Description
This creamy, citrus-packed no-bake cheesecake sits on a buttery graham cracker crust and chills to perfection—perfect for warm-weather dessert tables.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
5 tbsp unsalted butter, melted
¼ cup granulated sugar
For the Filling:
2 cups cream cheese, softened
½ cup powdered sugar
1 cup heavy cream
Zest of 1 lemon
Zest of 1 lime
¼ cup fresh lemon juice
¼ cup fresh lime juice
1 tsp vanilla extract
Instructions
Make the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Chill for 10–15 minutes.
Prepare Filling: Beat cream cheese and powdered sugar until smooth. Add citrus zest and juice.
Whip Cream: Beat heavy cream until stiff peaks form. Gently fold into cream cheese mixture.
Assemble: Spread filling over crust. Smooth the top.
Chill: Refrigerate for at least 4 hours or overnight to set.
Serve: Slice and enjoy chilled.
Notes
Add fresh berries on top for extra color and flavor.
Substitute crust with vanilla wafers, digestive biscuits, or Oreos.
Use coconut cream for a tropical variation.
Can be made dairy-free with alternative cream cheese and whipped topping.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
