Easy No Bake Cheesecake
This easy, creamy no-bake cheesecake comes together in less that 10 minutes! It's got a zesty lemon sandwich cookie crust and a delicious, easy silky cheesecake filling made from scratch. Add some seasonal berries and swoon-time!
Servings: 8 Servings
Calories:
Ingredients
Lemon Cookie Crust
- 1 package of Girl Scout Cookie Lemonades or sandwich cookie of choice. Other options: Premade Graham Cracker Crust.
- 6 tablespoons butter melted
Cheesecake:
- 2 8 oz pkgs cream cheese very softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tub Cool Whip or 3 cups of whipped topping. I like to whip it up fresh, using 1 & ½ cups of whipping cream & whip it with a hand mixer until it’s whipping cream consistency.
- Optional: 1 teaspoon lemon extract or or the zest of 2 lemons apx. 1 Tablespoon and just under 1/2 cup fresh lemon juice or store bought lemon juice)
Extras: Whipped cream, berries, or whatever you want to top your cheesecake with. I used 1 1/2 cups of whipping cream and 1/2 cup powdered sugar and whipped it to get a nice piping consistency.
Instructions
For the Crust
- Melt your butter and add them to the crushed crumb mixture. Mix and mush it up really good and consistent. Dump the mixture into the bottom of a pie plate and press evenly in bottom and up the sides of the pie plate.
For the Filling
- Using a mixer, beat your softened cream cheese really well on medium to medium high speed to make sure it's really smooth and fluffy. Once all of the clumps are gone, add sugars and mix well. Add in the whipped cream and mix together. Pour your mixture into your prepared crust and smooth it out evenly with a spatula.
- Refrigerate uncovered for at least two hours so it sets up really nicely. Serve and enjoy.
- Extras: Whipped cream, berries, or whatever you want to top your cheesecake with. Pipe the borders of the cheesecake with whipped cream using a large open star tip. Garnish with fresh fruit. Cheesecake must stay refrigerated.