No Bake Lemon Cheesecake

No bake lemon cheesecake is my go to dessert when I want something light bright and easy for a party It has a creamy tangy filling and a buttery crust that comes together with very little effort There is no need to turn on the oven making this the perfect treat for spring and summer gatherings

My first time making this cheesecake I was surprised at how easy it was to whip up yet everyone thought I had spent hours It quickly became my most requested dessert for family get togethers

Ingredients

• Graham cracker crumbs: provide the crisp buttery base look for golden brown crumbs for best flavor
• Melted butter: binds the crust and makes it rich use real unsalted butter for best texture
• Granulated sugar: sweetens both crust and filling go for fine granules that dissolve well
• Cream cheese: is the cheesecake backbone use full fat blocks for a sturdy creamy filling let it fully soften at room temperature before mixing
• Fresh lemon juice: brings real tang use juicy lemons and strain out any seeds for a smooth result
• Lemon zest: adds bright lemon aroma be sure to use only the yellow part for pure citrus flavor
• Vanilla extract: balances the tartness pick high quality vanilla for richness
• Heavy whipping cream: gets whipped and folded in making the filling airy and luscious buy ultra cold cream and chill your bowl for fastest whipping
• Lemon slices or whipped cream (optional): for a pretty and tasty topping use fresh lemons and homemade whipped cream for wow factor

Step by Step Instructions

Make the Crust:

Mix together graham crumbs melted butter and sugar in a bowl Use a fork to ensure every bit of crumb is coated the texture should look like wet sand

Form the Base:

Press this mixture into the bottom of a nine inch springform pan Push it down super firmly with the bottom of a glass to keep the crust from crumbling later Set the pan in the fridge

Cream the Cheese:

Beat softened cream cheese with sugar using a hand mixer or stand mixer Go slow to avoid splashing Continue mixing until the blend is completely smooth and creamy with no lumps

Add Lemon and Flavorings:

Pour in the fresh lemon juice lemon zest and vanilla extract Beat again until these are fully incorporated and the filling is fluffy and pale

Whip the Cream:

In a separate cold bowl whip heavy cream until it forms stiff peaks Be patient underwhipped cream will not hold up your filling Overwhipped will turn grainy

Fold in Whipped Cream:

Gently spoon the whipped cream into the cream cheese mixture Use a broad spatula with long folding motions to keep the filling airy while blending fully

Fill and Chill:

Pour this filling over the chilled crust Smooth the top completely with a spatula or butter knife Tap the pan on the counter to pop any big air bubbles Cover and refrigerate for at least four hours or overnight so it sets up nice and firm

Add Garnish:

When ready to serve run a thin knife around the pan edge Release the spring and transfer to a plate Top each slice with fresh lemon wedges or a cloud of whipped cream if you like

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My favorite ingredient is fresh lemon zest The fragrance fills the whole kitchen as you blend it into the cream cheese My kids always want to help zest and their faces light up when they taste that first bright bite

How to Store Leftovers

Keep any extra cheesecake covered in the refrigerator It will stay creamy and delicious for up to four days Make sure it does not dry out by wrapping it tightly

Ingredient Swaps

If you do not have graham crackers try vanilla wafers or digestive biscuits as the crust base If you want a dairy free version there are several plant based cream cheese and coconut whipped topping options to play with

Serving Suggestions

Cut the cheesecake with a sharp thin knife for clean slices Wipe the blade between cuts For a pretty finish scatter extra lemon zest or edible flowers over the top It pairs perfectly with fresh berries or a drizzle of raspberry sauce

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The History of No Bake Cheesecake

No bake cheesecakes became popular in American kitchens in the mid twentieth century thanks to their speedy prep and reliable setting times as home refrigerators became common They are a symbol of easy hospitality bringing a bit of sunshine to potlucks and picnics

Recipe FAQs

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for bright flavor, but bottled can be used if fresh isn't available.

→ How long should the cheesecake chill before serving?

Chill for at least 4 hours, though overnight chilling ensures the best texture and easier slicing.

→ Can this dessert be frozen?

Yes, it can be frozen for up to one month. Thaw in the refrigerator before serving.

→ Is it possible to use a store-bought crust?

A store-bought graham cracker crust is a convenient substitute and works well for this dessert.

→ What are the best garnishes for serving?

Lemon slices or whipped cream are classic options, but fresh berries also add color and flavor.