Pioneer Woman No-Bake Lemon Cheesecake

This creamy Pioneer Woman No-Bake Lemon Cheesecake is made with room temperature cream cheese, heavy cream, fresh lemon juice, graham crackers, and tangy sour cream. This recipe creates a bright and refreshing dessert with a smooth, light texture that is simply divine. Perfect for a hot summer day or any time you need an easy dessert, this recipe serves 10 people and requires absolutely no oven time.

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
• Lemon slices, for topping

How To Make Pioneer Woman No-Bake Lemon Cheesecake

1. Make the crust: Add the graham crackers and brown sugar to a food processor and process until finely ground. With the processor running, slowly pour in the melted butter until the mixture resembles coarse sand.
2. Form the crust: Transfer the mixture to an 8-inch springform pan. Use the bottom of a measuring cup to press the crust firmly into the bottom and about 2 1/2 inches up the sides of the pan. Place the crust in the freezer for 20 minutes to set.
3. Mix the cheesecake base: In a stand mixer with the paddle attachment, beat the room temperature cream cheese until smooth. Add the granulated sugar, powdered sugar, lemon juice, lemon zest, and sour cream. Beat until very smooth, scraping down the bowl as needed. Transfer this mixture to a separate large bowl.
4. Whip the cream: In the same stand mixer bowl (no need to wash it), use the whisk attachment to whip the heavy cream and vanilla on medium-high speed until stiff peaks form, about 4 minutes.
5. Combine the mixtures: Add one-third of the whipped cream to the cream cheese mixture and gently fold it in with a rubber spatula. Add the remaining whipped cream and continue to fold gently until no streaks remain.
6. Assemble and chill: Remove the crust from the freezer and pour the filling inside. Smooth the top with an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 12 hours or overnight to fully set.
7. Serve the cheesecake: Loosen the ring of the springform pan to release the cheesecake. Top with fresh lemon slices and serve with optional whipped cream, lemon curd, or strawberries.

Recipe Tips

• Use Full-Fat Ingredients: For the creamiest texture and to ensure the cheesecake sets properly, use full-fat, block-style cream cheese and regular sour cream. Low-fat versions contain more water and can result in a soft filling.
• Start with Softened Cream Cheese: This is the most important step for a smooth, lump-free filling. Let your cream cheese sit on the counter for at least an hour to come to room temperature before mixing.
• Fold Gently, Don’t Stir: To keep the cheesecake light and airy, use a gentle folding motion to combine the whipped cream with the cheese base. This technique keeps the air in the whipped cream from deflating.
• Chill Completely: Be patient! The cheesecake needs a full 12 hours in the refrigerator to firm up properly. Slicing it too soon will result in a soft texture that doesn’t hold its shape.

What To Serve No-Bake Lemon Cheesecake

This tangy cheesecake is delicious on its own, but toppings can make it even better. Serve each slice with a spoonful of sweet strawberries or fresh raspberries to contrast the tart lemon flavor. For an extra burst of citrus, add a dollop of bright lemon curd. Of course, a simple swirl of fresh whipped cream is always a classic and welcome addition.

How To Store No-Bake Lemon Cheesecake Leftovers

Refrigerate: Store leftover cheesecake covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. It must be kept chilled to maintain its texture.

Freeze: This cheesecake freezes well. You can freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 1 month. Thaw in the refrigerator before serving.

Pioneer Woman No-Bake Lemon Cheesecake Nutrition Facts

• Serving Size: 1 slice (1/10th of cake)
• Calories: 614 kcal
• Total Fat: 47g
• Saturated Fat: 28g
• Trans Fat: 2g
• Cholesterol: 132mg
• Sodium: 414mg
• Carbohydrates: 42g
• Fiber: 1g
• Sugar: 29g
• Protein: 7g

Frequently Asked Questions

Why isn’t my no-bake cheesecake firm? If your cheesecake isn’t setting up, it most likely just needs more time in the refrigerator. For the best, firmest texture, a no-bake cheesecake should chill for a full 12 hours, or even overnight. Cutting into it too early will result in a much softer slice.

Can I use bottled lemon juice? For the best flavor, you should stick with fresh lemon juice. Bottled juice lacks the bright, zesty taste of freshly squeezed lemons. Plus, you already need fresh lemons for the zest in the recipe, so it’s easy to juice them as well.

What’s the difference between baked and no-bake cheesecake? A baked cheesecake contains eggs and is cooked in the oven, usually in a water bath, which gives it a dense, rich, and creamy texture. A no-bake cheesecake has no eggs and sets by chilling in the refrigerator. This results in a much lighter, smoother, and fluffier texture.