Ingredients
1 1/2 cups graham crackers (or digestive biscuits)
4 tablespoons melted unsalted butter
2 tablespoons granulated sugar
16 oz softened cream cheese
1 can (14 oz) sweetened condensed milk
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 tablespoon powdered sugar
1/2 cup whipped cream (chilled)
Instructions
Crush graham crackers into fine crumbs using a food processor or blender.
Mix crumbs with melted butter, granulated sugar, and process until thoroughly combined.
Press the mixture tightly into the bottom of a 4-inch springform or parchment-lined cupcake tin.
Chill crust in the refrigerator for 20 minutes.
In a large bowl, beat softened cream cheese until smooth.
Add sweetened condensed milk, lemon juice, lemon zest, and powdered sugar. Beat until fully incorporated (3-5 minutes).
Gently fold in chilled whipped cream until smooth and glossy.
Pour the filling over the chilled crust and smooth the top.
Refrigerate for 4 hours or until set.
Top with a dollop of whipped cream and additional lemon zest before serving.
Notes
For a dairy-free crust, use melted coconut oil instead of butter. Vegan version: replace cream cheese with a cashew or tofu-based alternative and use vegan whipped cream. Swap lemon for lime or add a berry swirl for variation. Store leftovers in the fridge for up to 48 hours.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 300
- Sugar: 28g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg