If you’re anything like me, you’re probably in no mood to turn on the oven right now. Even with the air conditioning set a few degrees cooler than my wallet is comfortable with, a 350 degree oven quickly warms up the house and makes the kitchen too hot to bear.
Recently I’ve been avoiding this by keeping my desserts as oven-free as possible and making a lot of refreshing, no-bake desserts. This no-bake lemon cheesecake is my most recent bake-less dessert, and not only does it not require turning on the oven, but it is a perfect refreshing warm-weather treat!
Classic cheesecake recipes often need to bake in the oven for about 45 minutes to an hour, and the thought of leaving my oven running that long in the summertime heat just wasn’t realistic. Recently I’ve been experimenting and even developed my own no-bake cheesecake recipe, which inspired me to play with different flavors and methods. What better flavor for a hot summer day than tart, refreshing, lemon? I really do love all things lemon including Lemon Meringue Pie Cheesecake!
I played with this recipe a few times using just natural lemon flavoring, but when I broke out the Lemon Jello is when everything really started to come together. The lemon flavoring gave this no-bake lemon cheesecake the best flavor out of all of the variations that I tried, and is very simple to use. Just dissolve the gelatin mixture into hot water, but let it get back to room temperature before stirring it into your cheesecake mix. You can use a store-bought graham cracker crust (though it will end up being pretty full!), or you can use my favorite graham cracker crust recipe, which I’ve included in the recipe below.
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Lemon Meringue Pie Cheesecake
Lemon cream pie
