Description
This no-bake lemon cheesecake is a creamy and tangy dessert with a smooth lemon-flavored filling and a crunchy graham cracker crust. Perfectly light and airy, it combines the richness of cream cheese and whipped cream with fresh lemon juice and zest for a refreshing treat that requires no oven baking.
Ingredients
Scale
Crust
- 2 ¼ cups graham cracker crumbs
- 2 tablespoons brown sugar
- 1 pinch salt
- ½ cup unsalted butter (melted, 1 stick)
Filling
- 3 (8-oz) blocks full-fat cream cheese (room temperature)
- 1 ½ cups powdered sugar
- ¼ cup full-fat sour cream (room temperature)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract (optional)
- ¾ cup heavy whipping cream (35% fat, cold)
Toppings and Garnish
- ¾-1 cup lemon curd (store-bought or homemade)
- Sweetened whipped cream
- Lemon zest and lemon slices
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer while preparing the filling to set it firmly.
- Start the filling: In a large mixing bowl, beat the room temperature cream cheese on medium speed until very smooth, about 1–2 minutes. Gradually add the powdered sugar and continue beating until the mixture is fluffy and well combined, scraping down the sides of the bowl as necessary to ensure even mixing.
- Add the liquids gradually: Slowly mix in the sour cream, vanilla extract, lemon zest, and lemon juice one tablespoon at a time, mixing well on medium-low speed after each addition to prevent curdling and maintain a smooth consistency. If using lemon extract, add this with the last addition.
- Whip the cream: In a separate bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture using a spatula, combining carefully to keep the filling light and airy.
- Assemble and chill: Spoon the lemon filling into the chilled graham cracker crust and smooth the surface with a spatula. Cover the cheesecake and refrigerate for at least 6 hours or overnight for best results to let the filling set properly.
- Finish and serve: Optional: Spread lemon curd over the set cheesecake and chill it for another 30 minutes before serving. Garnish with sweetened whipped cream, additional lemon zest, and lemon slices to add a decorative and flavorful finish.
Notes
- Room temperature cream cheese and sour cream ensure a smoother filling without lumps.
- Adding lemon juice gradually prevents the mixture from curdling and keeps a creamy texture.
- For a lighter texture, be gentle folding the whipped cream into the filling.
- Chilling time is important for the cheesecake to set properly; do not skip or shorten it drastically.
- Lemon curd topping is optional but adds an extra burst of flavor and a nice glossy finish.
- Use a springform pan for easy removal and serving of the cheesecake.
