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No Bake Strawberry Lemon Cheesecake

A light cheesecake that combines the delicious flavors of fresh strawberries and buttery crust with a lemon twist. No oven needed.
Course Dessert


  • 9 x 13 pan
  • spatula
  • 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!