No-Bake Lemon Cheesecake Fresh and Light Dessert

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 lemons zest
• 0.5 cups fresh lemon juice
• 1 cups heavy whipping cream
• 0 Fresh berries (for garnish)

Instructions

1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup to help compact it. Place it in the refrigerator to set while preparing the filling.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Gradually add the powdered sugar, mixing until fully incorporated. Then, add the vanilla extract, lemon zest, and lemon juice. Beat until everything is smooth and combined.
5. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
6. Pour the lemon filling over the chilled crust and smooth the top with a spatula.
7. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
8. Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled, garnished with fresh berries for a pop of color.