1. 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.
3. 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.
5. 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.
- Serve:
- 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.
Conclusion
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!