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No Bake Lemon Cheesecake

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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

Scale

For the Crust:

  • 1 ½ 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
  • ½ cup lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 1 ½ 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Find it online: https://ukfinda.com/no-bake-lemon-cheesecake/