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No Bake Strawberry Lemonade Cheesecake Recipe

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4.3 from 11 reviews

This No Bake Strawberry Lemonade Cheesecake is a perfect refreshing dessert for summer, featuring a homemade graham cracker crust, a creamy lemon cheesecake filling, and a sweet strawberry sauce topping. It requires no baking and is chilled to set, making it an easy yet impressive treat to enjoy on warm days.

  • Total Time: 8 hours 25 minutes
  • Yield: 12 servings

Ingredients

Strawberry Sauce

  • 2 cups sliced strawberries, (thawed and drained if frozen and pureed) about 1⅓ cup puree
  • ⅓ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons corn starch

Crust

  • 2 ¼ cups graham cracker crumbs, (270 grams)
  • ½ cup butter melted

Cheesecake Filling

  • 3 packages cream cheese, (24oz or 750g total) full fat, room temperature
  • 1 ½ cups powdered icing sugar
  • 3 tablespoons fresh squeezed lemon juice, (about 1 lemon)
  • Zest of 2 lemons, (1 if you want a milder flavor)
  • 1 teaspoon vanilla extract
  • ¾ cup heavy whipping cream, (30-35% fat)

Instructions

  1. Make the Strawberry Sauce: Combine the strawberry puree and granulated sugar in a large saucepan. Whisk together the water and corn starch until smooth, then add this mixture to the strawberries. Bring to a simmer over medium-high heat, cooking and stirring constantly until the sauce becomes thick. Remove from heat and pour into a glass bowl. Refrigerate for at least 20 minutes to chill and thicken further.
  2. Prepare the Crust: Line a 9-inch springform pan with parchment paper for easy removal. Mix the graham cracker crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of the pan and about half an inch up the sides, forming an even crust layer.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese on medium speed until smooth and creamy using an electric mixer. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract and continue beating until fully combined and smooth.
  4. Whip the Cream: In a separate bowl, beat the heavy whipping cream on high speed until stiff peaks form, indicating the cream is properly whipped.
  5. Combine Filling and Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the whipped cream. Taste and adjust sweetness or lemon zest if desired.
  6. Assemble the Cheesecake: Pour the cheesecake filling into the prepared crust and spread the chilled strawberry sauce evenly on top.
  7. Chill the Cheesecake: Cover the cheesecake and refrigerate for at least 6 hours to set, but overnight chilling is recommended for best results.
  8. Serve: Slice and serve the cheesecake chilled. Optionally, garnish with sweetened whipped cream for an extra touch of indulgence.

Notes

  • For best flavor, use full-fat cream cheese and heavy whipping cream with 30-35% fat content.
  • Make sure to chill the strawberry sauce thoroughly before spreading it on the cheesecake to prevent it from mixing into the filling.
  • If you want a milder lemon flavor, reduce the lemon zest to 1 instead of 2.
  • Using a springform pan and parchment paper helps with easy removal and clean slices.
  • This cheesecake can be stored in the refrigerator for up to 3-4 days.
  • For a sweeter sauce, increase the sugar slightly, but keep in mind the filling is already sweetened.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://monicarecipes.com/no-bake-strawberry-lemonade-cheesecake-recipe/