Do you need to freshen up your dessert diagram? Try this No-Bake Lemon Cheesecake for a nice change of pace. The creamy lemon-enriched cream cheese and tender, crunchy graham cracker crust are truly a match made in heaven. This make-ahead masterpiece we call No-Bake Lemon Cheesecake will be so refreshing on a hot summer’s day, as a brunch day afterthought, or on a January-wish-it-was-June kind of day. It’s just the perfect fit any time you need to insert a little sunshine into your situation. Reach your peak and let your dessert light shine!
Ingredients
- For the graham cracker crust:
- 16 sheets graham crackers
- 1/2 cup light brown sugar
- 1 stick salted butter, melted
- For the lemon cheesecake filling:
- 3 (8-ounce) packages full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest, finely grated
- 1/4 cup sour cream
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- Optional toppings:
- lemon slices, to taste
- lemon curd, to taste
- strawberries, to taste
- whipped cream, to taste
Directions
Step 1 –In a food processor, add the graham crackers and the brown sugar and process until finely ground, about 1 minute.
Step 2 –With the food processor running, slowly add the melted butter and process until the mixture is course.
Step 3 –Evenly press the graham cracker mixture in the bottom and up the sides of an 8-inch springform pan, leaving about 2-1/2 inches on the sides.
Step 4 –Put the graham cracker crust in the freezer and let it sit, about 20 minutes.
Step 5 –In the large bowl of a stand mixer with a paddle attachment, add the cream cheese and beat until soft and smooth.
Step 6 –Use a rubber spatula to scrape down the sides of the bowl.
Step 7 –Add the granulated sugar to the cream cheese mixture and beat to combine.
Step 8 –Add the confectioners’ sugar, the lemon juice, the lemon zest, and the sour cream and beat to combine until very smooth, scraping the sides and the bottom of the bowl as needed.
Step 9 –Transfer the cream cheese mixture to a clean large bowl.
Step 10 –In the same bowl of the stand mixer with a whisk attachment, add the heavy cream and the vanilla extract and mix on medium-high speed until stiff peaks form, about 4 minutes.
Step 11 –Add 1/3 of the whipped cream to the cream cheese mixture and gently fold it in until completely combined, ensuring not to allow the air out of the whipped cream while folding.
Step 12 –Add the remaining whipped cream to the filling mixture and gently fold until completely combined.
Step 13 –Transfer the graham cracker crust from the freezer and evenly add the filling to the bottom of the crust. Smooth the top with the back of a spoon.
Step 14 –Cover the cheesecake with plastic wrap and transfer to the refrigerator, for at least 12 hours and up to overnight.
Step 15 –Use a metal cake spatula to loosen the cheesecake from the springform pan and transfer to a large serving platter.
Step 16 –Top the cake with the lemon slices, the lemon curd, the strawberries, and the whipped cream.
Step 17 –Slice and serve.
