If you’re looking for a dessert that balances creamy and tangy flavors without the need for baking, look no further than this No-Bake Lemon Cheesecake with Shortbread Crust. It’s perfect for warm weather gatherings, or whenever you want a light and refreshing treat. The smooth lemon filling paired with a buttery shortbread crust creates a delightful combination that’s sure to impress.
This cheesecake is not only easy to whip up, but it’s also a great way to showcase the bright flavors of lemon. Whether you’re entertaining guests or enjoying a quiet night in, this dessert will add a touch of elegance to your table. Plus, it requires minimal effort, making it a go-to recipe for any occasion.
Imagine cutting into a slice of this cheesecake: the creamy texture melts in your mouth, while the zesty lemon flavor dances on your palate. It’s a dessert that’s both indulgent and refreshing, making it a favorite among lemon lovers.
Delightful No-Bake Lemon Cheesecake Recipe
This No-Bake Lemon Cheesecake with Shortbread Crust features a luscious, tangy lemon filling made with cream cheese and whipped cream, set atop a crisp, buttery shortbread base. The combination of tartness from the lemons and the sweetness from the cream makes for a perfectly balanced dessert.
Ingredients
- 1 cup shortbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a medium bowl, combine shortbread cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add in the fresh lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the lemon filling over the chilled crust, smoothing it out with a spatula. Cover and refrigerate for at least 4 hours, or until set.
- Serve: Once set, carefully remove the sides of the springform pan. Slice and serve with additional lemon zest or whipped cream if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 300kcal
- Fat: 22g
- Protein: 3g
- Carbohydrates: 27g
