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Strawberry Lemonade Cheesecake

Strawberry Lemonade Cheesecake is a refreshing, no-bake dessert that perfectly harmonizes the sweetness of ripe strawberries with the zesty brightness of fresh lemons.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 12 1x

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup sour cream
  • Juice of 2 lemons (about 1/3 cup)
  • 2 cups fresh strawberries, chopped

Instructions

  1. Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan and bake for about 10 minutes until golden brown.
  2. In another bowl, beat cream cheese and sugar until smooth. Add sour cream and lemon juice; mix until well combined.
  3. Gently fold in chopped strawberries into the filling mixture.
  4. Pour the filling over the cooled crust and smooth out the top. Bake for about 60 minutes until set but slightly jiggly in the center.
  5. Turn off the oven, crack open the door, and let cool for an hour before chilling in the fridge for at least four hours or overnight.
  6. Serve chilled, garnished with fresh strawberry slices.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 100g)
  • Calories: 320
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: Allow all ingredients to come to room temperature for a smoother texture. For variation, swap strawberries with raspberries or blueberries. To store leftovers, refrigerate in an airtight container for up to five days.