No Bake Strawberry Lemonade Cheesecakes
User Reviews
4.5
-
Prep Time
15 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 15 mins
-
Servings
8
-
Course
Cake
No Bake Strawberry Lemonade Cheesecakes
Description
The crust combines graham cracker crumbs, sugar, and melted butter, pressed into individual servings and refrigerated to firm up. The cheesecake filling involves beating room temperature cream cheese until smooth, then blending in sweetened condensed milk, lemon juice, and vanilla to create a tangy, sweet base. Folded-in chopped strawberries add bright fruit flavor and texture.
After spooning the mixture into the prepared crusts, the cheesecakes are chilled for several hours to set. Just before serving, they are garnished with whipped cream, fresh strawberries, and thin lemon slices, enhancing both visual appeal and freshness. The lemon juice imparts a lemonade note, balancing sweetness and acidity.
This dessert stores well in the refrigerator for up to three days. The filling quantity is adjustable based on serving dish size, and the recipe suits a no-bake preparation requiring minimal equipment and time.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons butter melted, unsalted
For the Cheesecake:
- 8 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- ⅓ cup lemon juice about 4 lemons, freshly squeezed
- 1 teaspoon vanilla extract pure
- ¾ cup strawberries hulled and chopped
For the Garnish:
- Whipped Cream
- strawberries
- lemon sliced
Instructions
- In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between 6 individual serving dishes and press into the bottoms of the dishes to form a crust layer. Place serving dishes into the refrigerator while you prepare the cheesecake.
- In a large bowl with an electric mixer, beat cream cheese for 2-3 minutes.
- Add in sweetened condensed milk mix until smooth. Make sure to scrape the sides of the bowl with a rubber spatula to ensure the cream cheese is fully incorporated.
- Add in lemon juice and vanilla and beat for an additional 2-3 minutes until smooth and creamy. Fold in strawberries.
- Evenly spoon mixture into prepared serving dishes, cover and refrigerate for at least 4 hours.
- Before serving, top with whipped cream, strawberries and lemon slices.
Notes
- Keep refrigerated and consume within three days to maintain freshness and texture.
- Portion servings depending on dish size; the filling volume matches a 9-inch graham cracker crust.
User Reviews
Overall Rating
4.5
You'll Also Love
