Very Easy No Bake Lemon Cheesecake

Indulge in the creamy, tangy delight of this Very Easy No Bake Lemon Cheesecake, a fuss-free dessert perfect for any occasion! With just 20 minutes of prep time and no oven required, this cheesecake features a buttery graham cracker crust and a luscious filling made from cream cheese, sweetened condensed milk, and freshly squeezed lemon juice for the perfect balance of rich and zesty flavors. A hint of lemon zest and vanilla extract elevate the taste, while an optional whipped cream topping adds a touch of elegance. Ideal for warm weather or when you need a quick yet impressive dessert, this no-bake recipe sets beautifully in the fridge and serves up to 8. Serve it chilled and garnish with fresh lemon slices for a refreshing finish that will leave everyone craving more.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 200 grams Graham cracker crumbs
• 90 grams Unsalted butter, melted
• 450 grams Cream cheese, softened
• 300 grams Sweetened condensed milk
• 80 milliliters Lemon juice, freshly squeezed
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 120 milliliters Whipping cream (optional, for topping)
• 1 tablespoon Powdered sugar (optional, for topping)
• 0 as needed Lemon slices (optional, for garnish)

Directions

Step 1

In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.

Step 2

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place the pan in the refrigerator to chill while preparing the filling.

Step 3

In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until smooth and creamy, about 2-3 minutes.

Step 4

Add the sweetened condensed milk to the cream cheese and mix until well combined.

Step 5

Stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract. Beat the mixture for another 1-2 minutes until smooth and slightly thickened.

Step 6

Pour the lemon cheesecake filling into the chilled crust, spreading it out evenly with a spatula.

Step 7

Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to fully set.

Step 8

If desired, whip the cream with powdered sugar until soft peaks form and use it as a topping. Garnish with lemon slices for an extra decorative touch before serving.

Step 9

Carefully release the cheesecake from the springform pan, slice, and serve chilled.

Nutrition Facts

Serving size	(1263.9g)

Amount per serving	% Daily Value*
Calories	4543.1

Total Fat 320.8g	0%
Saturated Fat 190.5g	0%
Polyunsaturated Fat 1.0g
Cholesterol 932.7mg	0%
Sodium 3091.3mg	0%
Total Carbohydrate 363.3g	0%
Dietary Fiber 6.4g	0%
Total Sugars 241.1g
Protein 69.3g	0%

Vitamin D 24IU	0%
Calcium 1522.6mg	0%
Iron 9.3mg	0%
Potassium 2038.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 6.0%

Carbs: 31.5%