Light and airy easy no bake cheesecake recipe that joins the flavors of zesty lemon and sweet strawberry on top of a golden, buttery cookie crust.
No Bake Strawberry Lemon Cheesecake
I have a secret about why I love this no bake cheesecake recipe so much. I love a good cheesecake any day of the week.
What I’m not particularly a fan of is heavy strawberry topping layered on top of a cheesecake.
Yes, I said it.
This recipe is the perfect alternative to that traditional baked cheesecake with strawberries. If you want to skip the oven or getting a strawberry puree mixture just right this is the option for you.
What You Need For This Strawberry Lemon Cheesecake Recipe
You’ll notice a lot of familiar ingredients here. For the crust we are using:
Chessman Cookies-I prefer these cookies because of the yummy buttery taste you could use any hard cookie that can be made into crumbs for the crust. So if you have vanilla wafer, short bread cookies, etc that is fine too.
Sugar - we will be using the standard granulated sugar here.
Lemon Zest- To add a little bit of lemon taste to the crust and for garnish later.
Salt-Using kosher salt here because it’s great for baking recipes and desserts, but you can use a fine grain table salt as well.
Butter- The unsalted variety
For the actual cheesecake we will use:
Full-fat cream cheese-Using full fat for the rich and creamy texture
Vanilla extract-For adding that sweet vanilla flavor
Lemon zest and lemon juice-The easiest way to infuse that lemon flavor into our cheesecake without any bitterness.
Confectioners' sugar-We’re adding sugar but keeping it light with this consistency of powdered sugar.
Sour cream-Yes we will need sour cream in our cheesecake and I will definitely get into why.
Strawberries-Sliced for our garnish of course!
Easy Strawberry Lemon Cheesecake Recipe
I promise you this is an easy recipe! You’ll make this in no time, the longest time anything will take is when you’re waiting on this delicious recipe to chill in the fridge.
Let’s start with the crust.
Crush up those Chessman cookies inside of a large ziploc bag. Add your melted butter, sugar, lemon zest and salt.
Once all the cookie crumbles have been coated with the mixture, press the crust mixture into the bottom of a 9x13 dish and place in the freezer.
Moving right along to the filling. Grab a bowl and add the heavy cream. Use a stand mixer or hand mixer to beat it until you see stiff peaks.
In a separate bowl, beat cream cheese, vanilla, lemon juice and sour cream until its smooth.
Make sure your cream cheese is room temperature. This is important because it helps your ingredients combine together smoothly. It’s a lot easier than trying to force chilled ingredients together! You’ll also skip the lumps in your mixture with this method.
Add in confectioner’s sugar, one cup at a time. Beat until the entire mixture is smooth.
Fold in your whipped heavy cream.
Grab your 9x13 dish out of the freezer that your crust is in. Spoon your cheesecake over the crust until the crust is covered and the dish is full.
Chill for at least 4 hours.
When you remove the no bake strawberry lemonade cheesecake from the fridge, garnish with strawberries and lemon!
Why Do You Add Sour Cream to Cheesecake?
If you saw sour cream on the ingredient list and you’re asking yourself, “what is adding sour cream for?”, I have an easy answer for you.
Sour cream helps create a certain texture and does add some sour flavor or tang. So it can help balance out a lot of that sweet flavor we have here.
Why is my No Bake Cheesecake base soggy?
You shouldn’t be running into this issue with this easy no bake recipe but if you are, two things to note.
You should be sure not to skip the step where you chill the crumb crust. Do this for at least 10 minutes.
Also, note that the crust ingredients have a higher ratio of butter to cookies. This also helps for a sturdier crust after chilling.
How to Thicken No-Bake Cheesecake
Although this recipe does recommend to chill for 4 hours at the minimum, longer is even better. You can leave this in overnight.
Skip the freezer though. That will only make everything way too hard to cut and enjoy.
Is Cheesecake Better Baked Or Not?
This is totally up to you! While baked cheesecake tense to be dense, but no bake cheesecake is usually lighter.
You really can’t go wrong with either version. If you prefer to skip the oven, try out my no bake lemon strawberry cheesecake and let me know what you think!
No Bake Strawberry Lemon Cheesecake
- 9 x 13 pan
- Ziploc bag
- Hand or stand mixer
- 11 oz box of Chessman cookies
- 3 tbsp granulated sugar
- 1 tsp lemon zest
- ¼ tsp kosher salt
- 8 tbsp unsalted butter melted
- 1 cup heavy cream
- 24 oz full fat cream cheese room temperature
- ½ tsp lemon zest
- 2 tsp lemon juice
- 2 cups confectioners sugar
- 1.5 cups sour cream room temperature
- 1 quart strawberries sliced
- Crush the cookies in a zip lock bag until all of the cookies are crumbled.
- Add melted better, sugar, lemon zest and salt to the bag. Be sure to coat all the cookie crumbles.
- Press the crust mixture into the bottom of a 9x13 dish. Place in the frezeer.
- Beat heavy cream until you see stiff peaks and then set aside.
- In a seperate bowl, beat cream cheese, sour cream, vanilla and lemon juice until smooth.
- Add in confectioners sugar one cup at a time and continue to beat until smooth.
- Fold in the whipped heavy cream.
- Remove the 9x13 dish from the freezer with the crust. Spread your cheesecake mixture over the crust with a spatula.
- Chill for at least 4 hours.
- Upon removal from the fridge, you can garnish with freshly sliced strawberries and lemon slices. Enjoy!
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