No Bake Strawberry Lemonade Cheesecake
Servings: 12 servings
Calories: 280cal
This No Bake Strawberry Lemonade Cheesecake is my go-to summer treat! It's made with a homemade graham cracker crust and creamy, lemon cheesecake filling, and topped with a sweet strawberry sauce!
Print Recipe
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
Strawberry Sauce
- Combine strawberry puree and sugar in a large saucepan. Whisk together water and corn starch and add to the strawberries.
- Bring to a simmer over medium-high heat, cooking and stirring constantly until quite thick.
- Remove from the heat and pour into a glass bowl. Place in the refrigerator to chill at least 20 minutes.
Crust
- Line a 9" Springform pan with parchment paper — optional but makes for easy removal once set!
- Combine graham cracker crumbs and butter and press into prepared pan, and about ½" up the sides.
Cheesecake Filling
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
- Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
- In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
- Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
- Pour filling into crust and spread with cooled strawberry sauce. Cover and refrigerate until set, at least 6 hours or overnight is even better!
- Slice and serve with sweetened whipped cream.
Notes
Ingredients and Substitutions:
Strawberries: this recipe works well with any kind of berry puree!
Lemon: this cheesecake also works well with lime or orange juice and zest.
Storage:
- This recipe can be stored in the fridge for up to 4 days.
- This cheesecake can be frozen for up to 3 months -- I recommend thawing uncovered so that the crust does not become soggy.
Nutrition
Calories: 280cal | Carbohydrates: 36g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 170mg | Potassium: 86mg | Fiber: 1g | Sugar: 26g | Vitamin A: 461IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg