Description
Indulge in the refreshing citrus flavors of this no-bake lemon cheesecake. Creamy, tangy, and irresistibly smooth, this dessert is a perfect treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 tablespoon powdered sugar (for whipped cream)
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until creamy. In a separate bowl, whip heavy cream with powdered sugar to stiff peaks. Fold into the cream cheese mixture.
- Assemble the Cheesecake: Pour the filling over the chilled crust. Smooth the top. Refrigerate for at least 6 hours or overnight until set.
- Serve: Garnish with lemon zest or slices before serving.
Notes
- For a stronger lemon flavor, add extra lemon juice or lemon extract.
- Cheesecake can be made up to two days in advance and stored covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 23g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
