No Bake Lemon Cheesecake
This No Bake Lemon Cheesecake is the ultimate summer treat! Creamy, zesty, and effortlessly easy to make, it’s the perfect dessert for any occasion. With its bright flavors and delightful texture, you'll be craving a slice every day. Make it tonight for a refreshing end to your meal!
Equipment
- Frying Pan
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups brown sugar
- 7 tablespoons unsalted butter
- 3 8-ounce blocks cream cheese room temperature
- 1.25 cups granulated sugar
- 0.5 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice from about 1-2 lemons
- 1 tablespoon lemon zest from about 2 lemons
- 0.67 cups cold heavy whipping cream
- 1 serving Whipped Cream for garnish
Instructions
- Prepare the crust by stirring together melted butter with the graham cracker crumbs and brown sugar. Stir with a fork in a medium bowl, then press into the bottom and 1-inch up the sides of a 9-inch round springform pan. Chill to set while preparing filling.
- Place cream cheese in a large bowl. Beat with a mixer until smooth, about 1 minute. Mix in granulated sugar, vanilla, lemon juice, and lemon zest.
- In another bowl, beat cold whipping cream on high speed until stiff peaks form.
- Gently fold whipped cream into cheesecake filling – do not beat or mix, fold it so as not to break the cream.
- Place the cheesecake filling in the prepared crust. Chill to set, at least 4 hours.
- Store covered in the refrigerator for up to 3 days.
Notes
- Use fresh lemon juice: for the best results, and do not omit the lemon zest; that is where the flavor comes from.
- For an extra punch of lemon: add 1/4 teaspoon lemon extract to the mixture.
- For cool whip substitute: use about one 8-ounce container in lieu of the fresh whipped cream.
- Garnish: cheesecake with additional whipped cream and lemon slices.