Need a quick and easy dessert that’s sure to impress? Try my classic No Bake Lemon Cheesecake recipe. Perfect for serving at family dinners, BBQs or special occasions. Made with loads of fresh lemon and coconut flavor, this recipe is sure to create the creamiest cheesecake yet.

The graham cracker crust, creamy cheesecake middle of “it’s so tasty it reminds me of summer” coconut, and zingy lemon flavor made for a great combo. Cool and refreshing for a scorching weekend. Yum! 

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.


  • Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
  • Beat the cream cheese and sugars until completely smooth. and you’ll do well to scrape the bowl down a few times!
  • Sometimes  sour cream can have a tendency to clump. Make sure it’s really room temperature then give it a quick whisk in a bowl to improve it’s consistency. 
  • Pack that crust really well so you get nice clean pieces that hold together.
  • This cheesecake is best when chilled overnight so try and wait before you cut it.



Your cake will be good for up to 3 days in kept covered in the refrigerator.


Substitute the crackers for 1 1/2 cups of quick oats. Make the recipe as directed below BUT you will bake the crust at 350F for 18 minutes or until golden brown. Chill before adding the filling in.


No, you really want room temperature ingredients for the filling. Cole ingredients will not form a smooth, homogenous mixture and you’ll be left with a lumpy cheesecake. You can aways warm up your cream cheese and sour cream in the microwave with 20 second bursts at 50% power.



Yes, wrap the cake well in plastic then foil and freeze for up to two months. When you’re ready to eat just transfer to the refrigerator to thaw overnight.


You can use chocolate sandwich cookies, or almost any cookie you enjoy the make the crust, it’s very forgiving.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

No-bake cheesecake is one of those crazy-easy desserts with just a handful of ingredients and limitless possibilities, but as is often true with things that are easy, small mistakes can upset the cheesecake entirely. Here are three of the most common no-bake cheesecake mistakes and how you can avoid them so you make the perfect no-bake cheesecake each time.

Baking the crust

No-bake truly means you do not have to bake the dessert. Trying to bake a crumb crust for a no-bake cheesecake will make for a soggy crust, as no-bake crusts have more fat. Trying to use a baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy.

Try this instead: Most importantly, you should make sure to chill the crumb crust at least 10 minutes before filling it, but even longer is better. If you’re quite familiar with crumb crusts you’ll notice that no-bake versions have a higher ratio of butter to graham cracker crumbs. This makes for a sturdy crust when refrigerated.

Mixing the filling for longer than the recipe says

I once tried mixing my filling with my stand mixer – it has always been my go to for creamy cheesecake filling so I thought it would make mixing even easier. To my surprise, I found a super-soft cheesecake waiting the next day as a result. 

Try this: Make sure you use room-temperature cream cheese (more on that below) and use a hand mixer or mix by hand to avoid breaking the emulsion created by the cream cheese.

Using cold cream cheese 

I always get messages of, “Do I really need to use room temperature ingredients?” My response is always an eager, “Yes!” Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in little lumps.

Try this: Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you’re in a hurry to get the cake in the fridge.

Rushing the chill 

The filling needs proper chilling, a minimum of three hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling; a shortcut process I always find messing up when I freeze my cheesecake and wait for it to get to room temperature.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

No Bake Lemon-Coconut Cheesecake

No Bake Lemon-Coconut Cheesecake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 30 minutes


  • 3 cups finely crushed graham crackers
  • 1/2 cup butter, melted
  • 4 packages cream cheese (32oz) at room temperature
  • 1 & 1/2 cups powdered sugar, sifted
  • 1/4 cup lemon juice
  • zest of 2 lemons
  • 1 cup of shredded coconut
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipped cream
  • 5 cups heavy whipping cream
  • 3/4 cup powdered sugar, sifted
  • 1 1/2 teaspoons vanilla


  1. Grease your cheesecake pan and set aside. If preferred, you can also lay down cut to size parchment paper.

For the Cheesecake Crust:

  1. Crush the graham crackers in a food processor until crumbs are fine.
  2. Combine crumbs with melted butter, sugar, and salt in a mixing bowl until well incorporated.
  3. Add crumbs to cheesecake pan, distributing evenly, and pressing down flat firmly as you work the crumbs up the sides of the pan.

For the Cheesecake Filling:

  1. In a large bowl, beat cream cheese for about 2 minutes until whipped smooth. I like to start on a low speed and work my way up to a high speed.
  2. Add sifted powdered sugar, lemon juice, lemon zest, shredded coconut, and vanilla extract. Continue to beat on a medium-low speed.
  3. Top off with heavy whipped cream and blend in on a low speed until it is worked into the cheesecake batter. After about a minute, beat on a high speed for 3 minutes until fluffy and thickened. This will also be a good spot to taste the filling. Depending on your preference, you can add more sifted powdered sugar or lemon zest if you're looking for more lemon flavor; same goes for the shredded coconut.
  4. Fill your graham cracker crust with the lemon-coconut cheesecake filling.
  5. Smooth out with a spatula.
  6. Refrigerate for at least 3 hours or overnight.

For the Whipped Cream

  1. Once your cheesecake has fully set and you're ready to serve, prepare your homemade whipped cream.
  2. Add heavy whipping cream, vanilla, and sifted powdered sugar into a large mixing bowl.
  3. Whip on a high speed until stiff firm peaks form.
  4. Pipe on dollops of whipped cream along the edge of the cheesecake.
  5. If you have any left over shredded coconut, you can be cheeky with cheesecake and lightly sprinkle more shredded coconut on top for a more refreshing tropical flavor.


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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