Strawberry Lemonade Cheesecake
A refreshing dessert combining creamy cheesecake with tangy lemon and sweet strawberry flavors, often topped with a vibrant strawberry glaze or fresh fruit. Perfect for summer gatherings, picnics, or special occasions, this no-bake treat delivers a sophisticated flavor profile with minimal effort.
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (excluding chill time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
– For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons melted butter
– For the Filling:
– 24 ounces softened cream cheese
– 1 cup granulated sugar
– 1/2 cup sour cream
– 1/4 cup fresh lemon juice
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– For the Topping:
– 1 cup fresh strawberries (or thawed frozen strawberries, drained)
– 1/4 cup powdered sugar
– 1 tablespoon lemon juice
– Optional Garnishes:
– Whipped cream
– Fresh mint leaves
Instructions
- Prepare the Crust:
– Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl.
– Press the mixture firmly into the bottom of a springform pan. Chill while preparing the filling.
- Make the Filling:
– Beat softened cream cheese with granulated sugar until smooth.
– Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until creamy.
– Pour the filling over the chilled crust and smooth the top.
- Chill the Cheesecake:
– Refrigerate the assembled cheesecake for at least 4 hours or overnight to set.
- Prepare the Topping:
– Blend strawberries, powdered sugar, and lemon juice until smooth. Spread evenly over the chilled cheesecake.
- Garnish and Serve:
– Decorate with whipped cream or fresh mint leaves as desired. Slice and serve chilled.
Notes
– Adjust lemon juice and strawberry puree ratios to balance tanginess and sweetness.
– Prevent cracks by chilling thoroughly after assembly or using a water bath during baking.
– Avoid overmixing the filling to maintain a smooth texture.
– Store leftovers in an airtight container in the fridge for up to 3 days; freeze slices wrapped individually for longer storage.
– Line the springform pan with parchment paper for easy removal and cleanup.
Nutrition
- Serving Size: 1 slice
- Calories: ~350 kcal
- Sugar: ~30g
- Sodium: ~200mg
- Fat: ~22g
- Saturated Fat: ~12g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~35g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~60mg
Find it online: https://yummyrecipebox.com/strawberry-lemonade-cheesecake/