A smooth, creamy no-bake cheesecake bursting with fresh lemon, lime, and orange flavors, set atop a buttery graham cracker crust. Light, zesty, and absolutely irresistible!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
For the Citrus Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 1 tbsp orange zest
- 2 tbsp lemon juice
- 1 tbsp lime juice
- 1 tbsp orange juice
- 1 1/2 cups whipped topping (or homemade whipped cream)
Optional Garnishes:
- Citrus zest or slices
- Whipped cream
- Mint leaves
Directions:
- Prepare the crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Press into the bottom of a 9-inch springform pan or pie dish. Chill in the fridge while you make the filling. - Make the filling:
In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and all the citrus juices and zests. Mix until well combined. - Fold in whipped topping until mixture is light and fluffy.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
- Top with garnishes of your choice just before serving.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Calories: ~330 per slice
This no-bake cheesecake is a citrus lover’s dream—cool, creamy, and packed with sunshine in every bite!