Ingredients
1.5 cups graham crackers (about 10–12 sheets), crushed
1/4 cup granulated sugar (for crust)
6 tablespoons (85g) unsalted butter, melted
2 packages (8 oz / 226g each) cream cheese, softened
1 can (14 oz / 396g) sweetened condensed milk
Juice of 2 lemons (about 1/3 cup)
Zest of 2 lemons
1 cup heavy whipping cream, chilled
Instructions
Mix crushed graham crackers, 1/4 cup sugar, and melted butter until well combined
Press mixture into a springform or 9-inch pie dish, using the bottom of a measuring cup to compress
Chill crust for 15–20 minutes
In a large bowl, beat cream cheese until smooth
Mix in sweetened condensed milk until fully incorporated
Add lemon juice and zest, stirring until uniform
In a separate bowl, whip heavy cream until soft peaks form
Gently fold whipped cream into cream cheese mixture until smooth
Pour filling into prepared crust
Smooth top with a spatula
Chill for 6 hours or overnight until set
Garnish with additional lemon zest before serving
Notes
Graham cracker substitutions: digestive biscuits or shortbread cookies
Room-temperature cream cheese prevents lumps
Chill at least 6 hours for optimal set
Store in airtight container in fridge for up to 4 days
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg