Description
A refreshing No Bake Lemon Cheesecake with a creamy filling and tangy lemon flavor, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of your springform pan.
- Make the cheesecake filling: Beat the cream cheese and powdered sugar together until smooth and creamy.
- Add lemon flavor: Pour in the lemon juice, lemon zest, and vanilla extract. Mix until well blended.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the lemon cream cheese mixture.
- Assemble the cheesecake: Pour the lemon filling over the prepared crust and smooth the top.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until set.
- Serve: Once chilled, slice and optionally top with lemon zest or whipped cream.
Notes
Use room temperature cream cheese for easier mixing. Fresh lemon juice is recommended for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg