Here’s a simple recipe for a delicious no-bake lemon cheesecake:
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- ½ cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
- 1 tsp vanilla extract
For Topping (optional):
- Whipped cream
- Lemon slices
- Fresh berries
Instructions:
- Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it’s compact.
- Place the crust in the refrigerator to set while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until everything is smooth and combined.
- Assemble the Cheesecake:
- Pour the filling over the chilled crust, spreading it evenly.
- Smooth the top with a spatula.
- Chill:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
- Serve:
- Once set, remove the cheesecake from the springform pan. Top with whipped cream, lemon slices, or fresh berries if desired.
- Slice and enjoy!
This no-bake lemon cheesecake is refreshing and perfect for warm weather. Enjoy your dessert!