Gluten Free No Bake Lemon Cheesecake

This gluten free no bake lemon cheesecake is one of my favorite desserts to make when I want something impressive but easy. It’s creamy, tangy, and perfectly sweet.

The best part is that you don’t even need to turn on your oven. Everything comes together with just a bit of mixing and some patience while it sets in the fridge.

It’s also 100% gluten free, so if you or someone you’re cooking for avoids gluten, you can enjoy this without worrying about a thing.

The lemon flavor here is fresh and bright. It cuts through the richness of the cream cheese filling in the best way possible.

Once you try this, I think it’ll become a regular in your kitchen. It’s that good and that simple.

Why You’ll Love This Recipe

Perfectly Creamy Texture – The whipped cream folded into the cream cheese filling creates an incredibly light and silky mousse-like texture.

Bright and Refreshing Flavor – Fresh lemon juice and zest give this cheesecake a tangy citrus punch that tastes like a dream on a warm day.

Looks Absolutely Gorgeous – Topped with piped whipped cream and thin lemon slices this cheesecake looks like it came straight from a bakery.

Ingredients

For the Crust

• 2 cups Gluten Free Graham Cracker Crumbs
• 1/4 cup Granulated Sugar
• 6 tbsp Unsalted Butter, melted

For the Filling

• 24 oz Cream Cheese, softened
• 1 cup Powdered Sugar
• 1/3 cup Fresh Lemon Juice (about 2 to 3 lemons)
• 2 tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 1/2 cups Heavy Cream

For the Topping

• 1 cup Heavy Cream
• 2 tbsp Powdered Sugar
• 1 tbsp Lemon Zest, for garnish
• Thin Lemon Slices, for garnish

How to Make

Step 1

Combine the gluten free graham cracker crumbs, granulated sugar, and melted butter. Stir until every crumb is moistened, then press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 15 minutes.

Step 2

Beat the cream cheese in a large bowl on medium speed until completely smooth, about 3 minutes. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and beat until well combined and creamy.

Taste and adjust the lemon to your preference. The flavor should be bright and tangy but balanced by the sweetness.

Step 3

In a separate chilled bowl, whip the 1 1/2 cups heavy cream until stiff peaks form.

Step 4

Fold the whipped cream into the lemon cream cheese mixture in two additions, folding gently from the bottom up until the filling is smooth and no streaks remain.

Step 5

Pour the filling over the prepared crust and smooth the top with an offset spatula. Refrigerate for at least 8 hours or overnight until completely firm.

Step 6

Before serving, whip the remaining 1 cup heavy cream with the 2 tbsp powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the top of the cheesecake.

Garnish with fresh lemon zest and thin lemon slices arranged decoratively. Release the springform ring and serve chilled.

My Tips

Your Cream Cheese Needs to Be Fully Softened

This is the single most important thing for a smooth filling. Take the cream cheese out of the fridge at least 2 hours before you start, or even longer if your kitchen runs cool.

If the cream cheese still has cold spots in it, you’ll end up with lumps in your filling that no amount of beating will fix. It should be very soft when you press it with your finger.

A quick trick is to cut each block into smaller cubes and spread them out on a plate. They’ll come to room temperature much faster that way.

Really Press That Crust Down Hard

A loose crust will crumble apart the second you try to slice the cheesecake. Use the flat bottom of a measuring cup or a glass to pack the crumbs down tightly into the pan, especially where the bottom meets the sides.

You want it compressed enough that it feels solid when you tap it. Once it’s pressed, the 15 minutes in the freezer will help the butter firm up and lock everything in place.

Chill Your Bowl and Whisk Before Whipping Cream

Heavy cream whips way better when everything is cold. Put your mixing bowl and whisk attachment in the freezer for about 10-15 minutes before you start whipping.

This makes a big difference, especially in a warm kitchen. If the cream gets too warm during whipping, it won’t reach stiff peaks properly and your filling will end up softer and less stable than it should be.

More Tasty Recipes

• Gluten Free Lemon Blueberry Icebox Cake
• Gluten Free Key Lime Pie Cups
• Gluten Free New York Cheesecake
• Gluten Free Lemon Posset
• Gluten Free Strawberry Cheesecake Bars

FAQ

Can I use a regular pie dish instead of a springform pan?

You can, but a springform pan makes it so much easier to get clean slices and a beautiful presentation. With a regular pie dish, the cheesecake will still taste amazing, but removing neat slices without the removable bottom can get a little tricky.

If a pie dish is all you have, try lining it with parchment paper with some overhang so you can gently lift the cheesecake out once it has fully set.