No-Bake Strawberry Lemon Cheesecake
A delightful no-bake dessert bursting with creamy layers of lemon and fresh strawberries, perfect for any occasion.
Servings: 10 slices
Calories: 250kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a sweet, crumbly base.
- 1/2 cup unsalted butter, melted Binds the crumbs and adds flavor.
For the filling
- 24 oz cream cheese, softened Essential for creamy texture.
- 1 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 1 tablespoon lemon zest Boosts the lemony aroma.
- 1/4 cup fresh lemon juice Provides refreshing tartness.
- 1 cup whipped cream Lightens the filling.
- 1 cup chopped strawberries Infuses fruity goodness.
For decoration
- as needed sliced strawberries For topping the cheesecake.
- as needed lemon slices Enhances presentation.
- as needed mint leaves Adds freshness and color.
Instructions
Preparation of the crust
- In a mixing bowl, combine graham cracker crumbs and melted butter until well combined.
- Press mixture firmly into the bottom of a 9-inch springform pan and chill in the refrigerator.
Making the filling
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Gradually add powdered sugar, vanilla extract, lemon zest, and fresh lemon juice while mixing until well incorporated.
- Gently fold in whipped cream and chopped strawberries.
Combining and chilling
- Pour cheesecake filling over prepared crust, spreading it evenly.
- Refrigerate for at least 4 hours or until set.
Serving
- Before serving, decorate with sliced strawberries, lemon slices, and mint leaves.
- Slice into pieces and enjoy the refreshing flavors.
Notes
Use room temperature ingredients for a smoother texture. For variations, consider adding chocolate ganache or using different fruits.