No Bake Lemon Strawberry Cheesecake is perfectly tart, perfectly sweet, perfectly tangy, perfectly creamy, perfectly luscious cake made with lemons, strawberries and cream cheese.

Overview

Lemon Strawberry Cheesecake is a thick and creamy classic lemon flavored cheesecake topped with fresh strawberries, fresh lemons and homemade strawberry-vanilla sauce. It’s truly the perfect summer dessert.

I was thinking to post a strawberry or blueberry lemonade mojito from quite a few days. Then on some of sale days, I bought two bags of lemons. I was thinking ok let’s make some strawberry lemonade but then I thought… I will make lemon strawberry cheesecake instead.

Let’s start this cheescake with all the tips and tricks.

Recipe Insights

What is cheesecake?

Cheesecake is a popular dessert consisting of two or more layers. The main, and thickest, layer is cream cheese layer which contains cream cheese, sugar, flavoring agent. The bottom layer is of graham crackers, digestive biscuits, pastry. Cheesecake can be of two types baked or no-bake. I am sharing no-bake cheesecake.

How to make no-bake cheesecake?

No-bake cheesecake is super easy and no oven cake. It requires refrigerator where the cheesecake can be freezed for some time for every layer of cake.

Difference between No-Bake and baked cheesecake

No-Bake cheesecake are eggless versions of baked ones. It is basically no eggs recipe which requires refrigerator to be set. Baked cheesecakes have eggs in it and thus it requires to be baked.

Time required to make no-bake cheesecake

No-bake Cheesecake mostly take quite a lot of amount to prepare. Mostly this time is taken in refrigeration of every layer of cheesecake. Preparation of chesecake does not take that much time to be prepared, freezing takes a lot of time (mostly overnight).

Taste

Cheesecake taste heavenly balanced with fresh flavoring fruits. Here I am making lemon strawberry cheesecake which is perfectly tart, perfectly sweet, perfectly tangy, perfectly creamy, perfectly luscious cake.

Tips

1. I recommend using graham cracker crumbs or any digestive biscuits and any high quality cream cheese for this recipe.
2. Please use a good quality of vanilla extract for a beautiful hint of vanilla in cheesecake.
3. When using cream, cream should be in refrigerator at chilling temperature. Also same goes for any bowl you are using for whisking cream.
4. Since this cheesecake requires 5 to 6 hours of freezing creamcheese layer, so I recommend making cheesecake little ahead of time.

Video Recipe

Ingredients

Biscuit Layer

• Biscuit (marie biscuit) - 250 gms
• unsalted butter - 100 gms
• Springform cake tin - 8 inch

Lemon Cream Cheese Layer

• Cream Cheese - 8 oz or 226gms
• Lemon juice - 1/4 cup
• Lemon zest - 1 tsp
• Sugar - 1/2 cup
• Vanilla extract - 2 tsp
• Heavy whipping cream - 150 ml or 1/2 cup
• Handheld Blender or Whisker

Strawberry Layer

• Strawberry - 1 cup
• Sugar - 2 tsp
• Water - 1/4 cup
• Lemon juice - 2 tsp

Assembling of Cake

• Cream - 250 ml
• Icing Sugar - 2 tbsp
• Handheld Blender or Whisker
• Star Nozzle for making designs
• Fresh Strawberries
• Fresh Lemons

Instructions

Biscuit Layer - Preparation Steps

• Take any digestive biscuits/ graham crackers and grind the biscuits/crackers.

• Add unsalted butter to crumbled biscuits.

• Mix biscuits with butter so that the grinded biscuits are well coated with butter and forms a crumbling dough.

• Take a springform cake tin of 8 inch diameter and transfer biscuit crumbling dough to the pan.

• Rest the biscuit layer for at least 30 minutes in refrigerator for freezing.

Lemon Cream Cheese Layer - Preparation Steps

• Take 2 lemons and squeeze juice out of it.

• Take 1 lemon and grate its skin. You will get lemon zest.

• Add cream cheese to a mixing bowl.

• Add sugar,lemon juice, lemon zest, vanilla extract to cream cheese.

• Now whisk all the ingredients with electric handheld mixer.

• Take heavy whipping cream.

• Add cream to a mixing bowl. Whisk cream at minimum speed. Be cautious, over whisking of cream can make butter. Whisk cream with a caution that its temperature does not increases and it becomes fluffy.

• After 3 to 5 minutes, soft peaks in the cream will be formed. This means cream is ready to be mixed with cream cheese mixture.

• Mix whipped cream into cream cheese mixture and gently mix it together. We do not want to loose the fluffiness of whipped cream. I really cannot explain you that how heavenly zesty this cream mixture is smelling.

• Add cream cheese layer on biscuit layer and cover it with cling film and then finally with aluminium foil.

• Rest it in refrigerator for 2 to 3 hours for freezing.

Strawberry Layer - Preparation Steps

• Add strawberry, water, sugar, lemon juice to a pan.

• Boil it for 10 minutes or until strawberry are soft.

• After strawberry are soft, let the mixture cool down. Then transfer all the ingredients to a grinding jar and grind it.

• A beautiful reddish pink color sauce is ready. This sauce can last in refrigerator for 1 week.

• Add strawberry layer on biscuit layer and cover it with cling film and then finally with aluminium foil.

• Rest it in refrigerator for 5 to 6 hours or preferably overnight for freezing.

Assembling of Cake - Making shapes

• Take whipping cream and sugar to it.

• Whisk it with electric handheld mixer. Do not increase the speed of handheld whisker. Speed should be on minimum. Over whisking of cream can make butter.

• After whisking for around 3 to 5 minutes, cream is ready and super fluffy. Test to check if cream is ready to be used: If we turn bowl upside down and the cream does not fall off, it means cream is ready to be spread on cake.

• After freezing cake for overnight, cake is fully set. Remove it from cake tin.

• Take star nozzle for piping bag.

• Add design with cream from piping bag as shown in image.

• Add fresh strawberries.

• Add fresh limes/lemons.

• Our perfect tangy, zesty, creamy sugary lemon strawberry cake is ready. Have a bite in this hot summer season. Beat the heat!