Fresh Berry Lemon Cheesecake No Bake
Indulge in the perfect blend of tangy citrus and sweet, juicy berries with this Fresh Berry Lemon Cheesecake No Bake recipe. Boasting a buttery graham cracker crust and a luscious, no-bake cream cheese filling, this dessert is a stress-free showstopper that’s ready in just 25 minutes of prep. Brightened with freshly squeezed lemon juice and zest, the creamy filling achieves a harmonious balance of tart and sweet, while a medley of vibrant, fresh berries elevates both flavor and visual appeal. Ideal for warm weather entertaining, this make-ahead cheesecake requires no oven time, making it a refreshing and hassle-free dessert option. Serve this chilled masterpiece at your next gathering, and let the vibrant flavors of summer shine!
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Ingredients
- 2 cups (crushed into crumbs) Graham crackers
- 0.5 cup (melted) Unsalted butter
- 2 tablespoons Granulated sugar
- 16 ounces (softened) Cream cheese
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 0.33 cup (freshly squeezed) Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 cups Mixed fresh berries (e.g. strawberries, blueberries, raspberries)
Directions
Step 1
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Step 2
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator while preparing the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese and powdered sugar using an electric hand mixer on medium speed until smooth and creamy.
Step 4
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Be careful not to overmix.
Step 5
Fold the whipped cream into the cream cheese mixture gently until fully combined.
Step 6
Add the lemon juice, lemon zest, and vanilla extract to the mixture. Stir until smooth and well incorporated.
Step 7
Pour the cheesecake filling over the chilled crust, spreading it out evenly with a spatula.
Step 8
Refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to set.
Step 9
When ready to serve, top the cheesecake with mixed fresh berries. If desired, garnish with additional lemon zest for a decorative touch.
Step 10
Carefully release the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
| Serving size | (1580.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4708.9 |
| Total Fat 361.9g | 0% |
| Saturated Fat 200.2g | 0% |
| Polyunsaturated Fat 17.3g | |
| Cholesterol 947.2mg | 0% |
| Sodium 2070.3mg | 0% |
| Total Carbohydrate 334.7g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 255.9g | |
| Protein 38.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 611.4mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1394.2mg | 0% |
Source of Calories