Directions
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In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Ensure the mixture is well combined so that it holds together when pressed into the pan.
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Press this mixture into the bottom of a 9-inch springform pan, using the back of a measuring cup or your fingers to create an even layer. This step is crucial for a sturdy crust, so take your time to pack it down well. Chill the crust in the refrigerator while you prepare the filling.
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In a large mixing bowl, take the softened cream cheese. Beat it with an electric mixer until it is smooth and creamy. This will ensure a tremendous texture in the final dish. Add the powdered sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese. Mix until everything is combined and creamy.
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Gently fold in the whipped cream and chopped strawberries into this mixture. Be careful not to over-mix; your goal is to keep the mixture light and fluffy while ensuring the strawberries are evenly distributed.
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Pour this luscious cheesecake filling over the prepared crust, spreading it out with a spatula to ensure an even surface. Chill the cheesecake in the refrigerator for at least 4 hours or until it is set. This waiting period may seem long, but the outcome is well worth it.
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Once set, carefully remove the cheesecake from the springform pan. Decorate the top with the sliced strawberries, lemon slices, and fresh mint leaves. This finishing touch not only adds color but makes the cheesecake look inviting and gourmet.
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Slice into pieces and serve chilled. Enjoy every moment as you indulge in your homemade no-bake strawberry lemon cheesecake!
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