No Bake Lemon Cheesecake
This no-bake lemon cheesecake is a dream come true for lemon lovers! It’s quick, easy, and irresistibly delicious, perfect for family dinners, holidays, or simply satisfying a sweet craving. One bite, and you’ll know this recipe is a keeper!
Servings: 8 Servings
Calories: 338kcal
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring Cups
Ingredients
- 1 Graham Cracker Crust Store bought or homemade
- 8 oz Cream Cheese Softened
- 1 cup Heavy Cream
- ½ cup Powdered Sugar
- ¼ cup Lemon Juice
- 1 tablespoon Lemon zest
Instructions
- Beat the cream cheese, powdered sugar, lemon juice, and lemon zest together until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Spoon the filling into the graham cracker crust and smooth the top. Refrigerate for at least 4 hours or until firm.
Notes
You can make it up to two days in advance and keep it covered in the fridge until you’re ready to serve.
The leftovers will stay fresh for about 4-5 days if stored in an airtight container.
If you want to prep even further ahead, you can freeze it (just thaw in the fridge before serving). It will stay fresh in the freezer for up to 2 months.
Nutrition
Calories: 338kcal | Carbohydrates: 24g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 197mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 819IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg