No-Bake Lemon Cheesecake
This No-Bake Lemon Cheesecake perfectly balances zesty lemon flavor with a creamy texture, making it the ideal quick and easy dessert for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup sugar
For the filling
- 16 oz cream cheese, softened Ensure the cream cheese is at room temperature.
- 1 cup powdered sugar
- 1 cup sour cream
- 0.25 cup lemon juice
- 1 tsp vanilla extract
- 1 tsp zest of 1 lemon Adds a refreshing hint of flavor.
Instructions
Preparation of the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press this mixture into the bottom of a 9-inch springform pan and set it aside to firm up.
Preparation of the Filling
- In a large mixing bowl, whip the softened cream cheese until smooth.
- Gradually add the powdered sugar, continuing to mix until fully incorporated.
- Add the sour cream, lemon juice, vanilla extract, and lemon zest.
Combining and Assembling
- Beat the filling mixture for a few minutes until it’s light and fluffy.
- Pour the filling over the prepared crust and use a spatula to smooth the top.
- Tap the pan gently on the counter to release any trapped air bubbles.
Chilling
- Cover the pan with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours (or overnight).
Notes
Ensure your cream cheese is at room temperature to avoid lumps. Store leftovers in an airtight container in the refrigerator for up to 5 days.