Why You’ll Love This Recipe

The No-Bake Lemon Cheesecake is a refreshing, creamy dessert that combines the richness of cream cheese with the tartness of fresh lemon for a perfect balance of flavors. The graham cracker crust adds a lovely crunch, while the creamy filling is smooth and velvety without the need for baking. This easy-to-make dessert requires just a few ingredients and minimal effort, making it ideal for warm-weather gatherings or a quick sweet treat. The hint of lemon zest and juice elevates the flavor, while the whipped cream and mint leaves add a beautiful finishing touch. This no-bake cheesecake is sure to become your go-to dessert for any occasion!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ¼ cup melted unsalted butter
• 2 tbsp sugar (optional)

For the Cheesecake Filling:

• 2 cups cream cheese (softened)
• 1 cup sweetened condensed milk
• ⅓ cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For Garnish (optional):

• Whipped cream
• Lemon slices
• Mint leaves

Directions

1. Prepare the Crust: In a bowl, combine the graham cracker crumbs (or crushed digestive biscuits), melted unsalted butter, and sugar (if using). Stir until the mixture is well combined and the crumbs are evenly coated.
2. Press the mixture into the bottom of a springform pan or pie dish to form an even crust. Use the back of a spoon to firmly pack it down. Place the crust in the fridge to set while you prepare the cheesecake filling.
3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy.
4. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract to the cream cheese, and continue to mix until everything is well incorporated and smooth.
5. Pour the cheesecake mixture onto the prepared crust, spreading it evenly to cover the entire base.
6. Refrigerate the cheesecake for at least 4-6 hours or until it is firm and set.
7. Serve: Once set, remove the cheesecake from the fridge. Top with whipped cream, lemon slices, and fresh mint leaves, if desired.
8. Slice and enjoy your light, refreshing no-bake lemon cheesecake!

Servings and Timing

• Servings: This recipe serves 8-10 people.
• Prep Time: 15 minutes.
• Total Time: 4-6 hours (including chilling time).

Variations

• Fruit Toppings: Top your cheesecake with fresh berries like strawberries, raspberries, or blueberries for a fruity twist.
• Add a Layer: You can add a layer of fruit puree (like raspberry or mango) on top of the cheesecake for extra flavor.
• Coconut Crust: Add shredded coconut to the graham cracker crust for a tropical flavor.

Storage/Reheating

• Storage: Store any leftover cheesecake in the fridge, covered, for up to 3 days. It’s best enjoyed fresh but can be kept chilled for a few days.
• Reheating: This is a no-bake cheesecake, so it should be served chilled and does not need to be reheated.

FAQs

1. Can I use low-fat cream cheese for this recipe?

Yes, you can substitute low-fat cream cheese, though the texture may be slightly lighter, and the flavor may differ a bit.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for preparing in advance. It needs at least 4-6 hours to set, so it can be made the day before and kept in the fridge overnight.

3. Can I use a different crust besides graham crackers?

Yes, you can use crushed digestive biscuits, shortbread cookies, or even gluten-free crackers for the crust.

4. How can I make this cheesecake less sweet?

If you’d like a less sweet version, reduce the amount of sweetened condensed milk or use a less sweetened alternative like evaporated milk or coconut cream.

5. Can I use fresh lemon juice instead of bottled?

Fresh lemon juice is always the best option as it provides a fresher, more vibrant flavor than bottled juice.

6. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to a month. Just make sure to cover it tightly with plastic wrap or aluminum foil before freezing. Let it thaw in the fridge before serving.

7. Can I substitute the sweetened condensed milk with something else?

You can substitute sweetened condensed milk with coconut milk (if you’re looking for a dairy-free version) or evaporated milk and a little extra sugar.

8. Can I make individual servings of this cheesecake?

Yes, you can make individual cheesecakes by pressing the crust mixture into muffin tins or small tart pans and filling them with the cheesecake mixture.

9. How long does it take for the cheesecake to set?

The cheesecake needs at least 4-6 hours in the fridge to set properly. For best results, let it chill overnight.

10. Can I add a lemon curd topping?

Yes! A dollop of lemon curd on top of the cheesecake would add a deliciously tart and sweet layer to the dessert.

Conclusion

This No-Bake Lemon Cheesecake is a simple, yet incredibly refreshing dessert that’s perfect for any occasion. Its creamy filling and zesty lemon flavor come together effortlessly, creating a dessert that’s both light and satisfying. The graham cracker crust adds a lovely crunch, and the optional garnishes of whipped cream, lemon slices, and mint leaves make it a beautiful treat to serve. Whether you’re hosting a gathering or enjoying a quiet night at home, this cheesecake will impress everyone with its fresh, citrusy flavor and no-bake convenience.

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