Ingredients
1 cup graham cracker crumbs
1/2 cup (90g) unsalted butter, melted and slightly cooled
8 oz (225g) vanilla-flavored cream cheese, room temperature
1/2 cup (120ml) fresh lemon juice
2 tbsp lemon zest
1 cup granulated sugar
1 cup heavy cream (chilled)
Instructions
Combine graham cracker crumbs and melted butter using an electric mixer
Press the crust into a springform pan and refrigerate for 30 minutes
Whip cream cheese, sugar, lemon zest, and juice until smooth
Gently fold in chilled heavy cream until airy yet stable
Pour lemon curd over chilled crust
Top with remaining whipped cream
Sprinkle additional lemon zest on top
Refrigerate for 2 hours to set
Notes
Substitute graham crumbs with almond flour for gluten-free
Use coconut oil instead of butter for dairy-free
Opt for vegan cream cheese for non-dairy version
Lime or orange juice can replace lemon for variation
Store refrigerated in an airtight container for up to 3 days
- Prep Time: 15
- Category: Summer Desserts
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg