Refreshing Easy No Bake Lemon Cheesecake for Summer Bliss

This Easy No Bake Lemon Cheesecake is a refreshing dessert perfect for summer gatherings, capturing vibrant citrus flavors without the need for baking.

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Prep Time 30

Chill Time 6

Total Time 6 30

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.5 cups graham cracker crumbs Provides a crunchy texture that pairs perfectly with the creamy filling.
0.5 cups unsalted butter Melted, binds the crust together.

For the Filling

16 ounces cream cheese Ensure it's softened at room temperature for the smoothest results.
0.75 cups granulated sugar Sweetens the filling and balances the tartness of the lemon.
1 cups heavy cream Whipped into soft peaks to add lightness.
2 pieces fresh lemons Juice and zest for that refreshing tartness.
1 teaspoon vanilla extract Enhances the flavor profile, optional but recommended.

Equipment

9-inch springform pan
Mixing bowl
electric mixer
Spatula

Method

Step-by-Step Instructions

Combine graham cracker crumbs and melted unsalted butter in a large bowl. Press into the bottom of the springform pan and chill for at least 15 minutes.
Beat cream cheese with an electric mixer until smooth, then gradually add granulated sugar and mix. Fold in whipped heavy cream, lemon juice, and zest.
Pour the creamy filling over the chilled crust and spread evenly. Ensure there are no air bubbles.
Cover and chill in the refrigerator for at least 6 hours or overnight for best results.
Run a knife around the edge before removing the springform pan. Serve topped with whipped cream and lemon zest.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 3gFat: 32gSaturated Fat: 18gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure the cream cheese is at room temperature for smooth blending. Chill for at least 6 hours for the best results.

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