This no-bake lemon cheesecake is the ultimate warm-weather dessert, and you don’t even need to turn on the oven. Just mix, chill, slice, and enjoy.
1. Make the Crust
In a large bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture evenly into the bottom of a springform pan to form the crust.
Place in the fridge while you make the filling.
2. Make the Filling
In a mixing bowl, beat cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla until smooth and fluffy. Then, gently fold in the whipped cream until just combined.
3. Assemble & Chill
Transfer the filling to the crust and smooth the top. Refrigerate for at least 6 hours, or until fully set.
4. Garnish & Serve
Before serving, garnish with lemon slices, berries, or a sprinkle of extra zest. Slice and enjoy your cool, creamy creation!
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