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+ servings

Lemon Cookie Cheesecake

An awesome no-bake cheesecake
Prep Time1 hr
Cook Time0 mins
Chill Time4 hrs
Course: Dessert, Snack
Cuisine: American
Keyword: lemon cheesecake, lemon sandwich cookie crust, no-bake lemon cheesecake
Servings: 12
Calories: 535kcal


Lemon Cookie Crust:

  • 15 oz lemon sandwich cookies reserve 8 for topping
  • 3 tbs melted butter
  • 1 tbs sugar

Lemon Cheesecake Filling:

  • 16 oz softened cream cheese
  • 1 tbs lemon juice
  • 1 cup sugar
  • 1 small box lemon gelatin about 3 oz
  • 16 oz heavy cream
  • ¼ cup confectioner's icing sugar


  • reserved lemon cookies


Cookie Crust

  • Pulse the lemon cookies in food processor, until crushed. Add melted butter and sugar. Pulse to mix. Press the crushed cookie mixture into the bottom of a 8 or 9-inch (see post body) 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, fold it into the whipped cream and mix gently.
  • Then, fold in the cream cheese mixture until evenly blended. Fill crust with the cheesecake mixture, spreading to even out if necessary. Top with crumbled reserved cookies & dollops of lemon curd, freshly grated lemon zest or lemon slices. Refrigerate for at least 4 hours or until firm.



Serving: 1serving | Calories: 535kcal | Carbohydrates: 48g | Protein: 5g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 285mg | Potassium: 115mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1151IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg