Lemony Cheesecake

This no-bake lemon cheesecake uses Neufchatel cheese instead of regular cream cheese for a lighter filling, set with unflavored gelatin and sweetened with artificial sweetener. It’s sugar-free and comes together without turning on the oven.

Neufchatel has about a third less fat than standard cream cheese but still has that tangy, creamy richness. Combined with fresh lemon juice, it makes a filling that tastes bright and clean rather than heavy. The gelatin dissolved in hot water gives the cheesecake structure so it slices cleanly after chilling.

The microwave does double duty here: dissolving the gelatin and softening the cheese. Both steps take under two minutes total, making this one of the fastest cheesecakes you can put together.

Kitchen Tips

• Dissolve the gelatin in hot water completely. Any undissolved granules will create rubbery spots in the finished cheesecake.
• Soften the Neufchatel in the microwave for 45 seconds as directed. Cold cheese won’t blend smooth and you’ll get lumps.
• Beat the mixture until completely smooth before pouring into the crust. Lumps don’t smooth out during chilling.
• Chill for at least 2 hours. The gelatin needs that time to set fully for clean slices.

Variations

• Top with fresh berries or a thin layer of sugar-free lemon curd before serving.
• Use a chocolate cookie crust for a lemon-chocolate contrast.
• Add a teaspoon of lemon zest to the filling for a more intense citrus flavor.