Delectable No-Bake Lemon Strawberry Cheesecake

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.


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


Springform pan (9-inch)

Mixing bowls

Hand mixer or stand mixer



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.

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.


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.


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!


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