If you’re looking for a dessert that captures the essence of summer, look no further than this No-Bake Strawberry Lemon Cheesecake. It’s a delightful treat that combines the sweetness of strawberries with the tangy brightness of lemon, creating a refreshing finish to any meal.
This cheesecake is perfect for occasions when you want to impress without the hassle of baking. With its smooth and creamy texture, and bright flavors, it’s sure to become a favorite among family and friends. Plus, you can make it ahead of time, which is always a bonus for busy hosts.
Imagine enjoying a slice of this cheesecake on a warm afternoon, the flavors dancing on your palate as you savor each bite. It’s light, refreshing, and undeniably delicious, making it the perfect choice for summer gatherings or celebrations.
An Easy No-Bake Strawberry Lemon Cheesecake Recipe
This No-Bake Strawberry Lemon Cheesecake features a creamy filling made from cream cheese, whipped cream, and fresh lemon juice, all nestled in a buttery graham cracker crust. The topping of sweet strawberries adds a burst of fruity flavor that’s hard to resist.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 ½ cups fresh strawberries hulled and sliced
- Additional strawberries for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator for 10 minutes.
- Make the Filling: In another bowl, beat the softened cream cheese and powdered sugar until smooth. Add the lemon juice and lemon zest, mixing until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Arrange the sliced strawberries on top of the filling in a decorative pattern.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Carefully remove the sides of the springform pan. Garnish with additional strawberries if desired, cut into slices, and serve cold.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 30g
