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No-bake cheesecake



  • 1 cup (240 milliliters) graham cracker crumbs
  • 1/4 cup (60 milliliters) melted butter


  • 226 grams packages cream cheese, softened
  • 1 cup (240 milliliters) heavy cream
  • 1/2 cup (120 milliliters) icing sugar
  • Juice of 1 lemon
  • 1 teaspoon (5 milliliters) vanilla


  • Lemon zest
  • 1/4 teaspoon (1 milliliters) cinnamon
  • 1/8 teaspoon (0.5 milliliters) nutmeg


  1. To make the crust, mix together graham crackers and butter. Divide between four glass jars and press against the bottom.
  2. To make the filling, whip cream cheese until fluffy. Slowly incorporate heavy cream while continuing to whip. Add icing sugar and continue whipping. Add lemon juice and vanilla and incorporate.
  3. Divide filling between glass jars with the crusts. Freeze for 20 minutes, or refrigerate until firm.
  4. Garnish with lemon zest, cinnamon and nutmeg.

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