Easy No Bake Lemon Cheesecake
This Easy No Bake Lemon Cheesecake is the perfect easy-to-make cheesecake dessert that's ultra creamy & delicious and packed with fresh lemon!
Servings 12 slices
Calories 381kcal
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 800 grams cream cheese (approximately 28 and and a half oz)
- 1 1/4 cup powdered sugar
- juice of 2 lemons
- zest of 4 lemons
- 1 1/4 cup whipped cream or whipped topping
For decorating:
- whipped topping or whipped cream, and lemon slices for garnish
Instructions
- Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
For serving:
- Top with whipped cream or whipped topping and some lemon slices for garnish (optional).
Notes
Make this cheesecake up to 2 days ahead of serving. Simply store in the fridge in an airtight container and then firm up in the freezer for about 2 hours before serving.
Nutrition
Serving: 1slice | Calories: 381kcal | Carbohydrates: 25g | Protein: 5g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 344mg | Potassium: 118mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1110IU | Calcium: 81mg | Iron: 1mg