Delectable No-Bake Lemon Strawberry Cheesecake

1. Prepare the Crust

  1. Mix the Crust Ingredients:
    • In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  2. 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

  1. Beat the Cream Cheese:
    • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add Sugar and Sour Cream:
    • Add the granulated sugar and sour cream to the cream cheese. Beat until well combined and smooth.
  3. Add Lemon and Vanilla:
    • Mix in the fresh lemon juice, lemon zest, and vanilla extract until well incorporated.
  4. 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.
  5. 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

  1. 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.
  2. 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

  1. Add the Strawberry Topping:
    • Once the cheesecake is set and the strawberry topping has cooled, spread the topping evenly over the cheesecake.
  2. Chill the Cheesecake:
    • Return the cheesecake to the refrigerator for an additional hour to allow the topping to set.

5. Serve and Enjoy

  1. Release the Cheesecake:
    • Carefully run a knife around the edge of the springform pan before releasing the sides.
  2. Garnish (Optional):
    • Garnish with additional fresh strawberries, lemon zest, or mint leaves if desired.
  3. 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!

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