Ingredients
For the Graham Cracker Crust:
-
- 1 cup graham cracker crumbs (200g)
- 1/3 cup granulated sugar (65g)
- 1/2 cup unsalted butter, melted (115g)
- 1/4 teaspoon salt
For the Lemon Cheesecake Filling:
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- 1 package (8 oz) cream cheese (softened)
- 1 cup granulated sugar
- 1 cup heavy whipping cream (cold)
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Optional Toppings:
- Fresh whipped cream
- Lemon slices or twists
- Fresh berries (blueberries, raspberries, or strawberries)
- Lemon curd drizzle
- White chocolate shavings
- Candied lemon peel
Instructions
- Prepare your pan by lining the bottom of a 9-inch springform pan with parchment paper and greasing the sides.
- Make the graham cracker crust by combining graham cracker crumbs, sugar, and salt. Add melted butter and mix until moistened. Press the mixture into the pan and refrigerate.
- Make the cream cheese filling by beating cream cheese and sugar until smooth. Add lemon zest, vanilla extract, and salt, then fold in the whipped cream until smooth and fluffy.
- Assemble by pouring the cream cheese mixture over the chilled crust and smoothing the top. Refrigerate for at least 6 hours, preferably overnight.
- Before serving, top with optional garnishes like whipped cream, berries, or lemon slices. Slice and serve!
Notes
Make sure to chill the salad for at least 2 hours before serving, preferably overnight. If you’d like a more intense orange flavor, feel free to add a bit of orange zest or orange extract.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American