No Bake Lemon Cheesecake

This No Bake Lemon Cheesecake is super smooth and extra creamy! It's made with real fresh lemons and there's no artificial flavors!

Course Dessert

Cuisine American

Prep Time 30

Chilling Time 6

Total Time 6 30

Servings people

Calories 380kcal

Author Mara

Ingredients

2 cups graham cracker crumbs (16 full sheets)
¼ cup light brown sugar soft
½ cup unsalted butter melted
24 ounces cream cheese, full fat, block-style room temperature
2 large lemons jucied+ zested, use 6 tablespoons of juice
1 & ½ cups heavy whipping cream cold

Decorations

1 cup heavy whipping cream
2 tablespoons powdered sugar
lemon slices

Instructions

Put the Graham crackers into a food processor. Blitz until they are a fine crumb. Add the brown sugar and melted butter and blitz again until combined. The mixture should have the consistency of wet sand.
Tip the crumbs into a 9 inch springform baking pan. Use a measuring cup or spoon to push the crumbs into a layer up the sides of the pan and compact them on the bottom. This is your Graham cracker crust. Put the pan into the refrigerator while you make the cheesecake filling.
Add the cream cheese and powdered sugar to a large mixing bowl. Use a handheld electric whisk/mixer to beat the ingredients until smooth and creamy. Add the lemon juice and zest and beat again until combined.
Pour the heavy whipping cream into a separate bowl. Whisk until stiff peaks.
Note - Stiff peaks stand straight up when the beaters are lifted and the tips don't curl while a soft peak will barely hold their shape and flop over as soon as the beaters are lifted.
Put the whipped cream into the bowl with the cream cheese mixture. Use a spatula to gently fold the ingredients together until fully combined.
Transfer the cheesecake mixture on top of the Graham cracker crust. Use an offset spatula to smooth the surface. Cover the pan with plastic wrap and refrigerate for at least 6 hours - overnight.
When the cheesecake has set remove it from the pan. To decorate, put the heavy whipping cream and powdered sugar into a mixing bowl and beat until stiff peaks. Transfer the cream to a piping bag and pipe swirls on top of the cheesecake.
For a final flourish add slices of lemon between each cream swirl. Slice, serve and enjoy!
Note - lemon slices are just for garnish and should not be eaten!

Notes

Temperature is Key - Use room temperature full fat cream cheese and cold heavy whipping cream thats whipped to stiff peaks. This is key to helping the cheesecake set since this recipe doesn't use gelatin.

Allow Enough Time to Set - Set the cheesecake in the refrigerator for AT LEAST 6 hours - overnight. Making this recipe a great make ahead dessert.

Cut Clean Slices - When it's time to serve, start with a sharp chef's knife. Have a large glass or plastic quart container of very hot water and a clean dish towel nearby. Before each slice dip your knife into the hot water and allow the blade to heat up for a few seconds. Dry it quickly with your towel completely and slice. Repeat with each slice.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition