No-Bake Lemon Cheesecake is a creamy and luscious Lemon Cheesecake recipe that is served in a jar. This has a lower layer of graham cracker and is topped with a Lemon cheesecake layer.
Lemon Rinds, Mint Leaves & Almond Sliversfor garnish (optional)
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INSTRUCTIONS
In a bowl, combine Graham Cracker Crumbs with Vanilla Extract and Melted Butter. Toss until combined. Layer it at the bottom of serving glass jugs.
Whip chilled Heavy cream until creamy with stiff peaks. Keep it aside
Beat Cream Cheese with Lemon Juice and Sweetened Condensed Milk until smooth and creamy. Add 2 tablespoon of the whipped heavy cream and beat again until combined. Take it all up in a Piping Bag with your favorite Nozzle
For the frosting, add some Sour Cream to your already whipped Cream. Beat just until combined. Take it up in a piping bag with your favorite nozzle.
Pour the cheesecake filling over the Graham Cracker layer. Top with the Whipped cream and Sour Cream frosting.
Garnish the Lemon Cheesecake with some Almond Slivers, Mint Leaves, and Lemon rinds. Refrigerate until served!
Video
Notes
This Lemon Cheesecake is served in a glass jar. However, you can make it in the muffin tin as well.
To make this in the muffin tin, layer the crust and allow it to freeze for 30 minutes.
Top with the filling and then freeze for 1-2 hours until set
Top with the frosting.
Decorate and serve.
I have made this Lemon Cheesecake with Philadelphia Cream Cheese. You can replace this with any other Cream Cheese you have however this will be your best option because it's extra creamy and good.You can also make Lemon Cheesecake with Meringue frosting. Instead of the whipped cream and sour cream frosting, use Meringue to do the frosting.
Nutrition
Nutrition Facts
No-Bake Lemon Cheesecake
Amount Per Serving
Calories 253
* Percent Daily Values are based on a 2000 calorie diet.
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