Description
A creamy and tangy lemon cheesecake that requires no baking, perfect for a refreshing dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
1. Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes.
- In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy.
- Add lemon zest, lemon juice, and vanilla extract. Mix 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 incorporated.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
You can customize the seasonings to taste.