No Bake Lemon Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
25 grams granulated sugar
02 -
75 millilitres unsalted butter, melted
03 -
180 grams graham cracker crumbs
→ Filling
04 -
1 teaspoon pure vanilla extract
05 -
100 grams granulated sugar
06 -
60 millilitres freshly squeezed lemon juice
07 -
240 millilitres cold heavy whipping cream
08 -
450 grams full-fat cream cheese, softened
09 -
1 tablespoon finely grated lemon zest
→ Garnish (optional)
10 -
Lightly whipped cream
11 -
Lemon slices
# Instructions:
01 -
Toss together sugar, melted butter, and the graham crumb bits in a bowl. Pat this mix evenly along the bottom of your 23-cm springform pan, then slide it into the fridge while you fix up the filling.
02 -
With a mixer, beat the sugar and softened cream cheese until you've got a super creamy, smooth mixture.
03 -
Squeeze in the lemon juice, add the zest, and pour in the vanilla. Mix well so it all comes together and stays creamy.
04 -
In another bowl, whip that cold heavy cream until it's holding stiff peaks. You want it nice and fluffy.
05 -
Carefully fold your whipped cream into the cream cheese blend. Go easy so it keeps that fluffiness and everything is mixed just right.
06 -
Pile the lemon cheese filling over your chilled crust. Spread it out and smooth it over, then chill for at least 4 hours until it's nice and set.
07 -
Add a few lemon rounds or a puff of whipped cream on top before slicing if you'd like. Then dig in.
# Notes:
01 -
You can totally use a store-bought graham crust to make things easier.
02 -
Want it more tart or less? Just tweak how much lemon juice and zest you use.
03 -
This cheesecake can go in the freezer, just wrap it well, and it'll last up to a month.