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A smooth no-bake cheesecake looking refreshing as a summer dessert.

No-Bake Summer Cheesecake

This delightful No-Bake Summer Cheesecake is incredibly easy to prepare and doesn't require an oven, making it ideal for hot days. Featuring a crisp graham cracker crust and a smooth, tangy cream cheese filling, it's a refreshing treat for any occasion.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
Filling
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1.5 cups heavy cream cold, for whipping
  • 3 tablespoons lemon juice

Equipment

  • 9-inch springform pan
  • large mixing bowls
  • electric mixer
  • spatula

Method
 

Prepare the Crust
  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl; press the mixture firmly into the bottom of a 9-inch springform pan.
  2. Chill the prepared crust in the refrigerator for at least 15 minutes to set.
Make the Filling
  1. In a large bowl, beat the softened cream cheese with sugar, vanilla extract, and lemon juice until smooth and creamy.
  2. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Assemble and Chill
  1. Pour the cream cheese filling over the chilled crust in the springform pan, spreading it evenly.
  2. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until thoroughly set.
Serve
  1. Carefully remove the cheesecake from the springform pan before slicing and serving, optionally garnished with fresh berries or a drizzle of sauce.

Notes

For a lemonier flavor, add extra lemon zest to the filling. You can also vary the crust by using different cookie crumbs like vanilla wafers or oreos. Store leftovers in the refrigerator for up to 3-4 days.