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Lemon Cheesecake

Tangy Lemon Cheesecake: Easy No-Bake Delight at Home

This easy no-bake lemon cheesecake is the perfect blend of creamy and tangy, making it a refreshing dessert for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers broken into crumbs
  • 1/2 cup Butter melted
For the Filling
  • 8 oz Cream Cheese softened to room temperature
  • 1 can Sweetened Condensed Milk
  • 1/2 cup Lemon Juice freshly squeezed
  • 1 tsp Vanilla Extract
For Garnishing (Optional)
  • 1 cup Fresh Berries your favorite
  • 1 cup Whipped Cream for garnishing

Equipment

  • 9-inch pie dish
  • Electric mixer
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Crust by mixing crushed graham crackers and melted butter, then pressing into the pie dish. Bake at 350°F for 8-10 minutes, then cool.
  2. Beat the Cream Cheese with an electric mixer until smooth, about 2-3 minutes.
  3. Combine Ingredients by adding sweetened condensed milk and lemon juice to the cream cheese, mixing until thick and smooth.
  4. Fill the Crust with the cheesecake filling and spread it evenly.
  5. Chill the Cheesecake in the refrigerator for at least 6 hours until firm.
  6. Serve and Garnish with fresh berries and whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 150mgPotassium: 130mgSugar: 24gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Allow sufficient chilling time for the best texture and flavor.

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