RECIPES

No-bake Lemon Cake

11/09/2000
Amanda

INGREDIENTS

For the crust

    1 ½ cups graham cracker crumbs
    1/3 cup granulated sugar
    1/2 cup unsalted butter, melted

For the filling

    2 (8-ounce) packages cream cheese, softened
    1 cup powdered sugar
    1/2 cup fresh lemon juice
    1 tablespoon lemon zest
    1 teaspoon pure vanilla extract
    1 cup heavy cream

For the topping

    1/2 cup lemon curd (store-bought or homemade)
    Fresh berries (optional, for garnish)
PREPARATION METHOD

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. You can also use the back of a spoon to smooth it out and make it compact. Place the pan in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Gradually add the powdered sugar and continue to beat until well combined. Add the lemon juice, lemon zest, and vanilla extract, and beat until the mixture is smooth and evenly mixed.

In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Take your time to maintain a light and fluffy texture.

Retrieve the springform pan from the refrigerator. Pour the filling mixture over the graham cracker crust and spread it out evenly.

Spoon the lemon curd over the top of the cake and spread it out evenly.

Cover the springform pan with plastic wrap or aluminum foil and refrigerate the cake for at least 4 hours, preferably overnight, to allow it to set properly.

Before serving, you can add fresh berries on top for a pop of color and extra flavor. Remove the cake from the springform pan, slice, and enjoy your no-bake lemon cake!