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My No Bake Lemon Cheesecake is the perfect dessert for summer! It’s got a creamy lemon filling made with just 4 ingredients and a homemade graham cracker crust.
👉️ Get the recipe and more tips at the link in my bio (or Google "Yellow Bliss Road Lemon Cheesecake")
NO BAKE LEMON CHEESECAKE
Serves 8
INGREDIENTS
Graham Cracker Crust:
1 ½ cups graham crackers about 10 full sheets
1/3 cup granulated sugar
5 tablespoons butter melted
Cheesecake Filling:
16 ounces cream cheese 2 bricks, softened
10 ounces Non-dairy whipped topping, like Cool Whip
1 ¼ cups powdered sugar sifted
1/4 cup lemon juice
Zest of one lemon
INSTRUCTIONS
Graham Cracker Crust:
1. Place graham crackers in a food processor and pulse into crumbs. Add melted butter and granulated sugar and pulse until combined.
2. Pour graham cracker mixture into a 9" pie plate. Using clean hands or a flat bottomed measuring cup, form the crust. Press crumbs evenly into the side and bottom of the plate.
3. Chill for two hours before adding the filling.
Lemon Cheesecake Filling:
1. In the bowl of a stand mixer, whip cream cheese until light and fluffy, about 1 minute. Beat in the powdered sugar, lemon juice and zest until well combined.
2. Stir in whipped topping just until combined.
3. Pour cream cheese mixture into prepared graham cracker pie crust and smooth the top.
4. Cover with plastic wrap or foil and refrigerate for at least 4 or hours.
5. Cut and serve immediately.
NOTES
Use a rolling pin to crush the graham crackers if you don’t have a food processor.
Make sure your cream cheese is room temperature or it won’t be smooth. If you need to soften it, remove the wrapper and place in a bowl in the microwave for 10-15 seconds.
Make sure you have enough time to chill – at least 4 hours or even overnight.
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