Description
This no-bake lemon cheesecake is smooth, creamy, and refreshingly citrusy with a buttery graham cracker crust. A perfect make-ahead dessert for any occasion.
Ingredients
For the Crust
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1½ cups graham cracker crumbs (180g)
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¼ cup granulated sugar (50g)
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6 tbsp unsalted butter, melted (85g)
For the Filling
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16 oz cream cheese, softened (452g)
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1 cup powdered sugar (120g)
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2 tsp fresh lemon juice
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1 tsp vanilla extract
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1½ cups cold heavy whipping cream (360ml)
Instructions
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Line a 9-inch springform pan with parchment paper.
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Mix graham cracker crumbs, sugar, and melted butter. Press into pan; chill.
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Whip heavy cream to stiff peaks; set aside.
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Beat cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla.
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Fold in whipped cream gently.
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Spread filling over crust. Smooth top.
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Cover and chill at least 6 hours or overnight.
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Serve with whipped cream, berries, or lemon curd.
Notes
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Use full-fat brick cream cheese for best texture.
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Chill at least 6 hours for a firm set.
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Add lemon zest to enhance flavor.
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Don’t overmix when folding in whipped cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American