Description
A creamy, zesty No Bake Lemon Cheesecake that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
Instructions
- Mix graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Beat softened cream cheese until smooth. Gradually add powdered sugar and mix well.
- Stir in lemon juice and lemon zest until fully blended into the creamy mixture.
- Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or preferably overnight, to set completely.
- Serve chilled and enjoy this refreshing treat!
Notes
Use room temperature cream cheese for a smooth texture. Quality ingredients make a difference in flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg