Description

This No Bake Lemon Cheesecake is a refreshingly tangy and creamy dessert that requires no oven time, making it perfect for warm days or when you want a quick, delicious treat. With a smooth cream cheese and sweetened condensed milk base infused with fresh lemon juice and vanilla, layered over a classic graham cracker crust, and topped with zesty lemon curd and homemade whipped cream, this cheesecake offers a perfect balance of sweet and tart flavors. Chilling or freezing it for a couple of hours allows for the ideal sliceable texture with minimal effort.

Ingredients

Cheesecake Filling

2 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh squeezed lemon juice (or store-bought lemon juice)
1 teaspoon vanilla extract

Crust

1 prepared graham cracker crust (homemade or store bought)

Toppings

1 batch of cooled lemon curd
Homemade whipped cream or Cool Whip for serving

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Instructions

Blend Cream Cheese and Sweetened Condensed Milk: In a bowl, blend the softened cream cheese with the sweetened condensed milk until the mixture is creamy and smooth, ensuring no lumps remain for a silky texture.
Add Lemon Juice and Vanilla: Stir in the fresh lemon juice and vanilla extract, blending well. The mixture will thicken as the acid from the lemon juice reacts with the cream cheese.
Pour into Crust: Pour the lemon cheesecake filling evenly into the prepared graham cracker crust, spreading it out smoothly.
Add Lemon Curd Topping: Spoon and spread about half to three-quarters of the cooled lemon curd over the cheesecake filling for extra citrusy flavor.
Chill or Freeze: Chill the cheesecake in the refrigerator for at least 2 hours or overnight. For best slicing results, freeze the cheesecake for 2 hours to overnight—it won't freeze solid but will firm up to make clean slices.
Serve: Slice the cheesecake and serve with a dollop of homemade whipped cream or Cool Whip for a light, creamy finish.

Notes

For best flavor and texture, use fresh squeezed lemon juice rather than bottled.
Allow the cream cheese to come to room temperature before blending to avoid lumps.
Freezing the cheesecake before slicing helps achieve clean cuts and a firm texture.
You can make the graham cracker crust from scratch or use a store-bought one for convenience.
Lemon curd can be homemade or store-bought; ensure it is fully cooled before layering.
Homemade whipped cream adds a fresh, light complement compared to store-bought Cool Whip.