No-Bake Lemon Cheesecake
A refreshing and zesty no-bake lemon cheesecake that's easy to make and a guaranteed crowd-pleaser.
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs Can use homemade or store-bought.
- 1/4 cup Unsalted butter, melted For binding the crust.
Filling Ingredients
- 16 oz Cream cheese, softened The main ingredient for the cheesecake filling.
- 1 cup Powdered sugar To sweeten the filling.
- 1 cup Heavy cream Whipped to create a light texture.
- 1/2 cup Fresh lemon juice The key flavor component.
- 1 drop Yellow food coloring Optional for visual appeal.
- 1/2 cup Lemon curd Optional for extra lemon flavor.
Instructions
Preparation of the Crust
- In a bowl, mix the graham cracker crumbs with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate while you prepare the filling.
Making the Creamy Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and mix until fully combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
Incorporating Lemon Juice
- Squeeze fresh lemon juice into the filling and mix well.
- If using, add a drop of yellow food coloring and stir until color is evenly distributed.
Combining and Setting the Cheesecake
- Pour the filling into the prepared crust, smoothing the top.
- If desired, layer lemon curd on top.
- Cover with plastic wrap and refrigerate overnight.
Serving
- Remove the cheesecake from the pan and slice into servings.
- Optionally, top with additional lemon curd before serving.
Notes
For best flavor, enjoy within 2-3 days. Freezing is possible but best consumed within a month for optimal taste.