No-Bake Lemon Cheesecake
A zesty and light cheesecake with a buttery graham cracker base.
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Ingredients
- 1 1/2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 1/4 cup Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1/3 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 1/4 cups Heavy whipping cream, chilled
- 4 leaves Fresh mint leaves(optional)
Instructions
- 1
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- 2
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- 3
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- 4
Mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
- 5
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- 6
Gently fold the whipped cream into the lemon cream cheese mixture using a spatula until no white streaks remain.
- 7
Pour the filling over the prepared crust and smooth the top with an offset spatula.
- 8
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely before serving.
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