No-Bake Lemon Cheesecake
A Refreshing, Creamy Dessert Without Turning on the Oven
This No-Bake Lemon Cheesecake is a bright, tangy, and creamy dessert that’s perfect for any occasion. With a velvety smooth filling, zesty lemon flavor, and buttery graham cracker crust, it’s irresistibly fresh and easy to make. Ideal for warm days when you want a sweet treat without heating up the kitchen.
Equipment Needed:
- 9-inch springform pan (or regular pie dish)
- Food processor or blender
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 2 cups (450g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- Zest of 2 lemons
- 1/3 cup (80ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (360ml) cold heavy cream
Instructions
1. Prepare the Crust:
- Crush the graham crackers: Use a food processor to pulse the crackers into fine crumbs. No processor? Place them in a zip-top bag and crush with a rolling pin.
- Mix with butter and sugar: Combine the crumbs with melted butter and 2 tablespoons of sugar. The texture should resemble wet sand.
- Press into the pan: Spread the mixture evenly in the bottom of your springform pan and press firmly. Chill in the fridge for 15–20 minutes while you prepare the filling.
2. Make the Cheesecake Filling:
- Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Add sugar and zest: Gradually mix in sugar and lemon zest until well combined.
- Add lemon juice and vanilla: Slowly pour in the lemon juice and vanilla extract. Mix until fully incorporated.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Be careful not to overwhip—it should be light and airy.
- Fold in the cream: Gently fold the whipped cream into the cream cheese mixture in small batches, keeping it light and fluffy.
3. Assemble the Cheesecake:
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set.
Expert Tips
- Room temperature cream cheese: Softened cream cheese ensures a smooth, lump-free filling.
- Patience matters: Don’t rush chilling—insufficient chilling can make slicing messy.
- Adjust sweetness: Add 1–2 extra tablespoons of sugar if you prefer a sweeter cheesecake.
- Fresh lemons: Always use fresh lemon juice and zest for a vibrant, natural flavor.
Customization Ideas
- Crust variations: Use digestive biscuits, Oreos (without cream), or gingersnaps for a unique twist.
- Dairy-free: Swap cream cheese and heavy cream for dairy-free alternatives like whipped coconut cream.
- Flavor additions: Add blueberry or raspberry compote, or fold in shredded coconut for a tropical touch.
- Toppings: Fresh berries, candied lemon slices, whipped cream, or a drizzle of lemon curd.
- Lighter option: Replace half of the cream cheese with Greek yogurt for a tangier, lower-calorie cheesecake.
Serving Suggestions
- Classic: Serve with a dollop of whipped cream and a sprig of mint.
- Fruit pairing: Raspberries, blueberries, or sliced strawberries complement the lemon perfectly.
- Beverage pairing: Tea, lemonade, or a sweet white wine enhance the dessert.
- Dessert spread: Add to a dessert table alongside chocolate mousse, fruit tarts, or other no-bake treats.
Storage & Make-Ahead
- Refrigerate: Keep covered for 4–5 days to prevent drying out.
- Freeze: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.
- Prepare ahead: Make crust and filling a day early to save time.
This No-Bake Lemon Cheesecake is a versatile and impressive dessert, perfect for birthdays, weekend gatherings, or a weeknight indulgence. Its creamy texture, fresh lemon flavor, and ease of preparation make it a dessert everyone will love.