Description
A refreshing no-bake cheesecake featuring a tangy lemon flavor and creamy filling, perfect for warm days and special 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, to taste
- Thin lemon slices for garnish, optional
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl. Press into a 9-inch springform pan and chill.
- Make the filling by beating softened cream cheese until smooth, then blending in sweetened condensed milk, lemon juice, lemon zest, and vanilla extract.
- Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
- Pour the filling over the crust, smooth it out, and chill for at least 4 hours or overnight.
- Once set, garnish with lemon zest and thin lemon slices before serving.
Notes
Chill longer for best results and use fresh lemon for vibrant flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American