Description
A refreshing and creamy no-bake lemon cheesecake that’s perfect for summer gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces full-fat cream cheese, softened
- 14 ounces sweetened condensed milk
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- Lemon zest, for garnish
- Thin lemon slices, optional for garnish
Instructions
- Mix the graham cracker crumbs with melted butter and granulated sugar in a bowl until it resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan and chill to set.
- Beat the softened cream cheese until smooth, then mix in sweetened condensed milk, lemon juice, lemon zest, and vanilla until well combined.
- Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Pour the filling over the chilled crust, smooth out, and chill for at least four hours or overnight.
- Remove the springform pan and garnish with lemon zest and slices before serving.
Notes
For best results, let the cheesecake set overnight to enhance the flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American