Lemon Cheesecake No Bake (Print Version)
Chilled graham layer with smooth lemon cream. Tastes fresh and easy to put together.
# Ingredients:
→ Crust
01 -
25 grams sugar, granulated
02 -
75 millilitres unsalted butter, melted
03 -
180 grams graham cracker crumbs
→ Filling
04 -
1 teaspoon vanilla extract, real
05 -
100 grams sugar, granulated
06 -
60 millilitres fresh lemon juice
07 -
1 tablespoon lemon zest, grated fine
08 -
240 millilitres heavy whipping cream, cold
09 -
450 grams cream cheese, full-fat, left out to soften
→ Garnish (optional)
10 -
Lightly whipped cream
11 -
Lemon slices
# Steps:
01 -
Grab a bowl and toss the sugar, butter, and graham crumbs together. Mix until it feels like damp sand, then press that into a 23-centimetre springform pan. Stick it in the fridge to chill while you handle the rest.
02 -
Pop the soft cream cheese and sugar in a big bowl. Use your mixer and whip until there’s no lumps left and it’s nice and velvety.
03 -
Pour in the lemon juice, dump in the zest, and splash in vanilla. Mix until everything looks smooth and shiny.
04 -
Pour cold cream into a clean bowl and beat until it stands up in stiff peaks.
05 -
Gently fold the whipped cream into the creamy base. Don’t stir too much—just enough so it all comes together and stays fluffy.
06 -
Scoop the lemony mix onto the crust and spread out the top with a spatula. Chill the whole thing in the fridge at least 4 hours so it gets nice and firm.
07 -
Right before you cut it, add some lemon slices or a cloud of whipped cream if you want.
# Notes:
01 -
A pre-made graham crust from the store works just as well if you're short on time.
02 -
Lemon juice and zest can be increased or decreased depending on how tart you like it.
03 -
You can freeze the cheesecake tightly wrapped for a month if you need.