Description
This No-Bake Lemon Cheesecake features a buttery biscuit crust and a smooth lemon cheesecake filling, perfect for any occasion.
Ingredients
Scale
- 2 cups finely crushed digestive biscuits or graham crackers
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- Fresh lemon zest for garnish
- Thin lemon slices for garnish
- Whipped cream, optional
Instructions
- Crush the biscuits into fine crumbs.
- Mix the crumbs with melted butter.
- Press the mixture firmly into a 9-inch springform pan.
- Chill the crust while preparing the filling.
- Beat softened cream cheese until smooth.
- Add powdered sugar and mix until creamy.
- Add lemon juice, lemon zest, and vanilla.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the lemon cream cheese mixture.
- Spread the filling evenly over the chilled crust.
- Refrigerate for at least 6 hours, preferably overnight.
- Remove the cheesecake from the pan.
- Garnish with lemon zest, lemon slices, and optional whipped cream.
- Slice with a warm, clean knife and serve chilled.
Notes
For best results, use fresh lemons and chill the cheesecake overnight for optimal texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cheesecake, no-bake, lemon, dessert, easy dessert, refreshing dessert