Simple Lemon Cheesecake
Bright, zesty, and refreshingly no-bake, this Simple Lemon Cheesecake is the ultimate crowd-pleasing dessert for any occasion. With a buttery graham cracker crust and a luxuriously creamy filling infused with fresh lemon juice and zest, this cheesecake strikes the perfect balance between sweetness and tanginess. Requiring no oven time and just 25 minutes of prep, it’s an effortless yet decadent treat that’s perfect for summer gatherings, dinner parties, or anytime you’re craving a citrus-kissed delight. Whipped cream adds an extra layer of lightness, while overnight refrigeration ensures a perfectly set, sliceable cheesecake. Serve it chilled, garnished with a twist of lemon zest, for a dessert that’s as elegant as it is easy to make. Keywords: no-bake lemon cheesecake, easy dessert, graham cracker crust, creamy lemon filling, summer dessert.
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Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter (melted)
- 450 grams Cream cheese (softened)
- 120 grams Granulated sugar
- 240 milliliters Heavy cream
- 2 pieces Lemons (zested and juiced)
- 30 grams Powdered sugar
Directions
Step 1
Prepare the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the melted butter and process until the mixture resembles wet sand.
Step 2
Press the crust mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Refrigerate for 15 minutes while preparing the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 4
In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form using a hand mixer or stand mixer.
Step 5
Fold the whipped cream into the cream cheese mixture gently with a spatula until fully combined.
Step 6
Add the lemon juice and zest to the mixture, folding again until evenly incorporated.
Step 7
Pour the filling over the prepared crust, spreading it evenly with a spatula. Smooth the top for a clean finish.
Step 8
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until set and firm.
Step 9
Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Optionally, garnish with additional lemon zest or whipped cream.
Nutrition Facts
| Serving size | (1256g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4683.2 |
| Total Fat 359.0g | 0% |
| Saturated Fat 200.1g | 0% |
| Polyunsaturated Fat 15.1g | |
| Cholesterol 956.5mg | 0% |
| Sodium 2329.3mg | 0% |
| Total Carbohydrate 330.7g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 247.1g | |
| Protein 40.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 555.4mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 813.7mg | 0% |
Source of Calories