Very Easy No Bake Lemon Cheesecake
Indulge in the creamy, tangy delight of this Very Easy No Bake Lemon Cheesecake, a fuss-free dessert perfect for any occasion! With just 20 minutes of prep time and no oven required, this cheesecake features a buttery graham cracker crust and a luscious filling made from cream cheese, sweetened condensed milk, and freshly squeezed lemon juice for the perfect balance of rich and zesty flavors. A hint of lemon zest and vanilla extract elevate the taste, while an optional whipped cream topping adds a touch of elegance. Ideal for warm weather or when you need a quick yet impressive dessert, this no-bake recipe sets beautifully in the fridge and serves up to 8. Serve it chilled and garnish with fresh lemon slices for a refreshing finish that will leave everyone craving more.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 90 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 300 grams Sweetened condensed milk
- 80 milliliters Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 120 milliliters Whipping cream (optional, for topping)
- 1 tablespoon Powdered sugar (optional, for topping)
- as needed Lemon slices (optional, for garnish)
Instructions
In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until smooth and creamy, about 2-3 minutes.
Add the sweetened condensed milk to the cream cheese and mix until well combined.
Stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract. Beat the mixture for another 1-2 minutes until smooth and slightly thickened.
Pour the lemon cheesecake filling into the chilled crust, spreading it out evenly with a spatula.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to fully set.
If desired, whip the cream with powdered sugar until soft peaks form and use it as a topping. Garnish with lemon slices for an extra decorative touch before serving.
Carefully release the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
4543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.8 g | 411% | |
| Saturated Fat | 190.5 g | 952% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 363.3 g | 132% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 241.1 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1523 mg | 117% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2039 mg | 43% | |
*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.
