Lemony Cheesecake {with a lemon cookie crust}

Indulge in National Cheesecake Day! I must admit, I love cheesecakes, they are one of my favorite things to make and to eat. However I usually prefer to create the rich, creamy, decadent ones that you bake. But since it’s the summer I thought I’d make this classically refreshing no-bake Lemony Cheesecake and put my own special twist by creating a lemon cookie crust. It’s super simple as both the cookie crust and the cheesecake do not require you to turn on your oven. The creamy and refreshing citrus cheesecake filling against the crunchy lemon cookie crust is a dream come true! This simple yet elegant dessert will definitely impress your friends and family.

Lemony Cheesecake {with a lemon cookie crust}
(inspired by Martha Stewart)

2 cups lemon cookies (about a 9 oz. box, I used Back to Nature brand)
1 stick (1/2 cup) unsalted butter, melted
1 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract

Put cookies in a large resealable plastic bag, and crush them with a rolling-pin until very fine crumbs form.

Pour crumbs into a medium bowl then add the sugar and mix. Add butter, and stir until well combined.

Press the crumb mixture into a 9-inch pie pan; press flat on the bottom and up the sides. Chill crust in freezer at least 15 minutes.

Meanwhile, make the filling: In a large bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, about 2 to 3 hours, or overnight.

This Lemony Cheesecake with a lemon cookie crust is a wonderful summertime dessert. Get ready to take a bite and enjoy the fresh lemon flavors as they burst in your mouth! Enjoy!’