Description
Indulge in a luscious, silky-smooth cheesecake without ever turning on your oven. This no-bake recipe is a summer lifesaver, offering a perfectly set texture and a classic graham cracker base. With a balance of tangy lemon and rich cream cheese, it creates an elegant, professional-grade dessert perfect for any occasion. Effortless to prepare and consistently delicious, this family-friendly treat is sure to become your go-to recipe for busy weeknights or special celebrations.
Ingredients
1.5 cups graham cracker crumbs
0.25 cup granulated sugar
6 Tbsp unsalted butter, melted
16 oz cream cheese, room temperature
0.75 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 Tbsp fresh lemon juice
1.5 cups heavy cream, ice cold
Instructions
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until it resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch springform pan.
Chill the crust in the refrigerator for 30 minutes to harden.
In a large bowl, beat room-temperature cream cheese, powdered sugar, vanilla extract, and lemon juice until completely smooth.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture in two separate additions using a rubber spatula to keep it airy.
Spread the filling evenly into the chilled crust and smooth the top.
Refrigerate for at least 6 hours until fully set before serving.
Notes
Ensure the heavy cream is very cold before whipping to achieve the best volume. You can substitute digestive biscuits if graham crackers are unavailable. Keep the cheesecake refrigerated until the moment of serving for the best texture.
- Prep Time: 20
- Category: Baking
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg