Get ready to add a burst of sunshine to your kitchen with this quick and easy no bake lemon cheesecake recipe.
Lemons are more than just a pretty garnish; they are a powerhouse of nutrition!
Why Lemons are So Wonderful:
- Rich in Vitamin C: Lemons are an excellent source of Vitamin C, a powerful antioxidant that supports your immune system and helps protect your cells from damage.
- Low in Sugar: Despite their tartness, lemons have a low sugar content, making them a healthy addition to your diet.
- Versatile Ingredient: Available year-round, lemons are incredibly versatile, perfect for both sweet and savory culinary creations. They can add a zingy burst to baked goods, enhance the flavor of fish and chicken, or simply be squeezed into water for a refreshing drink.
Quick And Easy No Bake lemon cheesecake recipe
Yields: 8-10 servings Prep time: 20 minutes Chill time: 4 hours
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs (about 14-16 full crackers) or digestive biscuits.
- 1/4 cup granulated sugar or an alternative
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (from about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional Toppings
- Fresh berries
- Whipped cream
- Extra lemon zest
Instructions:
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate or springform pan.
- Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk and beat until well combined.
- Add Lemon Flavor: Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until just combined and the filling is smooth and uniform.
- Assemble the Cheesecake: Pour the lemon filling evenly over the prepared crust.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Serve: Before serving, you can add your favorite toppings like fresh berries, whipped cream, or a sprinkle of extra lemon zest. Slice and enjoy!