Description
A creamy, tangy no-bake lemon cheesecake with a buttery graham cracker crust — perfect for summer desserts or any occasion that calls for a refreshing treat.
Ingredients
Units
Scale
- 200g graham crackers or digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 200ml heavy cream, whipped
- 2 lemons, zested and juiced
- 1 tbsp gelatin powder (or 2 tsp agar agar for vegetarian)
- 3 tbsp hot water
Instructions
- Combine crushed graham crackers and melted butter. Press into the base of a springform pan. Chill in the fridge for 30 minutes.
- In a bowl, beat the cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Dissolve gelatin in hot water and allow to cool slightly, then mix into the cream cheese mixture.
- Fold in the whipped cream until well combined.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until set.
- Garnish with extra lemon zest or whipped cream before serving, if desired.
Notes
- Use agar agar instead of gelatin for a vegetarian version.
- Adjust lemon juice and zest to taste for a stronger or milder lemon flavor.
- Ensure cream cheese is at room temperature for a smoother texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg