Description
Indulge in the refreshing citrus flavors of this no-bake lemon cheesecake. A creamy and luscious dessert that is perfect for any occasion, especially during the hot summer months.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For Garnish:
- lemon slices
- extra lemon zest
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until combined.
- Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Assemble: Spread the filling over the chilled crust. Refrigerate for at least 4 hours.
- Garnish and Serve: Decorate with lemon slices and zest before serving.
Notes
- For a lighter version, use Greek yogurt for half of the cream cheese.
- Try making individual servings in cups or jars.
- To enhance the tanginess, increase lemon juice to 1/3 cup.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 75 mg
