Description
This No-Bake Lemon Cheesecake is creamy, tangy, and refreshingly light. Made with a buttery graham cracker crust, a fluffy lemon cheesecake filling, and topped with whipped cream or fresh berries, it’s the perfect make-ahead dessert for warm weather gatherings.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 1/2 cups heavy whipping cream, cold
For the Topping (Optional):
- Whipped cream
- Lemon slices or zest for garnish
- Fresh berries (blueberries or raspberries work great)
Instructions
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Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish.
- Chill in the refrigerator while you prepare the filling.
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Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon cheesecake mixture until fully incorporated.
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Assemble the Cheesecake:
- Pour the filling over the chilled crust and spread evenly with a spatula.
- Smooth the top and refrigerate for at least 4 hours, or overnight, until set.
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Serve:
- Garnish with whipped cream, lemon slices, zest, or fresh berries before serving.
- Carefully remove the cheesecake from the springform pan, slice, and enjoy!
Notes
- For extra lemon flavor, add an additional tablespoon of lemon zest to the filling.
- Swap the graham cracker crust for a gluten-free cookie crust if needed.
- Store leftovers in the refrigerator for up to 5 days.