Why make this recipe
No-Bake Lemon Cheesecake is a delightful dessert that is both easy to make and incredibly refreshing. It offers a perfect balance of tangy lemon flavor and creamy texture without the need for baking. This recipe is great for warm days or any time you crave a light sweet treat. Plus, it requires minimal ingredients and time, making it ideal for beginners and busy cooks alike.
How to make No-Bake Lemon Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup melted unsalted butter
- 2 tbsp sugar (optional)
- 2 cups cream cheese (softened)
- 1 cup sweetened condensed milk
- 1/3 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Whipped cream (for garnish, optional)
- Lemon slices (for garnish, optional)
- Mint leaves (for garnish, optional)
Directions:
- Make the crust: Mix graham crumbs, melted butter, and sugar until evenly combined. Press this mixture into the bottom of a lined 9-inch springform pan or a rectangle mold. Chill in the fridge for 30 minutes.
- Prepare the filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until silky and smooth, scraping down the sides as needed.
- Assemble: Pour the cheesecake mixture over the chilled crust. Smooth the top with a spatula.
- Chill: Refrigerate for at least 6 hours or overnight until set.
- Serve: Slice and garnish with whipped cream, lemon slices, or mint leaves if you like.
How to serve No-Bake Lemon Cheesecake
This cheesecake can be served straight from the fridge. For a lovely presentation, consider garnishing each slice with a dollop of whipped cream, a lemon slice, or a few fresh mint leaves. This adds a pop of color and enhances the lemony flavor.
How to store No-Bake Lemon Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It will last for about 3 to 4 days. Make sure to keep it chilled to maintain its delicious creamy texture.
Tips to make No-Bake Lemon Cheesecake
- Use room-temperature cream cheese for a smoother filling.
- Adjust the amount of lemon juice to your taste if you like it more or less tangy.
- Feel free to add a little food coloring to the filling for a fun twist.
- Make sure to chill it long enough for it to set properly.
Variation
You can add fresh fruits like berries or a fruit compote on top of the cheesecake for extra flavor and color. Another variation is to use flavored cream cheese, such as lemon or vanilla, to enhance the taste.
FAQs
1. Can I use a different type of crust?
Yes, you can use any type of cookie crumbs, like Oreo crumbs or even crushed nuts, for a different flavor.
2. Is it possible to make this cheesecake dairy-free?
You can try using dairy-free cream cheese and condensed milk as substitutes to make it dairy-free.
3. How long does it take for the cheesecake to set?
It usually takes at least 6 hours to set but leaving it overnight is best for the perfect consistency.
No-Bake Lemon Cheesecake
Equipment
- Mixing bowl
- Hand or stand mixer
- 9-inch springform pan or rectangle mold
- Spatula
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs or digestive biscuits
- 1/4 cup unsalted butter melted
- 2 tbsp sugar optional
Filling
- 2 cups cream cheese softened
- 1 cup sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Garnish
- whipped cream optional
- lemon slices optional
- mint leaves optional
Instructions
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a springform pan or mold. Chill for 30 minutes.
- Prepare filling: In a mixing bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, lemon zest, and vanilla. Beat until silky and creamy.
- Assemble: Pour the filling over the crust. Smooth the top with a spatula.
- Chill: Refrigerate at least 6 hours or overnight until set.
- Serve: Garnish with whipped cream, lemon slices, or mint if desired. Slice and serve chilled.