No-Bake Strawberry Lemon Cheesecake
A delightfully fresh and creamy dessert featuring tangy lemon-infused cream and ripe strawberries, perfect for warm days.
Servings: 8 servings
Calories: 325kcal
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs For a crunchy and sweet base.
- 1/2 cup unsalted butter, melted To bind the crust together and enhance flavor.
Cheesecake Filling
- 24 oz cream cheese, softened The creamy heart of your cheesecake.
- 1 cup powdered sugar Sweetens the filling to perfection.
- 1 teaspoon vanilla extract Adds a warm, aromatic flavor.
- 1 tablespoon lemon zest Infuses a bright, zesty kick.
- 1/4 cup fresh lemon juice For that refreshing tang.
- 1 cup whipped cream Lightens the mixture for a fluffy texture.
- 1 cup chopped strawberries Bursting with sweetness and color.
Toppings
- to taste sliced strawberries A beautiful garnish.
- to taste lemon slices Adds a touch of elegance.
- to taste mint leaves A fresh pop of color and flavor.
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, resembling wet sand.
- Press this mixture into the bottom of a 9-inch springform pan to create a firm crust. Chill the crust in the refrigerator while you work on the filling.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, lemon zest, and lemon juice. Continue mixing until everything is thoroughly combined and luscious.
Combine
- Gently fold in the whipped cream and chopped strawberries into the cream cheese mixture. Ensure the strawberries are evenly distributed.
Assemble the Cheesecake
- Pour the creamy cheesecake filling over the prepared crust, spreading it out evenly with a spatula.
- Ensure there are no air pockets and the filling is level.
Chill
- Place the assembled cheesecake in the refrigerator and allow it to chill for at least 4 hours, or until it is fully set.
Garnish and Serve
- When ready to serve, decorate the top of the cheesecake with fresh sliced strawberries, lemon slices, and mint leaves.
- Remove from the springform pan, slice, and enjoy!
Notes
If using frozen strawberries, thaw and drain them beforehand. You can also substitute the cream cheese for mascarpone or a plant-based alternative. Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.