Lemon Dreams
Indulge in the luscious, citrusy bliss of Lemon Dreams, a no-bake dessert that's as refreshing as it is elegant. Featuring a buttery graham cracker crust, a velvety cream cheese and sweetened condensed milk filling infused with zesty lemon juice and zest, this treat is the perfect balance of bright and creamy. Whipped cream folded into the lemon filling creates an airy texture that melts in your mouth, while hints of vanilla add a touch of warmth. Ready in just 25 minutes of prep time and garnished with fresh blueberries and mint, this dessert is ideal for summer gatherings, dinner parties, or anytime you crave a taste of sunshine. With its easy-to-follow recipe and stunning presentation, Lemon Dreams is guaranteed to become a crowd favorite.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 250 grams cream cheese, softened
- 400 grams sweetened condensed milk
- 120 ml lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 240 ml heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 100 grams optional fresh blueberries for garnish
- 5 leaves optional mint leaves for garnish
Instructions
Preheat your oven to 180°C (350°F).
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles damp sand.
Press the crumb mixture into the bottom of an 8-inch (20 cm) springform pan, ensuring an even layer. Use the back of a spoon to press firmly.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sweetened condensed milk, lemon juice, and lemon zest into the cream cheese. Beat until all ingredients are well incorporated and smooth.
In a separate chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form.
Gently fold the whipped cream mixture into the cream cheese and lemon mixture in three stages, ensuring not to deflate the whipped cream.
Pour the lemon cream filling over the cooled graham cracker crust, spreading it evenly with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set.
Once set, release the springform pan and transfer the dessert to a serving platter.
Garnish with fresh blueberries and mint leaves, if desired, before slicing and serving.
Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 429.9 g | 156% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 303.7 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1561 mg | 120% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2320 mg | 49% | |
*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.
