No Bake Lemon Cheesecake
This creamy No Bake Lemon Cheesecake features a buttery graham cracker crust, a bright lemon filling, and fluffy whipped cream topping, perfect for easy summer desserts.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 16 ounces cream cheese softened to room temperature
- 1/2 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon extract optional
- 1 cup heavy whipping cream
Optional Garnish
- lemon curd for drizzling
- lemon slices or extra lemon zest
- whipped cream for topping
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan to form the crust. Chill while preparing the filling.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Add sweetened condensed milk, lemon zest, lemon juice, and lemon extract. Mix until creamy.
- In a separate bowl, whip heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the lemon cheesecake filling.
- Pour the filling over the chilled crust and smooth the top. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Notes
For extra flavor, drizzle lemon curd over the cheesecake before serving. Chill overnight for best texture. Garnish with whipped cream and lemon slices.
Nutrition Information
-
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 190mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Total Sugars: 18g
- Added Sugars: 15g
- Protein: 4g
- Vitamin A: 12% Daily Value
- Vitamin C: 4% Daily Value