5 Ingredient No-Bake Cheesecake
Bright, creamy and oh-so-simple, this 5 Ingredient No-Bake Lemon Cheesecake is the dessert that feels fancy and cozy all at the same time with NO fuss!
Equipment
- Hand mixer or standing mixer
- 9 Inch Pie Crust
- Zester
Ingredients
- ½ Cup Heavy Cream
- 12 oz Cream Cheese softened
- 14 oz Sweetened Condensed Milk
- 2 tablespoon Lemon Juice
- 2 tablespoon Lemon Zest
- 1 9 Inch Graham Cracker Crust
- 1 teaspoon Vanilla optional
Instructions
- Using a hand mixer on a medium-high speed, whisk the heavy cream in a bowl until you have high peaks. This takes 3-4 minutes. Place the bowl to the side.
- In a second bowl, use a hand mixer on a medium speed to whisk up the softened cream cheese. By doing this, you add some air and fluff to the cream cheese. This takes 30-45 seconds.
- Add in sweetened condensed milk, vanilla, lemon juice and lemon zest into the cream cheese bowl. Mix until combined.
- Using a spatula, gently fold in the whipped heavy cream into the cream cheese mixture. Do not use the hand mixer or over mix and deflate the cheesecake.
- Pour the mixture into the graham cracker pie crust and swirl it.
- Refrigerate for at least 8 hours. Garnish with lemon zest, slices of fruit or whipped cream and serve.
Notes
Use a Chilled Bowl. To whip up your Heavy Cream into stiff peaks, use a chilled bowl. A chilled environment allows the cream to incorporate more air, giving you a fluffier peak.
Soften Cream Cheese. By placing it on the counter for 1-2 hours before assembling, you'll be able to mix your cream cheese with the flavors more easily.
Dense or Fluffy? This No-Bake Cheesecake is meant to be fluffy and creamy. BUT, if you like a denser more sturdy cheesecake, simply place it in the freezer for 2 hours before serving and voila!
Nutrition
Calories: 468kcalCarbohydrates: 44gProtein: 8gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 77mgSodium: 301mgPotassium: 285mgFiber: 1gSugar: 33gVitamin A: 923IUVitamin C: 5mgCalcium: 200mgIron: 1mg
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