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No-Bake Lemon Cheesecake

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A refreshing and creamy dessert that brings a burst of sunshine to your plate, perfect for any gathering.

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 ounces cream cheese, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • â…” cup granulated sugar
  • 4 large egg yolks
  • 4 tablespoons unsalted butter, cut into pieces
  • Pinch of salt

Instructions

  1. Prepare the crust by combining the graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
  2. Create the creamy filling by beating the cream cheese until smooth, then adding the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract.
  3. Assemble the cheesecake by pouring the filling over the chilled crust and smoothing it out. Cover and refrigerate for at least 6 hours.
  4. Make the lemon curd by whisking together egg yolks, granulated sugar, lemon juice, lemon zest, and salt. Cook over low heat until thickened, then mix in the butter.
  5. Finish the cheesecake by spreading the chilled lemon curd over the set filling and refrigerating for an additional hour before serving.

Notes

For best results, use fresh lemon juice and zest. This cheesecake keeps well in an airtight container for up to 5 days.

Nutrition

Find it online: https://doughgirlbylea.com/no-bake-lemon-cheesecake-recipe/

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