No Bake Lemon Cheesecake
A creamy, tangy no bake lemon cheesecake with a graham cracker crust. This lemon cheesecake is smooth and bursting with lemon flavor, a perfect summer dessert for lemon lovers.
Servings: 9 -12 servings
For the Crust
- 3/4 cup graham cracker crumbs finely crushed
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
For the Cheesecake
- 16 ounces cream cheese at room temperature
- zest and juice of one lemon
- 1 1/2 cups powdered sugar
- 1 1/4 cups heavy whipping cream -OR- 16 ounces Cool Whip
- 1/4 cup lemon curd plus more for serving
Start by making the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 8x8 baking dish. Refrigerate while you make the filling.
In a large bowl, beat together the powdered sugar and cream cheese until smooth. Beat in the lemon zest and juice.
If using heavy whipping cream, whip it until stiff peaks form.
Gently fold in the Cool Whip or whipped cream and the lemon curd. Carefully spread on top of the crust, being careful not to break it.
Chill for at least 6 hours or up to several days before serving. Before serving, top with additional lemon curd. Store in the refrigerator. Best eaten within a few days.
This easily doubles to fit a 9x13 inch pan.
If you make this recipe, leave me a rating and let me know how it went in the comments below.
Serving: 1g | Calories: 804kcal | Carbohydrates: 60g | Protein: 7g | Fat: 62g | Saturated Fat: 41g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 380mg | Fiber: 1g | Sugar: 50g