No Bake Lemon Cheesecake
A smooth, extra creamy No Bake Lemon Cheesecake made with lemon juice and lemon zest and no artificial flavors! It’s firm enough to stand up to being cut.
Equipment
- 9" Springform Pan
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs
- ½ cup butter melted
Filling
- 3 packages cream cheese full fat (24oz or 750g total)
- 1 ½ cups powdered icing sugar
- 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
- zest of 2 lemons (1 if you want a milder flavor)
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream (30-35% fat ONLY)
Instructions
- Line a 9" Springform pan with parchment paper.
- Combine graham cracker crumbs and melted butter; press into the prepared pan, about ½" up the sides.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla; beat until smooth.
- In a separate bowl, beat the heavy cream on high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour filling into crust, cover, and refrigerate for at least 6 hours or overnight for best results.
- Serve with sweetened whipped cream.
Notes
You can adjust the sweetness or lemony flavor by adding more sugar or lemon zest to taste.