No Bake Lemon Cheesecake
This creamy, tangy No Bake Lemon Cheesecake with a graham cracker crust is smooth and bursting with lemon flavor, a bright and refreshing dessert for lemon lovers.
Servings: 9
Calories: 439kcal
Ingredients
For the Crust
- ¾ cup graham cracker crumbs finely crushed
- 2 tablespoons granulated sugar
- ¼ cup melted butter
For the Cheesecake
- 16 ounces cream cheese at room temperature
- 1 fresh lemon, zested and juiced
- 1 ½ cups powdered sugar
- 16 ounces Cool Whip
- ¼ cup lemon curd plus more for serving
Instructions
- Assemble the crust by stirring together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 8x8 baking dish. Refrigerate.
- In a large bowl, beat together the powdered sugar and cream cheese until smooth. Add in the lemon zest and juice of one lemon.
- Gently fold in the Cool Whip and lemon curd. Carefully spread on top of the crust.
- Chill for at least 6 hours. Before serving, top with additional lemon curd. Store in the refrigerator.
Notes
1 1/4 cup heavy whipping cream can be substituted for the Cool Whip. Be sure to whip the cream first to form stiff peaks.
This easily doubles to fit a 9x13 inch pan.
Nutrition
Serving: 1g | Calories: 439kcal | Carbohydrates: 48g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 301mg | Potassium: 152mg | Fiber: 1g | Sugar: 38g | Vitamin A: 925IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 1mg