Description
A refreshing no-bake cheesecake combining fresh strawberries and zesty lemon for a creamy dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, hulled and sliced
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes.
- In a large bowl, beat the cream cheese until smooth. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract, mixing until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Fold in the sliced strawberries.
- Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Before serving, garnish with additional strawberries if desired.
Notes
For best results, use fresh, ripe strawberries and ensure the cheesecake is fully set before slicing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 25g
- Carbohydrates: 28g
- Protein: 5g