Easy Lemon Cheesecake

Bright, tangy, and utterly refreshing, this Easy Lemon Cheesecake is the ultimate no-bake dessert that comes together in just 20 minutes of prep time! Featuring a buttery graham cracker crust paired with a smooth and creamy lemon-infused filling, this recipe strikes the perfect balance of sweetness and zest. The combination of fresh lemon juice and zest lends a natural citrusy flavor, while heavy cream ensures a luscious, velvety texture. With no need for baking, this cheesecake sets beautifully in the refrigerator, making it a fuss-free treat for any occasion. Top it with whipped cream or fresh lemon slices for an elegant finish, and enjoy a slice of sunshine! Perfect for spring, summer, or any time you crave an effortless yet indulgent dessert.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 200 grams Graham cracker crumbs
• 75 grams Unsalted butter, melted
• 450 grams Cream cheese, softened
• 100 grams Granulated sugar
• 240 milliliters Heavy cream
• 60 milliliters Lemon juice
• 2 teaspoons Lemon zest
• 1 teaspoon Vanilla extract
• 1 serving Optional: fresh lemon slices or whipped cream for garnish

Directions

Step 1

In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.

Step 2

Transfer the crumb mixture to a 9-inch (23 cm) springform pan. Press it evenly onto the bottom to form the crust, using the base of a glass or your fingers to compact it. Place in the refrigerator to chill while preparing the filling.

Step 3

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.

Step 4

Pour in the heavy cream and continue beating until the mixture thickens slightly. This should take about 2-3 minutes.

Step 5

Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth.

Step 6

Pour the lemon cheesecake filling over the chilled crust, smoothing the surface with a spatula.

Step 7

Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.

Step 8

When ready to serve, carefully remove the cheesecake from the springform pan. Garnish with fresh lemon slices, whipped cream, or both if desired.

Step 9

Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1148.2 grams (1148.2g)

Amount per serving	% Daily Value*
Calories	4205

Total Fat 318.60g	408%
Saturated Fat 186.30g	932%
Polyunsaturated Fat 0.00g
Cholesterol 902mg	301%
Sodium 2749mg	120%
Total Carbohydrate 288.40g	105%
Dietary Fiber 6.40g	23%
Total Sugars 167.70g
Protein 43.00g	86%

Vitamin D 0IU	0%
Calcium 582mg	45%
Iron 9mg	49%
Potassium 869mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 4.1%

Carbs: 27.5%