3-Ingredient Luscious Lemon Cheesecake

3-Ingredient Luscious Lemon Cheesecake

A creamy no-bake cheesecake made from just three ingredients, chilled until sliceable and tangy.

Total 5 hr Makes 8 slices Calories 360/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal

Allergens

Dairy, Wheat

Cream cheese, sweetened condensed milk, and fresh lemon juice whip together into a dense, tangy filling that sets firm in the refrigerator without any baking. Poured into a store-bought crust, it makes an easy make-ahead dessert for warm-weather gatherings or whenever a citrusy sweet is in order.

Ingredients

Method

  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps, about 2 minutes.

  2. Add the sweetened condensed milk and beat on medium speed until fully incorporated and smooth.

  3. Add the lemon juice and beat until the mixture thickens slightly and is uniformly smooth.

  4. Pour the filling into the graham cracker crust and smooth the top with a spatula.

  5. Cover and refrigerate until firmly set, at least 4 hours or up to overnight.

  6. Slice into 8 wedges with a warm, sharp knife and serve chilled.

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3-Ingredient Luscious Lemon Cheesecake

Cream cheese, sweetened condensed milk, and fresh lemon juice whip together into a dense, tangy filling that sets firm in the refrigerator without any baking. Poured into a store-bought crust, it makes an easy make-ahead dessert for warm-weather gatherings or whenever a citrusy sweet is in order.

5 hr 8 slices 360 cal

Ingredients

  • 16 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 9-inch graham cracker crust

Method

  1. 1

    In a large bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps, about 2 minutes.

  2. 2

    Add the sweetened condensed milk and beat on medium speed until fully incorporated and smooth.

  3. 3

    Add the lemon juice and beat until the mixture thickens slightly and is uniformly smooth.

  4. 4

    Pour the filling into the graham cracker crust and smooth the top with a spatula.

  5. 5

    Cover and refrigerate until firmly set, at least 4 hours or up to overnight.

  6. 6

    Slice into 8 wedges with a warm, sharp knife and serve chilled.