Description
No-Bake Lemon Cheesecake is a creamy, tangy, and refreshing dessert perfect for summer. This easy-to-make cheesecake features a buttery graham cracker crust and a smooth lemon-flavored cream cheese filling. Ideal for parties, gatherings, or a cool treat at home.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 7 tablespoons butter, melted
Cheesecake Filling
- 1 package lemon Jell-O, 3 ounces
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 ½ cups heavy whipping cream
- 1 tablespoon freshly grated lemon zest
Instructions
Crust
- Combine graham cracker crumbs and sugar in a medium bowl.
- Add melted butter and mix thoroughly with a fork.
- Transfer mixture into a 9-inch or 10-inch springform pan.
- Press crumbs firmly into the bottom and gently up the sides.
- Refrigerate or freeze while preparing the cheesecake filling.
Cheesecake Filling
- Dissolve lemon Jell-O gelatin in 1 cup of very hot water and set aside to cool.
- Beat cream cheese and powdered sugar together until smooth.
- Mix in sour cream and vanilla extract.
- Gradually pour cooled Jell-O into the cream cheese mixture, mixing slowly at first.
- Beat heavy whipping cream to stiff peaks and fold into cheesecake mixture.
- Fold in lemon zest if desired.
- Pour mixture over prepared crust and refrigerate for at least six hours or overnight.
- Optional: Top with whipped cream before serving.
Notes
- Slice with a sharp knife for clean pieces.
- Store in an airtight container in the refrigerator for up to three days.
- Garnish with fresh berries or extra lemon zest for a decorative touch.
- Serve chilled for best flavor and texture.
