Description
A delightful dessert combining tangy lemon zest with creamy cheesecake, perfect for warm days.
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)
- Thin lemon slices (for garnish)
Instructions
- Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press this mixture into the bottom of a 9-inch springform pan to form the crust, then refrigerate.
- Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add in the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, mixing until creamy.
- Whip the heavy cream in another bowl until soft peaks form. Fold this into the lemon filling gently, then pour over the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight to set.
Notes
Use fresh lemon juice for the best flavor. Adjust sweetness by adding more lemon juice or sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American