Description
A refreshing and creamy no bake lemon cheesecake with a buttery graham cracker crust, perfect for warm days and special occasions.
Ingredients
Scale
- 2 ¼ cups (270g) graham cracker crumbs
- ½ cup (113g) butter, melted
- 3 packages (680g) full-fat cream cheese
- 1 ½ cups (180g) powdered icing sugar
- 3 tbsp fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- ¾ cup (180ml) heavy whipping cream
Instructions
- Line a 9-inch springform pan with parchment paper, if you’d like.
- Mix the graham cracker crumbs and melted butter together until combined. Press this mixture into the bottom and the sides of the springform pan to create a crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the powdered icing sugar, lemon zest, lemon juice, and vanilla extract to the bowl. Mix until well combined and smooth.
- In another bowl, whip the heavy cream until firm peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling into your prepared crust and smooth the top with a spatula.
- Chill the cheesecake for at least 6 hours, or preferably overnight, to allow it to set properly.
- Once chilled, remove from the springform pan, and top with extra whipped cream if desired.
Notes
Choose fresh lemons for the best flavor. Letting the cheesecake chill overnight enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: cheesecake, dessert, no bake, lemon, creamy
