Lemon Icebox Cheesecake
A light, no-bake lemon icebox cheesecake with a bright citrus flavor and silky texture, perfect for summer gatherings and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 16 ounces (450g) cream cheese, softened
- ¾ cup (90g) powdered sugar
- ½ cup (120ml) fresh lemon juice
- Zest of 2 medium lemons
- 1 cup (240ml) heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs with melted unsalted butter. Stir until crumbs are evenly coated and mixture holds together when pressed. Press firmly into the bottom of a 9-inch springform pan to create an even layer. Chill in the fridge for about 15 minutes.
- Make the filling base: In a large bowl, beat softened cream cheese with powdered sugar and a pinch of salt until smooth and creamy, about 3 to 5 minutes using an electric mixer on medium speed.
- Add lemon flavor: Mix in fresh lemon juice, lemon zest, and vanilla extract. Beat just until combined.
- Whip the cream: In a separate chilled bowl, whip heavy whipping cream to soft peaks, about 3 to 4 minutes on medium-high speed.
- Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese mixture using a spatula to keep the texture light and fluffy.
- Assemble and chill: Pour the filling over the chilled crust and spread evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Notes
Use softened cream cheese to avoid lumps. Chill the crust before adding filling to prevent sogginess. Whip cream to soft peaks and fold gently to keep filling airy. For gluten-free, substitute graham crackers with gluten-free crumbs. For dairy-free, use coconut cream and dairy-free cream cheese alternatives. Optional: add gelatin to lemon juice for firmer filling.
Nutrition
- Serving Size: 1 slice (1/8 of chee
- Calories: 320
- Sugar: 18
- Fat: 22
- Carbohydrates: 25
- Protein: 5
Keywords: lemon cheesecake, no-bake cheesecake, icebox dessert, summer dessert, easy cheesecake, lemon dessert, light dessert