No-Bake Lemon Cheesecake

Name: No-Bake Lemon Cheesecake
Prep time: 25 min
Total time: 265 min
Yield: 12 slices
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 0.5 cup unsalted butter; 0.75 cup granulated sugar; 24 oz cream cheese; 1 cup heavy cream; 0.33 cup lemon juice; 2 tbsp lemon zest; 1 tsp vanilla extract

A light and refreshing no-bake cheesecake with bright lemon flavor and a buttery graham cracker crust. Perfect for warm days when you don't want to turn on the oven.

Prep: 25mTotal: 4h 25m12 slicesEasyAmericanDessert

Ask YoyoChef

Ask me anything about this recipe!

Ingredients

graham cracker crumbs2 cups
unsalted butter0.5 cup
granulated sugar0.75 cup
cream cheese24 oz
heavy cream1 cup
lemon juice0.33 cup
lemon zest2 tbsp
vanilla extract1 tsp

Nutrition

380

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
In a bowl, combine graham cracker crumbs, melted butter, and 0.25 cup sugar until the mixture resembles wet sand.
2
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill while preparing the filling.
3
In a large bowl, beat the softened cream cheese with the remaining 0.5 cup sugar until smooth and creamy.
4
Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
5
In a separate cold bowl, whip the heavy cream to stiff peaks.
6
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
7
Pour the filling over the chilled crust and smooth the top with a spatula.
8
Cover and refrigerate for at least 4 hours or overnight until set.
9
Release from the springform pan, slice, and serve chilled.

Tips

•
Ensure the cream cheese is fully softened to avoid lumps in the filling.
•
Chill for at least 4 hours, but overnight yields the best texture.
•
Use freshly squeezed lemon juice for the brightest flavor.
•
Run a knife under hot water before slicing for clean cuts.