Description
Craving something fresh and creamy without turning on the oven? This easy lemon cheesecake is the perfect chilled dessert for sunny days and quick sweet fixes.
Ingredients
Scale
- 200 g graham cracker crumbs or digestive biscuits
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 120 ml heavy cream
- 100 g granulated sugar
- 60 ml fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Combine crushed biscuits with melted butter and press into a pan to form the crust.
- Beat cream cheese and sugar until smooth and creamy.
- Mix in lemon juice, zest, and vanilla extract.
- Whip heavy cream until soft peaks form.
- Fold whipped cream into the cream cheese mixture gently.
- Spread filling over the crust and smooth the top.
- Refrigerate for at least 6 hours or until fully set.
- Prep Time: 15 minutes
- Category: baking
- Cuisine: American