No Bake Super Easy Lemon Cheesecake
Bright, creamy, and irresistibly refreshing, this No Bake Super Easy Lemon Cheesecake is the ultimate dessert for citrus lovers. With a buttery graham cracker crust and a luscious filling made from cream cheese, sweetened condensed milk, and zesty fresh lemon juice, this recipe strikes the perfect balance of sweet and tangy. Best of all, there’s no need to turn on the oven—this cheesecake sets beautifully in the fridge, making it a hassle-free option for any occasion. Ready in just 25 minutes of prep time, it’s an effortless treat that looks as impressive as it tastes. Garnish with whipped cream and lemon slices for a picture-perfect finish to this no-bake dessert masterpiece!
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Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 400 grams sweetened condensed milk
- 120 ml fresh lemon juice
- 1 tablespoon lemon zest
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 120 ml whipped cream (optional, for garnish)
- 1 small lemon lemon slices (optional, for garnish)
Directions
Step 1
Place the graham crackers in a food processor and pulse until they turn into fine crumbs. Alternatively, crush them using a rolling pin inside a zip-top bag.
Step 2
In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the texture resembles wet sand.
Step 3
Press the crumb mixture firmly into the base of a 9-inch (23 cm) springform pan to create an even crust. Use the back of a spoon or the bottom of a glass for this. Chill in the refrigerator for at least 10 minutes.
Step 4
In a large mixing bowl, beat the softened cream cheese with a handheld or stand mixer until smooth and creamy.
Step 5
Gradually add the sweetened condensed milk while mixing continuously at low speed until fully combined.
Step 6
Add the fresh lemon juice, lemon zest, powdered sugar, and vanilla extract to the cream cheese mixture. Beat until everything is well incorporated and the mixture is smooth and slightly thickened.
Step 7
Pour the lemon cheesecake filling over the chilled crust, spreading it evenly with a spatula.
Step 8
Cover the pan with plastic wrap or a lid and refrigerate for at least 4–6 hours, or overnight, to allow the cheesecake to set completely.
Step 9
Once set, carefully release the springform pan and transfer the cheesecake to a serving plate.
Step 10
Optional: Garnish the top with whipped cream swirls and thin lemon slices for decoration.
Step 11
Slice and serve chilled. Enjoy your no-bake super easy lemon cheesecake!
Nutrition Facts
| Serving size | (1504.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5219.7 |
| Total Fat 353.7g | 0% |
| Saturated Fat 202.1g | 0% |
| Polyunsaturated Fat 16.5g | |
| Cholesterol 972.5mg | 0% |
| Sodium 2798.1mg | 0% |
| Total Carbohydrate 461.6g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 374.7g | |
| Protein 73.9g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1775.4mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2418.7mg | 0% |
Source of Calories