Description
No Bake Lemon Cheesecake is a light and creamy dessert with a buttery graham cracker crust and a tangy lemon-flavored filling—perfect for warm-weather gatherings and easy entertaining.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Lemon slices or whipped cream (optional, for garnish)
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy.
- Add lemon juice, lemon zest, and vanilla extract. Beat until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Spread filling evenly over the crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until set.
- Garnish with lemon slices or whipped cream before serving if desired.
Notes
- Use store-bought graham crust for convenience.
- Adjust lemon juice and zest for a more or less tangy flavor.
- This cheesecake can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg