Description

This No Bake Lemon Cheesecake is a delightfully creamy dessert that combines the tangy flavor of lemon with a smooth filling. It’s quick to prepare and sets in the fridge, making it an ideal choice for gatherings and casual dinners.

Ingredients

Scale

2 1/2 cups cream cheese softened
1 cup powdered sugar
1 1/4 cups heavy cream
1/4 cup + 1 tablespoon lemon juice
1 cup lemon curd
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup unsalted butter melted

Cook Mode Prevent your screen from going dark

Instructions

Combine the graham cracker crumbs with white sugar and melted butter in a bowl.
Press the mixture into a 9-inch pie dish and refrigerate while preparing the filling.
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
Add the heavy cream and lemon juice to the mixture and beat until thick and smooth.
Spread the cream cheese mixture over the chilled graham cracker crust.
Refrigerate overnight to set the cheesecake.
Before serving, top with lemon curd.

Notes

For best results, use full-fat cream cheese for a creamier texture.
You can add a touch of yellow food coloring to the filling for a vibrant look.
Let the cheesecake sit at room temperature for a few minutes before slicing for easier serving.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 18g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg