No-Bake Lemon Cheesecake with Graham Cracker Crust
A zesty, no-bake lemon cheesecake with a buttery graham cracker crust and a velvety citrus-cream cheese filling. Perfect for summer gatherings or a refreshing treat.
- Prep Time: 15
- Total Time: 15
- Yield: 12 servings 1x
- Category: quick
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
1 cup heavy cream, whipped to soft peaks
Juice and zest of 2 lemons
Whipped cream and lemon zest (for garnish)
Instructions
Mix graham cracker crumbs with melted butter; press into a 9-inch springform pan and chill.
Beat cream cheese until smooth, gradually add sugar until fully incorporated.
Fold in whipped cream, lemon juice, and lemon zest until thoroughly combined.
Pour mixture into prepared crust, smooth the top, and refrigerate for at least 6 hours or overnight.
Garnish with whipped cream and lemon zest before serving chilled.
Notes
Crust can be pre-prepared and chilled while making the filling.
Use a springform pan with parchment paper for easy release.
Chill at least 6 hours for firm texture.
Substitute lime or orange zest for flavor variation. Add fresh berries as a topping if desired.
Nutrition
- Serving Size: 1 slice (12 servings total)
- Calories: 300
- Sugar: 17g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 120mg