Delectable No-Bake Lemon Strawberry Cheesecake
This refreshing no-bake lemon strawberry cheesecake combines creamy, tangy flavors with a delightful strawberry topping, making it a perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 260 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 (8 oz) packages cream cheese, softened
- 2 cups fresh strawberries, sliced
- 1 1/2 cups graham cracker crumbs
- 1 1/4 cups granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup heavy whipping cream, whipped
- Additional strawberries and lemon zest for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add 1 cup granulated sugar and vanilla extract, and continue beating until well combined.
- Add the lemon zest and fresh lemon juice to the cream cheese mixture, and beat until incorporated.
- Pour half of the lemon cream cheese mixture over the crust. Arrange the sliced strawberries over the mixture, then pour the remaining mixture on top.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold in the powdered sugar.
- Spread the whipped cream over the top of the cheesecake.
- Refrigerate for at least 4 hours or until firm.
- Before serving, garnish with additional strawberries and lemon zest.
Nutrition
- Calories: 350
- Sugar: 23g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg