No-Bake Lemon Cheesecake

Indulge in the refreshing and zesty flavors of this No-Bake Lemon Cheesecake. With a buttery graham cracker crust and a smooth, tangy lemon-infused filling, this dessert is the perfect combination of sweet and citrusy. Best of all, it’s quick and easy to make, requiring no oven time.

Why we love this recipe:

1. No-Bake Convenience: Skip the oven and enjoy a delicious cheesecake with minimal effort.
2. Lively Citrus Flavor: The combination of lemon zest and juice adds a burst of citrusy freshness to the creamy cheesecake.
3. Versatile and Crowd-Pleasing: Perfect for any occasion, this no-bake lemon cheesecake is a crowd-pleaser that’s sure to satisfy sweet cravings.

Ingredients:

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

For the Filling:

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

How to Make this Recipe:

For the Crust:

1. Prepare Crust:
   • In a bowl, combine crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand.
2. Press into Pan:
   • Press the crust mixture firmly into the base of a 9-inch springform pan, creating an even layer. Chill the crust in the refrigerator while preparing the filling.

For the Filling:

1. Whip Cream Cheese:
   • In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sugar and Flavor:
   • Add powdered sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese. Beat until well combined and smooth.
3. Whip Heavy Cream:
   • In a separate bowl, whip the heavy whipping cream until stiff peaks form.
4. Fold in Whipped Cream:
   • Gently fold the whipped cream into the cream cheese mixture until well combined. Take care not to deflate the whipped cream.
5. Fill the Crust:
   • Pour the creamy filling over the chilled crust, spreading it evenly.
6. Chill:
   • Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set.
7. Serve:
   • Once set, carefully remove the sides of the springform pan. Slice and serve chilled. Optionally, garnish with additional lemon zest or whipped cream.

Success Tips:

• Ensure the cream cheese is softened to room temperature for a smoother filling.
• Whip the heavy cream until stiff peaks form to achieve a light and airy texture.

Storage:

• Store the no-bake lemon cheesecake in the refrigerator, covered, for up to 3-4 days.

Notes:

• Experiment with different citrus flavors by incorporating lime or orange zest and juice.

Nutrition:

• (Nutritional information per serving, based on yield)

FAQs:

1. Can I use a different type of crust?
   • Yes, you can experiment with different crusts, such as a cookie crust or a nut crust, for variation.
2. Can I make this ahead of time?
   • Absolutely! This cheesecake is perfect for making ahead. The flavors often improve after chilling overnight.