Easy No-bake Lemon Cheesecake
A zesty citrus cream cheese no-bake dessert with a buttery graham cracker crust. Assemble in minutes with a silky, chilled filling and fresh flavor that shines on summer menus. The whipped cream base ensures a tender, airy texture with minimal effort.
- Prep Time: 15
- Total Time: 15
- Yield: 8 1x
- Category: quick
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Additional lemon zest or lemon slices
Instructions
In a medium bowl, mix graham cracker crumbs and melted butter until crumbs are evenly coated
Press mixture firmly into the bottom of a 9-inch springform pan using a spoon or fingers
Chill pan for 30 minutes while preparing filling
Beat softened cream cheese until smooth, then gradually add sugar to blend completely
Fold in whipped cream, lemon juice, and zest using a spatula to maintain soft peaks
Pour filling into chilled crust, smoothing the top gently to eliminate folds
Cover and refrigerate for at least 6 hours or overnight
Run a warmed knife around the pan’s edge to loosen, then release the springform before serving
Top with additional whipped cream and lemon zest or slices
Notes
Crust can be customized with alternative cracker or cookie types
Use a food processor to ensure fine graham crumb texture
For easier slicing, chill the cheesecake for longer if not serving immediately
Serving size may vary depending on how the cheesecake is portioned post-assembly
Ensure cream cheese is at room temperature for smooth mixing
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Find it online: https://yumandrun.com/easy-no-bake-lemon-cheesecake/