Real Deal No Bake Lemon Cheesecake

A smooth, extra creamy No Bake Lemon Cheesecake made with lemon juice and lemon zest
and no artificial flavors! It's firm enough to stand up to being cut.
CourseDessert
CuisineAmerican
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings12 servings
Calories436.98kcal
AuthorAshley Fehr

Ingredients

Crust

 2 1/2 cups graham cracker crumbs (375g)

 1/2 cup butter melted

Filling:

 3 packages cream cheese (24oz or 750g total) full fat

 1 1/2 cups powdered icing sugar
 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
 zest of 2 lemons (1 if you want a milder flavor)
 1 teaspoon vanilla extract
 3/4 cup heavy whipping cream (35% fat)

Instructions

1. Line a 9" Springform pan with parchment paper -- optional but makes for easy
removal once set!
2. Combine graham cracker crumbs and butter and press into prepared pan, and
about 1/2" up the sides.
3. In a large bowl, beat the cream cheese with an electric mixer on medium speed
until smooth.
4. Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until
smooth.
5. Add whipping cream and beat on low until combined, then beat on high for 3-4
minutes until fluffy and thickened (the mixture should hold stiff peaks on the
beaters -- see the recipe video for the texture and thickness you are looking for).
Taste the filling, and add more sugar or more lemon zest if you want it sweeter
or more lemony.
6. Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight
is even better! Serve with sweetened whipped cream.