A cheesecake with zesty lemon and creamy mousse and a crumbly, buttery graham cracker crust. An easy no-bake recipe for lemon lovers. It is light, fluffy and packed with tanginess.
Mix 2 cups crushed graham crackers with melted butter and spread evenly in a small glass baking tray.
Add 2 cups Greek yogurt, ½ cup cream cheese, 2 tbs honey, 2 tbs fresh lemon juice, 1 tsp vanilla extract and zest from 1 lemon to a bowl.
Blend until thick, smooth, and creamy.
Pipe or spoon the mixture into the prepared baking tray.
Chill for at least 1 hour in the refrigerator.
Top with a bunch of fresh blueberries or with whipped cream, a lemon slice and extra lemon zest.
Serve chilled.
Christ & Co.
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