Ohhh yes 😍 Lemon Cheesecake—creamy, tangy, and perfectly sweet with a bright citrus kick. Perfect as a dessert for any occasion, and it can be made classic baked or no-bake.
🍋 Lemon Cheesecake (No-Bake Version)
Serves 8–10
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp melted butter
Filling
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 tbsp lemon zest
- 1 cup heavy whipping cream, whipped to soft peaks
Optional Topping
- Lemon slices or candied lemon peel
- Whipped cream
Instructions
1️⃣ Prepare crust
- Mix graham cracker crumbs, sugar, and melted butter
- Press into the bottom of a 9-inch springform pan
- Chill in fridge while preparing filling
2️⃣ Make filling
- Beat cream cheese until smooth
- Add powdered sugar, vanilla, lemon juice, and zest; mix until creamy
- Gently fold in whipped cream until light and fluffy
3️⃣ Assemble
- Pour filling over crust
- Smooth the top with a spatula
- Chill 4+ hours or overnight until firm
4️⃣ Serve
- Remove from pan, slice, and garnish with lemon slices or whipped cream
🔥 Pro Tips
- Use room-temperature cream cheese for a smooth filling
- Whip cream separately and fold gently for light texture
- For extra lemon flavor, add ½ tsp lemon extract
Variations
🍋 Baked lemon cheesecake – bake at 325°F (160°C) for 45–50 minutes, then chill
🍫 Chocolate lemon cheesecake – swirl melted chocolate into filling before chilling
🥥 Coconut lemon – add shredded coconut to crust or sprinkle on top
If you want, I can give you a super creamy, bakery-style baked lemon cheesecake that’s tangy, rich, and perfectly smooth, almost like a lemon custard in cheesecake form 😋🍋🧀
Do you want me to do that?
