Description
Indulge in the refreshing flavors of a no-bake lemon cheesecake. This creamy and citrusy dessert is perfect for brightening up any occasion, and the best part is, no oven is required!
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup lemon juice, fresh
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For topping (optional):
- lemon curd or whipped cream
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator.
- Make the filling: Beat cream cheese and powdered sugar until smooth. Add lemon juice, zest, and vanilla. In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
- Assemble: Pour the filling over the crust and smooth the top. Refrigerate for at least 6 hours.
- Finish: Garnish with lemon curd or whipped cream before serving.
Notes
- Use fresh lemon juice for the best flavor.
- For a firmer texture, add dissolved gelatin to the filling.
- This cheesecake freezes well for up to 2 months without topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 95 mg
