Most restaurants' baked cheesecakes are not made in-house but bought from food purveyors who get them from some factory somewhere. If you've only ever before eaten this dense manufactured cheesecake with a nasty crust, you are in for a treat with my Lemon No-Bake Cheesecake!
The best lemon cheesecake I've ever sampled was in a small port town in France called Cassis. It was heavenly: a shortbread crust with just the right amount of crunch and sweetness; the filling was so light it was like eating a cloud; and it was such a beautiful shade of pale yellow. My mind was blown. And I just knew I had to recreate it at home. This cheesecake recipe yields the lightest, most refreshing, lemony flavor without sugar or gluten. Instead, we use cornflakes to make the crust.
Ready to try a natural cheesecake instead of a factory one? Let's make this easy recipe together!
This recipe is: Gluten Free and Vegetarian
Table of Contents
7 Reasons to Love This Recipe
This is one of my favorite homemade cheesecake recipes because of its naturally delightful flavors. You may also love it for reasons like:
- The no-bake recipe is incredibly simple.
- Amazing crust using crushed cornflakes!
- A delicious combination of simple ingredients.
- Looks so good everyone will think you spent hours making it.
- A crowd-pleasing dessert with zero refined sugars.
- Easy to turn into a low-carb no-bake cheesecake too.
- Great dessert for summer or any day of the week.
Is a No-Bake Cheesecake Low-Carb?
Yes, a no-bake cheesecake made with low-carb ingredients like almond flour or crushed nuts instead of wheat flour for the base, and erythritol or stevia instead of sugar fits a low-carb diet.
But this cornflake crust cheesecake recipe is NOT low-carb. Each serving has over 20 g net carbs due to the cornflakes and honey. I created the recipe when this blog was solely focused on creating gluten-free recipes. If you want to give a low-carb version a try, I've provided an additional section below with tips for reducing the carb load. Or try my keto no-bake cheesecake recipe.
And, if you're wondering, "Is Lemon Low Carb?"or "Is cream cheese low carb?" then head over to my article, and you will have in-depth knowledge about the carbs in lemons and cream cheeseand whether they lie under a low carb radar or not.
No-Bake Cheesecake Ingredients List
You need the following ingredients to make a delicious no-bake lemon cheesecake:
For the Gluten-Free Pie Crust
- 4 cups cornflakes (pulverized)
- ⅓ cup unsalted butter melted
- 2 tablespoons honey
- 2 pinches of kosher salt
For the Vanilla Whipped Cream
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 ounces whipped cream cheese
- 2 cups vanilla whipped cream
- ¼ cup lemon juice fresh
- 3 tablespoons honey
- ⅛ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the Cheesecake Topping
- 1½ cups blueberries
- 1½ cups vanilla whipped cream
- 1 lemon, zested
Note: Wondering if lemons are low carb? Dive into my latest article to discover everything you need to know about the carb count in lemons and their place in a low carb diet.
Ingredient Substitutions
Missing some of the ingredients listed above in your pantry? Don't worry! I have you covered with high-quality substitutes that will give you great results as a traditional cheesecake:
- Cornflakes: Use gluten-free graham cracker crumbs.
- Honey: Replace with real maple syrup or agave.
- Vanilla extract: The seeds from a vanilla pod or powdered vanilla will do great.
- Blueberries: Raspberries, blackberries, any other fresh berries, or pitted cherries work equally well.
Low-Carb Suggestions
As mentioned before, you can make this lemon cheesecake low-carb with easily accessible low-carb ingredients.
- Low-carb crust: Create a low-carb crust using almond flour, coconut flour, melted butter, and a pinch of salt.
- Low-carb sweetener: The honey isn't needed as a binder for the cornflakes, so you can swap it for your favorite low-carb sweetener (monk fruit, erythritol, stevia, or allulose).
By removing the honey and the high-carb ingredients for the crust, each slice will have approximately 11 g net carbs. Although not keto-friendly, the no-bake cheesecake has a place on the low-carb diet if consumed in moderation.
Additional Ingredients
Punch up the flavors of your lemon no-bake cheesecake with any of these optional ingredients:
- Fruits: Peel and slice a kiwi thinly (use a mandoline) for a vibrantly colored no-bake cheesecake. The lemon cheesecake also tastes great with thinly sliced bananas and a touch of cinnamon on them.
- Chocolate: Drizzle some melted chocolate over the cheesecake if you’re not watching your carb intake, or use a chocolate sauce.
- Coulis or Compotes: A raspberry coulis pairs well with this recipe. Alternatively, make my sugar-free peach compote or my low-carb blueberry compote.
- Mint: Chiffonade some fresh mint for a nice contrast with the cream cheese filling and blueberries.
- Dry toppings: Sprinkle shredded coconut or miniature chocolate chips over the cheesecake.
Note: The additional ingredients are optional and not part of the original recipe. Use them to boost the cornflake base cheesecake flavors.
Cooking Tools
The tools you need for a gluten-free, no-bake cheesecake recipe are:
- Pie plate
- 3 mixing bowls
- Silicon spatula or offset rubber spatula
- Measuring cups and spoons
How To Make No-Bake Cheesecake: Complete Guide
Cooking Method
- Baking (for the pie crust only)
- No-cook recipe (for the cream cheese filling)
Preparation Steps
- Gather the tools, an electric hand mixer, and the ingredients for the recipe.
- Measure the ingredients.
- Melt the butter.
- Pulverize the cornflakes in a food processor.
Note: Run the cornflakes through a food processor to get them small enough so the crust doesn't fall apart.
Cooking Instructions
For the Gluten-Free Pie Crust
- Preheat your oven to 350°F (180°C).
- While the oven is heating, combine the pie crust ingredients in a medium bowl. Mix well to incorporate.
- Add the pie crust mixture to a 10-inch tart or pie plate. Tamp down with the flat bottom of a glass and create a level surface. Bake for 10 minutes.
- Remove and set on a cooling rack.
For the Vanilla Whipped Cream
- Add the cream to a separate bowl.
- Whip the cream on high speed with an electric hand mixer for 5-7 minutes or until peaks start forming.
- Add vanilla extract once the peaks start to form. Continue to whip on Turbo or the highest level your mixer will go for another 2-3 minutes, or until stiff peaks are created. Set aside.
For the Creamy Cheesecake Filling
- In another mixing bowl, add the whipped cream cheese and 2 cups of vanilla whipped cream.
- Beat using the electric hand mixer until thickened for about 2 minutes.
- Add the remaining ingredients to the cream cheese mixture. Mix on the highest setting for about 2 minutes until light and fluffy.
Making the No-Bake Cheesecake
- Add the no-bake cheesecake filling when the pie crust cools.
- Flatten the pie filling with a silicone spatula or offset spatula. Add some of the vanilla whipped cream to make a thin layer over the top, and sprinkle the lemon zest evenly over the cheesecake.
- Add your favorite cheesecake toppings.
- Let the cheesecake chill for an hour or two if possible, but you can serve it right away.
Step 1: For the gluten free pie crust, we’re going to use corn flakes, honey and butter. Use a food processor to make them more fine that I did in this picture.
Step 2: Start with whipped cream cheese for an incredibly light no bake cheesecake filling! Mix in the whipped cream to make it feather light.
Step 3: After the crust has been baked (yes, the crust needs to be baked!) and has cooled, add in a good layer of the whipped cheesecake filling.
Step 4: The next step is to add a thin layer of the vanilla whipped cream. Add on the lemon zest before adding the blueberries.
Step 5: The last step is to add on the blueberries. No blueberries? No problem. Add raspberries, strawberries, poached pears or even peaches!
Step 6: Mmm... just plunge your fork into this delightfully fluffy cheesecake. Awesome.
💡 My Pro Tip
While this amazing no-bake cheesecake is ready to go right after adding the blueberries, it is best if you can refrigerate it for a couple of hours before serving. Why? The vanilla whipped cream and the cheesecake filling heat up as you mix them with the electric mixer.
Essentially, they become more viscous and need to cool down just a bit to become firm. Nonetheless, the cheesecake will still taste incredible if you're in a hurry and need to eat right away. It will just be a bit less firm. In my opinion, a cold cheesecake is the best cheesecake, though. Food for thought!
Cheesecake Filling Options
You don't have to stick with the lemon filling if you don't like lemons. Try a raspberry, strawberry, peach, or poached pear cheesecake with the same technique. All you have to do is swap out the lemon juice for your preferred flavor.
Making a creamy filling with peach, pear, apple, or whatever flavor you love is easy if you have a juicer (not a Vitamix). Consider the Breville Juice Fountain if you are looking to purchase a juicer. It is my favorite and has top-tier features.
No juicer? Worry not! Make a simple syrup (½ water, ½ sugar) and add fresh fruit to it. Heat the simple syrup in a pan, add the fruit, and allow it to poach for about 30 minutes. The syrup will absorb the fruit's flavor and make the cheesecake ultra-delicious.
Another great alternative is making a fruit coulis:
- Add your fresh fruit, a little water, and some granulated sugar to a pan over medium heat. Stir until the sugar is dissolved (about 5 minutes).
- Strain the coulis through a fine mesh sieve (optional step if you want more texture in your cheesecake).
- Add a squeeze of fresh lemon juice or lime.
Note: Either option adds sugar to this recipe.
⏲️ Time-Saving Tips
- Buy vanilla-flavored whipped cream. This saves time making it from scratch!
- Use a store-bought, ready-to-fill, gluten-free pie crust.
What To Serve with No-Bake Cheesecake?
Enjoy the rich and creamy texture of this luscious no-bake cheesecake on its own as a dessert or eat it with an accompaniment. Here are some great suggestions:
- Iced Latte: For coffee lovers, serving the smooth cheesecake with a cup of espresso or coffee can provide a delicious contrast and enhance the dessert's flavor.
- Chocolate-Covered Strawberries: Serve the creamy no-bake cheesecake alongside chocolate-covered strawberries for a burst of color, freshness, and extra fruitiness. The pair will satisfy your sweet cravings.
Storage Instructions
Storage Tip
- Store the leftover cheesecake covered in an airtight container in the fridge for 2-3 days. After that, the crust starts to get soggy.
Freezing
- The lemon cheesecake freezes well. Place it in a freezer-safe container, pre-sliced (or freeze the slices separately) for about a month. Remove the slice you want to eat and let it thaw on the counter. I love eating frozen cheesecake–it’s delicious!
Conclusion
I hardly ever post dessert recipes on the blog. But that's not because I don't love dessert, don't get me wrong! I just don't get a good opportunity to take pictures. I usually only make dessert when I have guests over and I have always felt they deserve the full pie. But before that memory of that amazing cheesecake in Cassis faded, I urgently needed to experiment in the kitchen to recreate it. Developing Lemon No-Bake Cheesecake wasn't an option for me, it was a necessity!
And what a wonderful outcome. My cheesecake was just as light and airy. I actually like the cornflake crust more than the shortcake. The blueberries added a nice twist and rounded out the lemon flavor. I'm still not sure how the Chef got such a wonderful yellow color to their cheesecake filling. I'll find out next time I try it.
What kind of cheesecake is your favorite? New York? Espresso? Cookies and Cream? However you like your cheesecake, I hope you enjoy this recipe as much as we do. As always, join in the conversation on Facebook and Instagram. Happy eating.
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FAQs
While you can swap heavy cream for milk in a no-bake cheesecake, the texture and flavor will be different. It is better to stick to the original recipe for optimal results.
Some great substitutions for whipping cream include coconut cream, heavy cream, cashew cream, half-n-half, Greek yogurt, silken tofu, and evaporated milk. All of them yield delicious cheesecake.
For a firm cheesecake texture, you need to apply a few techniques, including choosing the right ingredients, using a crust, properly beating ingredients, and properly chilling the cake before serving.
Sour cream adds tanginess, stability, moisture, and a creamy smooth texture to the cheesecake.
A Philadelphia no-bake cheesecake is a classic cheesecake made with Philadelphia cream cheese, lemon juice, and lemon zest.
The amount of lemon juice and zest to use in a no-bake cheesecake is a matter of personal preference. The standard requirement for many cheesecake recipes is ¼-1/2 cups of freshly squeezed lemon juice and the zest of 1-2 lemons.
Lemon No Bake Cheesecake Recipe
Ingredients
For the Gluten-Free Pie Crust
- 4 cups cornflakes pulverized
- ⅓ cup unsalted butter melted
- 2 tablespoons honey
- 2 pinches of kosher salt
For the Vanilla Whipped Cream
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 ounces whipped cream cheese
- 2 cups vanilla whipped cream
- ¼ cup lemon juice fresh
- 3 tablespoons honey
- ⅛ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the Cheesecake Topping
- 1½ cups blueberries
- 1½ cups vanilla whipped cream
- 1 lemon zested
Instructions
For the Gluten-Free Pie Crust
- Preheat your oven to 350°F (180°C).
- While the oven is heating, combine the pie crust ingredients in a medium bowl. Mix well to incorporate.
- Add the pie crust mixture to a 10-inch tart or pie plate. Tamp down with the flat bottom of a glass and create a level surface. Bake for 10 minutes.
- Remove and set on a cooling rack.
For the Vanilla Whipped Cream
- Add the cream to a separate bowl.
- Whip the cream on high speed with an electric hand mixer for 5-7 minutes or until peaks start forming.
- Add vanilla extract once the peaks start to form. Continue to whip on Turbo or the highest level your mixer will go for another 2-3 minutes, or until stiff peaks are created. Set aside.
For the Creamy Cheesecake Filling
- In another mixing bowl, add the whipped cream cheese and 2 cups of vanilla whipped cream.
- Beat using the electric hand mixer until thickened for about 2 minutes.
- Add the remaining ingredients to the cream cheese mixture. Mix on the highest setting for about 2 minutes until light and fluffy.
Making the No-Bake Cheesecake
- Add the no-bake cheesecake filling when the pie crust cools.
- Flatten the pie filling with a silicone spatula or offset spatula. Add some of the vanilla whipped cream to make a thin layer over the top, and sprinkle the lemon zest evenly over the cheesecake.
- Add your favorite cheesecake toppings.
- Let the cheesecake chill for an hour or two if possible, but you can serve it right away.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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31 Responses
Love the idea of using cornflakes to make a crust - very clever. Your cheesecake also looks irresistible!
Hi Nina:
Thank you so much. How did yours come out?
Happy eating!
Scott
It's such a great idea to use cornflakes to make a cheesecake base! Why haven't I come across it before? It's definitely something I'll try to incorporate into a dessert soon.
Hi Corina:
I must confess I did some experimenting before coming up with this base. But I was so pleased when I discovered it! Did you get a chance to try it?
Have an excellent day!
Scott
These pictures are mouth-watering! We have an aunt that always makes the best cheesecakes too - I love seeing them show up at holiday tables!
Hey Cara:
Thank you. How about sharing this recipe with your aunt and letting me know how she feels about it? I would love to hear some opinions from a cheesecake connoisseur.
Take care an have a beautiful day in the kitchen!
Scott
Fun idea! I love the crust! Thanks for putting a fun twist on a classic!
Hi Sara:
Thank you for posting.
I hope you have a fantastic day and happy eating!
Scott
These look delicious! I love the fun twist and the crust sounds like I may need to try it IMMEDIATELY!
Hi Elizabeth:
Did you get a chance to make it? How did it go?
I hope you let me know.
Have a marvelous day in the kitchen!
Scott
I always think of my grandfather when I see cornflakes: as a kid, he always told me he ate them every morning with beer. (: Because of him - and because your crust looks yummm (the rest of the cheese cake does too!) I will be trying this!
Hi Serena:
Haha, you made me laugh out loud with your grandfather's beer and cornflakes. Did you make the cheesecake? How did it turn out?
Happy cooking and happy eating!
Scott
Cornflakes for a crust--that's such a good idea! This recipe looks delicious, and I love the fact that it's no-bake. My favorite kind of cheesecake would have to be chocolate 🙂
Hey Jessie:
Try this one and maybe you will change your favorite. Just sayin'...
Hope you have an excellent day in the kitchen!
Scott
I love lemons and blueberries together, they are perfect any time of the year, but especially during the holidays. Lovely photos!
Hi Heather:
Thank you for the compliments. Lemons and blueberries are a delicious combination indeed.
Have a great day!
Scott
This cheesecake is stunning! I love no-bake goodies, its nice to have alternatives when short on time! Pinning for later.
No bake goodies are also great for the summer too! Be sure to pin so you can refer back. Thanks!
I wish I had a slice of this cheesecake right now too! It looks amazing and sounds so delicious. Great story!
Hi Laura:
You should make it yourself, it's incredibly easy and you'll be hooked. Guaranteed.
Take care!
Scott
Delicious looking and tasting recipe. However, be aware that many brands of cornflakes are not gluten-free as we might expect. They are in fact coated in malt. If you are a celiac - use cornflakes with caution
Thanks for making that point, Gaynor.
Mouthwatering pictures. Mine didn't come out looking as good, but it tasted terrific. So light and fluffy.
Hi Trina:
Great to see you've enjoyed it. And thanks for sharing your thoughts on this amazing cheesecake.
Have a great day in the kitchen!
Scott
This was fabulous! I made it a second time with a pecan crust and I liked it as well-you are a genius chef!
Hi Ayn:
Thank you very much, you made my day!
So glad to hear you enjoyed the cheesecake.
Have a great weekend,
Scott