Easy Lemon Cheesecake
Bright, tangy, and utterly refreshing, this Easy Lemon Cheesecake is the ultimate no-bake dessert that comes together in just 20 minutes of prep time! Featuring a buttery graham cracker crust paired with a smooth and creamy lemon-infused filling, this recipe strikes the perfect balance of sweetness and zest. The combination of fresh lemon juice and zest lends a natural citrusy flavor, while heavy cream ensures a luscious, velvety texture. With no need for baking, this cheesecake sets beautifully in the refrigerator, making it a fuss-free treat for any occasion. Top it with whipped cream or fresh lemon slices for an elegant finish, and enjoy a slice of sunshine! Perfect for spring, summer, or any time you crave an effortless yet indulgent dessert.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 100 grams Granulated sugar
- 240 milliliters Heavy cream
- 60 milliliters Lemon juice
- 2 teaspoons Lemon zest
- 1 teaspoon Vanilla extract
- 1 serving Optional: fresh lemon slices or whipped cream for garnish
Instructions
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Transfer the crumb mixture to a 9-inch (23 cm) springform pan. Press it evenly onto the bottom to form the crust, using the base of a glass or your fingers to compact it. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
Pour in the heavy cream and continue beating until the mixture thickens slightly. This should take about 2-3 minutes.
Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth.
Pour the lemon cheesecake filling over the chilled crust, smoothing the surface with a spatula.
Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
When ready to serve, carefully remove the cheesecake from the springform pan. Garnish with fresh lemon slices, whipped cream, or both if desired.
Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.6 g | 408% | |
| Saturated Fat | 186.3 g | 932% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 288.4 g | 105% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 167.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
