Lemon No Bake Cheesecake
A refreshing dessert that balances creamy richness with a zesty twist, featuring smooth cheesecake filling and a buttery graham cracker crust, perfect for hot summer days.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- ⅓ cup ⅓ cup granulated sugar
- ½ cup ½ cup unsalted butter, melted
For the filling
- 16 oz 16 oz (2 packages) cream cheese, softened Ensure it is at room temperature.
- 1 cup 1 cup powdered sugar Customize the sweetness to your liking.
- 1 cup 1 cup heavy whipping cream Can substitute with Greek yogurt for a lighter version.
- ¾ cup ¾ cup fresh lemon juice (about 3 to 4 lemons) Fresh lemon juice is preferred for best flavor.
- 2 teaspoons 2 teaspoons lemon zest
- 1 teaspoon 1 teaspoon vanilla extract
For garnish (optional)
- Fresh lemon slices
- Whipped cream
- Extra lemon zest
Instructions
Prepare the crust
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium-sized mixing bowl.
- Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan.
- Use the back of a measuring cup or your fingers to achieve a smooth surface.
Chill the crust
- Place the crust in the refrigerator to set while preparing the filling.
Prepare the filling
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar and mix on low speed until combined.
- Slowly pour in the fresh lemon juice and mix until incorporated.
- Add lemon zest and vanilla extract, blending until evenly mixed.
Whip the cream
- In a separate bowl, whip the heavy cream using a clean electric mixer until stiff peaks form.
Combine and refrigerate
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Pour the cheesecake filling over the chilled graham cracker crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or preferably overnight.
Serve
- Carefully remove the sides of the springform pan.
- Garnish with fresh lemon slices, whipped cream, or additional lemon zest if desired.
Notes
Store leftover cheesecake covered in the refrigerator for up to 5 days. For freezing, wrap portions tightly and store for up to 3 months.