No-Bake Lemon Cheesecake


  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 store-bought graham cracker crust
  • 8 oz cream cheese softened & at room temperature
  • 3 oz lemon gelatin
  • 1 cup HOT water
  • 6 oz sweetened condensed milk


Place the cream cheese in a large bowl, and whip it up until it’s nice & fluffy.

Next, add in the sweetened condensed milk, and mix until well combined.

Sprinkle in the lemon gelatin, then pour in the hot water.

Add in the lemon juice, and the vanilla extract.

Mix everything until it’s nice and creamy, then pour the no-bake lemon cheesecake filling into the graham cracker crust.

Cover the cheesecake, and refrigerate for a minimum of 4 hours.


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