If you’re on the lookout for a dessert that combines zesty citrus flavors with creamy sweetness, this No-Bake Lemon Cheesecake is just what you need. It’s a delightful treat that requires no oven time, making it perfect for warm days when you want something refreshing yet indulgent.
Picture this: a smooth, velvety lemon cheesecake that practically melts in your mouth, balanced by a crunchy graham cracker crust. This dessert is not only easy to prepare but also incredibly satisfying, featuring a bright lemon flavor that invigorates your taste buds.
Whether you’re hosting a summer gathering, celebrating a special occasion, or simply treating yourself, this No-Bake Lemon Cheesecake will surely impress. It’s a light yet fulfilling dessert that pairs beautifully with a cup of tea or coffee.
Deliciously Refreshing No-Bake Lemon Cheesecake
This No-Bake Lemon Cheesecake boasts a rich and creamy filling made with cream cheese, fresh lemon juice, and zest, all set atop a crumbly graham cracker crust. The result is a dessert that is both tangy and sweet, with a luscious texture that is simply irresistible.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Fresh lemon slices for garnish (optional)
Instructions
- Prepare the Crust: In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until well blended and creamy.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until fully combined, being careful not to deflate the whipped cream.
- Assemble the Cheesecake: Pour the lemon filling over the prepared crust, spreading it evenly. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
- Serve: Once the cheesecake is set, carefully release it from the springform pan. Garnish with fresh lemon slices if desired, slice, and serve chilled.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
