Want a tasty dessert that’s easy and quick? Try this no bake lemon cheesecake recipe! It’s creamy with a zesty lemon taste and doesn’t need baking.
Just mix, chill, and enjoy a refreshing treat. Perfect for summer parties or just a sweet craving, this cheesecake is sure to please everyone.
This no bake lemon cheesecake recipe mixes tangy lemon with a smooth, creamy filling. It’s an easy twist on classic cheesecake and doesn’t need baking.
With just a few steps, you’ll make a cheesecake that looks and tastes amazing. It’s great for impressing guests or having a delicious treat with little effort.
When I First Tried No Bake Lemon Cheesecake Recipe
I first tried no bake lemon cheesecake at a friend’s summer party. It was creamy and lemony, and I loved it.
I decided to make it myself, and it quickly became a favorite at home and for gatherings.
Equipment
- Mixing bowls
- Electric mixer
- 9-inch springform pan
- Spatula
- Measuring cups
- Measuring spoons
- Zester
- Small saucepan
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
How To Make No Bake Lemon Cheesecake
Step-by-Step Preparation:
- Mix graham cracker crumbs with melted butter.
- Press crumbs into the bottom of the springform pan.
- Beat cream cheese and sugar until smooth.
- Add lemon juice, zest, and vanilla extract.
- Whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Pour filling over the crust in the pan.
- Chill in the refrigerator for at least 4 hours.
- Garnish with extra lemon zest before serving.
Recipe Tips
- Use softened cream cheese for a smooth filling.
- Whip the cream well for a light texture.
- Chill the cheesecake overnight for best results.
- Add gelatin for a firmer texture if needed.
- Use fresh lemon juice and zest for the best flavor.
What Can You Serve with No Bake Lemon Cheesecake Recipe?
- Fresh Berries: Juicy and tart, perfect with creamy cheesecake.
- Lemon Curd: Adds a richer lemon flavor as a topping.
- Mint Leaves: Fresh and aromatic, a nice garnish.
Conclusion
This no bake lemon cheesecake recipe is a simple, delicious dessert. With its creamy lemon filling and crunchy crust, it’s perfect for any event. Enjoy it with your favorite sides for a tasty and memorable treat.
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No Bake Lemon Cheesecake Recipe
Equipment
- Mixing Bowls
- Electric mixer
- 9-inch springform pan
- Spatula
- Measuring Cups
- Measuring Spoons
- Zester
- Small saucepan
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup lemon juice about 2 lemons
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Mix graham cracker crumbs with melted butter.
- Press crumbs into the bottom of the springform pan.
- Beat cream cheese and sugar until smooth.
- Add lemon juice, zest, and vanilla extract.
- Whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Pour filling over the crust in the pan.
- Chill in the refrigerator for at least 4 hours.
- Garnish with extra lemon zest before serving.
Notes
- Use softened cream cheese for a smooth filling.
- Whip the cream well for a light texture.
- Chill the cheesecake overnight for best results.
- Add gelatin for a firmer texture if needed.
- Use fresh lemon juice and zest for the best flavor.