No Bake Lemon Cheesecake Dessert
Indulge in the bright, zesty flavors of this No Bake Lemon Cheesecake Dessert, a refreshing treat that’s as easy to make as it is to enjoy. Featuring a buttery graham cracker crust and a velvety lemon-infused cream cheese filling, this no-bake recipe comes together effortlessly in just 25 minutes of prep time, making it perfect for busy weeknights or special occasions. Freshly squeezed lemon juice and grated lemon zest add a vibrant citrus twist, while chilled heavy cream ensures a light, fluffy texture. After a quick set in the fridge, this creamy, tangy dessert is ready to impress, especially when garnished with whipped cream or delicate lemon slices. Ideal for summer gatherings or as an everyday treat, this no-bake cheesecake is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Heavy cream, chilled
- 0.333 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest, finely grated
- 1 teaspoon Vanilla extract
- n/a Optional: Whipped cream (for garnish)
- n/a Optional: Lemon slices or zest (for garnish)
Instructions
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup or a flat spatula to create an even layer. Refrigerate the crust while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar to the cream cheese, mixing until fully incorporated and smooth.
Pour in the heavy cream and beat the mixture on medium-high speed until it thickens and forms soft peaks.
Add the freshly squeezed lemon juice, lemon zest, and vanilla extract to the filling mixture. Beat again until everything is fully combined and creamy.
Remove the crust from the refrigerator and pour the lemon cheesecake filling over the crust. Smooth the top with a spatula.
Cover the pan with plastic wrap and refrigerate the dessert for at least 4 hours, or until set. For best results, refrigerate overnight.
Before serving, carefully loosen the springform pan rim and remove it.
Garnish the cheesecake with whipped cream, lemon slices, or additional lemon zest, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.2 g | 473% | |
| Saturated Fat | 219.5 g | 1098% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 371.8 g | 135% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 227.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1031 mg | 22% | |
*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.
