Non Baked Lemon Cheese Cake Recipe
topped with seasonal berries
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Ingredients
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Crust
Method
Cheesecake Filling
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and continue to mix until well combined. Add the lemon juice and zest, mixing until smooth and creamy.
- 3
Add the Whipped Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 4
Assemble the Cheesecake
Pour the cheesecake filling over the chilled crust and spread it evenly. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight until set.
- 5