Lemon Icebox Cheesecake
Indulge in the citrusy, no-bake perfection of Lemon Icebox Cheesecake—a creamy, tangy dessert that’s as refreshing as it is effortless to make. With a buttery graham cracker crust as its base, this cheesecake boasts a luscious no-bake filling made with rich cream cheese, freshly whipped cream, and a zesty burst of lemon juice and zest. Perfectly balanced between sweet and tart, this chilled treat requires just 25 minutes of prep and no oven time, making it ideal for warm-weather gatherings or easy entertaining. Refrigerated until beautifully set, it slices into velvety layers of sunshine in every bite. Serve with a garnish of whipped cream, fresh berries, or a sprinkle of extra lemon zest for a show-stopping finale to any meal.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 1 cup Heavy whipping cream
- 0.33 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to smooth it out. Place the crust in the refrigerator to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together with an electric mixer on medium speed until smooth and creamy.
In a separate bowl, whip the heavy whipping cream with a hand or stand mixer on high speed until stiff peaks form. This will take about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture, a little at a time, until fully incorporated.
Add the lemon juice, lemon zest, and vanilla extract to the mixture and mix gently until well combined.
Pour the filling onto the prepared crust in the springform pan. Smooth the surface with a spatula.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight, until the cheesecake is firm.
When ready to serve, remove the sides of the springform pan. Slice and serve chilled. Optionally, garnish with additional lemon zest, whipped cream, or fresh berries.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 32.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 114 mg | 2% | |
*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.
