Welcome to the ultimate guide for making a delightful and refreshing No-Bake Lemon Strawberry Cheesecake! This cheesecake is creamy, tangy, and topped with a sweet strawberry layer. It’s perfect for any occasion, especially during the warmer months when you want a delicious dessert without turning on the oven. Let’s get started!
Why You’ll Love This Recipe
This no-bake cheesecake is easy to make, with a rich and creamy texture combined with the fresh flavors of lemon and strawberries. It’s a crowd-pleaser that’s perfect for parties, picnics, or simply enjoying a treat at home.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
16 oz (2 packs) cream cheese, softened
1 cup granulated sugar
1 cup heavy cream
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Strawberry Topping:
1 lb fresh strawberries, hulled and sliced
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
Equipment
Springform pan (9-inch)
Mixing bowls
Hand mixer or stand mixer
Spatula
Saucepan
. Prepare the Crust
Mix the Crust Ingredients:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Form the Crust:
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon or a flat-bottomed glass to compact it.
Place the crust in the refrigerator to set while you prepare the filling.
2. Prepare the Lemon Cheesecake Filling
Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add Sugar and Sour Cream:
Add the granulated sugar and sour cream to the cream cheese. Beat until well combined and smooth.
Add Lemon and Vanilla:
Mix in the fresh lemon juice, lemon zest, and vanilla extract until well incorporated.
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 combined.
Fill the Pan:
Pour the lemon cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is set.
Prepare the Strawberry Topping
Cook the Strawberries:
In a saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture begins to simmer.
Thicken the Topping:
In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the simmering strawberries.
Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
Remove from heat and let the strawberry topping cool to room temperature.
4. Assemble the Cheesecake
Add the Strawberry Topping:
Once the cheesecake is set and the strawberry topping has cooled, spread the topping evenly over the cheesecake.
Chill the Cheesecake:
Return the cheesecake to the refrigerator for an additional hour to allow the topping to set.
5. Serve and Enjoy
Release the Cheesecake:
Carefully run a knife around the edge of the springform pan before releasing the sides.
Garnish (Optional):
Garnish with additional fresh strawberries, lemon zest, or mint leaves if desired.
Serve:
Slice the cheesecake with a clean, sharp knife, wiping the knife between cuts for clean slices.
Serve chilled and enjoy!
Tips for Perfect No-Bake Cheesecake
Room Temperature Ingredients: Ensure all cheesecake filling ingredients are at room temperature for a smooth and creamy texture.
Whip the Cream: Properly whip the heavy cream to stiff peaks before folding it into the cream cheese mixture for a light and airy filling.
Chill Time: Allow ample time for the cheesecake to set in the refrigerator for the best texture and flavor.
Variations to Try
Mixed Berry Topping: Use a mix of berries such as blueberries, raspberries, and blackberries for a different flavor.
Lemon Blueberry Cheesecake: Add a layer of blueberry compote instead of strawberry topping.
Graham Cracker Crust Alternatives: Use digestive biscuits or shortbread cookies for a different crust flavor.
Conclusion
No-Bake Lemon Strawberry Cheesecake is a refreshing and delightful dessert that’s perfect for any occasion. With its creamy lemon filling and sweet strawberry topping, it’s sure to be a hit.
Key Takeaway
The secret to a perfect No-Bake Lemon Strawberry Cheesecake lies in the creamy, tangy filling and the fresh, vibrant strawberry topping. By following this guide, you’ll create a show-stopping dessert that’s both beautiful and delicious.
We hope you found this guide helpful and inspiring. Enjoy your No-Bake Lemon Strawberry Cheesecake!
