Here’s a simple and delicious No-Bake Lemon Cheesecake recipe that’s creamy, tangy, and perfect for warm weather or when you want an easy dessert without using the oven!
🍋 No-Bake Lemon Cheesecake
✅ Ingredients
For the crust:
-
1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
-
¼ cup (50g) granulated sugar
-
½ cup (115g) unsalted butter, melted
For the filling:
-
16 oz (450g) cream cheese, softened
-
1 cup (240ml) heavy whipping cream, cold
-
¾ cup (90g) powdered sugar
-
⅓ cup (80ml) fresh lemon juice
-
1 tbsp lemon zest (about 1 lemon)
-
1 tsp vanilla extract
Optional topping:
-
Extra lemon zest or lemon slices
-
Whipped cream
📝 Instructions
1. Make the crust:
-
In a medium bowl, combine graham cracker crumbs and sugar.
-
Stir in melted butter until the mixture resembles wet sand.
-
Press firmly into the bottom of a 9-inch (23cm) springform pan (or pie dish).
-
Chill in the refrigerator while you prepare the filling.
2. Make the filling:
-
In a large bowl, beat the softened cream cheese until smooth and creamy.
-
Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until well combined.
-
In a separate bowl, whip the heavy cream until stiff peaks form.
-
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
3. Assemble and chill:
-
Pour the filling over the chilled crust and smooth the top.
-
Cover and refrigerate for at least 6 hours, preferably overnight, until set.
4. Serve:
-
Remove from the pan and top with lemon slices, zest, or whipped cream as desired.
-
Slice and enjoy!
