
No Bake Lemon Cheesecake
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Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
Cheesecake
- 3 packages (8 oz each) cream cheese, softened
- 1/3 cup lemon juice
- 2 lemons, zested
- 1 teaspoon vanilla extract
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup heavy cream
Topping
- 1 cup heavy cream
- 1/4 cup Imperial Sugar Confectioners Powdered Sugar
- 1/2 teaspoon vanilla extract
- Sliced lemons, optional
Directions
- Mix together graham cracker crumbs, melted butter and sugar until evenly combined. Press into a 9-inch springform pan, pressing 1-2 inches up the side of the pan. Chill until ready to use.
- In an electric stand mixer, beat cream cheese until smooth and creamy, about 2 minutes.
- Add lemon juice, lemon zest, vanilla extract, and sugar. Mix until well combined.
- Pour in heavy cream and mix on high for 3-4 minutes until super thick and creamy.
- Spread cheesecake into prepared pan and chill for at least 4 hours, overnight is best.
- To make whipped topping, beat heavy cream until you have soft peaks. Add sugar and vanilla and beat until stiff peaks.
- To serve, top slices with fresh whipped cream and slices of lemon if desired.
Imperial Sugar Insight
If you want your cheesecake to be yellow, add a couple drops of food coloring with the heavy cream.
Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.
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