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In the world of desserts, no-bake options have gained immense popularity for their simplicity and convenience. Whether you are a seasoned baker or a kitchen novice, no-bake desserts offer a delightful way to satisfy your sweet tooth without the need for complex techniques or baking equipment. Among the various choices available, lemon cheesecake stands out as a refreshing treat that perfectly balances sweet and tart flavors. Its zesty profile makes it an ideal dessert for warm weather, holiday gatherings, or any occasion that calls for a light and refreshing finish.

No-Bake Lemon Cheesecake

Indulge in the refreshing taste of summer with this Zesty No-Bake Lemon Cheesecake! This easy recipe combines a creamy lemon filling with a crunchy graham cracker crust, perfect for any occasion. No baking required means you can whip it up in minutes, making it ideal for last-minute gatherings or festive celebrations. Enjoy the bright, tangy flavor that tantalizes your taste buds while keeping things simple and stress-free in the kitchen. Experience the joy of dessert-making without the oven!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 cup sour cream

1/2 cup fresh lemon juice (about 2-3 lemons)

Zest of 2 lemons

1 teaspoon vanilla extract

1 tablespoon unflavored gelatin (optional for extra firmness)

¼ cup hot water (if using gelatin)

For the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

Lemon zest for garnish

Fresh mint leaves for garnish (optional)

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Instructions
 

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand.

    Press the crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan (or an 8x8 inch dish) to form an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.

      Chill the crust: Place the crust in the refrigerator to chill while you prepare the cheesecake filling.

        Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, continuing to mix until well combined.

          Add sour cream and flavors: Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.

            Prepare gelatin (optional): If using gelatin for a firmer texture, sprinkle the unflavored gelatin over the hot water in a small bowl and let it sit for 5 minutes to bloom. Then, gently heat it until it dissolves completely, and mix it into the cheesecake filling. If not using gelatin, skip this step.

              Combine filling: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Tap the pan on the counter gently to eliminate any air bubbles.

                Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set.

                  Whip cream topping: When ready to serve, in a clean mixing bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form.

                    Top and garnish: Spread or pipe the whipped cream over the top of the chilled cheesecake. Garnish with additional lemon zest and mint leaves, if desired.

                      Slice and serve: Carefully remove the cheesecake from the springform pan, slice into wedges, and enjoy your delightful No-Bake Lemon Cheesecake!

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                          Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 10