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No Bake Lemon Cheesecake

A creamy, luscious dessert that bursts with tangy lemon flavor, requiring no baking and just a bit of mixing to achieve a silky texture and sweet-tart balance.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
Crust
  • 1 pre-made crust graham cracker crust
Garnish
  • Lemon zest For garnish when serving.

Method
 

Preparation
  1. In a large mixing bowl, combine the softened cream cheese and powdered sugar. Using an electric mixer, beat until smooth and creamy, eliminating any lumps.
  2. Add the lemon juice and vanilla extract to the cream cheese mixture. Blend until fully incorporated.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Carefully fold the whipped cream into the lemon cream cheese mixture using a rubber spatula to keep it fluffy.
Assembly
  1. Spoon the filling into the pre-made graham cracker crust, smoothing the top with a spatula.
  2. Cover the cheesecake and let it chill in the refrigerator for at least 4 hours, or overnight.
  3. Once set, slice and serve with additional lemon zest or your favorite toppings.

Notes

Store in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months. Thaw in the refrigerator overnight before serving. To serve at room temperature, leave it on the counter for about 30 minutes before serving.