Ingredients
- For the Crust:
- 2 ½ cups graham cracker crumbs
- 12 tablespoons butter (melted)
- 1 tablespoon sugar
- For the Filling:
- 2 (8 oz) packages cream cheese (room temperature)
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 4 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Transfer to the freezer and chill for 30 minutes.
- Make the Cheesecake Filling: While the crust chills, place the cream cheese, sweetened condensed milk, vanilla, lemon juice, and lemon zest into the pitcher of a blender. Puree the ingredients until smooth and well combined.
- Assemble the Cheesecake: Pour the cheesecake mixture into the chilled graham cracker crust and smooth the top with a rubber spatula. Cover the pan with plastic wrap and refrigerate for 2 hours, or until firm.
- Serve: Once firm, remove the sides of the springform pan and serve the cheesecake. Optionally, top with fresh berries for added flavor.
Notes
- For a fun twist, you can top the cheesecake with a fruit compote or drizzle with chocolate ganache.
- For a smoother filling, ensure your cream cheese is fully softened before blending.
- This cheesecake can be made up to a day ahead of time for a stress-free dessert!
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
