No-Bake Lemon Cheesecake
Creamy no-bake lemon cheesecake with a buttery graham cracker crust and bright citrus flavor
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INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/2 cup unsalted butter melted
- pinch of salt.
Filling
- 24 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream cold
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1/8 tsp fine salt.
Topping
- whipped cream for garnish
- lemon slices for garnish
- extra lemon zest.
INSTRUCTIONS
Crust
- Mix graham cracker crumbs
- sugar
- salt
- and melted butter until evenly moistened
- press firmly into the bottom and slightly up the sides of a 9 inch springform pan
- chill in the refrigerator while making the filling.
Filling
- Beat cream cheese
- powdered sugar
- lemon zest
- vanilla
- and salt until smooth and lump-free
- add lemon juice and mix just until combined
- in a separate bowl whip cold heavy cream to stiff peaks
- fold whipped cream into the lemon cream cheese mixture in two additions until no streaks remain.
Assemble and Chill
- Spread filling over chilled crust and smooth the top
- cover and refrigerate until fully set at least 6 hours and preferably overnight
- release from pan and garnish with whipped cream
- lemon slices
- and zest before slicing.
Notes
1. Chill time is essential for clean slices and a firm set. Use full-fat brick-style cream cheese and keep heavy cream very cold for best texture. For a sweeter cheesecake reduce lemon juice to 1/3 cup or increase powdered sugar by 2 to 4 tbsp. For easy slicing wipe the knife clean between cuts
Nutrition
Calories: 420kcal | Carbohydrates: 36g | Protein: 6g | Fat: 29g