No Bake Lemon Cheesecake
This refreshing No Bake Lemon Cheesecake is a creamy and tangy dessert that's perfect for warm weather.
Ingredients
- 1 cup graham cracker crumbs for the crust
- 0.5 cup unsalted butter melted
- 8 oz cream cheese softened
- 0.5 cup sugar granulated
- 1 cup heavy cream whipped to soft peaks
- 0.5 cup lemon juice freshly squeezed
- 1 tbsp lemon zest for extra flavor
- 1 tsp vanilla extract for flavor enhancement
Instructions
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, and mix until fully incorporated.
- Gently fold the whipped heavy cream into the cream cheese mixture until no streaks remain.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 2 hours or until set before serving.
Notes
For best results, allow the cheesecake to chill overnight. Store leftovers in the refrigerator for up to 3 days.