Description
This No Bake Lemon Cheesecake is a refreshing and creamy dessert perfect for any occasion. Made with a smooth lemon-infused cream cheese filling set atop a classic graham cracker crust, it requires no baking and is ready to serve after just a few hours of chilling. The zesty lemon flavor combined with the sweet condensed milk creates a delightful balance of tartness and sweetness in every bite.
Ingredients
Cheesecake Filling
- 16 ounces cream cheese (two 8-ounce blocks, softened at room temperature)
- 14 ounces sweetened condensed milk (1 can)
- 1/3 cup lemon juice (juice of about 2 large lemons)
- Zest of 1 lemon, divided (reserve 1/3 for garnish)
Crust
- 1 10-inch graham cracker crust (store bought)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, sweetened condensed milk, lemon juice, and two-thirds of the lemon zest. Using an electric mixer, beat on high speed until the mixture is smooth and creamy, about 4 minutes.
- Assemble Cheesecake: Pour the lemon cream cheese filling into the graham cracker crust, spreading it evenly.
- Chill and Set: Sprinkle the reserved lemon zest over the top of the cheesecake. Refrigerate for 3 to 4 hours until the filling is fully set and firm to the touch.
- Serve: Serve the cheesecake chilled. Optionally, garnish with extra lemon slices or additional zest for a fresh, vibrant presentation.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing and a creamy texture.
- If fresh lemons are not available, bottled lemon juice can be used, but fresh juice is preferred for best flavor.
- Allow enough chilling time to let the cheesecake set properly; do not rush the refrigeration process.
- For a stronger lemon flavor, add a bit more zest or juice to the filling, adjusting sweetness accordingly.
- Store leftovers covered in the refrigerator for up to 3 days.
