Delicious No Bake Lemon Strawberry Cheesecake
Ingredients:
For the Crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
For the Topping:
1 cup fresh strawberries, sliced
1/4 cup strawberry jam, warmed for glazing
Directions:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator to chill while preparing the filling.
In a large bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until well combined and smooth.
Gently fold in the diced strawberries until evenly distributed.
Pour the cheesecake filling over the prepared crust, spreading it out evenly with a spatula.
Arrange the sliced strawberries on top of the filling in a decorative pattern.
Brush the warmed strawberry jam over the sliced strawberries to glaze.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, carefully remove the springform pan ring.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 380 kcal | Servings: Makes one 9-inch cheesecake
