Divine! Always a crowd pleaser!

This no-bake lemon cheesecake reminds me of the summer afternoons I spent with my grandmother in her cozy Midwestern kitchen. She’d make this delightful dessert when the days were too warm to turn on the oven. The tangy lemon combined with the creamy texture of the cheesecake brings a refreshing taste that’s perfect for any family gathering or a simple porch-side treat.
This cheesecake is a delightful standalone dessert, but you can bring a little extra magic to the table by serving it with fresh berries, particularly raspberries or blueberries. A light dusting of powdered sugar over the cheesecake slices adds a charming touch. A cool glass of homemade lemonade or sweet iced tea rounds out the experience, making it feel like a true Midwestern summertime feast.

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

1. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while you prepare the filling.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until well combined.
3. Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, beating until smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Pour the filling over the chilled crust, spreading it evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to set.
6. Before serving, remove the cheesecake from the springform pan and garnish with additional lemon zest or fresh berries if desired.

Variations & Tips
For a delightful twist, you can substitute the lemon juice and zest with lime for a tangier flavor. Adding a layer of fruit compote between the crust and the filling can bring a burst of color and flavor. If you’d like a different texture, try using crushed vanilla wafers or ginger snaps instead of graham crackers for the crust.

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