Ingredients
Scale
- Crust:
- 1 ½ cups digestive biscuit crumbs (or graham cracker crumbs)
- ½ cup melted butter
- Filling:
- 24 oz full-fat cream cheese (room temperature)
- 14 oz sweetened condensed milk
- ½ cup powdered sugar
- 2 tbsp lemon zest
- ½ cup fresh squeezed lemon juice
- 1 ¼ cups heavy whipping cream (cold)
- 6 tbsp lemon curd (optional for extra lemon flavor)
- Topping (Optional):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh berries (strawberries, blueberries, raspberries)
- Lemon zest
Instructions
- Prepare the Crust:
- Combine biscuit crumbs and melted butter in a bowl.
- Press the mixture firmly into the bottom and slightly up the sides of a springform pan.
- Chill in the freezer for 30 minutes or refrigerator for 1 hour.
- Make the Filling:
- In a mixer, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling into the chilled crust and smooth the top.
- Chill for at least 4 hours or overnight.
- Decorate:
- Whip 1 cup heavy cream with 2 tbsp powdered sugar for the topping.
- Spread or pipe on top of the cheesecake.
- Garnish with fresh berries and lemon zest if desired.
Notes
- Use full-fat cream cheese and high-fat whipping cream for the best texture.
- Lemon extract can enhance the lemon flavor without adding more liquid.
- Chill the cheesecake overnight for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450 kcal
- Sugar: 24g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg