Description
A refreshing and creamy lemon cheesecake dessert that is perfect for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup heavy whipping cream
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Continue to mix until fully incorporated and smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Once set, carefully remove the sides of the springform pan. Slice and serve chilled.
Notes
- For a fruity twist, add fresh berries on top before serving.
- To make it a no-bake option, use a store-bought graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg