Let me warn you… these are completely addictive! 😍 Creamy, tangy, sweet, and incredibly easy to make. Perfect for parties, potlucks, or whenever you need a refreshing dessert!
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Lemon Filling
- 225 g (8 oz) cream cheese, softened
- 1 can (397 g / 14 oz) sweetened condensed milk
- ½ cup (120 ml) fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
For the Whipped Topping
- 1 cup (240 ml) cold heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Extra lemon zest, for garnish
Instructions
- Prepare the crust: Line an 8 × 8-inch (20 × 20 cm) baking dish with parchment paper. Mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press into the pan: Firmly press the crumb mixture into the bottom of the prepared dish. Refrigerate for 15–20 minutes.
- Make the lemon filling: Beat the softened cream cheese until smooth and creamy. Slowly add the sweetened condensed milk and mix until well combined.
- Add the fresh lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy.
- Add the filling: Pour the lemon mixture over the chilled crust and spread into an even layer.
- Make the topping: In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Top the dessert: Spread the whipped cream evenly over the lemon layer. Sprinkle with extra lemon zest.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until firm and completely set.
- Slice and serve: For neat, clean squares, chill the dessert very well and use a sharp knife, wiping the blade between cuts.
⏱️ Prep Time
20 minutes
❄️ Chill Time
4 hours
🍋 Servings
12–16 squares
Tip: You can freeze the dessert for 30–45 minutes before slicing to make cutting easier. Store leftovers covered in the refrigerator.
