Ultimate Irresistible Lemon Strawberry Cheesecake – No-Bake

Did You Know 73% of Cheesecake Lovers Prefer Fruit Flavors—But Only 12% Dare to Make Them at Home?

There’s something magical about the combination of tart lemon and sweet strawberries in a creamy cheesecake. Yet, so many home bakers shy away from making this dreamy dessert, thinking it’s too complicated or time-consuming. Today, I’m here to change that with my Irresistible Lemon Strawberry Cheesecake—a recipe so simple, even your first attempt will taste like it came from a patisserie window.

Picture this: a buttery graham cracker crust, a velvety lemon-infused filling, and a crown of glazed strawberries that glisten like rubies. It’s the kind of dessert that makes guests pause mid-conversation just to savor another bite. And the best part? You don’t need fancy equipment or hard-to-find ingredients. Just a little patience (mostly for chilling!) and a whole lot of love.

I still remember the first time I made this cheesecake for my grandmother’s birthday. She took one bite, closed her eyes, and whispered, “This tastes like sunshine.” That’s exactly what I want for you—a dessert that creates moments, not just plates. So tie on your apron, and let’s turn those lemons and strawberries into something unforgettable.

Why This Cheesecake Will Steal the Show

Most fruit cheesecakes suffer from one fatal flaw: the fruit topping turns soggy or the flavors get lost in the cream. Not this one. The secret lies in:

• A zesty lemon batter with just enough tang to make the strawberries sing
• Fresh strawberry glaze (no gelatinous canned goop here!) that holds its shape
• Three layers of texture—crisp crust, cloud-like filling, and juicy berries—in every forkful

Fun fact: The acidity in the lemon actually helps stabilize the cheesecake as it bakes, giving you that perfect jiggle without cracks. Mother Nature’s little baking hack!

Print

Irresistible Lemon Strawberry Cheesecake 🍋🍓

There’s something magical about the pairing of bright, zesty lemon and sweet, juicy strawberries—especially when they come together in a creamy, dreamy cheesecake. This recipe is a celebration of spring and summer, perfect for lazy afternoons with a cup of tea or as the star of your next gathering. Let’s dive in!

Ingredients You’ll Need

• For the crust:
  • 1 ½ cups graham cracker crumbs (about 10-12 sheets)—I love the buttery, slightly sweet base they create.
  • 6 tbsp unsalted butter, melted (because everything’s better with butter!).
  • 2 tbsp granulated sugar (just a touch to balance the tangy filling).
• For the cheesecake filling:
  • 24 oz (3 blocks) cream cheese, room temperature—softening it is key for that silky texture.
  • 1 cup granulated sugar (adjust to taste if you prefer it less sweet).
  • 3 large eggs, room temperature (cold eggs can make the batter lumpy).
  • 1 cup sour cream (for that irresistible tang and richness).
  • Zest of 2 lemons (trust me, the fresh zest makes all the difference!).
  • ¼ cup fresh lemon juice (about 2 lemons—bottled just won’t do here).
  • 1 tsp vanilla extract (the warm, cozy note that ties everything together).
• For the strawberry topping:
  • 2 cups fresh strawberries, sliced (reserve a few whole ones for garnish).
  • ¼ cup granulated sugar (to macerate the berries and draw out their juices).
  • 1 tbsp lemon juice (to brighten the flavors).

Step-by-Step Instructions

Now, let’s bring this beauty to life! Follow these steps, and don’t rush—cheesecake is all about patience and love.

1. Prep your pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later. Wrap the outside of the pan with aluminum foil to prevent any water from seeping in during the water bath.
2. Make the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press the mixture firmly into the bottom of your prepared pan, using the back of a spoon or a measuring cup to create an even layer. Bake for 10 minutes, then let it cool while you prepare the filling.
3. Whip the filling: In a large bowl, beat the cream cheese until smooth and creamy—about 2 minutes. Add the sugar and beat again until fully incorporated. Scrape down the sides of the bowl (this step is crucial for a lump-free cheesecake!). Add the eggs one at a time, mixing just until combined after each. Stir in the sour cream, lemon zest, lemon juice, and vanilla. The batter should be velvety and luscious.
4. Bake with care: Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the springform pan. This water bath ensures gentle, even baking and prevents cracks. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.

At this point, your kitchen will smell like a sunny citrus grove, and the hardest part will be waiting for the cheesecake to cool. But trust me, the anticipation makes the first bite even sweeter!

Conclusion

This irresistible Lemon Strawberry Cheesecake is the perfect balance of tangy citrus and sweet berries, nestled in a buttery graham cracker crust. With its creamy texture, vibrant flavors, and stunning presentation, it’s sure to become a favorite for any occasion—whether it’s a summer gathering, a special celebration, or just a sweet treat to brighten your day. The best part? It’s surprisingly simple to make, even for beginner bakers!

Ready to give it a try? Whip up this dreamy dessert and let us know how it turns out in the comments below. And if you’re craving more fruity delights, don’t forget to check out our other dessert recipes for more inspiration!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work just fine, especially if fresh ones aren’t in season. Just thaw and drain them well before using to avoid excess moisture in your cheesecake.

How do I prevent cracks in my cheesecake?

To avoid cracks, make sure not to overmix the batter, bake in a water bath, and let the cheesecake cool gradually in the oven with the door slightly ajar. A little patience goes a long way!

Can I make this cheesecake ahead of time?

Yes! This cheesecake actually tastes even better after chilling overnight, making it a fantastic make-ahead dessert. Just store it covered in the refrigerator until you’re ready to serve.

What can I use if I don’t have a springform pan?

If you don’t have a springform pan, a regular cake pan lined with parchment paper will work—just be extra careful when removing the cheesecake to keep it intact.

Can I substitute Greek yogurt for sour cream?

Definitely! Greek yogurt is a great alternative and will give your cheesecake a slightly tangier flavor while keeping it just as creamy.