American
Lemon-Vanilla No-Bake Cheesecake
A chilled graham crust holds an airy cream-cheese filling brightened with lemon zest and vanilla, set entirely by cold whipped cream rather than gelatin or baking.
10 servings · 35 minutes prep
Ingredients
Graham Crust
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/8 teaspoon Diamond Crystal kosher salt
- 7 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces full-fat cream cheese, softened
- 1 cup powdered sugar, sifted
- 1/2 cup sour cream
- 1 tablespoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 1/8 teaspoon Diamond Crystal kosher salt
- 1 1/4 cups cold heavy cream
Directions
Press and Chill the Crust
- Stir the graham crumbs, sugar, salt, and melted butter until evenly damp.
- Press firmly across the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Refrigerate for 20 minutes.
Aerate the Filling
- Beat the cream cheese on low until smooth. Add the powdered sugar, sour cream, lemon zest, vanilla, and salt; mix only until lump-free.
- In a clean cold bowl, whip the heavy cream to firm peaks. Fold one-third into the cheese mixture to lighten it, then fold in the remainder without deflating.
Fill, Set, and Slice
- Spread the filling into the crust, press it gently into the corners, and smooth the top. Cover without touching the surface and refrigerate for at least 8 hours, preferably overnight.
- Run a thin warm knife around the edge before releasing the pan. Slice with a hot dry knife and serve cold. Keep covered at 40°F or below, return to refrigeration within 2 hours of service (1 hour above 90°F), and use within 3 to 4 days.
