No-Bake Strawberry Lemon Cheesecake
A refreshing no-bake cheesecake combining citrus flavors and sweet strawberries, perfect for any occasion.
Servings: 10 servings
Calories: 300kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Crunchy and slightly sweet, forming the base.
- 1/2 cup unsalted butter, melted Adds richness and binds the crumbs.
For the filling
- 24 oz cream cheese, softened Provides the creamy texture.
- 1 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Introduces a warm flavor.
- 1 tablespoon lemon zest Adds fresh citrus aroma.
- 1/4 cup fresh lemon juice Provides tanginess.
- 1 cup whipped cream Lightens the filling.
- 1 cup chopped strawberries Adds flavor and color.
For garnishing
- sliced strawberries, lemon slices, mint leaves For added freshness and elegance.
Instructions
Preparation
- In a bowl, combine the graham cracker crumbs and melted butter until fully mixed. Press the mixture into the bottom of a 9-inch springform pan to create a solid crust. Chill in the refrigerator.
- In a large mixing bowl, beat the softened cream cheese until creamy and free of lumps. Gradually add powdered sugar, vanilla extract, lemon zest, and fresh lemon juice, mixing until smooth.
- Gently fold in the whipped cream and chopped strawberries until evenly distributed throughout the filling.
- Pour the cheesecake filling over the prepared crust and spread out evenly.
- Chill in the refrigerator for at least 4 hours until set.
- Before serving, garnish with sliced strawberries, lemon slices, and mint leaves.
- Slice and enjoy the refreshing flavors.
Notes
Allow cream cheese to reach room temperature for a smoother filling. Experiment by adding other fruits or using a firmer crust if desired. Can be made a day in advance.