2 c graham cracker crumbs 6 Tbsp unsalted butter
1 c granulated sugar 3 Tbsp lemon zest 24 oz full-fat cream cheese 1/4 c heavy whipping cream 2 Tbsp fresh lemon juice 1 tsp lemon extract 8 ounces Cool Whip
Grease 9-inch springform pan with softened butter. Set aside.
Stir together the graham cracker crumbs and melted butter until well combined. Firmly press into the prepared springform pan.
Loosely cover the springform pan with plastic wrap to foil and place it in the freezer for 20 minutes.
In a large bowl add the granulated sugar and lemon zest. Use your clean hands to rub it together until it's very fragrant.
Add the cream cheese, heavy whipping cream, lemon juice, and lemon extract into the bowl of sugar and lemon zest. Beat until smooth.
Using a silicone spatula, stir in the Cool Whip and mix until thoroughly combined.
Spread the lemon cheesecake mixture into the pan over top the crust. Cover with plastic wrap and refrigerate for at least 6-8 hours, or overnight is the best.
Serve chilled from the fridge and garnish the whole cheesecake, or each slice, with whipped cream and a lemon slice.
No Bake Pumpkin Cheesecake
No Bake Toffee Cheesecake Pie
No Bake Black Forest Cheesecake
No Bake Snicker Cheesecake Pie