No-Bake Lemon Cheesecake

Ingredients:

For the Crust:

– 1 cup graham cracker crumbs (or digestive biscuit crumbs)
– 4 tablespoons unsalted butter, melted
– 2 tablespoons sugar

For the Lemon Cheesecake Filling:

– 1 1/2 cups cream cheese, softened
– 1/2 cup powdered sugar
– 1/2 cup fresh lemon juice
– 1 tablespoon lemon zest
– 1 cup heavy whipping cream
– Optional: Lemon slices for garnish

Instructions:

Prepare the Crust:

1. **Mix the graham cracker crumbs** with melted butter and sugar in a bowl until the crumbs are evenly coated.
2. **Press the mixture** into the bottom of individual serving glasses or a small springform pan to form an even layer.
3. **Chill** in the refrigerator while preparing the filling.

Prepare the Filling:

1. **In a large bowl**, beat the cream cheese and powdered sugar together until smooth and creamy.
2. **Add the lemon juice and zest** to the cream cheese mixture and beat until well combined.
3. **In a separate bowl**, whip the heavy cream until stiff peaks form.
4. **Gently fold the whipped cream** into the lemon-cream cheese mixture until fully combined.
5. **Spoon the mixture** over the prepared crust in the glasses or pan.

Chill and Serve:

1. **Refrigerate** for at least 4 hours, or until set.
2. **Garnish** with a slice of lemon on top for decoration.
3. **Serve chilled** and enjoy!

This dessert is light, creamy, and refreshing, making it perfect for a summer treat. Let me know if you’d like a different recipe or further details!