No-Bake Lemon Cheesecake

Ingredients:

For the Filling:

• 3 packages cream cheese
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• zest of 2 lemons
• 1 teaspoon pure vanilla extract
• 3/4 cup heavy cream

For the Crust:

• 2 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 3/4 cup unsalted butter (1 1/2 sticks), melted

For the Whipped Topping:

• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons powdered sugar
• sour lemon wedge gummies (optional)

Directions:

For the Crust:

1. In a medium mixing bowl, stir together the graham cracker crumbs and sugar. Mix in the melted butter until well incorporated.
2. Press the mixture into the bottom and about halfway up a 9 inch springform pan. Set aside.

For the Filling:

1. In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth.
2. Add in the powder sugar, lemon juice, lemon zest and vanilla. Beat until smooth.
3. In a separate bowl, add the heavy cream. Beat with and electric mixer just until stiff peaks form. Be sure not to over-mix.
4. Add the whipped cream into the lemon mixture. Fold in gently.
5. Pour the filling into your prepared crust. Refrigerate for at least 6 hours or overnight.
6. Before serving, prepare your whipped topping. Add the heavy cream, powdered sugar and vanilla to a medium mixing bowl. Mix with an electric on medium-high speed just until stiff peaks form. Again, make sure not to over-mix or it will turn to butter.
7. Add the shipped topping to a piping bag with a large star tip. Pipe rounds evenly spaced on top (as pictured above). You can add lemon gummies, lemon heads or slices of fresh lemon to the whipped rounds. Serve and enjoy.

*Store in an airtight container in the fridge for up to 2 days.

Serves: 6-8