Ingredients
Graham Crackers, finely crushed 2 cups
Butter, melted 1/2 cup (1 stick)
Cream Cheese, full-fat (softened) 8 ounces
Sweetened Condensed Milk 1 (14-ounce) can
Lemon Juice, freshly squeezed 1/3 cup
Lemon Zest 2 tablespoons
Whipped Topping 1 cup
Instructions
1. Crush graham crackers using a food processor for a fine texture.
2. Mix crushed crackers with melted butter until it forms a sticky crust.
3. Press the mixture into an 8-inch round or square pan, using the back of a spoon to compact it.
4. In a large bowl, beat cream cheese until smooth. Fold in sweetened condensed milk, lemon juice, and lemon zest until well combined.
5. Spread the cream cheese mixture evenly over the chilled crust.
6. Refrigerate for 3 hours, or until the filling is set.
7. For the glaze, mix whipped topping with additional lemon zest and juice.
8. Spread the glaze over the filled cake and chill for 30 minutes before slicing and serving.
Notes
Use unsalted butter to control sodium content.
Ensure cream cheese is at room temperature for smooth blending.
For the creamiest filling, chill thoroughly before adding the glaze.
Store in an airtight container in the refrigerator for up to 48 hours.
- Prep Time: 25
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1.25 cups)
- Calories: 220
- Sugar: 9g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 120mg