” No-Bake Lemon Cheesecake: Creamy and Refreshing🍰🍋”
Description: This no-bake lemon cheesecake is a creamy, easy-to-make treat. With fresh lemon juice and zest, you don’t need gelatin for it to set perfectly. The sweetness comes from the sweetened condensed milk, and the graham cracker crust gives it a crunch. Ideal for hot days when you don’t want to turn on the oven.
Key ingredients:
- Digestive or Graham Crackers: The perfect base for this cheesecake. They provide a balance between salty and sweet.
- Cream cheese: Use good quality cream cheese, preferably Philadelphia.
- Sweetened condensed milk: The only sweetener necessary for the filling.
- Whisping Cream: Make sure it is at least 35% fat.
This cheesecake is perfect for any occasion!
I hope you love this simple and delicious recipe! 😊
I hope this recipe inspires you to try this delight. Happy baking! 🤗👩🍳👨🍳
We Need
16 ounces cream cheese softened at room temperature
and a lot of love,essential to obtain the richest desserts
DIRECTIONS
ONE Add softened cream cheese, sweetened condensed milk, lemon juice and 2/3 of the lemon zest to a large mixing bowl, and beat on high until smooth and
TWO Transfer to a graham cracker crust.
THREE Sprinkle reserved lemon zest in top, and refrigerate until filling is set, about 3 to 4 hours.
FOUR Serve chilled, and garnish with extra lemon slices, if desired. Enjoy!
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