Easy Lemon Cheesecake Recipe
This delicious Easy Lemon Cheesecake Recipe is the most requested dessert at every holiday. You can even make this rich, no-bake dessert low-carb so the whole family can enjoy it!
Servings: 10 slices
Ingredients
Crust:
- 2 cups graham cracker crumbs OR Highkey cookie crumbs for low carb
- ½ cup unsalted butter melted
- 2 tbsp granulated sweetener monk fruit for low carb
Filling:
- 24 oz cream cheese
- 2 cups powdered sweetener monk fruit for low carb
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 ½ tsp vanilla extract
- ½ tsp lemon extract optional
- 1 cup heavy whipping cream
Instructions
- Line a 9” springform pan with parchment paper. In a medium bowl, combine the cookie crumbs, butter, and sugar. Press the mixture into the prepared pan, pressing it up the sides about 1 ½ inches. Set aside
- In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener, lemon juice, lemon zest, vanilla, and lemon extract (if using) and beat until well combined. Set aside
- In another bowl, beat the whipping cream on high until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture with a spatula until combined.
- Pour the mixture into the crust, then cover and refrigerate for at least 6-8 hours. Slice and serve!
Notes
- Leftovers keep for up to 3 days in the refrigerator.
- For presentation’s sake, it is essential to make sure that the graham cracker crumbs go up the pan at least 1 ½ inches, otherwise too much of the filling is touching the edges of the pan and end up sticking to it. So when you release it, it’s not very pretty. Although it tastes delicious either way!
- When made with Highkey cookies and monk fruit, each slice has 6.5 net carbs.
Nutrition
Serving: 1 slice (1/10th of recipe) using low-carb substitutes | Calories: 433kcal | Carbohydrates: 7.8g | Protein: 7.6g | Fat: 39.5g | Cholesterol: 118.7mg | Sodium: 336.9mg | Fiber: 1.3g | Sugar: 5.9g