No-Bake Lemon Cheesecake
A delicious no-bake cheesecake with a perfect balance of lemon tanginess and sweet creaminess, topped with fresh strawberries and a vibrant strawberry-lemon glaze. Easy to prepare and perfect for summer.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup fresh strawberries chopped
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice for glaze
- 2 tablespoons strawberry puree
Instructions
- Prepare the Crust:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cream the butter and sugar until fluffy. Beat in the eggs and vanilla. Gradually add dry ingredients and buttermilk, alternating. Press into a prepared 9-inch springform pan and compact with the bottom of a measuring cup.
- Prepare the Filling:
- Whip the remaining sugar and egg until pale. Add lemon juice and zest. Gently fold in the chopped strawberries, ensuring even distribution.
- Assemble and Chill:
- Pour the filling over the crust and smooth the top. Cover with plastic wrap (do not let it touch the surface) and refrigerate for 4 hours or overnight.
- Create the Glaze:
- Combine powdered sugar, lemon juice, and strawberry puree. Whisk until smooth.
- Finish and Serve:
- After chilling, remove the cheesecake from the pan. Drizzle with the glaze, garnish with fresh strawberries and lemon zest. Serve chilled.
Notes
For best texture, allow cheesecake to chill for at least 4 hours. Can be stored for up to 3 days in the refrigerator. To make it keto-friendly, use almond flour and a keto sweetener.
