Welcome to Good 2 Eat, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!

No-Bake Lemon Cheesecake

Crust:

2¼ cups graham cracker crumbs
½ cup butter, melted

Filling:

3 packages cream cheese, room temperature
1 ½ cups powdered icing sugar
3 Tbsp. fresh squeezed lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
¾ cup heavy whipping cream

Line a 9" Springform pan with parchment paper.

Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2" up the sides.

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.

Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.

In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.

Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.

Pour the filling into the crust, cover, and refrigerate until set, at least 6 hours or overnight. Serve with sweetened whipped cream.