Get ready to revolutionize your dessert game with these incredibly easy, mind-blowingly delicious No Bake Lemon Cheesecake Squares! Imagine a dessert that requires zero oven time, delivers maximum flavor, and will have your guests begging for the recipe. These creamy, zesty squares are the perfect summer treat that combine the tangy brightness of fresh lemons with the rich, smooth texture of classic cheesecake - all without breaking a sweat in a hot kitchen!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup whipped cream
Instructions
- In a medium mixing bowl, combine graham cracker crumbs and melted butter, stirring until the mixture resembles wet sand and holds together when pressed.
- Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal later.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan, creating a compact crust. Use the back of a spoon or flat-bottomed measuring cup to ensure an even surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth.
- Add fresh lemon juice and lemon zest to the cream cheese mixture, mixing until well combined and the flavor is evenly distributed.
- Gently fold in the whipped cream using a spatula, being careful not to deflate the mixture. Fold until the whipped cream is fully integrated and the filling is light and fluffy.
- Pour the lemon cheesecake filling over the prepared graham cracker crust, spreading it evenly with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
- Once set, use the overhanging parchment paper to lift the cheesecake out of the pan and transfer to a cutting board.
- Using a sharp knife, cut the cheesecake into 16 equal squares, cleaning the knife between cuts for neat edges.
- Optionally, garnish with additional lemon zest or a small mint leaf before serving chilled.
Tips
- Room Temperature Matters: Ensure your cream cheese is fully softened for a smooth, lump-free filling. Let it sit out for about 30 minutes before mixing.
- Crust Compression is Key: When pressing your graham cracker crust, use a flat-bottomed measuring cup or glass to create a compact, even base that will hold together perfectly.
- Zest Like a Pro: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith underneath the yellow zest, as it can add bitterness.
- Whipping Technique: When folding in whipped cream, use a gentle hand to maintain the light, airy texture. Over-mixing can deflate the cream and make your filling dense.
- Chill Time is Crucial: Be patient and let the cheesecake set for at least 4 hours, preferably overnight. This ensures the perfect sliceable texture.
- Clean Cut Trick: Dip your knife in hot water and wipe it dry between cuts for those picture-perfect, clean-edged squares.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 3g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 45mg
