No Bake Lemon Cheesecake
A light and creamy dessert bursting with lemon flavor, perfect for warm days without the need for an oven.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric hand mixer or stand mixer
- Spatula
- Zester or grater
- Measuring Cups and Spoons
- Plastic wrap or aluminum foil (for covering)
Ingredients
Crust Ingredients
- 1 cup Graham crackers Can substitute with shortbread or Nilla wafers.
- 4 tablespoons Butter, melted For binding the crust.
Filling Ingredients
- 16 ounces Cream cheese Use full-fat block style for best results.
- 3/4 cup Sugar Can substitute with honey or sweetener if desired.
- 1/4 cup Fresh lemon juice Do not use bottled lemon juice.
- 1 tablespoon Lemon zest Enhances lemon flavor.
- 1 cup Whipped cream or Cool Whip For a light, fluffy texture.
Instructions
Preparation
- Crush the graham crackers in a bag using a rolling pin until fine.
- Combine the crushed graham crackers with melted butter and press the mixture into the bottom of a springform pan.
- Chill the crust in the refrigerator for 10 minutes.
Make the Filling
- In a large bowl, beat together the cream cheese, sugar, lemon juice, and lemon zest until smooth and creamy.
- Fold in the whipped cream gently until fully combined.
- Spread the filling over the chilled crust and smooth the top.
Chill
- Cover the cheesecake and chill in the refrigerator for at least 4 hours or overnight for best results.
Notes
For optimal flavor, use fresh lemons and allow the cheesecake to chill overnight. It can be stored for up to 5 days in the refrigerator. It is also freezable for up to one month.