Ingredients
2 1/2 cups crushed graham crackers
1/3 cup melted unsalted butter
1/4 cup granulated sugar
24 oz cream cheese (room temperature)
3/4 cup granulated sugar
1 1/2 cups sour cream
1 1/2 cups fresh lemon juice
2 tsp lemon zest
2 cups cold whipping cream
1 tsp vanilla extract
1/2 cup powdered sugar (for topping)
Instructions
In a food processor or bowl, crush graham crackers into fine crumbs.
Mix in melted butter and 1/4 cup sugar until combined.
Press the mixture into the bottom of a springform pan. Chill for 15 minutes.
In a stand mixer, beat cream cheese and 3/4 cup sugar until smooth.
Add sour cream, fresh lemon juice, and lemon zest. Mix on medium speed until fully combined.
In a separate bowl, whip cold whipping cream with vanilla extract until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until streaks disappear.
Pour the filling over the chilled crust. Level the surface and chill for 4-6 hours.
Before serving, dust the top with powdered sugar. Let sit at room temperature for 30 minutes before slicing.
Notes
Use a springform pan for easy serving. Chill longer for firmer texture.
Replace graham crackers with gluten-free crackers for full gluten-free crust.
Top with fresh berries or honey-glazed rhubarb as suggested in the article.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 25
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg