly for optimal stability.
Preparing cream filling:
Prepare gelatin dessert according to instructions but with reduced water. Cream the cream cheese and incorporate sugar.
No-Bake Cheesecake – Creamy and Refreshing Pin it
No-Bake Cheesecake – Creamy and Refreshing | magichouserecipes.com

Completing the Cake

Completing the cake:
Carefully fold in the whipped cream. Distribute the mixture evenly on the base and smooth it out.

The preparation of this cake reminds me of my grandmother, who always said that patience during cooling is the most important step.

Decorative Garnishing

Decorate with fresh berries. Lemon zest for extra freshness. Mint leaves as a colorful accent.

Flavor Variations

With lime instead of lemon. Passion fruit for an exotic note. Orange zest for winter version.

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No-Bake Cheesecake – Quick and Heavenly Creamy | magichouserecipes.com

Optimizing Storage

Keeps in the refrigerator for up to three days. Let stand at room temperature for 15 minutes before serving.

The combination of creamy filling and crispy base makes this no-bake cake the perfect summer dessert. The simple preparation and refreshing taste convince even baking beginners.

Frequently Asked Questions

→ How long does the cake keep?
In the refrigerator, well sealed, up to 3 days. The consistency is best on the first or second day.
→ Can I use other cookies for the crust?
Yes, instead of butter cookies, digestive biscuits or whole grain cookies also work well. They just shouldn't be too soft.
→ Why is the jelly prepared with less water?
The reduced amount of water ensures a firmer consistency so the cake holds its shape when sliced.
→ Can I freeze the cake?
Yes, the cake freezes well. Thaw in the refrigerator, though the consistency may be slightly less airy.
→ What are alternatives to lemon?
The jelly and juice can also be replaced with other flavors such as orange or lime.

No-Bake Cream Cheese Cake

Refreshing no-bake cream cheese cake with lemon and cookie crust. The perfect summer cake without baking.

Prep Time
25 Minutes
Cook Time
~
Total Time
25 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Easy

Cuisine: European

Yield: 12 Servings (1 cake)

Dietary: Vegetarian

Ingredients

→ For the crust

01 7 oz (200g) butter cookies or graham crackers
02 1/2 cup (125g) unsalted butter

→ For the creamy lemon filling

03 10.5 oz (300g) cream cheese, at room temperature
04 1/3 cup plus 1 tablespoon (90g) granulated sugar
05 1 teaspoon vanilla extract or 1 packet vanilla sugar
06 2 tablespoons fresh lemon juice (from about half a lemon)
07 1 packet (0.4 oz/12g) lemon-flavored gelatin
08 3/4 cup (200ml) cold water
09 1 3/4 cups (400g) heavy whipping cream

Instructions

Step 01

Line the bottom of a 10-11 inch (26-28cm) springform pan with parchment paper for easy removal later.

Step 02

Crush the cookies into fine crumbs using a food processor or place them in a ziplock bag and crush with a rolling pin. Melt the butter and mix with the cookie crumbs until well combined. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Refrigerate while preparing the filling.

Step 03

In a small saucepan, sprinkle the lemon gelatin over the cold water and let it soak for a few minutes. Warm over low heat, stirring until completely dissolved (do not boil). Remove from heat and let cool until just lukewarm.

Step 04

In a large bowl, beat the cream cheese, sugar, vanilla, and lemon juice until smooth and creamy. Gradually stir in the lukewarm gelatin mixture until fully incorporated.

Step 05

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible for a light, fluffy texture.

Step 06

Pour the filling over the chilled cookie crust and smooth the top with a spatula. Refrigerate for at least 3-4 hours, but preferably overnight, until firm and thoroughly chilled.

Notes

  1. This cheesecake benefits from being prepared a day ahead, allowing the flavors to develop overnight in the refrigerator.
  2. Before serving, you can decorate with lemon slices, lemon zest, or a light dusting of powdered sugar.

Tools You'll Need

  • 10-11 inch (26-28cm) springform pan
  • Electric mixer
  • Parchment paper
  • Ziplock bag or food processor for crushing cookies

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products (butter, cream cheese, heavy cream)
  • Contains gluten (in the cookies/graham crackers)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 24 g
  • Total Carbohydrate: 28 g
  • Protein: 6 g