This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeYou’ll love this easy, dreamy No Bake Lemon Cheesecake.

This frozen desert is smooth, silky, and it’s made with just 4 ingredients on a homemade graham cracker crust (or substitute store-bought).  Meggan’s notes As a classically-trained chef, I love experimenting with flavors, and starting with a tried-and-true family recipe is even better.I’ve come up with a lot of wacky ideas, but every once in a while, a wild gamble pays off.

That’s exactly what happened with this No Bake Lemon Cheesecake.I grew up enjoying my grandma’s Frozen Chocolate Cheesecake, a creamy no-bake dessert made with cream cheese, sweetened condensed milk, heavy cream, and chocolate syrup on a chocolate cookie crust.Aiming for a citrus alternative, I swapped the chocolate syrup for lemon Jello-O, and the recipe was perfect.

No further questions, your honor.I couldn’t believe it.Try my 2-ingredient homemade graham cracker crust or just buy one at the store.

You can also try it with any flavor of Jell-O that you want.You never know when a wild gamble will pay off.And be sure to let the cheesecake freeze for at least 12 hours.

That makes this a perfect make-ahead dessert option! Table of ContentsMeggan’s notesIngredient notesStep-by-step instructionsRecipe tips and variationsFrequently Asked QuestionsNo Bake Lemon Cheesecake Recipe Ingredient

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