Ingredients
1 1/2 cups all-purpose flour
1 cup butter, softened
1/2 cup powdered sugar (for crust)
8 oz cream cheese, softened
1 cup powdered sugar (for filling)
2 containers (8 oz each) frozen whipped topping, thawed
3/4 cup fresh lemon juice
1 tsp vanilla extract
Fresh lemon zest for garnish
Instructions
Preheat oven to 350°F (180°C)
Combine flour, 1/2 cup powdered sugar, and 1 cup softened butter in a bowl. Mix until crumbly.
Press dough evenly into a 9-inch springform or pie pan. Bake for 20 minutes.
Allow crust to cool completely before spreading cream cheese mixture.
Beat softened cream cheese and 1 cup powdered sugar until smooth. Add 1/2 cup lemon juice and vanilla extract. Spread over cooled crust.
In a separate bowl, whip 16 oz of thawed whipped topping with 1/4 cup lemon juice and optional zest until light.
Top the cream cheese layer with whipped topping, smooth surface.
Chill for 4 hours 25 minutes before serving.
Notes
Unsalted butter preferred for crust
Measure flour carefully by spooning into cup
Dairy-free option available with plant-based whipping topping
Ensure cream cheese is fully softened before mixing
- Prep Time: 25
- Cook Time: 20
- Category: No-Bake Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16th of recipe)
- Calories: 260
- Sugar: 17g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 0.6g
- Protein: 3g
- Cholesterol: 35mg