NoBake Lemon Cheesecake Back to Basics Jane's Patisserie from www.janespatisserie.com
Introduction
Are you looking for a refreshing dessert that is easy to make? This no-bake lemon cheesecake recipe is perfect for you! The combination of creamy cheesecake and tangy lemon flavor is a match made in heaven. Plus, you don't have to turn on your oven, so it's perfect for hot summer days. Let's get started!
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:
16 oz cream cheese, softened
1 can sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
For the topping:
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Lemon slices and zest for garnish
Instructions
Step 1: Make the crust
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press down the crumbs evenly. Place the crust in the refrigerator while you prepare the filling.
Step 2: Make the filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until well combined and smooth.
Step 3: Assemble the cheesecake
Pour the filling mixture over the prepared crust. Smooth the top with a spatula. Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Step 4: Make the topping
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled cheesecake.
Step 5: Garnish and serve
Garnish the cheesecake with lemon slices and zest. Run a knife around the edge of the pan to loosen the cheesecake before removing the springform pan. Slice and serve chilled.
Nutrition
This no-bake lemon cheesecake recipe yields 12 servings. Each serving contains approximately:
Calories: 490
Total Fat: 36g
Saturated Fat: 21g
Cholesterol: 122mg
Sodium: 276mg
Total Carbohydrates: 37g
Dietary Fiber: 0g
Total Sugars: 31g
Protein: 7g
Tips
Tip 1: Use room temperature cream cheese
Make sure your cream cheese is at room temperature before mixing. This will make it easier to blend and result in a smoother filling.
Tip 2: Chill the crust before adding the filling
Chilling the crust before adding the filling will help it set and prevent it from crumbling when you cut the cheesecake.
Tip 3: Use fresh lemon juice
Fresh lemon juice will give the cheesecake a bright and tangy flavor. Avoid using bottled lemon juice as it may contain preservatives that can affect the taste.
Tip 4: Decorate with lemon slices and zest
Garnish the cheesecake with lemon slices and zest to add extra flavor and a pop of color. Use a vegetable peeler to create thin strips of lemon zest for a more elegant look.
Conclusion
This no-bake lemon cheesecake recipe is easy to make and perfect for any occasion. It's a light and refreshing dessert that will satisfy your sweet tooth without weighing you down. Give it a try and let us know what you think!
