No-Bake Lemon Cheesecake
Ingredients:
For the Crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling
16 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Lemon Glaze
1/2 cup fresh lemon juice
1/3 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon zest
For Garnish
Whipped cream
Fresh lemon zest curls
Lemon slices
Directions:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form a thick crust.
Place the crust in the refrigerator for at least 20 minutes to set.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the lemon cream cheese mixture until light and fluffy.
Spread the filling evenly over the chilled crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or until firm.
For the lemon glaze, combine lemon juice and sugar in a small saucepan over medium heat.
Mix cornstarch with water to create a slurry, then whisk it into the lemon mixture and cook until thick and glossy.
Let the glaze cool slightly before spreading it over the chilled cheesecake.
Return the cheesecake to the refrigerator for another 30 minutes to allow the glaze to set.
Before serving, decorate with whipped cream swirls, lemon zest curls, and a fresh lemon slice.
Prep Time: 25 minutes | Cooking Time: 5 minutes | Total Time: 4 hours 30 minutes
Kcal: 420 kcal | Servings: 8 servings
