No Bake Lemonade Cheesecake
The perfect summertime dessert, this no bake lemonade cheesecake is gluten free and so easy to make! Cool, creamy, and full of lemons this is one to make for sure!
Is there a perfect summer dessert? I don’t know if such a list exists but I would like to submit this lemonade cheesecake to be a top contender. This no-bake recipe gives you smooth and creamy dessert that sets up perfectly in the fridge. Compared to other no-bake cheesecakes, this lemonade cheesecake isn’t overly heavy or sweet. It’s light, creamy, and absolutely refreshing!
Free From: wheat, gluten, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
What is a No Bake Lemonade Cheesecake?
A no-bake cheese cake is exactly as it sounds: a dessert that you don’t have to bake. The graham cracker crust can be made homemade, which does need to bake in the oven for 5 minutes. However, it is a totally good idea to purchase a pre-made graham cracker crust which makes this 100% no bake.
This is an AMAZING dessert to make when it feels like a thousand degrees outside, when your oven is already full of goodies, or when you just want something sweet and don’t feel like baking.
The filling of this Lemonade Cheesecake is made with vanilla pudding, whipped cream cheese, and a third of a cup of lemonade concentrate.
Lemonade Cheesecake Ingredients
Graham Cracker Crust: The base of this recipe, you want to either purchase one in advance, or make one that is enough to cover the bottom of your pan. I make mine with a gluten free crust as I’m allergic to wheat, but use what you can enjoy!
Vanilla Pudding: This is the secret to this recipe. Other no-bake cheesecakes call for whipped cream and a ton of cream cheese. Using vanilla pudding helps to keep this recipe light and lower in fat, if you’re worried about things like that.
Try my classic vanilla pudding recipe!
Lemonade Concentrate: This is what gives the recipe its name and flavor! Use your favorite lemonade concentrate. We only use about a third of a cup in this recipe, so you will have some leftover to make a pitcher of lemonade to drink alongside this dessert.
Cream Cheese: Make sure you use a block of cream cheese and not the spreading kind. This ensures we get full flavor and none of the stabilizers and other ingredients that make it more spreadable on bagels. Make sure it is softened but not quite to room temperature.
Vanilla Extract: A little splash helps to add a little something extra. Feel free to add more lemon juice, lemon extract, or even a splash of rum if you’re feeling extra fancy.
How to Make a No Bake Lemonade Cheesecake
This recipe is so simple but it does require a few steps to make if you go the total homemade route. Don’t worry, I have a few shortcuts built into the recipe if you feel like taking them. No shame in that game!
The most basic instructions are to make the crust, combine the filling, and let it rest in the fridge for at least 6 hours, or overnight!
The cheesecake begins with a good graham cracker crust. You can purchase one already made and boom, this step is done!
If you make your own, crumble one package of graham crackers till you have about 1 ½ cups of graham cracker crumbs. Stir it together with ¼ cup melted butter and 2 tablespoons of white sugar. Press it into your cheesecake pan or pie pan till you have a nice flat layer. Bake it at 350F for 5 minutes. Now that is done and set it aside!
To make the filling you need vanilla pudding, lemonade concentrate, a block of cream cheese, and a bit more white sugar.
For the vanilla pudding, you can follow my classic vanilla pudding recipe! Make sure you let it set up in the fridge for about an hour before combining it with the rest of this recipe.
Whip the cream cheese and sugar together till light and fluffy. Add the pudding to the cream cheese and whip again for another 2-3 minutes.
Pour the filling into your pan and pop it in the fridge for at least 6 hours, but overnight is better!
How to Get a Perfect Slice
To get the perfect slices that you see in this recipe, I’ll share with you my secret: Pop it in the freezer for about 30 minutes before serving. This helps to firm up the filling ever so slightly more so that you can get a knife through it cleanly.
Is that necessary? No. If you don’t freeze it you will still get clean cuts of a cheesecake slice. But sometimes I like things “perfect” and putting it in the freezer for a few minutes helps to achieve that.
Lemonade Cheesecake Allergy Variations
Can I make this gluten free? Yes! This recipe was made gluten free.
Can I make this vegan? I’m sure you could, though I have never tried it that way! The vanilla pudding can be made with rice milk (and is super delicious when made that way). The cream cheese can be swapped for your favorite non-dairy cream cheese.
If you make it dairy free, please let me know how it turns out for you?
Other allergies? This recipe is free from soy, corn, sesame, nuts, tree nuts, coconut, and more.
Want more Summer Time dessert ideas? How about
S’mores Cake – Gluten Free and Vegan
Cheesecake Brownies – Gluten Free
Ingredients
Graham Cracker Crust
- 1 premade graham cracker crust, cooled see note if making by hand
Lemonade Cheesecake Filling
- 1 11/2 cups vanilla pudding
- 1/3 cup lemonade concentrate
- 8 oz cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract, optional
Instructions
- In your stand mixer, or in a large bowl with a hand mixer, whip the softened cream cheese and lemonade concentrate together until well combined. This should take about 3 to 4 minutes. Just before finished whipping, slowly add the 2 tablespoons of sugar.
- With the mixer off, add all of your vanilla pudding. Turn the mixer back on and slowly incorporate the cream cheese and pudding together until they are well blended, about another 2-3 minutes of mixing.
- Gently pour your lemonade cheesecake mixture into the graham cracker crust. Using a spatula or back of a spoon, smooth the top off. Cover with cling wrap and place in the fridge for 6 hours, minimum.
- Before serving, you can place this in the freezer for 30 minutes to get perfectly straight cuts. Garnish with extra lemons and mint leaves if you're feeling extra fancy! °
- Store in the fridge for up to 4 days. Enjoy!
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!
