No Bake Lemon Cheesecake (Edit recipe)

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This no bake cheesecake is absolutely dynamite, and the hardest part is waiting for it to finish chilling before serving! How bad could that be?

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Original Recipe

PREP TIME

6 hours and 30 minutes

COOK TIME

—

INGREDIENTS

17

Serves: 8-16

Ingredients

Whipped Cream*

Crust

2.5 cups Graham Cracker Crumbs, Gluten-Free
.5 cup Butter, Unsalted

Filling

1 Tbsp Lemon Zest
2 Tbsp Granulated White Sugar
1 pinch Kosher Salt
24 oz Cream Cheese, Full Fat, or light
1 cup Powdered Sugar
3 - 4 Tbsp Lemon Juice, freshly squeeze (non-negotiable!)
1 Whipped Cream, *

Topping

.25 cup Lemon Curd, jarred (to avoid cooking, but feel free to use homemade if desired)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you are making homemade whipped cream, make this before starting and chill in the fridge until you’re ready to make the cheesecake filling. Whip the cream, sugar, and salt for a few minutes until you’ve reached stiff peaks.
In a food processor, grind your gluten free graham crackers into fine crumbs.
Add the melted butter, and pulse until a wet sand consistency.
Line and lock in a sheet of parchment paper into your spring form pan, and then pour the crust mixture into the bottom.
Using your finger tips or the flat side of a measuring cup, press the crust into the pan, and up about 1-1.5” up the sides all the way around.
Chill in the fridge until the filling is ready.
Using your fingertips, rub the lemon zest into the sugar and pinch of kosher salt to release its natural essences and oils. This will bring out more lemon flavor.
Add that into your large bowl or standing mixer, and whip the lemon sugar with all of the cream cheese until silky and resembling a cake frosting.
On low speed, gradually increasing, blend in the powdered sugar and lemon juice until combined and smooth.
Fold in the whipped cream from earlier by scraping from the bottom of the mixing bowl, and placing that mixture on top.
Continue this process delicately until the whipped cream is fully combined with the cream cheese. Folding allows the whipped cream to stay light and airy, without deflating. This will in turn give our cheesecake more body as it sets in the fridge.
Remove the crust from the fridge, and pour the cheesecake filling into the center of the spring form pan.
Evenly spread the filling, and wipe the edges with a clean towel. I
f desired (this is highly suggested), add several dollops of lemon curd and use a toothpick, knife, or chop stick to nicely swirl it into the top of the cheesecake.
Place in the fridge for 6 hours to set before serving. Try your best to be patient, as it does need every minute of that time.
After your wait time is over, release the lock on your spring form pan and carefully remove it from your cheesecake.
Slice, serve ice cold, and enjoy!

Notes

This recipe requires a spring form pan

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	926
Fat:	61 g
Carbohydrates:	83 g
Protein:	16 g
Cholesterol:	112 g
Sodium:	455 mg
Fiber:	2 g
Sugars:	40 g
Sugar Alcohol:	0 g
Calculated for total recipe.