No-Bake Lemon Cheesecake with its sweet, tart, and tangy flavors. Trust me when I tell you that you won't lose out on the creamy richness that you love from a Baked Cheesecake either. This Lemon Cheesecake Recipe is smooth, creamy, and balanced with a delicious graham cracker crust.
1 ½Cup Graham Crackers Crumbs11-12 Graham Crackers Crushed
¼CupDixie Crystal Sugar
1CupHeavy Whipping Cream
8Lemon Oreo Cookies*Optional
Graham Cracker Crust
In a mixing bowl combine Gram Cracker Crumbs and Sugar
Melt Butter and mix butter into crumb mixture until combined
Pour mixture into bottom of a 9 inch Spring Form Pan.
Using the back of a spoon press crumbs forming a layer in the bottom of the pan.
Place crust in refrigerator while preparing cheesecake
Lemon No Bake Cheesecake
In a large mixing bowl add 1 ½ cup Heavy Whipping Cream and whip using a hand mixer until stiff peaks form.
Add ½ Cup Powdered Sugar and mix until combined.
In a separate large mixing bowl using a hand mixer combine cream cheese with ¾ cup powdered sugar, Lemon Extract Paste and Lemon Zest. You can use the same beaters. Mixture will be thick and smooth.
Add whipped Whipping Cream to cream cheese mixture and mix to combine.
Carefully add Cheesecake mixture to Spring Form Pan. Using a rubber spatula to spread evenly in pan.
Refrigerate 4 hours or overnight before serving.
In a large bowl using a hand mixer whip 1 cup whipping cream until stiff peaks form.
Add ¼ cup Powdered Sugar and whip to combine.
Place in large Zip-loc bag and snip corner off. Pipe Whipping Cream on to Cheesecake in dollops or spread evenly over top.
Add Lemon Flavored Oreos in each dollop of whipping cream. OR add lemon slices. Add Fresh Fruit if prefered.
Taylor and Collledge Lemon Extract Paste is easy to use and tastes wonderful. Extract Paste gives a smooth tart and tangy flavor to this recipe. Since finding and using Dixie Crystal Sugar I am in love with how fine the sugar is and the quality of recipes is wonderful. When choosing ingredients choose quality.Tips:
Whip Whipping Cream until Stiff Peaks form. This is very important and will give your cheesecake a rich thick texture.
Make a Raspberry Drizzle by mixing fresh berries with a tablespoon or two of sugar and simmering. Berries will break down to a liquid. Drizzle over cheesecake.
Springform PanI prefer to use a 9 inch Spring Form pan for this recipe. Cut a circle out of parchment paper and place on the bottom for ease in cutting and removing slices. Store Covered in Refrigerator for up to a week