No-Bake Lemon Cheesecake
This No-Bake Lemon Cheesecake is a creamy, refreshing dessert that requires no oven time. The secret ingredient—fresh lemon juice and zest—gives it a bright citrusy kick, perfectly balanced with a buttery graham cracker crust.
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 8 servings 1x
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup heavy whipping cream (or store-bought whipped topping)
Optional Garnishes:
- Fresh lemon zest
- Whipped cream
- Fresh berries
Instructions
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and chill for 10–15 minutes.
- Make the filling: Beat cream cheese and powdered sugar until smooth. Add vanilla, lemon juice, and zest.
- Whip the cream: In a separate bowl, beat heavy whipping cream until stiff peaks form. Gently fold it into the cheesecake mixture.
- Assemble: Pour the filling over the chilled crust, smoothing the top.
- Chill: Refrigerate for at least 4–6 hours or overnight for the best results.
- Serve: Garnish with lemon zest, whipped cream, or fresh berries before serving.
Notes
- Gluten-Free: Use gluten-free graham crackers or an almond flour crust.
- Vegan: Substitute dairy-free cream cheese and coconut whipped cream.
- Sweeter or Tangier: Adjust the lemon juice and zest for the perfect balance.
- Serving Pairings: Enjoy with iced tea, lemonade, or a fruit salad.
- Storage: Refrigerate for up to 5 days or freeze for up to 2 months.
Keywords: lemon cheesecake, easy cheesecake, no-bake dessert, creamy cheesecake, quick cheesecake, lemon cream cheese pie
Find it online: https://jeccrecipes.com/easy-no-bake-lemon-cheesecake-recipe/