Description
If you’re craving a dessert that’s as refreshing as it is creamy, this lemon cheesecake will absolutely delight you. A perfect no-bake option, this treat layers a buttery graham cracker crust with a rich, whipped cream cheese filling, all crowned by a glossy, tart lemon curd. Whether you’re searching for a quick dessert idea, an easy recipe to impress guests, or a vibrant addition to your list of breakfast ideas or summer dinner ideas, this lemon cheesecake fits the bill. It’s bursting with fresh lemon flavor, silky smooth in texture, and stunning to serve — a must-try for citrus lovers and cheesecake fans alike.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup heavy cream, whipped to stiff peaks
- 3/4 cup lemon curd (store-bought or homemade)
- Whipped cream, for topping
Instructions
- Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl.
- Press mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours, preferably overnight.
- Once set, spread lemon curd evenly over the top.
- Decorate with whipped cream and optional lemon slices or zest.
- Prep Time: 25 minutes
- Cook Time: 4 hours