Easy No Bake Lemon Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
200 g graham cracker crumbs
02 -
100 g unsalted butter, melted
→ Cheesecake Filling
03 -
450 g full-fat cream cheese, softened to room temperature
04 -
200 g granulated sugar
05 -
250 ml whipped heavy cream
06 -
Juice and finely grated zest of 2 fresh lemons
07 -
1 teaspoon pure vanilla extract
→ Garnish
08 -
Additional whipped cream
09 -
Lemon zest or lemon slices
# Step-by-Step Directions:
01 -
Combine graham cracker crumbs and melted butter in a bowl, mixing thoroughly until the texture resembles wet sand.
02 -
Press the crumb mixture firmly and evenly into the base of a 23 cm springform pan. Refrigerate for at least 20 minutes while preparing the filling.
03 -
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a stand mixer or hand mixer.
04 -
Gradually add the sugar to the cream cheese, beating well. Mix in the vanilla extract, lemon juice, and lemon zest until fully blended.
05 -
Gently fold the whipped heavy cream into the mixture using a spatula until the filling is light and mousse-like.
06 -
Spread the lemon cream cheese filling evenly over the chilled crust. Smooth the top with an offset spatula.
07 -
Cover the pan and refrigerate for a minimum of 6 hours, or preferably overnight, to allow the cheesecake to firm fully.
08 -
After chilling, run a small paring knife warmed in hot water around the edge of the pan to release the cheesecake. Release and remove the springform ring carefully.
09 -
Top with freshly whipped cream and extra lemon zest or slices before slicing with a hot, clean knife. Serve chilled.
# Helpful Notes:
01 -
For the smoothest filling, ensure the cream cheese is fully softened before beating.
02 -
Allowing the cheesecake to chill overnight yields the best set and flavour.
03 -
A warmed knife ensures clean slices; dip in hot water and wipe dry between cuts.
04 -
The cheesecake keeps refrigerated for up to 4 days and can be frozen in individual slices for up to 2 months.