No-Bake Lemon Cheesecake

Total Time Prep: 30 min. + chilling
Yield 1 cheesecake
Test Kitchen Approved
This tangy and creamy no-bake lemon cheesecake is the perfect complement to a rich and filling dinner. It's also easy to make ahead and chill before a busy day of entertaining.

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • CHEESECAKE FILLING:
  • 3 packages (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

Directions

  1. In a large bowl, combine graham cracker crumbs and sugar; stir in melted butter until combined. Firmly press mixture into 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
  2. In another large bowl, beat cream cheese with an electric hand mixer set on medium speed until fluffy and smooth, 1-2 minutes. Add confectioners' sugar, lemon juice, lemon zest and vanilla extract, beating constantly until smooth; set aside.
  3. In another large bowl, beat the cream using an electric hand mixer set on high speed until stiff peaks form, 1-2 minutes. Gently fold whipped cream into lemon cream cheese mixture until just combined. Transfer cheesecake filling to the springform pan, spreading evenly with a spatula. Refrigerate 6 hours or overnight. Slice and serve.

Nutrition Facts

1 piece: 409 calories, 30g fat (18g saturated fat), 84mg cholesterol, 284mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 5g protein.

This no-bake lemon cheesecake comes together in just 30 minutes. The tangy and creamy dessert is the perfect complement to a rich and filling dinner. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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