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No Bake Lemon Cheesecake (with Sour Cream)

By // (Updated May 14, 2026) // 1 Comment

Jump to Recipe·5 from 1 review
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My lemon no-bake cheesecake looks fancy, but it's surprisingly easy to pull together. The filling is bright and tangy thanks to a mix of cream cheese, heavy whipping cream, and sour cream. It all sits on a buttery, crisp, no-bake graham cracker crust. For best results, let it chill in the fridge for at least 8 hours (or overnight). It's a perfect make-ahead dessert recipe

A slice of creamy cheesecake with a golden graham cracker crust, topped with lemon curd and whipped cream, sits on a white plate. A fork holds a bite of cheesecake, and fresh lemons are in the background.

Cheesecake is one of my favorite desserts to make for a party; everyone is always impressed, you can make it the day before (so party day is less stressful!), and the flavor combinations are endless! Cream cheese and lemon flavor are a favorite combo of mine; they pair so beautifully. While I adore this baked lemon cheesecake recipe, sometimes I don't have the time to deal with a water bath, baking time, cooling time, etc. Enter this no-bake lemon cheesecake. You make this all together, then pop it in the frionardge to set up for an overnight no bake cheesecake. Easy peasy, and oh so delicious!

A cheesecake with a golden yellow lemon topping and whipped cream swirls along the edge sits on a white plate. A large slice has been removed, showing its creamy layers and crumbly crust.

What Makes This Cheesecake Tick

  • Graham cracker crust - buttery and crisp, the foundation that contrasts the creamy filling.
  • Heavy whipping cream - whipped to soft peaks for a light, airy texture.
  • Full-fat Cream cheese + sour cream - rich, tangy, and smooth-it's the heart of the filling.
  • Powdered sugar - sweetens without grittiness, blending seamlessly into the cream.
  • Fresh lemon juice + lemon extract - brighten it up with natural tang and amplified citrus flavor.
  • Lemon curd & whipped cream topping - an indulgent final layer that elevates every bite.
A baking tray holds bowls of no bake lemon cheesecake ingredients: cream, powdered sugar, graham cracker crumbs, lemon zest, lemon juice, vanilla, sour cream, cream cheese, melted butter, granulated sugar, and salt.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Step by Step Instructions

A glass bowl with graham cracker crumbs and granulated sugar on a light pink surface, next to a dark cloth and a few lemons.
Mix sugar and graham cracker crumbs.
A glass bowl filled with graham cracker crumbs and melted butter, ready to be mixed, sits on a light pink surface next to a dark cloth and a whole lemon.
Add in melted butter.
A glass bowl filled with graham cracker crust crumbs on a light pink marble surface, with part of a dark cloth and a lemon visible in the corner.
Mix until crumbs look like wet sand.
A round baking tin filled with pressed graham cracker crust, with a metal measuring cup resting on top. Two whole lemons and a dark cloth are next to the tin on a light pink surface.
Press graham cracker crust crumbs into the pan.
A metal mixing bowl with a small amount of cream inside sits on a light pink surface next to a dark cloth and two lemons.
Add heavy whipping cream to mixing bowl.
A metal mixing bowl contains whipped cream. A dark kitchen towel and two halved lemons are beside the bowl on a light marble surface.
Whip until stiff peaks form.
A stainless steel mixing bowl with creamy, whipped cheesecake inside, sits on a light surface next to two whole lemons and a dark blue cloth.
Mix cream cheese until light and fluffy.
A mixing bowl containing cream cheese, powdered sugar, and lemon zest rests on a pink countertop next to a dark blue cloth and two whole lemons.
Mix in powdered sugar and lemon zest.
A metal mixing bowl filled with creamy, whipped mixture sits on a marble surface next to two whole lemons and a dark blue cloth.
Scrape the sides of the bowl.
A metal mixing bowl with creamy batter, sour cream, lemon extract, and vanilla extract partially mixed. Two lemons and a dark cloth napkin are nearby on a light marble surface.
Mix in sour cream, lemon juice, lemon extract and vanilla extract.
A metal mixing bowl with whipped cream mixture inside sits on a light surface next to two whole lemons and a dark blue kitchen towel.
A metal mixing bowl filled with creamy, smooth cheesecake batter sits on a marble surface next to a dark blue kitchen towel.
Scrape the sides of the bowl.
A metal mixing bowl with whipped cream added to cheesecake mixture, sitting on a marble surface near a dark blue cloth and two yellow lemons.

Add half of the whipped cream and fold to combine.
A metal mixing bowl filled with whipped cream folded into the cheesecake batter on a white surface next to a dark cloth and two whole lemons.
Mix in the remaining whipped cream.
A round springform pan filled with smooth, creamy no bake lemon cheesecake batter sits on a light-colored surface next to a dark cloth and two lemons.
Add no bake cheesecake filling to the crust.
A close-up of a creamy lemon cheesecake with a thick, crumbly graham cracker crust, served on a black round pan against a light background.
Remove the cheesecake from the springform pan.
A close-up of a no bake cheesecake with a crumbly golden crust, topped with a layer of lemon curd.
Add the lemon curd on top of cheesecake and spread into an even layer.
A close-up of a no bake lemon cheesecake with a graham cracker crust, topped with a smooth layer of lemon curd and decorated with piped whipped cream around the edges. Lemons are visible in the background.
Add fresh whipped cream and enjoy!

You could try my classic no bake cheesecake next.

Don't let cheesecake break your heart, check out all my cheesecake baking tips.

A creamy no bake lemon cheesecake with a graham cracker crust is being lifted from a plate. Topped with whipped cream and tangy lemon curd, this lemon curd cheesecake sits amid whole lemons in the background.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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A slice of creamy cheesecake with a graham cracker crust, topped with bright yellow lemon curd and whipped cream, sits on a white plate. A fork holds a bite of cheesecake in the foreground, with lemons in the background.

No Bake Lemon Cheesecake (with Sour Cream)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

My lemon no-bake cheesecake looks fancy, but it's surprisingly easy to pull together. The filling is bright and tangy thanks to a mix of cream cheese, heavy whipping cream, and sour cream. It all sits on a buttery, crisp, no-bake graham cracker crust. For best results, let it chill in the fridge for at least 8 hours (or overnight). It's a perfect make-ahead dessert recipe.

  • Total Time: 8 Hours 25 Minutes
  • Yield: 8-12 Slices 1x

Ingredients

Scale

Crust

  • 150 Grams (1 ½ Cups) Graham Cracker Crumbs
  • 3 Tablespoons Granulated/ Caster Sugar
  • 6 Tablespoons Unsalted Butter, melted

Cheesecake Filling

  • 12oz (1 ½ Cups) Heavy Whipping Cream
  • 24oz Cream Cheese, completely softened to room temperature
  • 150 Grams (1 ¼ Cups) Confectioners/ Powdered Sugar
  • 2 Tablespoons Lemon Zest
  • 2oz (¼ Cup) Fresh-squeezed lemon juice
  • 2oz (¼ Cup) Sour Cream
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Teaspoon Pure Lemon Extract

Topping

Instructions

Crust

  1. In a food processor pulse the graham crackers until a fine crumb is reached, and pour into a large bowl. Whisk in the sugar until evenly combined, then stir in the melted butter. The butter should be evenly distributed, and the mixture should look like wet sand.
  2. Lightly spray a 9-inch springform pan with non-stick cooking spray, then pour the crust inside. Use the bottom of a measuring cup to gently press the crumbs into an even layer and up the sides of the pan. Place the pan in the freezer to set while you prepare the filling.

Cheesecake Filling

  1. In the bowl of an electric stand mixer fitted with a whisk attachment or a large bowl with a handheld electric mixer, beat the heavy cream until stiff peaks form.
  2. Scoop the whipped cream into a clean bowl, then add the softened cream cheese to the dirty cream bowl. With the paddle attachment, beat the cream cheese until softened, 1-2 minutes. Scrape down the sides of the bowl to ensure all of the cream cheese is softened.
  3. Add the confectioner's sugar and lemon zest and mix on low until the powdered sugar is incorporated. Then add the lemon juice, sour cream, vanilla extract, and lemon extract, making sure to scrape down the sides of the bowl so everything is evenly combined.
  4. Add half of the whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in. When combined, add the remaining whipped cream and fold again. Be careful not to overfold, as this will deflate the cream.
  5. Pour cheesecake filling into the prepared crust and use an offset spatula to spread it into an even layer. Cover the cheesecake with foil or plastic wrap and place it in the fridge for at least 8 hours or overnight.

Topping

  1. Release the cheesecake from the springform pan and use a spatula to transfer the cheesecake from the bottom of the pan to a serving plate. Add a layer of lemon curd, then top with fresh whipped cream. Store leftovers in the fridge for up to 5 days.
  • Author: Elizabeth Waterson
  • Prep Time: 25 Minutes
  • Cook Time: 0 Minutes
  • Category: Dessert
  • Method: Mix
  • Cuisine: American
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  1. Chad says

    I’m not the biggest lemon person, but loved this recipe so much!!! Such a refreshing treat. I can’t want to make it again!

    Reply