Ingredients
1.5 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 ounces full-fat cream cheese, softened
1 cup confectioners’ sugar
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream
Instructions
Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Mix thoroughly until moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator.
In a large bowl, blend cream cheese, confectioners’ sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and creamy.
In a separate bowl, whip heavy cream until stiff peaks form. Fold a third of the whipped cream into the cream cheese mixture, then gently fold in the remaining cream until fully combined.
Pour the filling into the prepared crust and smooth the top. Chill in the refrigerator for at least 4 hours or until set.
Before serving, let the cheesecake sit at room temperature for 15 minutes for best texture. Serve chilled.
Notes
Chilling the crust before adding the filling helps it hold its shape.
Leftover cheesecake can be stored in the refrigerator for up to 3 days.
Use a springform pan for easy removal, or line the pie dish with plastic wrap for easier lifting.
For a decorative touch, garnish with lemon slices or a dusting of powdered sugar before serving.
- Prep Time: 15
- Category: No-Bake Creamy Desserts
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg