Easy No Bake Lemon Cheesecake
A light, refreshing, and creamy no-bake lemon cheesecake with a classic graham cracker crust, perfect for any occasion.
- Prep Time: 20
- Total Time: 380
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups (165 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (250 ml) heavy cream, whipped to soft peaks
- Juice and zest of 2 lemons
- Whipped cream and additional lemon zest or lemon slices
Instructions
- In a medium bowl, mix together the graham cracker crumbs and melted butter.
- Combine until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Place the pan in the fridge to set while preparing the filling.
- In a large bowl, beat the softened cream cheese.
- Beat until it is smooth and creamy.
- Gradually add the granulated sugar.
- Beat well until fully incorporated.
- Fold in the whipped heavy cream.
- Fold in the fresh lemon juice.
- Fold in the lemon zest.
- Continue folding until the mixture is smooth and well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours.
- Ideally, refrigerate overnight, to allow it to set completely.
- After chilling, run a small, warmed paring knife around the edge of the springform pan.
- Carefully loosen the cheesecake from the pan.
- Remove the cheesecake from the springform pan.
- Just before serving, garnish the cheesecake with additional whipped cream.
- Garnish with lemon zest or lemon slices.
- Slice and enjoy!
Notes
Ensure cream cheese is at room temperature for a lump-free filling.
For the best set, chill the cheesecake overnight.
Don’t skip the lemon zest for maximum fresh lemon flavor.
Warm your knife for cleaner slices when serving.
Find it online: https://theopenoven.com/easy-no-bake-lemon-cheesecake/