Lemon Cheesecake For One
Light and creamy, easy to make, no bake dessert recipe. Perfect balance of tart and sweet. Single serving. Treat yourself.
Servings: 1 person
- ¼ cup graham cracker crumbs (2 large sheets of graham crackers or use 5 lemon cream filled cookies such as Lemon Oreos)
- 1 tablespoon salted butter melted
- 2 ounces cream cheese softened
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 4 ounces heavy cream
Place the 2 sheets of graham crackers (or 5 cream filled cookies) in a zip-topped bag and roll with a rolling pin or heavy can to crush.
Pour crumbs into a small bowl and stir in melted butter.
Spoon crumbs into dessert dish and press down with the back of a spoon. Set aside. *(See notes)
In a separate bowl, mix together the cream cheese, sugar, lemon juice and lemon zest. Set aside.
Pour the heavy cream into another small bowl and whisk until stiff peaks form, about 4 minutes.
Fold the whipped cream into the cream cheese mixture.
Spoon over the cookie crust and refrigerate for at least 20 minutes.
If you are using a mini pie pan and wish to bake the crust, press the butter-moistened crumbs into pie pan and bake in a 350 degree oven for 8 minutes. Remove from the oven and let cool. When the crust has cooled, spoon in the lemon cheesecake mousse filling and refrigerate for at least 20 minutes.
Serving: 1serving | Calories: 689kcal | Carbohydrates: 48g | Protein: 7g | Fat: 67g | Saturated Fat: 44g | Cholesterol: 247mg | Sodium: 463mg | Potassium: 200mg | Sugar: 39g | Vitamin A: 2780IU | Vitamin C: 7.1mg | Calcium: 146mg | Iron: 1.1mg