Irresistible No-Bake Lemon Cheesecake with Homemade Strawberry Sauce

Prepare to be delighted by this exquisite No-Bake Lemon Cheesecake, perfectly complemented by a vibrant homemade strawberry sauce. This delightful dessert features a bright and zesty lemon cookie crust, a luxuriously creamy no-bake lemon cheesecake filling, and is crowned with a fresh, sweet strawberry topping. It’s the ultimate dessert for any occasion, especially when you crave a delicious treat without ever needing to turn on your oven. Ideal for warm weather or when you simply want to minimize effort without compromising on taste, this recipe promises a refreshing and satisfying experience for every palate.

This post is sponsored by Tate’s Bake Shop, and all thoughts and opinions expressed here are entirely my own. Your support for the brands that help make Stephanie’s Sweet Treats possible is deeply appreciated!

Why You’ll Adore This No-Bake Lemon Strawberry Cheesecake Recipe

This lemon cheesecake is more than just a dessert; it’s a celebration of fresh flavors and effortless preparation. From its crispy, tangy crust to its smooth, rich filling and juicy topping, every element harmonizes to create a truly memorable treat. It’s particularly perfect during strawberry season, offering a fantastic way to utilize an abundance of fresh, ripe berries.

• Zesty Lemon Cookie Crust: Forget your typical graham cracker crust! This recipe elevates the base with exceptional Tate’s Bake Shop Lemon Cookies. These high-quality, crisp, and buttery cookies create a wonderfully tender and flavorful foundation that perfectly complements the creamy lemon filling. The intense lemon flavor from the cookies is a game-changer, providing an extra layer of brightness that sets this cheesecake apart.
• Ultra-Creamy No-Bake Lemon Cheesecake Filling: Achieve restaurant-quality texture and flavor without the complexities of baking. Our no-bake cheesecake filling is incredibly smooth, rich, and bursting with fresh lemon zest and juice. The secret to its airy yet stable consistency lies in gently folding in homemade whipped cream. This method ensures a light, melt-in-your-mouth experience that simply requires chilling to set perfectly. No water baths, no cracks, just pure cheesecake bliss.
• Fresh Homemade Strawberry Sauce: The crowning glory of this cheesecake is its vibrant, easy-to-make strawberry sauce. Crafted from either fresh or frozen strawberries, this sauce comes together on the stovetop in under 10 minutes. Its sweet and slightly tart flavor beautifully cuts through the richness of the cheesecake, adding a burst of fruitiness and a stunning visual appeal. It’s the perfect fresh contrast, transforming each slice into a gourmet dessert.

Looking for more dessert inspiration that keeps your oven off? Explore our other delightful no-bake recipes, such as Swirled No Bake Pumpkin Cheesecake, No Bake Brownie Chocolate Cheesecake, and No Bake Turtle Pie. Each offers a unique flavor profile and the same ease of preparation.

Essential Ingredients for Your Perfect Cheesecake

Crafting this incredible no-bake lemon cheesecake requires a selection of high-quality ingredients, each playing a crucial role in the final flavor and texture. Here’s a closer look at what you’ll need and why these specific choices make all the difference. For a comprehensive list of quantities, please refer to the detailed recipe card at the end of this article.

For the Zesty Lemon Cookie Crust

• Tate’s Bake Shop Lemon Cookies: These are truly the star of the crust! Their distinct, crisp texture and robust lemon flavor are unmatched, providing a superior base compared to standard graham crackers. Using Tate’s ensures a buttery, firm, yet crumbly crust that holds up beautifully.
• Brown Sugar: We recommend light brown sugar for its subtle caramel notes, which add depth to the cookie crust without overpowering the lemon. It also helps bind the crumbs together.
• Unsalted Butter: Melted unsalted butter is essential for binding the cookie crumbs into a cohesive crust. Using unsalted butter allows you to control the overall saltiness of the dessert.

For the Luscious Lemon No-Bake Cheesecake Filling

• Full-Fat Cream Cheese: For the ultimate creamy and rich texture, full-fat cream cheese is non-negotiable. Ensure it’s at room temperature for at least two hours before starting to prevent lumps and achieve a silky-smooth batter.
• White Granulated Sugar: This provides the perfect level of sweetness, balancing the tanginess of the lemon and cream cheese.
• Pure Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding warmth and depth to the bright lemon notes.
• Fresh Lemon Zest and Juice: The cornerstone of the cheesecake’s vibrant lemon flavor. Always use fresh lemons for both zest and juice; bottled lemon juice simply won’t deliver the same bright, authentic taste. The zest provides aromatic oils, while the juice offers tartness.
• Heavy Cream & Powdered Sugar: These two ingredients are whipped together to create the light and airy component of the cheesecake. The whipped cream provides structure and volume, making the cheesecake light yet incredibly creamy. Powdered sugar helps stabilize the whipped cream and adds sweetness.

For the Vibrant Homemade Strawberry Sauce

• Strawberries: Whether fresh or frozen, plump strawberries are the star. If using frozen, there’s no need to thaw them beforehand; they’ll cook down beautifully.
• White Granulated Sugar: Adjust to your preference based on the sweetness of your strawberries. It helps to bring out their natural juices and creates a syrupy texture.
• Cornstarch: This acts as a thickening agent, giving the sauce a lovely pourable consistency that clings to the cheesecake without being too runny.
• Water: Used to create a cornstarch slurry, ensuring the thickener is evenly incorporated without clumps.
• Pure Vanilla Extract: Enhances the natural sweetness of the strawberries.
• Lemon Juice: A small amount brightens the strawberry flavor and adds a hint of tartness, preventing the sauce from being overly sweet.
• Salt: Just a pinch to balance and enhance all the flavors, making the strawberries taste even more intensely fruity.

The Unrivaled Quality of Tate’s Bake Shop Cookies

I genuinely adore Tate’s Bake Shop cookies! Their exceptional quality and distinctive crispness make them an ideal ingredient for innovative desserts. I’ve previously used their renowned chocolate chip cookies to create these delightful chocolate cookie cinnamon rolls, and they were a huge hit. Their lemon cookies, in particular, are remarkably crisp and infused with a rich, buttery flavor and a strong, authentic lemon zest. This intense lemon profile pairs exquisitely with the creamy, tangy cheesecake filling, creating a harmonious blend of flavors and textures.

My dad, a long-time admirer of Tate’s cookies, was absolutely thrilled when he discovered that the crust for this cheesecake was made from his favorite lemon cookies. It’s always a joy to share a dessert that brings such excitement, and the quality of Tate’s cookies truly shines through, making this cheesecake a standout treat that pleases everyone.

Step-by-Step Guide: Crafting Your No-Bake Masterpiece

Creating this stunning strawberry lemon cheesecake is a straightforward process, requiring a stand mixer equipped with both a paddle and whisk attachment, or a reliable electric hand mixer. Follow these steps for a dessert that looks and tastes like it came from a professional patisserie.

Preparing the Zesty Lemon Cookie Crust

1. Prepare Your Pan: Begin by lightly spraying a 9-inch springform pan with a nonstick baking spray. To ensure easy removal and a clean finish, line the bottom of the pan with a 9-inch parchment paper circle. Give the parchment paper a quick spray as well.
2. Make the Cookie Crumbs: In a food processor, pulse the Tate’s Bake Shop Lemon Cookies until they form fine, even crumbs. Transfer the crumbs to a medium-sized bowl. Add the packed light brown sugar and melted unsalted butter. Mix these ingredients thoroughly with a fork until they are well combined and resemble wet sand.
3. Form the Crust: Pour the prepared cookie crumb mixture into the springform pan. Use your hands to gently press the crumbs evenly up the sides of the pan, aiming for about halfway up. Once the sides are formed, use the flat bottom of a measuring cup or a glass to firmly compact the crust onto the bottom of the pan. This creates a dense, stable base that won’t crumble when sliced.
4. Chill the Crust: Place the springform pan with the compacted crust into the freezer for at least 10 minutes. This quick chill helps the butter solidify, setting the crust and preventing it from becoming soggy when the filling is added.

Assembling the Creamy No-Bake Lemon Cheesecake

1. Prepare for Whipped Cream: For the best results, place a metal mixing bowl and your whisk attachment into the freezer for 10-15 minutes before you begin. A very cold bowl and whisk make whipping cream significantly easier and result in a more stable whipped cream.
2. Whip the Cream: Once chilled, remove the bowl and whisk from the freezer. Pour the cold heavy cream and powdered sugar into the bowl. Beat on high speed until stiff peaks form. Be careful not to over-whip, which can turn it grainy. Set aside.
3. Prepare the Cream Cheese Base: In a separate large mixing bowl, beat the room temperature full-fat cream cheese and granulated sugar together on high speed for about 2 minutes, or until the mixture is completely smooth and light. Stop the mixer and scrape down the sides of the bowl to ensure everything is fully incorporated. Add the pure vanilla extract, fresh lemon zest, and fresh lemon juice. Continue to beat on high speed until all ingredients are thoroughly combined and the mixture is smooth and fluffy.
4. Gently Fold in Whipped Cream: This is a crucial step! Very gently, using a rubber spatula, fold the whipped cream into the lemon cream cheese mixture. Use a light hand and a folding motion rather than stirring to maintain the airiness of the whipped cream. Over-mixing here can deflate the batter, resulting in a dense or runny cheesecake that won’t set properly. Continue until just combined.
5. Assemble and Chill: Carefully pour the cheesecake mixture on top of the chilled lemon cookie crust in the springform pan. Use your spatula to spread it evenly. Cover the cheesecake tightly with plastic wrap or aluminum foil. Transfer it to the refrigerator to chill for a minimum of 6 hours, or ideally, overnight. A long chill time is essential for the cheesecake to fully set and achieve its perfect firm yet creamy texture.

Crafting the Perfect Homemade Strawberry Sauce

While your cheesecake is chilling, you can prepare the luscious strawberry sauce. This simple yet flavorful topping elevates the entire dessert.

1. Combine Sauce Ingredients: In a medium saucepan, combine the washed and quartered strawberries, granulated sugar, pure vanilla extract, salt, and fresh lemon juice. Stir gently to coat the strawberries evenly.
2. Prepare Cornstarch Slurry: In a small separate bowl, whisk together the cornstarch and water until the cornstarch is completely dissolved and no lumps remain. This creates a slurry that will thicken your sauce without creating a starchy texture.
3. Cook the Sauce: Pour the cornstarch slurry into the saucepan with the strawberry mixture. Place the saucepan over medium heat. Stir continuously as the mixture heats. You’ll notice the strawberries begin to release their juices, and the sauce will gradually start to thicken. Continue to cook, stirring occasionally, for about 5 minutes, or until the sauce reaches your desired consistency. It should be thick enough to coat the back of a spoon.
4. Cool Completely: Remove the saucepan from the heat. It is crucial that the strawberry sauce cools completely before you pour it over the cheesecake. Transfer the sauce to a heat-proof bowl and let it cool at room temperature, then place it in the refrigerator to chill thoroughly. Cooling it overnight alongside the cheesecake ensures both components are perfectly ready. The sauce will continue to thicken as it cools.

Decorate and Serve Your Cheesecake

Once both your cheesecake and strawberry sauce are thoroughly chilled, it’s time for the grand finale!

1. Unmold the Cheesecake: Carefully release the springform pan collar from around the cheesecake. Gently slide the cheesecake off the base, tilting it slightly to remove the parchment paper from the bottom. Place the cheesecake onto your serving platter.
2. Pour and Serve: Generously pour the completely cooled strawberry sauce over the top of the chilled cheesecake. You can spread it evenly or create a beautiful swirl. Slice and serve immediately.

Expert Tips for No-Bake Cheesecake Success

Achieving a flawless no-bake cheesecake is simple with these expert baking tips. Pay attention to these crucial details to ensure your dessert turns out perfectly smooth, firm, and utterly delicious every time.

• Room Temperature Cream Cheese is Key: To avoid any dreaded cream cheese chunks in your filling, it is absolutely essential that your full-fat cream cheese is at proper room temperature. Pull it out of the refrigerator at least 2 hours before you plan to start mixing. This allows it to soften uniformly, ensuring it beats into a perfectly smooth and lump-free consistency before you add other ingredients.
• Gentle Folding for Airiness: When incorporating the whipped cream into the cream cheese mixture, extreme gentleness is paramount. This step takes a few minutes, and you must use a light hand with a rubber spatula, folding rather than stirring. If you are too aggressive or overmix, you will quickly knock all the air out of the whipped cream, essentially turning it back into liquid heavy cream. This will prevent your cheesecake from setting properly, resulting in a runny, disappointing texture.
• Patience with Chilling: The chilling period is non-negotiable and cannot be rushed. For the cheesecake to set completely and achieve its signature firm-yet-creamy texture, it needs to chill in the refrigerator for at least 6 hours, or ideally, overnight. Rushing this step will result in a soft, unset cheesecake. Plan ahead to allow ample chilling time.
• Cool the Strawberry Sauce Fully: Just like the cheesecake, the strawberry sauce must be completely cooled before it’s poured over the finished dessert. If you pour warm sauce onto the chilled cheesecake, it can cause the surface to soften, potentially leading to the sauce sinking into the filling or creating an uneven texture.
• Perfect Crust Compaction: After pressing the cookie crumbs into the pan, use the bottom of a flat glass or measuring cup to compact the crust firmly. This creates a dense and stable base that won’t fall apart when sliced.
• Fresh Ingredients Matter: For the best flavor, always use fresh lemon zest and juice. The bright, aromatic oils from fresh zest and the vibrant tang of freshly squeezed juice significantly impact the cheesecake’s taste.

Frequently Asked Questions (FAQ)

Why is my no-bake cheesecake runny?

A runny no-bake cheesecake typically stems from one of two common issues. Firstly, if you were too rough or over-mixed when folding the whipped cream into the cream cheese mixture, you likely deflated the whipped cream, preventing it from providing the necessary structure to the cheesecake. Remember, whipped cream gives the cheesecake its airy texture and helps it set. Secondly, the cheesecake may not have chilled for long enough. No-bake cheesecakes require a minimum of 6 hours, but ideally overnight, in the refrigerator to firm up properly. Patience is key!

Can I use different berries for the sauce?

Absolutely! While strawberries are classic, this recipe is incredibly versatile. You can easily substitute them with other fresh or frozen berries. Blueberries, raspberries, or blackberries would all make fantastic sauces. You could even create a mixed berry sauce for a more complex flavor profile. Simply follow the same cooking and thickening steps for the berry of your choice.

Can I skip the lemon in the cheesecake?

Yes, you can! If you prefer a simpler, classic no-bake cheesecake, you can omit the lemon juice and lemon zest from the cheesecake batter. The recipe will still yield a wonderfully creamy and delicious vanilla cheesecake. However, the lemon element truly brightens the flavor and provides a refreshing counterpoint to the richness, especially when paired with the strawberry sauce.

How long does this no-bake cheesecake last in the refrigerator?

When stored properly in an airtight container, this lemon cheesecake with strawberry sauce will remain fresh and delicious in the refrigerator for up to 5 days. It’s best to keep it covered tightly to prevent it from absorbing any odors from the fridge and to maintain its freshness. Avoid leaving it out at room temperature for extended periods, as the dairy components will start to melt.

Storing and Freezing Your No-Bake Lemon Cheesecake

Proper storage ensures your delicious no-bake lemon cheesecake remains fresh and delightful for as long as possible. Store any leftover cheesecake slices, or the entire remaining cheesecake, in an airtight container, such as a specialized cake carrier, in the refrigerator. It will stay fresh for up to 5 days. Always keep it chilled; leaving the cheesecake out at room temperature for too long will cause it to soften and potentially melt, especially the delicate whipped cream-based filling.

Freezing Instructions

For longer storage, this no-bake cheesecake freezes beautifully. To freeze, ensure the cheesecake is fully chilled and set. If topped with sauce, it’s often best to freeze without the sauce and add fresh sauce upon thawing. Wrap the entire cheesecake (or individual slices) tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn. Store in the freezer for up to 30 days. When you’re ready to enjoy it, thaw the cheesecake in the refrigerator for at least 1 hour, or until soft enough to slice, before serving. The texture will remain wonderfully creamy.

Explore More No-Bake Delights

If you loved this recipe, please consider leaving a STAR REVIEW and tagging me on Instagram @stephaniesweettreats. For more delicious ideas and sweet treats, be sure to follow me on Pinterest!

Lemon Cheesecake with Strawberry Sauce – The Recipe

This no-bake lemon cheesecake offers a truly delightful dessert experience with its vibrant lemon cookie crust, luxuriously creamy lemon filling, and a fresh, sweet homemade strawberry sauce. It’s the perfect easy-to-make treat that’s sure to impress!

Prep Time: 1 hr

Cook Time: 5 mins

Chilling Time: 6 hrs

Total Time: 7 hrs 5 mins

Servings: 16 slices

Ingredients

Lemon Cookie Crust

• 3 cups Tate’s Bake Shop Lemon Cookies, fine crumb (approx. 1 1/2 bags of lemon cookies)
• 1/8 cup Brown sugar, packed (light or dark)
• 1/2 cup Unsalted butter, melted

Lemon No-Bake Cheesecake

• 24 oz Cream cheese, room temperature (full fat recommended)
• 2/3 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1 Large lemon, zested
• 1/8 cup Lemon juice (from half of one lemon)
• 1 1/4 cup Heavy cream, cold
• 3/4 cup Powdered sugar

Strawberry Sauce

• 1 lbs Strawberries, washed and quartered
• 1/3 cup White granulated sugar
• 1 TBSP Cornstarch
• 1 tsp Pure vanilla extract
• 2 TBSP Water
• 1 TBSP Lemon juice
• 1/8 tsp Salt

Instructions

Lemon Cookie Crust

1. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch parchment paper circle and spray again.
2. Using a food processor, blend the lemon cookies into fine crumbs. In a medium bowl, mix the cookie crumbs, brown sugar, and melted butter with a fork until well combined.
3. Pour the crumbs into the prepared pan. Use your hands to press the crumbs up the sides of the pan (about halfway up). Then, use the back of a measuring cup to compact the crust firmly onto the bottom.
4. Place the prepared crust in the freezer for at least 10 minutes while you prepare the cheesecake batter.

Lemon Cheesecake

1. Place a metal mixing bowl and whisk attachment in the freezer for 10 minutes.
2. Remove the chilled bowl and whisk. Pour the cold heavy cream and powdered sugar into the bowl. Beat on high speed until stiff peaks form. Set aside.
3. In a separate large bowl, beat the room temperature cream cheese and granulated sugar on high speed for 2 minutes until smooth. Scrape down the sides of the bowl. Add the vanilla extract, lemon zest, and lemon juice. Beat on high until completely smooth and combined.
4. Gently pour the whipped cream into the cream cheese mixture. Use a rubber spatula to carefully fold the whipped cream into the batter. Be very gentle to avoid deflating the whipped cream; over-mixing will prevent the cheesecake from setting properly.
5. Pour the cheesecake batter evenly over the chilled crust. Cover the pan with plastic wrap and chill in the refrigerator for at least 6 hours, or ideally overnight, until fully set.

Strawberry Sauce

1. Wash and quarter the strawberries. Pour them into a medium saucepan. Add the granulated sugar, vanilla extract, lemon juice, and salt to the saucepan. Stir to combine.
2. In a separate small bowl, mix the cornstarch and water together until the cornstarch dissolves completely, forming a slurry. Pour this slurry into the saucepan with the strawberries.
3. Heat the mixture on medium heat, stirring occasionally. The strawberries will release their juices, and the sauce will begin to thicken. Cook for about 5 minutes, or until the sauce reaches your desired consistency.
4. Remove from heat and allow the sauce to cool completely at room temperature, then transfer to the fridge to chill thoroughly. The sauce will thicken further as it cools.
5. Once the cheesecake is fully chilled and set, carefully remove the springform pan collar and peel away the parchment paper from the base. Transfer the cheesecake to a serving plate. Pour the completely cooled strawberry sauce over the top and serve.

Notes

• For the best consistency, ensure your cream cheese is at room temperature for at least 2 hours before mixing.
• Be extremely gentle when folding in the whipped cream. Over-mixing will knock out the air, making the cheesecake runny and preventing it from setting.
• Chilling the cheesecake overnight yields the best results for a firm and perfectly set dessert.
• Ensure the strawberry sauce is completely cool before pouring it over the cheesecake to prevent it from melting the cheesecake surface.

Nutritional Information (per serving)

Calories: 343kcal, Carbohydrates: 26g, Protein: 3g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 159mg, Potassium: 127mg, Fiber: 1g, Sugar: 18g, Vitamin A: 1067IU, Vitamin C: 19mg, Calcium: 62mg, Iron: 1mg