Ingredients
Crushed graham crackers, 1 ½ cups
Unsalted butter, melted, ⅓ cup (55g)
Cream cheese, full-fat, 24 oz (680g)
Sugar, ¾ cup (150g)
Greek yogurt (full-fat), 1 cup (235g)
Vanilla extract, 1 tsp
Filtered water, ¼ cup
Lemon juice, 1 ½ cups
Lemon zest, 3 tsp
Heavy cream, ½ cup (optional for topping)
Instructions
Wrap a 9-inch springform pan edges with heavy-duty aluminum foil
Combine crushed graham crackers and melted butter until crumbly and moist
Pack crust mixture into the pan and compress firmly
Chill crust in fridge for 20-30 minutes to set
In a blender or food processor, mix cream cheese, sugar, Greek yogurt, vanilla, and water until smooth
Add lemon juice and zest, blending until creamy and well combined
Pour filling into prepared crust and smooth the surface
Chill at least 6 hours or until set
Before serving, optionally whip heavy cream and spread on top
Notes
Ensure cream cheese is well-chilled for smoother blending
Can be prepared up to 24 hours in advance
Garnish with lemon slices for a decorative touch
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg