Description
A light, creamy No Bake Lemon Strawberry Cheesecake made with a buttery graham cracker crust, tangy lemon filling, and fresh strawberry topping. Easy to make, no oven required.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar (optional)
For the Lemon Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 can (14 oz) sweetened condensed milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping)
For the Strawberry Topping:
- 2 cups fresh strawberries (hulled and sliced)
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan. Chill in the refrigerator while preparing the filling. - Make the Filling:
Beat cream cheese until smooth. Add sweetened condensed milk gradually, mixing until creamy. Stir in lemon juice, zest, and vanilla extract. Fold in whipped cream until evenly combined. - Assemble the Cheesecake:
Pour the lemon filling over the chilled crust. Smooth the top, cover, and refrigerate for at least 6 hours or overnight. - Prepare the Strawberry Topping:
In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened and glossy. Cool completely. - Top and Serve:
Once the cheesecake is set, remove it from the pan and spread the strawberry topping over the surface. Slice and serve chilled.
Notes
- For the best texture, let the cheesecake chill overnight.
- Always use fresh lemon juice — it enhances flavor and freshness.
- Want extra crunch? Add crushed nuts to the crust.
- Use full-fat cream cheese for the creamiest results.
- To make ahead: prepare the crust and filling a day early, then add topping before serving.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Cook Time: 0 minutes