Description
A refreshing and easy-to-make No-Bake Lemon Cheesecake, perfect for summer gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated.
- Add the sour cream, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until smooth and well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until fully combined.
- Pour the lemon cheesecake filling over the chilled crust in the springform pan. Spread it evenly and smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow it to set.
- Once set, remove the cheesecake from the springform pan. Slice and serve chilled.
Notes
- For a fruit topping, consider adding fresh berries or a berry compote on top before serving.
- Substitute lime juice and zest for a lime cheesecake variation, or try adding a swirl of raspberry puree for added flavor and color.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg