Divine! Always a crowd pleaser!

This no-bake lemon cheesecake reminds me of the summer afternoons I spent with my grandmother in her cozy Midwestern kitchen. She’d make this delightful dessert when the days were too warm to turn on the oven. The tangy lemon combined with the creamy texture of the cheesecake brings a refreshing taste that’s perfect for any family gathering or a simple porch-side treat.

This cheesecake is a delightful standalone dessert, but you can bring a little extra magic to the table by serving it with fresh berries, particularly raspberries or blueberries. A light dusting of powdered sugar over the cheesecake slices adds a charming touch. A cool glass of homemade lemonade or sweet iced tea rounds out the experience, making it feel like a true Midwestern summertime feast.

Servings: 8

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract