Lemon Cream Cheesecake No Bake

Move onto the crust first: Mix the Graham Cracker Crumbs, Melted Butter, and Granulated Sugar in a bowl. Pour the mixture into your cheesecake pan, pressing it down to form an even layer. This part is very important since your crust should be firm enough to hold the filling.

For the filling: Beat the Cream Cheese on a medium speed until it is smooth. This helps keep the final product free of lumps.

Gradually add the Granulated Sugar, beating until blended.

Add the Sour Cream, Lemon Zest, Fresh Lemon Juice, and Vanilla Extract. Continue to beat until well mixed. Remember, the better combined your ingredients, the more uniform your cheesecake will taste.

In a separate bowl, whip the Heavy Cream until it forms soft peaks. Gently fold it into your cream cheese mixture. This step ensures that your lemon cheesecake will be light and airy.

Pour your cream cheese mixture onto the crust in your cheesecake pan. Smooth the top with a spatula.

Refrigerate for 4 hours, or until the cheesecake is set. That patience pays off when you cut into the perfectly set cheesecake.

Approach this recipe with love and you'll end up with a dessert that not only looks good but tastes amazing. A special tip from me - garnish with a thin lemon slice or some fresh mint leaves for that extra taste of summer!