Description
A refreshing no-bake lemon cheesecake that combines sweet and tart flavors for a delightful summer dessert.
Ingredients
Scale
- 8 oz cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 2 fresh lemons, juiced and zested
- 1 1/2 cups graham crackers, crushed
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the crust by crushing the graham crackers and mixing them with melted butter. Press into a 9-inch springform pan and chill.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add lemon juice and zest, then mix until combined.
- In another bowl, whip heavy cream until peaks form, then gently fold into the cream cheese mixture.
- Pour the lemon filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours.
- Before serving, carefully remove from the springform pan and top with whipped cream, lemon zest, or berries.
Notes
Allowing the cheesecake to chill overnight enhances flavor and texture. Ensure all ingredients are at room temperature to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake, no bake, lemon dessert, summer recipe, sweet treat