A no bake Lemon Cheesecake with Oreo Crust that is perfect for spring and summer. Of course, this triple lemon cheesecake will me popular with lemon dessert lovers year round.
The delicious cheesecake features triple the lemon flavor with lemon drizzle over the lemon cream cheese filling and lemon oreo crust instead of the standard graham cracker crust.
With hot weather soon to come, we will all be scrambling for no bake desserts. Who wants to fire up the oven when you're fighting to keep the house comfortably cool? This Oreo Lemon Cheesecake no-bake recipe is just the treat for those hot days. Since there is no baking or knife work, it is also a great recipe to have the kids try their hands at. Wouldn't they be proud bring a delicious and pretty lemon dessert to the cook-out that they made themselves!
Making the No Bake Lemon Cheesecake
This is a simple visual walk through of the Lemon Oreo No Bake Cheesecake recipe. Here is a walk-through of the recipe with step-by-step pictures or skip down to print recipe card.
No Bake Lemon Cheesecake Ingredients:
Lemon Oreo Crust:
- 15 oz package of Lemon Oreo Cookies reserve 8 for topping
- 3 tablespoon melted Butter
- 1 tablespoon Sugar
Lemon Cheesecake Filling:
- 16 oz softened Cream Cheese
- 1 tablespoon Lemon Juice
- 1 cup Sugar
- 1 small box Lemon Jell-O or other gelatin brand
- 16 oz Heavy Cream
- ¼ cup Powdered Sugar (confectioners sugar)
Topping
- reserved Lemon Oreo cookies
- jarred lemon curd, lemon pie filling or simply some fresh lemon zest
Prepare the lemon cheesecake:
The Lemon Oreos are crushed in food processor, with a little butter and sugar.
The crushed cookie mixture is then pressed in a spring form pan.
The no bake filling is prepared, by first adding 1 cup of boiling water to gelatin. Stir to dissolve, then set aside to cool. (Needs to cool to at least room temp, but you do not want it to set.)
In another bowl whip the heavy cream and confectioners sugar with electric mixer until stiff peaks form. (alternate method: use an 8 oz tub of thawed Cool Whip or other whipped topping)
Fold the mixtures together to create your filling. Pour over the crust and smooth out the top with a spoon or rubber spatula.
Finally the Lemon Oreo Cheesecake is topped with crushed cookies and either lemon curd or zest, and chilled until firm.
Have you tried my regular Oreo Cheesecake yet?! You may also like my Old Fashioned Million Dollar Pie, Snickers Salad or Kool Aid Pie. All are no bake dessert options.
Lemon Oreo Cheesecake: No Bake Recipe
Ingredients
Lemon Oreo Crust:
- 15 oz package of Lemon Oreo Cookies reserve 8 for topping
- 3 tablespoon unsalted butter melted
- 1 tablespoon Sugar
Lemon Cheesecake Filling:
- 16 oz softened Cream Cheese
- 1 tablespoon Lemon Juice
- 1 cup granulated sugar
- 1 small box Lemon Gelatin
- 16 oz Heavy Cream
- ¼ cup Powdered Sugar
Topping
- reserved Lemon Oreo cookies
- jarred lemon curd or fresh lemon zest
Instructions
Oreo Crust
- Pulse the Lemon Oreos in food processor, until crushed.
- Add melted butter and sugar. Pulse to mix.
- Press the crushed Oreo mixture into the bottom of a springform pan and and partway up the sides.
- Refrigerate at least 30 minutes until crust is firm.
Lemon Cheesecake Filling
- Beat cream cheese, lemon juice and sugar until well mixed. Set aside.
- In another bowl, add 1 cup of boiling water to gelatin and stir to dissolve, then set aside to cool.
- Whip the heavy cream with powdered sugar until stiff peaks form. Take care not to go to far, to a butter stage.
- Once gelatin has cooled and begun to thicken (at least room temp, but not set), fold it into the whipped cream and mix gently. Then, fold in the cream cheese mixture until evenly blended.
- Fill Oreo crust with the cheesecake mixture, spreading to even out if necessary.
- Top with crumbled Lemon Oreos & dollops of lemon curd or freshly grated lemon zest
- Refrigerate for at least 4 hours or until firm.
Notes
Nutrition
Stacie @ Divine Lifestyle says
You know, you could have just posted the title and the recipe, and you'd have still won me over. I love cheesecake, and any time I see the words "no bake", I'm sold.
Wendy says
Lemon is one of my favorite things. This looks fantastic! Think I just found what I'll be making fro Mother's Day.
Joanne T Ferguson says
Love cheesecake and love Oreos! Both bring back such wonderful childhood food memories of when I lived in new York!
Sam says
That looks very delicious! I imagine it would be very refreshing for a spring party. I have never tried lemon Oreos. They sound interesting. I love the taste of lemons.
April Decheine says
Oh wow, I could easily make this pie. I love Lemon and cheesecake. Not sure I love the oreos though. But I could omit them and add in another flavor.
Jacqui says
This sounds amazing!! I love cheesecakes and oreos!! So you can't go wrong with this cake!!
Erica @ The Crumby Cupcake says
Ohhhh, I'm such a cheesecake fan! They make a lemon Oreo?! Get out! Those need to be in my life! I've never tried lemon cheesecake before, but I can't imagine it being anything other than perfection! 🙂 Pinned!
Jessica Simms says
My brain knows I can't eat this picture but my eyes tell it otherwise. This looks so delicious and easy to do I would love to try this for my next family game night.
Marina @ Parental Journey says
Hi, I used your lovely recipe on my no-bake roundup. I hope that is ok with you - I linked back to your post. Please let me know if that's ok 🙂
Melissa says
This cheesecake was so delicious! We loved the lemon!
Rai says
This cheesecake came out amazing. There was none left after our small party this weekend.
Regina says
Yum!! I love all things lemon and this dessert did not disappoint. It's a nice change from the usual cream cheese and condensed milk for no bake desserts.
Emma says
Very lovely, deliciously refreshing and such a wonderful flavor. Easy! And it is good frozen, in my family’s opinion!
Jenifer says
HI I just found your website and wanted to know if the jell o mixture should be put in the refrigerator just until it begins to set i.e 30 minutes. thanks
Robin Gagnon says
You can put it in the fridge, but as long as it cools to room temp it will be fine. Thanks for mentioning. I'll edit to be more specific.