No-Bake Lemon Dream Cheesecake
Light, fluffy, and oh-so-lemony, this no-bake cheesecake is the perfect addition to your summer BBQ! Top with your favorite fruit and herbs for a showstopping dessert!
Servings: 12 slices
Equipment
- 9-inch springform pan
Ingredients
Graham Cracker Crust
- 1 3/4 c graham cracker crumbs
- 2 T granulated sugar
- 1/2 c (8T) butter, melted
Lemon Dream Cheesecake Filling
- 16 oz cream cheese, softened
- 1 can (14oz) sweetened condensed milk
- 1/3 c fresh-squeezed lemon juice
- zest of 1 lemon
- 1/4 tsp vanilla extract
- pinch salt
- 1 c heavy whipping cream
Instructions
Graham Cracker Crust
- Line just the bottom of a 9-inch springform pan with parchment paper. (This is optional, but it will make the finished cheesecake easier to remove from the pan).
- Combine all ingredients in a medium mixing bowl. Stir until melted butter is mixed through and all crumbs are wet. Press firmly and evenly into the bottom of the springform pan, packing it down with a measuring cup, glass, or your hands.1 3/4 c graham cracker crumbs, 2 T granulated sugar, 1/2 c (8T) butter,
- Set the pan in the refrigerator to chill until the filling is ready.
Lemon Dream Cheesecake Filling
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the cream cheese and sweetened condensed milk on medium speed until it's nice and smooth, about 5 minutes, stopping to scrape the bowl a couple of times.16 oz cream cheese,, 1 can (14oz) sweetened condensed milk
- Add the lemon juice, zest, vanilla, and salt, and beat until well-combined, about 1 minute. Empty the mixture into a separate bowl, and set it aside for now.1/3 c fresh-squeezed lemon juice, zest of 1 lemon, pinch salt, 1/4 tsp vanilla extract
- In the mixing bowl (you don't have to wash it first…it'll all get mixed together eventually), use the whisk attachment to beat the whipping cream on medium speed until it forms stiff peaks.1 c heavy whipping cream
- Gently fold the whipped cream into the cream cheese mixture until it is fully combined. Pour into the prepared crust, smoothing the top. Refrigerate overnight, or at least 8 hours.
- To serve, remove from pan and place on a serving plate. Decorate the top with your favorite fruit and herbs. Cut, serve, and enjoy!Store any leftovers covered in the refrigerator for up to 5 days, or freeze for up to a month. (TBH, it's delicious frozen too!)