This super creamy no bake lemon cheesecake has the perfect balance of sweet and tart. The bright lemon sings and you never have to turn on your oven, making it the perfect summer treat!
optional garnishes: additional lemon curdcream cheese whipped cream and fresh fruit
Instructions
In a 9 inch springform pan, mix together graham cracker crumbs, sugar and melted butter. Use your fingers or the bottom of a measuring cup to press the crumbs firmly into an even layer of crust. Refrigerate until ready to use.
Beat cream cheese until completely smooth, scraping sides of bowl and beaters several times during the process.
Once there are no lumps, slowly drizzle in the sweetened condensed milk while still beating the cream cheese.
Fold in the lemon curd and lemon extract.
Smooth over graham cracker crust.
Spread a layer of lemon curd over the cheesecake if desired.
Refrigerate for at least 4 hours, or overnight.
Run a plastic knife around the edge of the cheesecake before releasing the outside of the springform pan.
Pipe cream cheese whipped cream around the border and top with fresh fruit if desired.