No Bake Lemon Cheesecake

This indulgent frozen dessert has a creamy lemon filling in a graham cracker crust. It’s perfect for summer and will please even our toughest critics!

I have always been a sucker for lemon, and with a huge lemon tree in our backyard, I always have them on hand. I especially love lemon in desserts, like this Frozen Lemon Cheesecake. It’s so simple to make and the filling has just 4 ingredients – cream cheese, frozen non-dairy whipped cream (I use TruWhip – it’s all natural and tasted so much better than Cool Whip), lemon and powdered sugar. Whip it all up in your KitchenAid Stand Mixer and pour into a graham cracker pie crust.

I have been obsessed with this frozen cheesecake recipe for a while now. I first used it in my Frozen Cheesecake Sandwiches and then in the next five batches of cheesecake sandwiches…we may have gone a little overboard.

For the Lemon Cheesecake version I doubled the recipe and added a little more powdered sugar to balance the tartness of the lemon. Folks, lemme tell ya – it is SOOOO good!!!

Frozen Lemon Cheesecake

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Author: Kristin

Ingredients

• 1 10 " graham cracker pie crust premade, or make your own
• 16 ounces softened lite cream cheese
• 1-10 ounce carton TruWhip non-dairy whipped topping
• 1 1/4 cups sifted powdered sugar
• 1/4 cup lemon juice
• Zest of one lemon

Instructions

• In the bowl of a stand mixer, whip cream cheese and whipped topping together until fluffy, about a minute.
• Stir in powdered sugar.
• Stir in lemon juice and zest.
• Pour cream cheese mixture into prepared graham cracker pie crust.
• Cover with plastic wrap or foil and freeze for at least 4 hours.
• Remove from the freezer when ready to serve. Cut and serve immediately.

For more frozen treats, try these:

15 No Bake Cool Summer Treats

For all desserts go HERE and for all recipes go HERE.