Two favorite flavors of Summer are strawberries and lemonade, so a dessert that features both of them is a treat. No bake strawberry lemonade cheesecake is a great choice for Summer or anytime you just need a carefree summertime feeling.
When the weather is hot, the last thing I want to do is turn on the oven. So I love creating no bake dessert recipes that can be whipped up without breaking a sweat or heating up the whole house.
These mini cheesecakes are sweet and tart and, also, creamy and crunchy. They are delicious!
The no bake strawberry lemonade cheesecake recipe is easy enough to make for a regular treat at home, but they are pretty enough to serve for a special occasion. You can pack them up to eat at a backyard barbecue or a picnic in the park!
No Bake Strawberry Lemonade Mini Cheesecakes
Makes – 8
1 sleeve of Graham crackers (9 crackers)
½ stick of Butter, melted
2 T Sugar
1 (8oz.) block of Cream cheese, at room temperature
½ cup of White Granulated Sugar
½ cup of Heavy Whipping Cream
Zest and juice of 1 large Lemon
6 oz. of fresh Strawberries, hulled and chopped (about 1 cup)
2 tablespoons Sugar
2 t lemon juice
Fresh Strawberry and Lemon slices
For the Crust
In a food processor, add the graham crackers and pulse it on high, till is completely crushed.
Add the melted butter and sugar and pulse it till it resembles wet sand.
Line a muffin pan with silicone baking cups or paper liners. Spray the paper liner with a non-stick spray.
Add about 2 tablespoon of the graham cracker crumbs to each cavity and level with the back of the spoon.
Chill for 15 minutes.
In a large bowl, combine the softened cream cheese, sugar, zest and juice of a lemon and heavy whipping cream.
Using an electric beater, beat it for 4 to 5 minutes until creamy, well combined and lump free.
Divide the cream cheese filling between each cavity.
In a blender or food processor, combine the chopped strawberries, sugar and the lemon juice.
Pulse on high until it is pureed completely without any chunks.
Add about a tablespoon of the strawberry puree on each cheesecake cavity. Use a toothpick to swirl the cream cheese and the strawberry sauce layer to create a marbled effect.
Cover with a plastic wrap and let it chill at least 6 hours.
When ready to serve, peel off the paper liner.
Serve chilled with a dollop of whipped cream, thinly sliced strawberry and/or lemon.
No Bake Strawberry Lemonade Cheesecake
Also, check out my other dessert recipes.