Description
A light, refreshing no-bake lemon cheesecake that’s ideal for warm days and family gatherings.
Ingredients
Scale
- 1 cup Graham Cracker Crumbs (or crushed Oreos for a twist)
- 5 tablespoons Unsalted Butter (melted)
- 8 ounces Cream Cheese (softened)
- 1 cup Sour Cream (or Greek yogurt)
- 1/2 cup Powdered Sugar (adjust to taste)
- 1/2 cup Fresh Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (from organic lemons)
Instructions
- Combine the Graham cracker crumbs and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
- Beat the softened cream cheese in another bowl until smooth. Gradually add in the sour cream (or Greek yogurt) and powdered sugar, mixing until well combined.
- Add the fresh lemon juice and lemon zest to the cream cheese mixture and continue to blend until everything is smooth and creamy.
- Pour the lemon cheesecake filling over the prepared crust and spread evenly. Smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set. Once ready, slice and serve cold.
Notes
For added flavor, serve with fresh berries or a dollop of whipped cream. Adjust sweetness according to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg