Lemon Cheesecake with Strawberry Sauce
This no bake lemon cheesecake has a lemon cookie crust, and a creamy lemon cheesecake. It is topped with a homemade strawberry sauce.
Prep Time1 hr
Cook Time5 mins
Chilling Time6 hrs
Total Time7 hrs 5 mins
Servings: 16 slices
Lemon No Bake Cheesecake
- 24 oz Cream cheese room temperature
- ⅔ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large lemon zested
- ⅛ cup Lemon juice or half of one lemon juiced.
- 1 ¼ cup Heavy cream
- ¾ cup Powdered sugar
- 1 lbs Strawberries washed and quarted
- ⅓ cup White granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Pure vanilla extract
- 2 tablespoon Water
- 1 tablespoon Lemon juice
- ⅛ teaspoon Salt
Lemon Cookie Crust
Spray a 9 inch springform pan with baking nonstick spray. Line the bottom with a 9 inch parchment paper circle and spray again.
Using a food processor to blend the cookies into a fine crumb. In a medium bowl, mix cookie crumbs, brown sugar, and melted butter with a fork.
3 cups Tate's Bake Shop Lemon Cookies, ⅛ cup Brown sugar, ½ cup Unsalted butter
Pour crumbs into the pan. Use your hands to press the crumbs into the sides of the pan. It should go half way up the sides of the pan. Use the back of a measuring cup to compact the crust.
Place in the freezer while you make the cheesecake batter.
Place a metal bowl and whisk attachment in the freezer for 10 minutes.
Pour heavy cream and pwodered sugar and beat on high speed until stiff peaks form.
1 ¼ cup Heavy cream, ¾ cup Powdered sugar
In a separate bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl. Add vanilla, lemon zest, and lemon juice. Beat on high until smooth.
24 oz Cream cheese, ⅔ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large lemon zested, ⅛ cup Lemon juice
Pour the whipped cream into the cream cheese mixture. Use a rubber spatula to fold the whipped cream into the batter. Be gentle to not to over mix the whipped cream. If you aren't gentle, the cheesecake batter won't set.
Pour cheesecake batter on top of crust. Cover with plastic wrap and chill for at least 6 hours or overnight.
Wash and quarter the strawberries. Pour strawberries into a medium saucepan. Add sugar, vanilla, lemon juice and salt.
1 lbs Strawberries, ⅓ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 tablespoon Lemon juice, ⅛ teaspoon Salt
In a separate bowl, mix water and cornstarch together. Once the cornstarch is combined, pour into the saucepan.
1 tablespoon Cornstarch, 2 tablespoon Water
Stir and heat on medium heat. Cook until the strawberries start to loose their juice and the sauce starts to thicken. This should take 5 minutes. Cool the mixture completely.
It will thicken as it cools. Store in the fridge.
Once the cheesecake is cooled, take off the springform pan and remove the parchment paper. Pour the strawberry sauce on top.TIP: The cheesecake will melt very easily. Make sure it is cold before cutting into it.
Pull the cream cheese out 2 hours before using.
Be very gentle with folding the whipped cream. If you over mix it will knock out the air from the whipped cream, and it will be like just adding heavy cream to the mixture. It won't set in the fridge.
Cool the cheesecake overnight for best results.
Calories: 343kcal | Carbohydrates: 26g | Protein: 3g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 159mg | Potassium: 127mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1067IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 1mg