Description
Creamy no-bake lemon cheesecake brings zesty Mediterranean sunshine to your dessert table. Silky smooth filling nestled in graham cracker crust promises cool refreshment and elegant simplicity for summer gatherings.
Ingredients
Scale
Main Ingredients:
- 16 ounces (2 packages) cream cheese, softened
- 1 ½ cups heavy whipping cream, cold
- ½ cup lemon juice (freshly squeezed)
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Sweet and Flavoring Ingredients:
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional Garnish:
- Whipped cream
- Lemon slices or zest
- Fresh berries (blueberries or raspberries)
Instructions
- Craft a crumbly foundation by thoroughly blending graham cracker crumbs with melted butter and sugar until the mixture resembles moistened sand.
- Transfer the crust mixture into a 9-inch springform pan, pressing firmly and evenly across the bottom to create a compact base.
- Chill the prepared crust in the refrigerator while assembling the creamy filling.
- Using an electric mixer, whip cream cheese until silky and free of lumps, creating a smooth canvas for the lemon-infused dessert.
- Introduce powdered sugar, vanilla extract, freshly squeezed lemon juice, and vibrant lemon zest into the cream cheese mixture, blending until uniformly incorporated.
- In a separate chilled bowl, whip heavy cream until it forms elegant, sturdy peaks that hold their shape.
- Delicately fold the whipped cream into the lemon-kissed cream cheese mixture, maintaining the light, airy texture.
- Carefully pour the luxurious filling over the chilled crust, using a spatula to distribute evenly and create a flawless surface.
- Refrigerate the assembled cheesecake for a minimum of 4 hours, preferably overnight, allowing the dessert to set and develop its rich, creamy consistency.
- Before serving, embellish with optional garnishes such as soft whipped cream, delicate lemon slices, additional zest, or a scattering of fresh berries.
- Release the cheesecake from the springform pan, slice with a sharp knife, and indulge in the velvety, citrus-infused treat.
Notes
- Enhance crust stability by pressing the graham cracker mixture firmly and evenly, creating a compact base that prevents crumbling when slicing.
- Ensure cream cheese is at room temperature to achieve a silky-smooth texture without lumps, which helps create a perfectly creamy filling.
- Whip heavy cream to stiff peaks carefully, avoiding over-beating that could make the texture grainy and compromise the cheesecake’s delicate structure.
- Adapt for dietary needs by substituting graham crackers with gluten-free alternatives, using dairy-free cream cheese, and replacing heavy cream with coconut cream for vegan variations.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg