Ingredients
1.5 cups graham crackers, finely crushed
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
14 oz sweetened condensed milk
0.5 cup lemon juice, freshly squeezed
1 tbsp lemon zest, freshly grated
1 cup heavy whipping cream, cold
Instructions
Combine crushed graham crackers and melted butter in a bowl and press firmly into a 9-inch springform pan.
Chill the crust in the refrigerator for 30 minutes.
Beat the cream cheese in a large mixer until completely smooth.
Slowly incorporate the sweetened condensed milk into the cream cheese until fully integrated.
Mix in the fresh lemon juice and zest until the batter thickens.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the lemon-cream cheese mixture until combined.
Pour the filling over the prepared crust and smooth the top with a spatula.
Refrigerate for at least 6 hours until the cheesecake is fully set before serving.
Notes
Ensure cream cheese is truly at room temperature before mixing to prevent lumps. For the fluffiest texture, do not over-mix the whipped cream once folded into the base. Store leftovers in the refrigerator covered with plastic wrap for up to 3 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 75mg