No-Bake Lemon Cheesecake
Description
This no-bake dessert is amazingly delicious. It's bursting with lemon flavor and has a light, smooth texture. It's a perfect dessert for the warmer months.
Ingredients
Crust:
2 1/4 c. vanilla wafer crumbs
2 T. sugar
pinch of salt
10 T. unsalted butter, melted
Cheesecake Filling:
1/2 c. freshly squeezed lemon juice from 3–4 lemons
0.25 oz package unflavored gelatin
1/4 c. sweetened condensed milk
24 oz. cream cheese, at room temperature
1/2 c. sugar
2 T. sour cream
2 1/2 T. lemon zest
1 1/4 c. heavy whipping cream, cold
3/4 c. powdered sugar
Whipped Cream Topping:
1 c. heavy whipping cream, cold
1/2 c. powdered sugar
1 t. vanilla extract
Directions
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Crust:
In a medium bowl, combine crust ingredients; mix to combine. Press mixture into the bottom and up the sides of a 9 inch springform pan. Place in the refrigerator to chill.
Cheesecake Filling:
In a medium bowl, add lemon juice; sprinkle powdered gelatin evenly over it; let stand for 4-5 minutes; heat in the microwave for 10-20 seconds, until just warm and smooth. Stir sweetened condensed milk into lemon juice mixture; set aside to cool to room temperature.
In a large mixing bowl, beat cream cheese and sugar together until well combined and smooth. Add sour cream and lemon zest; mix until well combined and smooth. Add cooled lemon juice mixture; mix until well combined and smooth. Set aside.
In another large mixing bowl, add heavy whipping cream and powdered sugar; whip on high speed until stiff peaks form. Carefully fold whipped cream into cream cheese mixture in two parts until well combined. Add filling to the crust; spread into an even layer.
Refrigerate cheesecake until firm, 5-6 hours or overnight.
Remove cheesecake from the springform pan; place on a plate.
Whipped Cream Topping:
Add heavy whipping cream, powdered sugar and vanilla extract to a large mixing bowl; whip on high speed until stiff peaks form.
Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with desired toppings, like lemon slices, raspberries and mint leaves.
Refrigerate until ready to serve.
12-14 servings.
*Cheesecake will keep for 4-5 days.