This no-bake lemon cheesecake whips cream cheese with fresh lemon juice and zest over a buttery graham cracker crust for a creamy, tangy dessert with no oven required, ready in 20 minutes plus chilling. This is the cheesecake for people who say they don’t bake, because you’re literally just mixing things and putting them in the fridge. The whipped cream keeps it light and fluffy instead of dense and heavy, and the lemon is tart enough to cut through all that cream cheese richness. It’s the dessert to serve alongside our sparkling lemon-mint mocktail at your next dinner party.
Quick answer: Creamy, tangy cheesecake with a buttery graham cracker crust, no oven required. Takes 20 minutes hands-on plus 4 hours chilling, yields one 8-inch cake, and can be made a day ahead.
Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of an 8-inch springform pan or pie dish. Refrigerate while preparing the filling.
In a large bowl, beat softened cream cheese with powdered sugar until smooth and fluffy, about 2-3 minutes. Scrape down the sides frequently.
Add lemon juice, zest, vanilla, and salt to the cream cheese mixture. Beat until well combined, about 1 minute. The mixture will be slightly thin from the juice.
In a separate bowl, whip heavy cream to stiff peaks using an electric mixer.
Gently fold the whipped cream into the lemon cream cheese mixture in two batches until no white streaks remain.
Pour the filling over the crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight until set.
Release from the springform pan and serve chilled. Dust with additional powdered sugar if desired.
No. A regular 8-inch pie dish or cake pan works fine. Just chill it thoroughly and run a warm knife around the edge before slicing. A springform pan makes plating easier, but not essential.
Yes, this is a perfect make-ahead dessert. Store it covered in the fridge for up to 3 days. Do not freeze as the whipped cream texture changes when thawed.
Use it, but reduce the amount to 3 tablespoons since bottled juice is more concentrated and acidic than fresh. Fresh juice will always taste brighter, but bottled works in a pinch.
Comments
Be the first to leave a comment.