Easy Luscious Lemon Cheesecake
Indulge in the creamy, citrusy perfection of this *Easy Luscious Lemon Cheesecake*—a no-bake dessert that’s as effortless as it is dazzling. Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with freshly squeezed lemon juice and zesty lemon zest, this cheesecake delivers a refreshing burst of flavor in every bite. Lightened with whipped cream for an airy texture, it’s the ultimate treat for summer gatherings or anytime you crave a bright, tangy dessert. With just 30 minutes of prep time and no oven required, this foolproof recipe is perfect for busy bakers or beginners looking to impress. Top it with slices of lemon and fresh mint for an elegant finish, and savor this show-stopping dessert that’s guaranteed to please any crowd! Keywords: no-bake lemon cheesecake, easy cheesecake recipe, luscious lemon dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cup powdered sugar
- 0.5 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 pieces lemon slices (optional, for garnish)
- 4 leaves fresh mint leaves (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the powdered sugar, lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix until fully incorporated and smooth.
In a separate bowl, whip the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream as you mix.
Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
Cover the pan with plastic wrap and refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set.
Once set, run a knife around the edges of the pan before releasing the springform for a clean edge.
Garnish with lemon slices and mint leaves, if desired, before serving.
Slice, serve, and enjoy your luscious lemon cheesecake!
Nutrition Facts
Calories |
4895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.8 g | 469% | |
| Saturated Fat | 217.5 g | 1088% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 370.1 g | 135% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 223.4 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1087 mg | 23% | |
*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.
