Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 16 full graham cracker sheets)
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt (recommended)
Cheesecake Filling
- 16 ounces full-fat block cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1½ cups heavy whipping cream (36–40% fat), very cold
Decoration
- Whipped cream rosettes
- Graham cracker crumbs
- Thin lemon slices
- Lemon zest curls
- Fresh mint leaves
Instructions
Lightly grease a 9-inch springform pan.
2.
Combine graham cracker crumbs, sugar, salt and melted butter until evenly moistened.
3.
Press the mixture firmly into the bottom and about 1 inch up the sides of the pan using the bottom of a measuring cup.
4.
Refrigerate the crust for at least 20 minutes while preparing the filling.
5.
Pour boiling water over the lemon gelatin and whisk continuously for 2 minutes until completely dissolved.
6.
Let the gelatin cool at room temperature until slightly thickened but still pourable.
Approximately 20–30 minutes.
7.
Beat the softened cream cheese for about 2 minutes until completely smooth.
8.
Gradually add the sugar and continue beating until creamy.
9.
Mix in vanilla extract and fresh lemon juice.
10.
Slowly pour the cooled gelatin into the cream cheese while mixing on low speed.
11.
In a chilled bowl, whip the heavy cream to stiff peaks.
12.
Using a rubber spatula, gently fold the whipped cream into the cheesecake mixture in three additions.
Do not stir vigorously.
13.
Pour the filling into the prepared crust.
Smooth the top with an offset spatula.
14.
Cover loosely with plastic wrap.
Refrigerate for at least 8 hours.
Overnight is best.
15.
Decorate with whipped cream rosettes, graham cracker crumbs, lemon slices, lemon zest curls and mint leaves before serving.
Notes
Kitchen Tips
✔ Always use full-fat block cream cheese.
✔ Let cream cheese come fully to room temperature before mixing.
✔ Heavy cream must stay very cold before whipping.
✔ Never add hot gelatin directly into the cream cheese.
✔ Fold gently to preserve the airy texture.
✔ Chill overnight whenever possible.
✔ Slice using a long knife dipped in hot water and wiped clean after every cut.
✔ Store covered in the refrigerator up to 4 days.
✔ Freeze individual slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian