No-Bake Lemon Cheesecake
Are you craving cheesecake but don't want to use the oven in the summer heat? This No-Bake Lemon Cheesecake recipe is for you.
For the crust
- 1 ¾ cups Graham Crumbs
- ½ cup Butter, melted
- ¼ cup Granulated Sugar
For the Filling
- 16 oz Cream Cheese
- ¼ cup Lemon juice, fresh
- 2 tablespoon Lemon Zest
- 1 cup Whipping Cream
- ¾ cup Confectioners Sugar
- 1 teaspoon Pure Vanilla Extract
For the Topping (Optional)
- ¼ cup Butter, room temperature
- 1 cup Confectioners Sugar
- 1 tablespoon lemon juice, fresh
- 2-3 tablespoon Whipping Cream
For the crust
In a medium bowl, combine the graham crumb, melted butter and sugar. Stir until evenly combined.
Press the graham cracker mix evenly to the bottom of your jars or pan. Place in refrigerator.
For the filling
In a large bowl, combine cream cheese, lemon juice and lemon zest. Beat with an electric mixter until smooth.
In a separate bowl, combine whipping cream, confectioners' sugar and vanilla. Beat with an electric mixer until still peaks form.
Fold the whipped cream into the cream cheese mixture.
Pour filling evenly into jars or single pan. Refrigerate 6 hours.
For the topping (optional)
Combine butter, confectioners's sugar and lemon juice in a large bowl. Beat with an electric mixer until smooth, adding whipping cream 1 tablespoon at a time until desired consistency is achieved.
Pipe frosting onto cheesecakes.
Serve and enjoy!
Calories: 671kcalCarbohydrates: 51gProtein: 6gFat: 51gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 154mgSodium: 469mgPotassium: 156mgFiber: 1gSugar: 38gVitamin A: 1788IUVitamin C: 6mgCalcium: 101mgIron: 1mg