Description
A rich and creamy no-bake lemon cheesecake with a buttery graham cracker crust, smooth citrus filling, and a tangy lemon curd topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup unsalted butter, melted
- 2 1/2 cups cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 1/4 cups heavy cream
- 1/4 cup + 1 tablespoon fresh lemon juice
- 1–2 drops yellow food coloring (optional)
- 1 cup lemon curd
Instructions
- In a bowl, mix graham cracker crumbs, white sugar, and melted butter until the texture resembles wet sand.
- Press the mixture firmly into a 9-inch pie dish to form an even crust layer.
- Refrigerate the crust while preparing the filling.
- In a large bowl, beat softened cream cheese with powdered sugar until smooth and lump-free.
- Add heavy cream and fresh lemon juice, then mix until thick, airy, and well combined.
- Add yellow food coloring if desired and mix gently.
- Pour the filling over the chilled crust and spread evenly.
- Smooth the top and refrigerate for at least 6 hours or overnight.
- Once set, spread lemon curd over the top.
- Slice and serve chilled.
Notes
- Fresh lemon juice provides the best flavor compared to bottled juice.
- Chilling overnight improves texture and taste.
- Ensure cream cheese is fully softened to avoid lumps.
- For mini cheesecakes, divide into muffin molds.
- Store in the refrigerator for up to 5 days.
- Freeze slices for up to 2 months and thaw in the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
