Introduction:
This no-bake lemon cheesecake is a creamy, zesty dessert that’s perfect for warm days. With a smooth lemon filling, a buttery graham cracker crust, and fresh berries on top, this cheesecake is as beautiful as it is delicious. It’s light, refreshing, and requires no oven, making it an ideal treat for any occasion.
No-Bake Lemon Cheesecake Recipe
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
For the Lemon Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 cup lemon curd (store-bought or homemade)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For Topping:
- Fresh berries (such as raspberries, blackberries, or strawberries)
- Extra lemon curd for garnish (optional)
- Fresh mint leaves (optional)
Instructions:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Place the crust in the refrigerator to set while you prepare the filling.
- Make the Lemon Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and mix until well combined.
- Pour in the heavy whipping cream and beat until the mixture is thick and creamy.
- Gently fold in the lemon curd, lemon zest, and vanilla extract until fully incorporated.
- Assemble the Cheesecake:
- Spread the lemon cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until the cheesecake is firm and set.
- Decorate and Serve:
- Once the cheesecake is set, top with fresh berries and mint leaves.
- Optionally, pipe extra lemon curd on top for added color and flavor.
Enjoy this refreshing and delightful lemon cheesecake with family and friends!