Fresh, sweet, and ridiculously easy to make, this 6-ingredient no-bake cheesecake lemon dessert can be served in a glass or as a frozen cake. Either way, it can be made year-round and is the perfect lazy dessert for lemon lovers!
Creamy and lemony
Let me present you with a super easy dessert recipe, full of lemon flavor and similar to a no-bake lemon cheesecake.
Icebox cakes and anything lemon are crowd-pleasers, and I firmly believe one can never have too many recipes for either.
So, if you need to expand your selection of no-bake lemon desserts, this easy recipe is a perfect addition.
- Easy to make: this recipe involves opening cans and packages and mixing. There's not much science here, and there's no oven, so it's perfect for hot summer days!
- Flavor: if a lemon icebox dessert was good on its own, adding raspberries (or any berry you like; they all go very well with lemon) makes it go up a few steps.
- Freezing: this no-bake lemon dessert is even better almost frozen, taken 20 minutes before you want to serve it. So you can make it and leave it in the freezer until you need it. It also works if you want to serve it in cups or glasses, as I did. Just remember to take it out half an hour to 45 minutes to let it soften enough to put it into the glasses, but not so much that it loses that icy quality.
- Serves a crowd: this is the perfect dessert for a large party. The lemon cream comes together quickly, and you can use any cookie flavor. It doubles and triples easily. For a 4th of July party, use raspberries (or strawberries) and blueberries.
Ingredient list
- Lemons: use fresh lemon juice and freshly grated lemon zest.
- Sweetened condensed milk: the classic can. Don't use low-fat, unsweetened or evaporated milk.
- Cream cheese: regular, full-fat cream cheese is needed for consistency and creaminess.
- Heavy cream: full-fat, regular. Don't use light or low-fat cream.
- Cookie layer: I use plain ones like graham crackers or vanilla wafers. Golden Oreos also work but might be too sweet for some people.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Two ways of serving this dessert:
Glasses or bowls
Serve it trifle-style in individual goblets, bowls, or wine glasses. Layers of berries, broken cookies, and lemon cream. I like to use berries at the bottom and top.
Icebox cake
Layer this dessert in a nice ceramic dish you like to place on the table.
Layer cookies, berries, and cheesecake mixture.
I like to scatter the berries on top, so they don't turn mushy. But you can add a layer of fresh berries in between.
It works better with fresh fruit than frozen.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Refrigeration: either way you serve it, this dessert needs refrigeration to set and moisten the cookies, much like no-bake cheesecakes. Even if you're going to freeze it, refrigerate it for 6-8 hours before to achieve a creamier consistency.
- Freezing it: this is a wonderful dessert to have frozen at all times. I like to eat it half-frozen, but even if you like it to thaw more, having a frozen icebox cake can save you from any dessert emergency.
- Make-ahead: you can keep the lemon cream in the fridge, well covered in plastic wrap, for up to 3 days before assembling the dessert.
- Topping: if you want a creamier dessert, you can top it with fresh whipped cream, or a purchased whipped topping like Cool Whip.
Related recipes you might like:
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Easy Lemon Dessert (no bake)
Ingredients
Lemon Cream:
- 1 pound cream cheese, 16 ounces, at room temperature
- 1 can sweetened condensed milk, 14 ounces or 397g
- ¾ cup heavy cream, cold
- 3 tablespoons lemon zest, from 3-4 lemons
- ⅔ cup fresh lemon juice, at room temperature
- ½ teaspoon vanilla extract, optional
To assemble:
- 3 cups raspberries , fresh or frozen, or other berries (use blue and red berries for the 4th of July)
- 7 ounces graham crackers , or plain vanilla cookies or wafers (this amount can vary depending on how you decide to serve it and your personal ratio preference with the cream cheese layer)
Instructions
For the lemon cream:
- Beat ¾ cup heavy cream, cold, in a large bowl until medium peaks form.
- Beat 1 pound cream cheese at room temperature in a large bowl until smooth.
- Add 1 can sweetened condensed milk to the cheese and beat until well incorporated and creamy. Make sure there are no lumps.
- Add 3 tablespoons lemon zest, ⅔ cup fresh lemon juice and ½ teaspoon vanilla extract, and mix until well integrated but don't overbeat.
- Fold in the whipped cream and mix until uniform in color and smooth. Don't beat! Stir until it's all well incorporated.
To assemble:
- If using individual glasses, put a few berries in the bottom and a layer of graham cracker crumbs.
- Spoon the lemon cream cheese mixture on top.
- Refrigerate for several hours or overnight.
- Serve cold and top with additional berries right before serving.
- If using a ceramic dish (the one I use is 9x13 inches), alternate layers of cookies side by side with the lemon cream, like you would in a lasagna. You will have two layers of each.
- You can put a layer of berries in between or add them when serving the dessert.
- It needs to refrigerate for at least 8 hours, covered.
- It can be frozen, well wrapped, for 1 month. Defrost in the refrigerator and serve cold.
Amanda Garnham says
Hi,
I live in France and have just made this lemon cream for a party. Only problem was that I used the unsweetened condensed milk (there are both types here), so the dessert is a little tart, although still good. I just need to try to sweeten it slightly. The broken biscuit base will help I hope! Maybe you should mention sweet condensed milk in the recipe! Thank you!
Paula Montenegro says
Hi Amanda, I didn't know unsweetened condensed milk existed as such, but that it's marketed as evaporated milk (not condensed). I'll clarify that on the recipes that call for it. Have a great weekend.
Jayne says
Could I use vanilla almond milk to make this instead of condensed milk? Is condensed milk the same as sweetened condensed milk or evaporated milk. I’m not familiar with using any of these but that’s all I saw at store. I have almond milk at home
Paula Montenegro says
Hi Jayne! Condensed milk is milk and sugar that is reduced until very thick but pourable. It's very sweet and not like regular or almond milk at all. Evaporated milk doesn't have sugar but it's also much thicker than regular milk as it's cooked until half the water content evaporates. So for this recipe, you should get the ingredients specified in the recipe which are very easily available at the grocery store or supermarket. Let me know if you have other questions. Happy baking!
Pam Greer says
I have already made this twice since you first posted it!! It is so delicious and the flavors are perfect! We love it frozen too!
Paula Montenegro says
Yay! So glad you liked it Pam!
Daniela says
Wonderfully refreshing lemon dessert for summer! Lovely pics that def inspire meet make this! Thanks so much for sharing :).
David Scott Allen says
So perfect for summer - lemon desserts really are my favorite. They really give your mouth the sense that the meal is done. And this is so simple!
Paula Montenegro says
I agree David. I was looking at your Ottolenghi Potato Tatin today, wondering if I should make it this coming week. Hope you're having a great summer!
Toni says
My kids really can't get enough of it! Such an amazing summer dessert!
Jen says
This was dessert perfection! I almost felt guilty when everyone was raving about how amazing it was because it was so easy to make. I might keep that little secret to myself, haha! Thank you!
Juliana says
Terrific combination, and it look so nice! Perfect summer in a glass!