No Bake Lemon Cheesecake
Bright, creamy, and irresistibly tangy, this No Bake Lemon Cheesecake is the perfect dessert for any occasion. With a buttery graham cracker crust and a velvety lemon cream cheese filling, this recipe delivers a burst of citrus in every bite without the need for an oven. The combination of fresh lemon juice and zest creates a refreshing flavor profile, while the light, airy texture comes together effortlessly with just 30 minutes of prep time. Ideal for summer gatherings or a quick and easy no-bake treat, this cheesecake sets beautifully in the refrigerator, offering a foolproof dessert that will wow your guests. Garnish with a dusting of powdered sugar or extra lemon zest for a stunning, tangy finish to this crowd-pleaser.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter
- 450 grams Cream cheese
- 240 ml Heavy whipping cream
- 100 grams Granulated sugar
- 80 ml Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Prepare the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling a rolling pin over them.
Melt the butter in a microwave or on the stovetop. Combine the melted butter and graham cracker crumbs in a bowl, mixing until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or the bottom of a glass to press it down tightly. Refrigerate the crust while you prepare the filling.
In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
Add the granulated sugar and beat until thoroughly combined and no lumps remain.
Slowly pour in the heavy whipping cream and continue mixing until the mixture thickens slightly.
Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until smooth and well combined.
Retrieve the chilled crust from the refrigerator. Pour the cheesecake filling onto the crust, spreading it evenly with a spatula.
Smooth the top and cover the pan with plastic wrap or aluminum foil. Refrigerate for at least 6 hours or overnight for the cheesecake to set completely.
Optional: Before serving, dust the top of the cheesecake with powdered sugar or garnish with additional lemon zest for extra flavor.
Unmold the cheesecake from the springform pan, slice, and serve chilled. Enjoy!
Nutrition Facts
Calories |
4571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.9 g | 460% | |
| Saturated Fat | 196.9 g | 985% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 286.5 g | 104% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 214.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 534 mg | 41% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 784 mg | 17% | |
*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.
