No Bake Lemon Cookie Cheesecake


No Bake Lemon Cookie Cheesecake
This No Bake Lemon Cookie Cheesecake is light, creamy, and bursting with bright citrus flavor. A buttery crust made from crushed lemon sandwich cookies adds sweetness and a hint of crunch, while the smooth lemon cheesecake filling gets its airy, mousse-like texture from freshly whipped cream folded right in. Since there’s no oven required, it’s an easy make-ahead dessert that’s perfect for warm days, spring gatherings, Easter, or any time you’re craving something sweet and refreshing.
Ingredients
Ingredients
- 22 lemon sandwich cookies
- 1 Tbsp sugar
- ½ stick of butter, melted
- 16 oz cream cheese, softened
- 3.5 oz vanilla pudding
- 1 cup sugar
- â…“ cup lemon juice
- ½ tsp lemon extract
- 16 oz heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Crush the lemon sandwich cookies and 1 tablespoon sugar in a food processor. Add the melted butter and process until incorporated.
- Press into a 9-inch springform pan. Cover and refrigerate for 30 minutes.
- Whip the heavy cream and 1/4 cup powdered sugar to stiff peaks. Cover and refrigerate while preparing the rest of the filling.
- Beat the cream cheese until smooth. Add the dry vanilla pudding mix, 1 cup sugar, lemon juice, and lemon extract; beat until smooth and creamy.
- Fold in the whipped cream and spread evenly over the crust.
- Chill at least 2 hours. Garnish with extra chopped lemon sandwich cookies if desired.
Nutrition
Calories: 503kcalCarbohydrates: 58gProtein: 10gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 69mgSodium: 533mgPotassium: 205mgFiber: 0.5gSugar: 46gVitamin A: 833IUVitamin C: 3mgCalcium: 199mgIron: 1mg
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