Description
A refreshing no-bake lemon cheesecake with a creamy filling and buttery graham cracker crust.
Ingredients
- 2 cups graham cracker crumbs (about 16 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces full-fat cream cheese, softened
- 14 ounces sweetened condensed milk (1 can)
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- Lemon zest (for garnish, as needed)
- Thin lemon slices (for garnish, as needed)
Instructions
- Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate to firm up.
- Make the filling: Beat softened cream cheese until smooth. Gradually mix in sweetened condensed milk, lemon juice, lemon zest, and vanilla until creamy.
- Whip cream: In a separate bowl, whip heavy cream until soft peaks form. Fold into the lemon filling gently.
- Fill and chill: Pour the filling over the crust, smooth the top, cover, and refrigerate for at least 4 hours or overnight to set.
- Serve: Garnish with lemon zest or lemon slices before serving.
Notes
Chill the whipped cream equipment for better results. Use fresh lemons for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American