No-Bake Lemon Cheesecake

This chilled no-bake lemon cheesecake requires just 30 minutes of prep time for a light and creamy dessert or potluck offering.

Prep time:
Serving size: 6
Calories per serving: 416

Ingredients:
1 1/2 cups graham crackers crumbs
3 tablespoons sugar
6 tablespoons butter, melted
cheesecake FILLING:
3 packages (8 ounces) cream cheese, softened
1 1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 tablespoons grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream

Directions:
In a large bowl, combine graham cracker crumbs and sugar; stir in melted butter until combined. Firmly press mixture into 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.

In another large bowl, beat cream cheese with an electric hand mixer set on medium speed until fluffy and smooth, 1-2 minutes. Add confectioners' sugar, lemon juice, lemon zest and vanilla extract, beating constantly until smooth; set aside.

In another large bowl, beat the cream using an electric hand mixer set on high speed until stiff peaks form, 1-2 minutes. Gently fold whipped cream into lemon cream cheese mixture until just combined. Transfer cheesecake filling to the springform pan, spreading evenly with a spatula. Refrigerate 6 hours or overnight. Slice and serve.

Source: tasteofhome.com


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



Add Recipe to Cook'n



Subscribe to Cook'n Premium and get newsletter articles like this each week!


blog comments powered by Disqus