No Bake Lemon Cheesecake
Yields 12
Create this easy dessert today - The No Bake Lemon Cheesecake is about to become one of your favorite desserts to create and serve!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Crust
  1. 1- ½ cups butter cookie crumbs
  2. 3 tablespoons light brown sugar, packed
  3. ¼ cup unsalted butter, melted
  4. 2 tablespoons lemon juice
Filling
  1. 16 ounces cream cheese
  2. ½ cup + 2 tablespoons fresh lemon juice, chilled
  3. 2 teaspoons fresh lemon zest, finely chopped
  4. 1 (14 ounce) can sweetened condensed milk
  5. 1 tablespoon vanilla extract
Crust
  1. Combine together butter cookie crumbs, light brown sugar, butter and lemon juice in a food processor. Pulse until combined and crumbly. Press unto the bottom and about ½-inch up the sides of a 9-inch springform pan. Chill until needed.
Filling
  1. Whip cream cheese until smooth and creamy. Beat in lemon juice, lemon zest, condensed milk and vanilla until well-combined. Pour into chilled crust and smoothen top.
  2. Chill until set, about 8 hours or preferably overnight.
  3. Run a knife along the sides of cake. Remove sides of pan and cut cake into wedges before serving.
Notes
  1. If desired, warm about ½ cup lemon preserve (or any fruit preserve of your choice) and drizzle over cheesecake wedges before serving. Whipped cream or warm crème anglaise would also make a good topping.
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