No Bake Lemon Cheesecake
No Bake Lemon Cheesecake - sweet, tart, smooth, and super creamy cheesecake with lots of lemon flavor. This lemon cheesecake uses lemon juice and lemon zest and is ready in minutes without having to turn on the oven!
Servings: 10
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Cheesecake
- 3 packages 8 oz each cream cheese, softened
- 1/3 cup lemon juice
- 2 lemons zested
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup heavy cream
Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Sliced lemons optional
Instructions
- Mix together graham cracker crumbs, melted butter and sugar until evenly combined. Press into a 9-inch springform pan, pressing 1-2 inches up the side of the pan. Chill until ready to use.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar
- In an electric stand mixer, beat cream cheese until smooth and creamy, about 2 minutes.3 packages
- Add lemon juice, lemon zest, vanilla extract, and sugar. Mix until well combined.1/3 cup lemon juice, 2 lemons, 1 teaspoon vanilla extract, 1 cup granulated sugar
- Pour in heavy cream and mix on high for 3-4 minutes until super thick and creamy.1 cup heavy cream
- Spread cheesecake into prepared pan and chill for at least 4 hours, overnight is best.
- To make whipped topping, beat heavy cream until you have soft peaks. Add sugar and vanilla and beat until stiff peaks.1 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
- Top with the whipped topping, you can use a piping bag to decorate with swirls or just spread across the top. Top with lemon slices if desired.Sliced lemons
Nutrition
Calories: 525kcal | Carbohydrates: 60g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 149mg | Fiber: 1g | Sugar: 49g
