Grandma's No-Bake Lemon Cheesecake Recipe Could Not Be Easier by Donna John


Grandma's No-Bake Lemon Cheesecake Recipe Could Not Be Easier

Cheesecake doesn't get any easier. This really is the easiest lemon cheesecake recipe on the planet. My grandma would whip this up when we showed up to visit. Quick and easy!

To make this creamy no-bake lemon cheesecake recipe, you will need just four ingredients. An additional one is optional. Here's what you need to grab to make this creamy cheesecake: cream cheese, milk, lemon instant pudding mix, a pre-made graham cracker crust and an optional lemon for juicing.

Want to fancy it up? Spoon homemade lemon curd over the top after it has chilled. But then it's not the easiest, so that's your call. For a complete lemon rush, top the cheesecake with a dollop or lemon whipped cream. Serve this incredible lemon dessert with a cup of coffee after dinner or as a sweet snack any time. It would be a lovely Easter dessert, too.

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Cuisine: American
Prep Time: 5 minutes plus 1 hour to chill 
Cook Time: 0 minutes
Total Time: 5 minutes plus 1 hour to chill 
Serving: 8

Ingredients

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Recipe Notes

  • For even more lemon flavor, stir in some grated lemon zest.
  • Fresh is best when it comes to lemon juice, so if you do add the lemon juice, squeeze it from fresh lemons.
  • Store any leftovers in an airtight container in the fridge.

Here's how you make it:

  1. With an electric mixer, beat the cream cheese until very soft.
  2. Add about half the milk and continue mixing.
  3. Add the remaining milk and pudding mix and beat until just blended, about 1 minute.
  4. Stir in lemon juice, if using.
  5. Pour mixture into the graham cracker pie shell. Chill 1 hour before serving.

Nutrition Facts Per Serving

Calories: 220

Total Fat: 13.6g

Saturated Fat: 7.2g

Cholesterol: 33mg

Sodium: 332mg

Total Carbohydrate: 21.9g

Dietary Fiber: 0.2g

Total Sugars: 6g

Protein: 3.5g

Vitamin D: 0mcg

Calcium: 55mg

Iron: 1mg

Potassium: 60mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Tiffany Zook
Yum, husband loves lemon ! Next on my list.
Donna John
It's so easy to make. We thought my grandma slaved to make this for us growing up. Little did we know... :-)
Meredith Schneider
Mmmmm! Looks and sounds amazing. Never had lemon cheesecake.
Stephanie Mallory
Yum! Wonder if I could slim down the calories by using Neufechel cheese and low-fat grahams?
Gwen Johnson
This is also a great basic recipe. Bet you could use vanilla, chocolate, pumpkin spice, etc., instant pudding flavors and just omit the lemon juice. Maybe add a little extract. Going to make this asap.
Rosseyes
This one also fresh lime fresh lemon I'm sorry is it made with jello pudding only or can you use a different kind of lemon pudding as everything as a brands or can you make it from scratch and thank you for replying to my comments I appreciate it
Donna John
This is my grandma's recipe, and she always used a box of instant lemon pudding mix. So not sure anything else would work in this recipe. Rosseyes
Labtalks
I made your Grandma’s lemon cheesecake yesterday. I followed recipe to a tee. It was delicious but never firmed up so we ate it like pudding. And idea what happened? Thanks!
BakingHopeful
I too, had the same result as Labtalks. After more than 3 hours in the refrigerator even. Spouse put it in the freezer overnight. Helped somewhat. Not saying it didn’t taste good. Maybe a key ingredient has been left out of this recipe?
Ann Marie Patitucci
Adding this to my list! Thanks, Donna John !
Ilana Shem
Can I use vegan cream cheese and almond milk?
Donna John
I would think vegan cream cheese would be fine. If you use nut milk, I would use the creamiest one. The pudding mix helps the pie set, so it should work.
Donna John
Oh, no! I don't know. My grandma's was always firm and sliceable. Did you let it chill long enough? Was the milk cold? Labtalks
Lee Werry
I had the same issue. It never got to where I could slice it. We ate it like pudding. I was good. What size box of instant pudding should have been used? Maybe that was tge issue. Next time I'll try with less milk
Ellen Lederman
I made this recipe and it not work out. The cheese milk pudding mixture did not jell. Take the recipe off line, fix it and republished it. I just wasted precious ingredients.

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