No-Bake Lemon Cheesecake
Indulge in the light and zesty delight of a no-bake lemon cheesecake that strikes the perfect balance between sweet and tart. This creamy dessert is ideal for a warm day, and its lemon filling with a graham cracker crust provides a symphony of flavors.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup fresh lemon juice
- 2 cups heavy whipping cream
Instructions
Prepare the Crust
- Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press mixture into the bottom of a springform pan.
- Tip: Use the flat bottom of a measuring cup to pack the crust tightly.
Make the Filling
- Beat softened cream cheese until smooth and creamy. Add powdered sugar, lemon juice, and lemon zest, beating until fluffy.
Whip the Cream
- Whip heavy cream until stiff peaks form. Fold whipped cream into lemon mixture gently with a rubber spatula.
- Tip: Take your time folding to ensure the filling is airy and light.
Assemble the Cheesecake
- Pour lemon filling over prepared crust in springform pan. Smooth the top, cover, and refrigerate for at least 4 hours.
Serve
- Release springform pan sides. Garnish with lemon slices, berries, or whipped cream before slicing and serving.
Notes
Pro tips:
For a more intense lemon flavor, increase the lemon zest. Chill longer for a firmer cheesecake texture if preferred.