No Bake Meyer Lemon Cheesecake Recipe

Ingredients

For the crust:
1 package graham crackers, pulsed into fine crumbs in a food processor
1 Tablespoon sugar
6 Tbsp. sugar
For the cheesecake:
1 package cream cheese, room temperature
8 oz. sweetened condensed cream
1/2 tsp. pure vanilla extract
1/8 cup Meyer lemon juice (about 1 lemon)

Preparation

Step 1

You will need 5-6 ramekins, or mini tart pans, or even wide-mouth canning jars

For the crust:
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. Press into ramekins, set aside.

For the cheesecake:
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.