No-Bake Lemon Cheesecake

🍋 No-Bake Lemon Cheesecake

Creamy, zesty, and no oven required!

This cheesecake is a light and refreshing dessert perfect for warm days or when you want something sweet without the fuss. It’s tangy, smooth, and delightfully easy to make.

🧁 Ingredients (Serves 8–10)

Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Filling:

• 16 oz (2 blocks) cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon zest
• ⅓ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1½ cups whipped topping (like Cool Whip) or whipped cream

Optional Garnish:

• Lemon zest, lemon slices, extra whipped cream

👩‍🍳 Instructions

1. Make the Crust:
   Mix graham cracker crumbs, melted butter, and sugar in a bowl.
   Press firmly into the bottom of a 9-inch springform pan.
   Chill in the fridge while making the filling.
   (Optional: Bake at 350°F for 8 minutes for a firmer crust — let cool before adding filling.)
2. Make the Filling:
   In a large bowl, beat the softened cream cheese until smooth.
   Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until creamy.
3. Fold in Whipped Topping:
   Gently fold in the whipped topping until the mixture is light and fluffy.
4. Assemble and Chill:
   Pour the filling over the crust and smooth the top.
   Cover and chill in the fridge for at least 6 hours or overnight until set.
5. Serve:
   Garnish with lemon zest, slices, or whipped cream.
   Slice and enjoy chilled.

💡 Tips & Variations

• Use fresh lemon juice — it makes a big difference in flavor.
• Make ahead — perfect for parties or holidays.
• Try a twist — use lemon cookies or shortbread for the crust.
• Go fruity — swirl in a little blueberry or raspberry puree before chilling.
• Vegan-friendly version — use plant-based cream cheese and coconut whipped topping.

🧊 Storage

• Refrigerate in an airtight container for up to 5 days.
• Freeze individual slices for up to 1 month — thaw in the fridge overnight.

Here’s a clear, printable-style version of the No-Bake Lemon Cheesecake recipe — easy to follow, great for sharing, or saving for later: