Description
A refreshing no-bake lemon cheesecake that’s easy to make and perfect for warm weather.
Ingredients
Scale
- 2 ¼ cups graham cracker crumbs (270g)
- ½ cup butter, melted
- 3 packages cream cheese (24oz or 750g total) full fat
- 1 ½ cups powdered icing sugar
- 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
- Zest of 2 lemons (1 if you want a milder flavor)
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream (30-35% fat ONLY)
Instructions
- Line a 9″ Springform pan with parchment paper — optional but makes for easy removal once set!
- Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2″ up the sides.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
- Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
- In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
- Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
- Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight is even better! Serve with sweetened whipped cream.
Notes
- Can be made a day in advance.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 436.98
- Sugar: 18.22g
- Sodium: 370.19mg
- Fat: 34.28g
- Saturated Fat: 19.46g
- Carbohydrates: 28.83g
- Fiber: 0.59g
- Protein: 4.97g
- Cholesterol: 102.86mg
Keywords: No Bake Lemon Cheesecake, cheesecake, lemon dessert, no bake dessert