This No-Bake Lemon Cheesecake Reminds Me of the Summer Afternoons I Spent With My Grandmother in Her Cozy Midwestern Kitchen!!
There’s something magical about the warm hum of summer and the scent of lemons in the air. For me, the memory is forever linked to those golden afternoons spent in my grandmother’s small but cozy Midwestern kitchen. The fan buzzed softly, birds chirped outside, and the sunshine poured through the lace curtains as we made our favorite dessert together: No-Bake Lemon Cheesecake. Cool, tangy, sweet, and silky smooth — this dessert is the ultimate tribute to summer.
Today, I want to share with you the recipe that carries with it not only a refreshing burst of citrus but also a piece of my heart. It’s simple, requires no oven, and is perfect for those lazy sunny days when turning on the stove feels like a chore.
🍋 Ingredients
For the Crust:
- 2 cups (about 200g) of graham cracker crumbs (or digestive biscuits, finely crushed)
- 1/2 cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar (optional, for extra crunch)
For the Filling:
- 16 oz (450g) cream cheese, softened to room temperature
- 1 can (14 oz / 400g) sweetened condensed milk
- 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional but nostalgic):
- Whipped cream
- Lemon slices or zest curls
- Crushed graham crackers or a few mint leaves
🥄 Step-by-Step Method
Step 1: Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar (if using).
- Stir until the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a 9-inch (23cm) springform pan or pie dish.
- Use the back of a spoon or a flat-bottomed glass to press it down firmly and evenly.
- Pop it in the fridge for at least 30 minutes to set.
Please Head On keep on Reading (>)
No Responses Yet