Print

Easy No-Bake Lemon Cheesecake Slab Recipe Perfect for Summer Parties

no bake lemon cheesecake slab - featured image
Print Recipe

A quick and easy no-bake lemon cheesecake slab with a tangy lemon flavor and creamy texture, perfect for summer parties and gatherings.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (80ml) fresh lemon juice (about 2 large lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • Optional toppings: fresh berries (blueberries, raspberries, or sliced strawberries), thin lemon slices or candied lemon peel

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until the crumbs are evenly coated and look like wet sand. Press the mixture firmly and evenly into the bottom of a 9×13-inch pan using the back of a spoon or your fingers. (About 5 minutes)
  2. Chill the crust: Place the crust in the refrigerator to chill for at least 10-15 minutes to help it set and hold together.
  3. Make the lemon cheesecake filling: In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, scraping down the sides often. (3-4 minutes)
  4. Whip the heavy cream: In a separate chilled bowl, whip heavy cream to stiff peaks using a hand mixer. (3-5 minutes)
  5. Combine lemon elements: Add fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until just combined.
  6. Fold whipped cream into cream cheese mixture: Gently fold the whipped cream into the lemon cream cheese mixture using a spatula, using slow sweeping motions to keep it light and airy. (2-3 minutes)
  7. Assemble the cheesecake slab: Pour the filling over the chilled crust in the pan and smooth the top evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. (5 minutes)
  8. Chill the cheesecake: Refrigerate the cheesecake slab for at least 4 hours or preferably overnight to allow it to set firmly.
  9. Serve: Decorate with fresh berries or thin lemon slices if desired. Slice into squares using a sharp knife warmed under hot water for clean slices.

Notes

Softened cream cheese is essential for a smooth filling. Whip cream to stiff peaks for best texture. Fold whipped cream gently to keep the cheesecake light and airy. Chill time is key for setting. Warm knife under hot water for clean slices. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free version, use coconut cream and dairy-free cream cheese alternatives.

Nutrition

Keywords: no-bake cheesecake, lemon cheesecake, summer dessert, easy cheesecake, lemon dessert, no oven dessert, party dessert

Find it online: https://milacook.com/easy-no-bake-lemon-cheesecake-slab-recipe-perfect-for-summer-parties/