Cheesecakes come in all shapes and flavors, from rich baked varieties to light and fluffy no-bake versions. Some are topped with fresh fruit, others with decadent chocolate, but today we're diving into a refreshing twist: a no-bake lemon cheesecake with a zesty lemon gelatin topping!

This dessert is the perfect way to celebrate summer's last hurrah. And after all, when life gives you lemons, why not make lemon cheesecake?

<h3>Ingredients</h3>

<b>For the crust:</b>

- 200g graham crackers

- 100g unsalted butter, melted

- 2 tablespoons granulated sugar

<b>For the filling:</b>

- 400g full-fat cream cheese (at room temperature)

- 200ml heavy whipping cream

- 100g powdered sugar

- 100ml fresh lemon juice (about 2 lemons)

- Zest of 2 lemons

- 1 teaspoon lemon extract (optional)

<b>For the lemon gelatin topping:</b>

- 200ml water

- 100ml fresh lemon juice (about 2 lemons)

- 80g granulated sugar

- 2 tablespoons powdered gelatin

- A few drops of yellow food coloring (optional, for a bright finish)

<h3>Time</h3>

<b>- Preparation time:</b> 40 minutes

<b>- Chilling time:</b> 6 hours (or overnight)

<b>- Total time:</b> 6 hours 40 minutes

The Best No-Bake Lemon Cheesecake Recipe | Extra Rich & Creamy!

Video by Tatyana's Everyday Food

<h3>Step-By-Step Recipe</h3>

<b>1. Prepare the crust:</b>

Mix graham cracker crumbs with sugar and melted butter until they are combined. Press the mixture into the base of a springform pan, and refrigerate while you make the filling.

<b>2. Make the filling:</b>

Whip the cream until stiff peaks form. In another bowl, beat the cream cheese until smooth, then mix in powdered sugar, lemon juice, and zest. Gently add the whipped cream until well combined. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours.

<b>3. Prepare the lemon gelatin topping:</b>

Dissolve gelatin in warm water, and in a saucepan, combine lemon juice, water, and sugar. Heat the mixture until the sugar dissolves, then stir in the dissolved gelatin. Let the mixture cool slightly, then gently pour it over the set cheesecake.

<b>4. Chill and serve:</b>

Refrigerate the cheesecake for at least 2 more hours until the gelatin layer is fully set. Garnish with whipped cream or lemon slices before serving.

<h3>Calories</h3>

Each slice of this no-bake lemon cheesecake with a gelatin topping contains approximately 520 calories, making it a deliciously indulgent treat that's perfect for a summer farewell.

This no-bake lemon cheesecake with a vibrant lemon gelatin topping is the perfect way to savor the last moments of summer. Its light, creamy texture paired with the zesty lemon layer creates a refreshing and delicious dessert that will impress everyone. When life gives you lemons, make this cheesecake and enjoy a final taste of summer sunshine!