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No Bake Lemon Cheesecake

This easy lemon cheesecake will satisfy both cravings for lemon and cheesecake with a delicious graham cracker crust and a smooth lemon filling.

Course Dessert
Cuisine American
Keyword lemon cheesecake, no bake lemon cheesecake
Prep Time 20 minutes
Servings 8

Ingredients

Graham Cracker Crust

  • 1 ½ cups finely ground graham cracker crumbs
  • ⅓ cup sugar
  • 6 Tbsp melted butter

Cheesecake Filling

  • 1/3 cup lemon juice
  • 1 tsp lemon zest plus extra for sprinkling on top
  • 1 14 oz can sweetened condensed milk
  • 16 oz cream cheese softened to room temperature
  • 1/2 cup heavy cream
  • 2 Tbsp sugar
  • dash of vanilla

Instructions

Graham Cracker Crust

  1. Place graham crackers in a food processor or blender and mix until you have fine crumbles. Pour in a medium bowl and mix in the sugar and melted butter.

  2. Pour into a 9 inch pie pan. Distribute evenly around the edges and the bottom, smoothing with the back of a spoon. Refrigerate while you prepare the filling.

Cheesecake Filling

  1. In a medium bowl, mix the lemon juice, lemon zest, sweetened condensed milk, and cream cheese with a hand mixer until smooth. You will still see small lumps from the zest, just mix until there are no longer lumps of cream cheese.

  2. In a small bowl, mix the heavy cream, sugar and vanilla with a hand mixer until peaks hold their shape.

  3. Fold in the whip cream with the cream cheese mixture until combined. Pour into the graham cracker crust and smooth out. Sprinkle with a bit of lemon zest and refrigerate for 4-8 hours or longer.