Citrus No-Bake Cheesecake is a fluffy and light dessert that is easy to make. Effortlessly dreamy and creamy in lemon, lime and orange flavors.
The key to this easy cheesecake recipe is keeping everything very cold!! No oven needed to make your new favorite mousse-like dessert.
Pair with your favorite topping and you have a show stopping homemade cheesecake. Even the buttery graham cracker crust is no bake!!
As an Amazon Associate, a Walmart Affiliate, and a member of other affiliate programs, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Prep Your Ingredients and Tools
Ingredients and Tools: Start by gathering all of your ingredients. For best results, place your mixing bowls, paddle, beater, and the can of evaporated milk in the freezer or refrigerator to chill. This helps with better whipping later. Do not bring out the cream cheese until you’re ready to mix—keeping it cold helps maintain the cheesecake’s structure.
Dissolve the Jell-O: In a bowl, mix one small box (3 oz) of Jell-O with 1 cup of hot water. You can use lemon, lime, or orange flavored Jell-O depending on your citrus preference. Stir continuously for 2 minutes until the sugar is completely dissolved. Set the mixture aside to cool down. You want it cool to the touch but not set before adding it to your cheesecake mixture.
How Do You Make a Graham Cracker Crust from Scratch?
Homemade Crust: To make the crust from scratch, grind about 14 square graham crackers (about 1 cup) into fine crumbs using a food processor or a rolling pin and bag method. Feel free to get creative—Oreo cookies, Teddy Grahams, Nilla Wafers, or any pantry leftovers can also work great for the crust.
Mix and Press: Combine your chosen crumbs with melted butter and sugar (the sugar is optional if you’d like to cut back). Press the crumb mixture into the bottom of your baking dish. For a tighter crust, use the bottom of a flat glass to firmly pack it down.
How to Make No-Bake Cheesecake
Make the Cream Cheese Filling: In a chilled mixing bowl, combine 8 oz of cold cream cheese, 1 cup of sugar, and 1½ teaspoons of vanilla extract. Beat until smooth, scraping down the sides of the bowl as needed. Once fully blended, set the mixture aside in the refrigerator to keep it cold.
Whip the Evaporated Milk: In another cold mixing bowl, pour in 1 (12 fl oz) can of chilled evaporated milk and whip until fluffy and light. Be careful not to overbeat—once the milk reaches its peak, it can start to fall if whipped too long. This step takes a bit of practice!
👉 Pro Tip: If you’re planning to pipe the filling into small cups, it actually works better if the whipped milk starts to fall slightly, making it easier to transfer.
Combine the Mixtures and Finish: Gently fold the cold cream cheese mixture into the whipped milk, being careful not to deflate the air. Once combined, add in the cooled Jell-O mixture and beat everything together until smooth and creamy.
Pour, Chill, and Serve
Pour the filling into your prepared containers—whether it’s a baking dish, mini dessert cups, or pie crusts—and smooth the tops if needed.
Chill and Serve: Refrigerate your cheesecake for at least 2 hours or until fully set. Top with your favorite toppings like whipped cream, citrus zest, or fruit slices before serving.
Quick Tip: Don’t want to mess with making a crust? No problem! Just buy two pre-made graham cracker pie crusts, make the cheesecake filling as directed, and divide it evenly between the two pie shells. Easy and delicious!
More Cheesecake Recipes
There are some many different types of cheesecake recipes, baked and no-bake, light-n-fluffy or thick-n-creamy. Check out these other types of cheesecake recipes and decide which one you like the best. Try my Mini Oreo Cheesecakes and make these bite sized desserts today!
How Do You Thicken a No-Bake Cheesecake?
Keep everything cold!! The trick to this cheesecake is having the ingredients and the mixing containers very cold.
Thickening this cheesecake might take a little practice but if you follow the step by step directions carefully you should be able to master this no bake cheesecake recipe in no time. A little slice of heaven!!
Why Did My No-Bake Cheesecake Not Set?
The key to making this fluffy cheesecake set up is having all your ingredients very cold. Start by placing your mixing bowls and beaters in the freezer to get cold.
When you make your Jell-O mixture, make sure that it has time to cool down but not set up (if it sets up pop it into the microwave for a few seconds to melt).
You do not want to overbeat your milk. Whipping the evaporated milk to long will cause it to rise and then fall.
Once the milk falls and you combine it with the cream cheese and Jell-O mixture the homemade cheesecake does not want to set up. If you use room temperature evaporated milk and cream cheese you might not be able to get the desired thickness.
Citrus No-Bake Cheesecake
Citrus No-Bake Cheesecake is a fluffy and light dessert that is easy to make. Effortlessly dreamy and creamy in lemon, lime and orange flavors. The key to this easy cheesecake recipe is keeping everything very cold!! No oven needed to make your new favorite mousse-like dessert. Pair with your favorite topping and you have a show stopping homemade cheesecake. Even the buttery graham cracker crust is no bake!!
Ingredients
- Graham Cracker Crumbs 1 1/2 cups
- Sugar, granulated 1/3 cup
- Butter, melted 6 Tablespoons
- Jello, (lemon, lime or orange) 3 oz (small package)
- Water, hot 1 cup
- Cream Cheese, cold 8 oz
- Sugar, granulated 1 cup
- Vanilla 1 1/2 teaspoon
- Evaporated Milk, chilled 12 fl oz
Instructions
- Place your mixing bowls, paddle, beater and canned evaporated milk in the freezer or fridge to get cold. Do not bring out the cream cheese until you are ready to mix up.
- First Step: is to mix a small box (3 oz) of Jell-O with 1 cup of hot water. Lemon, lime or orange flavors can be used. Stir for 2 minutes to dissolve the sugar. Set the mixture aside to let it cool down. You want the Jell-O to be cool but not set up!
- Second Step: is to make the graham cracker crust. Grind the graham crackers into very fine crumbs. I have also used Oreo cookies, teddy grahams, Nilla wafers or whatever I want to get rid of in my pantry. Combine them with the sugar (this can be omitted if you want to cut out some sugar). Add the melted butter and stir to combine.
- Place the graham crackers in the bottom of your baking dish or glass. If you would like you can pack down with a flat bottom glass.
- Step Three: in a chilled mixing bowl combine the cold cream cheese, 1 cup sugar and 1 ½ teaspoon of vanilla. Scrape the sides of the bowl and mix again. Place back in the refrigerator to keep cold.
- Forth Step: whip a 12 fl oz can of chilled evaporated milk in a cold mixing bowl. Be careful not to over beat because the milk will reach its peak and then start to fall. This step takes practice. If I am planning on using a piping bag to pour into small cups, then it will work better if the milk starts to fall.
- Step Five: is to add the cold cream cheese mixture to the whipped milk being careful not deflate the milk. Once combined add the Jell-O mixture and beat all together.
- Pour into your desired containers. Chill at least 2 hours.
- Top with your favorite topping and serve cold.
Notes
TIP: Don’t want to mess with making a crust. Purchase 2 graham cracker crust pies, make the filling and divide into the two pies.
How Do You Thicken a No Bake Cheesecake?
Keep everything cold!! The trick to this citrus cheesecake is having the ingredients and the mixing containers very cold. Thickening this cheesecake might take a little practice but if you follow the step by step directions carefully you should be able to master this no bake cheesecake recipe in no time. A little slice of heaven!!
Why Did My No Bake Cheesecake Not Set?
The key to making this fluffy cheesecake set up is having all your ingredients very cold. Start by placing your mixing bowls and beaters in the freezer to get cold. When you make your Jell-O mixture, make sure that it has time to cool down but not set up. You do not want to over beat your milk. Whipping the evaporated milk to long will cause it to rise and then fall. Once the milk falls and you combine it with the cream cheese and Jell-O mixture the homemade cheesecake does not want to set up. If you use room temperature evaporated milk and cream cheese you might not be able to get the desired thickness.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 292Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 43mgSodium 188mgCarbohydrates 35gFiber 0gSugar 29gProtein 4g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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