Description

This no-bake lemon cheesecake is a refreshing and creamy dessert that combines the bright tang of fresh lemon juice and zest with the smooth richness of cream cheese. The crust is made from crushed Golden Oreos and melted butter, providing a sweet and crunchy base. It’s set with unflavored gelatin for a perfect, sliceable texture without needing to use an oven. Topped with fresh lemon slices and strawberries, this cheesecake is light, zesty, and delightful—a perfect treat for warm days or when you want an easy yet elegant dessert.

Ingredients

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Crust

1/2 cup Golden Oreos (Crushed)
10 Tablespoons unsalted Butter (Melted)

Filling

24 ounces Cream Cheese (softened)
1/2 cup Fresh Lemon Juice
0.25 ounce pouch of unflavored Gelatin
1/4 cup Condensed Milk
1/2 cup Granulated Sugar
2 Tablespoons Sour Cream
2 1/2 Tablespoons Lemon Zest
3 cups Whipped Cream (or Cool Whip)

Topping

2 teaspoons Lemon Zest
Fresh Lemon Slices
Fresh Strawberries (halved)

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Instructions

Prepare the crust: Combine the crushed Golden Oreos and melted unsalted butter in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch springform pan or an 8-inch square pan to form an even crust layer. Place in the refrigerator to firm up while preparing the filling.
Bloom the gelatin: In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of fresh lemon juice. Let it sit for about 5 minutes until it absorbs the liquid and becomes gel-like.
Heat the gelatin: Gently warm the bloomed gelatin in the microwave for about 10-15 seconds or over a double boiler just until it dissolves completely. Do not let it boil. Set aside to cool slightly.
Mix the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue beating until combined. Stir in the remaining lemon juice, condensed milk, sour cream, and lemon zest. Mix well.
Add gelatin and fold whipped cream: Pour the slightly cooled gelatin into the cream cheese mixture and mix quickly and thoroughly. Then gently fold in the whipped cream (or Cool Whip) to keep the mixture light and airy.
Assemble and chill: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
Decorate and serve: Before serving, sprinkle the top with 2 teaspoons of lemon zest and garnish with fresh lemon slices and halved strawberries for a fresh and colorful presentation. Slice and enjoy!

Notes

Use full-fat cream cheese for best texture and flavor.
If substituting gelatin, make sure to adjust the amount accordingly for proper setting.
For a lighter crust, consider using gluten-free cookies if needed.
The cheesecake needs at least 4 hours to fully set, preferably overnight for the best sliceability.
Fresh lemon juice is crucial for the bright lemon flavor, avoid bottled juice if possible.