Description
A light and refreshing no-bake lemon dessert with a buttery biscuit crust and a creamy, tangy lemon filling—perfect for warm days and easy to prepare.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1 package (8 oz) cream cheese (softened)
- 1 cup sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- Lemon slices (for garnish)
Instructions
- In a bowl, mix graham cracker crumbs with melted butter until combined.
- Press the mixture firmly into the bottom of a pan to form the crust.
- Refrigerate the crust for 20–30 minutes to set.
- In a large bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, mixing until creamy.
- Fold in whipped topping until fully incorporated.
- Spread the filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or until set.
- Garnish with lemon slices before serving.
- Slice and serve chilled.
Notes
- Use fresh lemon juice for the best flavor.
- Chill overnight for a firmer texture.
- You can use digestive biscuits instead of graham crackers.
- Add a berry topping for extra flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International