No-Bake Lemon Cheesecake
This No-bake Lemon Cheesecake is a creamy, tangy, and effortless dessert made with real lemons and no oven required. Perfect for warm days or when you need an easy, impressive treat!
Ingredients
For the Crust:
- 2 ¼ cups graham cracker crumbs 270g
- ½ cup butter melted
For the Filling:
- 3 packages cream cheese 24 oz or 750g total, full fat
- 1 ½ cups powdered icing sugar
- 3 tablespoons fresh squeezed lemon juice about 1 lemon
- Zest of 2 lemons use 1 lemon for a milder flavor
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream 30-35% fat only
Instructions
- Prepare the Pan: Line a 9" springform pan with parchment paper for easy removal.
- Make the Crust: Combine graham cracker crumbs and melted butter. Press firmly into the base and slightly up the sides of the pan. Chill while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth.
- Add Flavorings: Mix in powdered sugar, lemon juice, lemon zest, and vanilla extract until creamy.
- Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form.
- Fold Together: Gently fold whipped cream into the cream cheese mixture, keeping it light and airy.
- Fill the Crust: Pour the filling into the prepared crust and smooth the top.
- Chill: Cover and refrigerate for at least 6 hours or overnight for best results.
- Serve: Top with whipped cream and lemon zest before serving. Slice and enjoy!
Notes
- For Extra Lemon Flavor: Add more lemon zest, not juice, to maintain the firm texture.
- Storage: Keep refrigerated for up to 4 days or freeze slices for up to 1 month.
- Serving Tip: Serve slightly frozen for a refreshing summer treat.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Customize with a berry topping or drizzle with Raspberry Sauce for a fruity twist!