No Bake Lemon Cheesecake (Print)
Creamy lemon filling on a graham crust, chilled to perfection. Refreshing and simple for any occasion.
# Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
75 millilitres unsalted butter, melted
03 -
25 grams granulated sugar
→ Filling
04 -
450 grams full-fat cream cheese, softened
05 -
100 grams granulated sugar
06 -
60 millilitres freshly squeezed lemon juice
07 -
1 tablespoon finely grated lemon zest
08 -
1 teaspoon pure vanilla extract
09 -
240 millilitres cold heavy whipping cream
→ Garnish (optional)
10 -
Lemon slices
11 -
Lightly whipped cream
# Steps:
01 -
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until uniformly moistened, then press firmly into the base of a 23-centimetre springform pan. Chill in the refrigerator while preparing the filling.
02 -
In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
03 -
Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully combined and creamy.
04 -
In a separate clean bowl, whip heavy cream until stiff peaks form.
05 -
Gently fold the whipped cream into the cream cheese mixture until evenly incorporated, ensuring the mixture remains light and airy.
06 -
Spread the lemon cheesecake filling evenly over the prepared crust. Smooth the surface with a spatula and refrigerate for a minimum of 4 hours, or until fully set.
07 -
If desired, decorate with lemon slices or lightly whipped cream just before serving.
# Additional Notes:
01 -
Store-bought graham cracker crust may be used for convenience.
02 -
Adjust the quantity of lemon juice and zest to achieve preferred tanginess.
03 -
Freeze the cheesecake, well-wrapped, for up to one month.