Need an easy, indulgent dessert? No-bake cheesecake. It tastes as good as it sounds.
I made this for Easter one year, as a last-minute decision. I wasn’t up for making a classic cheesecake, so I opted for the easier, no-baking route. The resulting dish was great, but it would be even better in the summertime. The light, citrus flavor and mousse-like texture feels like it would hit just right on a warm, sunny day.
Opt for fresh strawberries as a topping if they’re available. You won’t regret it.
If you’re ready to try a baked cheesecake, you may like our blueberry cheesecake recipe or berry cheesecake.
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No-bake lemon cheesecake recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 14 servings 1x
- Category: Dessert
- Method: Mix and refrigerate
Description
A bright, creamy no-bake lemon cheesecake topped with fresh strawberries for an easy, refreshing dessert.
Ingredients
Units
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Lemon filling
- 2 8–oz. packages of cream cheese, room temperature
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
Topping
- 2 cups fresh strawberries, sliced
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Make the crust. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Stir until the crumbs look evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge while you make the filling.
- Beat the filling. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Mix until creamy and well blended.
- Whip the cream. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream gently into the lemon filling—this makes the cheesecake light and fluffy.
- Fill and chill. Spread the lemon filling evenly over the chilled crust. Smooth the top with a spatula, cover the pan, and refrigerate for at least 4 hours (overnight gives the cleanest slices).
- Prepare the strawberry topping.Toss the sliced strawberries with sugar and lemon juice. Let them sit for about 10 minutes—this makes a glossy, juicy topping.
- Serve. Release the cheesecake from the springform pan. Spoon the macerated strawberries on top right before serving.
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 14.6 g
- Sodium: 128.8 mg
- Fat: 19.5 g
- Carbohydrates: 18.3 g
- Protein: 2.7 g
- Cholesterol: 55.5 mg