Pioneer Woman No-Bake Lemon Cheesecake

This Pioneer Woman No-Bake Lemon Cheesecake is a creamy and refreshing recipe, which includes cream cheese and fresh lemon juice. It’s a great no-oven dessert option, ready with just 10 minutes of prep and an overnight chill.

Pioneer Woman No-Bake Lemon Cheesecake Ingredients

For the Graham Cracker Crust:

• 16 sheets graham crackers
• 1/2 cup light brown sugar
• 1/2 cup salted butter, melted

For the Lemon Cheesecake Filling:

• 3 (8-oz.) packages cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. finely grated lemon zest
• 1/4 cup sour cream
• 1 1/4 cups heavy cream
• 1 tsp. vanilla extract

How To Make Pioneer Woman No-Bake Lemon Cheesecake

1. Make the crust: In a food processor, blend graham crackers and brown sugar into fine crumbs. Drizzle in melted butter and pulse until combined. Press the mixture into the bottom and sides of an 8-inch springform pan. Freeze for 20 minutes.
2. Prepare the cream cheese base: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, powdered sugar, lemon juice, lemon zest, and sour cream. Mix until fully combined.
3. Whip the cream: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
4. Fold and fill: Gently fold the whipped cream into the cream cheese mixture. Pour the filling into the chilled crust and smooth the top.
5. Chill and serve: Refrigerate for at least 12 hours until set. Carefully release from the springform pan, garnish with lemon slices if desired, and serve.

Recipe Tips

• Can I use bottled lemon juice? Fresh lemon juice provides the best flavor, but bottled can be used in a pinch.
• Why freeze the crust? Freezing helps the crust firm up and prevents it from crumbling when slicing.
• Can I use a store-bought crust? Yes, if you want to save time.
• How to make it lighter? Substitute low-fat cream cheese and sour cream if preferred.
• What if I don’t have a springform pan? Use a deep pie dish instead, though removal will be trickier.

What To Serve With No-Bake Lemon Cheesecake

This chilled dessert pairs well with:

• Fresh berries
• Lemon curd drizzle
• Iced tea or sparkling water
• Mint sprigs for garnish
• White wine or Prosecco

How To Store No-Bake Lemon Cheesecake

Refrigerate: Store covered in the refrigerator for up to 5 days.

Freeze: Wrap the cheesecake tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

No-Bake Lemon Cheesecake Nutrition Facts

• Calories: 614 kcal
• Total Fat: 47g
• Saturated Fat: 28g
• Cholesterol: 145mg
• Sodium: 340mg
• Total Carbohydrates: 39g
• Sugars: 30g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and preparation methods.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s perfect for prepping the night before.

Does it need gelatin to set?
No, the whipped cream and chilling time help it set without gelatin.

Can I add fruit to the filling?
Yes, fold in small amounts of fresh berries before chilling.

What type of cream cheese should I use?
Use full-fat block-style cream cheese for best results.

Can I skip the sour cream?
You can, but it adds a nice tang and creaminess to the filling.

Try More Recipes:

• Pioneer Woman Lemon and Grape Granita
• Pioneer Woman Lemon-White Chocolate Truffles
• Pioneer Woman Lemon Rosemary Scones