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Easy Lemon Cheesecake

A creamy, tangy cheesecake with a hint of citrus that melts in your mouth. This no-bake dessert is straightforward and combines the freshness of lemons with the richness of cream cheese.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
Filling
  • 2 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Electric mixer or whisk
  • 9-inch springform pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Combine graham cracker crumbs and melted butter in a bowl.
  2. Firmly press the crust mixture into the bottom of a 9-inch springform pan.
  3. In a mixing bowl, beat the softened cream cheese until smooth.
  4. Mix in granulated sugar and sour cream until well combined.
  5. Add the eggs one at a time, mixing after each addition.
  6. Stir in lemon juice, lemon zest, and vanilla extract.
  7. Pour the cheesecake filling over the prepared crust.
  8. Refrigerate the cheesecake for at least 4 hours, or overnight if possible.

Notes

Serve with fresh berries or a drizzle of chocolate sauce for added flavor.