NO-BAKE FRESH LEMON CHEESECAKE

Lemon Cheese cake decorated with lemon slices and edible flowers.

Indulge in the zesty delight of a no-bake fresh lemon cheesecake with a buttery graham cracker crust, perfect for savoring the last moments of summer.

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Prep Time 25

2 30

Total Time 2 55

Course Desserts, Holidays and Entertaining

Cuisine American

Servings

Calories 390 kcal

Equipment

9-inch springform pan

Ingredients

For crust:

2 packages graham crackers 18 full sheets
2 tablespoons sugar
1 Big pinch kosher salt
11 tablespoons unsalted butter, melted 1 ⅜ sticks

For filling:

2 8 ounce packages cream cheese at room temperature
1 14-ounce can sweetened condensed milk 1 ¼ cups
juice and zest of one large lemon about ¼ cup juice
1 teaspoon vanilla extract

Instructions

For crust

Place graham crackers in a large zip-top plastic bag and crush them with a skillet or rolling pin until they’re the texture of coarse sand.
Into a medium bowl, stir together the crumbs, sugar, and salt.
Melt butter and add to the crumbs, stirring until well combined.
Spread the crumb mixture into a 9-inch springform pan. Press the crumb mixture 1 ½ to 2 inches up the side and press. Use the bottom of ameasuring cup (or something similar) to flatten the crust and really press it in the sides.
Chill crust in freezer while you make the filling, or at least 10minutes.

For filling

In a large bowl, using an electric hand mixer, beat the cream cheese until aerated and smooth.
Continue beating the cream cheese as you gradually add the sweetened condensed milk, scraping the sides of the bowl, as necessary.
Add the lemon juice, lemon zest, and vanilla, mixing until well combined.
Resist the urge to eat this right now.
Retrieve your semi-frozen crust and carefully pour in the filling, ensuring there are no air pockets.
Smooth the top with the back of a spoon.
Cover with plastic wrap, and refrigerate until firm, about 2½ hours.
To serve, unclasp sides of pan and remove cheesecake.
Slice it into 8 to 12 slices. Serve while cold for best presentation.

Notes

Although already beautiful in its pale-yellow simplicity, for the photo I garnished the cheesecake with paper thin lemon slices, lemon thyme leaves and edible viola flowers.

This recipe is divine exactly as written, using fresh lemon juice and zest and a homemade graham cracker crust. But when lemons are out of season, shriveled and two bucks a piece, here is a short-cut that reduces both cost and time. Feel free to use ¼ cup bottled reconstituted lemon juice and a purchased graham cracker crust.

Depending on the size of your crust, you may have a little leftover filling. Should you be faced with such a terrible dilemma, you can use the filling as a dip for sliced fruit, to make layered parfaits with fruit, or to fill croissants or other pastries.

Or just eat it with a spoon.

Nutrition

Calories: 390kcalCarbohydrates: 54gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 28mgSodium: 483mgPotassium: 125mgFiber: 2gSugar: 18gVitamin A: 323IUVitamin C: 0.003mgCalcium: 57mgIron: 3mg

Keyword Cakes and Cupcakes, Dessert, Pies and Tarts

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