No-Bake Lemon Cheesecake
A light, creamy cheesecake with a zesty lemon twist—no oven needed and perfect for refreshing summer desserts.
- Prep Time: 20 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust:
1½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
16 oz (2 packages) cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream (cold)
Optional toppings:
Lemon slices or twists
Whipped cream
Fresh berries
Extra lemon zest
Instructions
Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15–20 minutes.
Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Mix until creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the lemon cream cheese mixture until fully combined.
Pour the filling over the chilled crust and smooth the top.
Cover and refrigerate for at least 6 hours or overnight, until set.
Before serving, garnish with lemon slices, whipped cream, or fresh berries if desired.
Notes
For a more intense lemon flavor, add 1–2 teaspoons of lemon extract.
Use store-bought crust for quicker prep.
Can be made up to 2 days in advance.
Find it online: https://allrecipesmade.com/no-bake-lemon-cheesecake/
