This No-Bake Lemon Cheesecake is a refreshingly light and creamy dessert, perfect for when you crave something sweet and tangy without the need to turn on the oven. With a buttery graham cracker crust and a luscious lemony filling, this cheesecake is easy to prepare and a guaranteed crowd-pleaser. Ideal for summer gatherings or any time of year, this dessert will impress with its bright, zesty flavor.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Directions
Prepare the Crust
- Combine Ingredients: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press and Chill: Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place the pan in the refrigerator to set while you prepare the filling.
Make the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Sugar and Flavorings: Gradually add the powdered sugar, mixing until fully incorporated. Then, add the lemon juice, lemon zest, and vanilla extract, and mix until smooth.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until well combined, ensuring no streaks remain.
Assemble and Chill
- Pour the Filling: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set.
Serve
- Garnish: Before serving, garnish with additional lemon zest or whipped cream, if desired, for an extra burst of flavor and color.
- Slice and Enjoy: Carefully remove the cheesecake from the springform pan, slice, and enjoy this light and creamy dessert.
Serving and Storage Tips
- Serving: Serve the cheesecake chilled, directly from the refrigerator, for the best texture. Pair it with a cup of coffee or tea for a refreshing treat.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: This cheesecake freezes well. Wrap it tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw overnight in the refrigerator before serving.
Helpful Notes
- Room Temperature Ingredients: Ensure the cream cheese is fully softened to room temperature before mixing to achieve a smooth, creamy filling.
- Use Fresh Lemon Juice: Fresh lemon juice provides the best flavor. Avoid bottled juice for this recipe, as it can be too acidic.
- Add Extra Zest for More Flavor: If you love lemon, feel free to add more zest to intensify the citrus flavor.
Tips from Well-Known Chefs
- Whip Cream Separately: Pastry Chef Claire Saffitz advises whipping the cream separately and folding it in gently to maintain the light texture of the cheesecake.
- Add Gelatin for Stability: Chef Mary Berry recommends adding a teaspoon of dissolved gelatin to the filling if you need extra firmness for the cheesecake.
- Chill Overnight for Best Results: Chef Ina Garten suggests chilling no-bake cheesecakes overnight to allow the flavors to meld together and for the texture to fully set.
Frequently Asked Questions
1. Can I use a different crust instead of graham crackers?
Yes, you can use crushed vanilla wafers, digestive biscuits, or even shortbread cookies for a different flavor.
2. Can I use whipped topping instead of whipping cream?
Yes, whipped topping can be used, but the texture and flavor will be slightly different. Whipping cream offers a fresher taste and a fluffier texture.
3. Can I add other fruits to the cheesecake?
Absolutely! Fresh berries, like blueberries or raspberries, make a delicious topping and complement the lemon flavor well.
4. How do I make the crust more firm?
Press the crust mixture very firmly into the pan, and chill it while you prepare the filling. You can also bake it for 5 minutes at 350°F (175°C) if you prefer a firmer crust.
5. Can I make mini cheesecakes with this recipe?
Yes, divide the crust and filling among a muffin tin lined with cupcake liners for individual servings. Chill as directed.
6. What can I use as a substitute for powdered sugar?
Granulated sugar can be used, but powdered sugar dissolves better and creates a smoother texture.
7. How do I prevent lumps in the cheesecake filling?
Ensure the cream cheese is softened to room temperature and beat it well before adding other ingredients. Sift the powdered sugar to remove any clumps.
8. Can I use lemon extract instead of fresh lemon juice?
Lemon extract can be used, but start with a smaller amount, as it is more concentrated. Adjust to taste.
9. How long should I let the cheesecake chill?
For the best results, chill the cheesecake for at least 4 hours, but overnight is ideal for a fully set texture.
10. Can I add other flavors, like vanilla bean or lime?
Yes! Vanilla bean adds a rich flavor, and substituting lime for lemon will give a tropical twist.
This No-Bake Lemon Cheesecake is a perfect dessert to bring a bit of brightness to any occasion. With its smooth, creamy texture and refreshing lemon flavor, it’s a dessert that’s sure to please. Enjoy making—and savoring—this delightful, no-fuss treat!
