How To Make No-Bake Lemon Cheesecake
This summery lemon cheesecake doesn’t require an oven. Sweet, tart, and refreshing lemon cream cheese filling is served over a graham cracker crust.
Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
Pour mixture into a 9-inch or 10-inch springform pan. Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
Place in refrigerator or freezer while preparing the cheesecake filling.
Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
Add sour cream and stir well.
Mix in vanilla extract.
Once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until the mixture is completely combined (pause to scrape down the sides of the bowl periodically). Stir very well.
In a separate bowl, pour in heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
Fold whipped cream into cheesecake mixture until well-combined.
Fold in lemon zest, if using.
Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
If desired, top with whipped cream before cutting and serving.
- Calories: 629.33kcal
- Fat: 48.27g
- Saturated Fat: 28.20g
- Trans Fat: 0.42g
- Monounsaturated Fat: 12.82g
- Polyunsaturated Fat: 2.68g
- Carbohydrates: 45.34g
- Fiber: 0.61g
- Sugar: 35.67g
- Protein: 6.34g
- Cholesterol: 151.78mg
- Sodium: 348.96mg
- Calcium: 104.56mg
- Potassium: 148.82mg
- Iron: 0.86mg
- Vitamin A: 481.22µg
- Vitamin C: 1.26mg
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