No Bake Lemon Cookie Cheesecake

If you want something light & creamy on a hot summer evening, look no further! This recipe is super easy & super yummy! Best of all, no oven or stove top to heat up your kitchen!


I try to avoid processed foods & chemicals as much as possible. When making recipes like this that use pre-made ingredients or mixes, I go for the ones that have fewer chemicals. All natural lemon sandwich cookies are really good!

Most recipes for a lemon cookie cheesecake call for gelatin or instant pudding. It is extremely hard to find an instant pudding that isn’t full of chemicals, so I use the cooking kind of vanilla pudding mix. The dry pudding mix is poured into the mixing bowl without cooking it.



  • 22 lemon sandwich cookies
  • 1 Tbsp sugar
  • 1/2 stick of butter, melted
  • 16 oz cream cheese, softened
  • 3.5 oz vanilla pudding
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1/2 tsp lemon extract
  • 16 oz heavy whipping cream
  • 1/4 cup powdered sugar


For the crust:

Crush lemon sandwich cookies & 1 Tbsp sugar in food processor until fine. Add melted butter & blend until butter is well incorporated.


Press cookie mixture evenly into bottom of 9″ springform pan.


Cover & refrigerate for 30 minutes.



Whip whipping cream & 1/4 c powdered sugar until stiff peaks form. Cover & place in refrigerator while you mix the remaining ingredients.

In a separate bowl, beat cream cheese until smooth. Add pudding mix, 1 c sugar, lemon juice, & extract. Beat until smooth & creamy.

Fold whipped cream into cream cheese mixture. Spread evenly on crust.

Chill at least 2 hours before serving. Garnish with chopped lemon sandwich cookies (optional).




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