No bake lemon cheesecake is a refreshing, four ingredient dessert that is perfect for spring and summer. It is so simple, easy and delicious!
16 ounces cream cheese (I used two 8-ounce blocks, softened at room temperature)
14 ounces sweetened condensed milk (1 can)
1/3 cup lemon juice (2 large lemons were enough for me, but get some extras just in case)
zest of 1 lemon divided leave 1/3 for garnish
graham cracker crust 10-inch, store bough
Add softened cream cheese, sweetened condensed milk, lemon juice and 2/3 of the lemon zest to a large mixing bowl, and beat on high until smooth and creamy (about 4 minutes).
Transfer to a graham cracker crust.
Sprinkle reserved lemon zest in top, and refrigerate until filling is set, about 3 to 4 hours.
Serve chilled, and garnish with extra lemon slices, if desired
I used a store-bought crust, but if you want to use homemade, that works too!
It may set quicker than what I recommend here, but this is how long until I checked mine.
I highly recommend using full fat cream cheese for this recipes, but you could use light (1/3 less fat) cream cheese. I would not recommend fat free cream cheese.
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