Description
This no-bake lemon cheesecake is creamy, tangy, and refreshing with a silky citrus filling set in a graham cracker crust. It is an easy make-ahead dessert perfect for warm days.
Ingredients
16 ounces cream cheese, softened
14 ounces sweetened condensed milk
1/3 cup fresh lemon juice
Zest of 1 lemon, divided
1 graham cracker crust, 10-inch
Instructions
- Add the softened cream cheese, sweetened condensed milk, lemon juice, and about two-thirds of the lemon zest to a large mixing bowl.
- Beat the mixture until smooth and creamy, about 4 minutes.
- Transfer the filling into the graham cracker crust and spread evenly.
- Sprinkle the remaining lemon zest over the top.
- Refrigerate for 3 to 4 hours, or until fully set.
- Slice and serve chilled. Garnish with lemon slices if desired.
Notes
Use a vanilla wafer crust for a sweeter variation.
Add whipped topping to the filling for a lighter texture.
Store covered in the refrigerator for up to 4 days.
Freeze slices for up to 1 month and thaw in the refrigerator before serving.
Fresh lemon juice provides the best flavor compared to bottled.
- Prep Time: 14 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg
