This no-bake favorite starts with a buttery-tasting graham cracker crust, pressed firm and chilled until sturdy enough to hold a rich, tangy filling. That filling gets its bright, tangy-sweet flavor from vanilla and a squeeze of fresh lemon juice, whipped until it turns light, airy, and impossibly smooth before it's spooned over the crust and spread into an even layer. A long, slow chill in the fridge is all it takes to set the whole thing into clean, sliceable wedges with a creamy texture and just the right amount of tang. Fresh berries or a spoonful of fruit compote on top add a juicy, colorful finish that plays beautifully against the sweetness underneath. It's an easy make-ahead dessert with no oven required, and it's a genuinely solid pick for a lactose free table. One bite and it's clear why this classic never goes out of style.
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Learn more →10 servings
A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and salt until combined. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed between your fingers.
Transfer the crumb mixture to a 9-inch springform pan. Press it firmly and evenly across the bottom and about 1 inch up the sides using the flat bottom of a measuring cup. Refrigerate the crust while you prepare the filling.
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