Strawberry Lemonade Cheesecake-is super simple No Bake dessert, start with Oreo crust, a delicious lemonade cheesecake filling, strawberry cheesecake filling and top with fresh sliced strawberries!

Strawberry Lemonade Cheesecake is delicious, tangy unbelievably creamy and completely refreshing dessert. I love making no bake cheesecake. Since they are so super simple, I can make them quite quickly. I have shared quite a few no bakes cheesecake here on my blog.

How to make Strawberry Lemonade Cheesecake:
Start with Oreo crust
Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened
Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
Place in the freezer while you make the filling
Place 2 cups strawberries in a blender and pulse until mixture is pureed, set aside
In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
Divide mixture into 2 equal portions in separate bowls
To the first half of the mixture add fresh lemon juice, lemon zest and 1-2 drops of yellow gel food coloring and mix on low speed to combine then gently spread over the crust
To the second half of the mixture add strawberries puree and 1-2 drops of red food coloring and mix on low speed just to combine and carefully spread over of the top of the lemonade mixture
Set in the fridge to firm
Refrigerate for at least 6 hours or until set
When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
Garnish with sliced strawberries and lemon slice, if desired

Helpful tips for making this Strawberry Lemonade Cheesecake:
Make sure your cream cheese is room temperature, this ensure your cheesecake will be smooth and creamy with no lumps.
Taste Lemon filling before you add it to the crust, this way you can add more lemon or more sugar if you prefer.
Strawberries puree is best with fresh strawberries, but you can get away with off season or frozen if you need, you will just want to taste the cheesecake before pouring it into lemonade cheesecake and add sugar if needed
How to freeze a No Bake Strawberry Lemonade Cheesecake?
This Strawberry Lemonade Cheesecake is the ultimate dessert because it is freezer friendly. To freeze a No Bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 2 hours for easier slicing. When it is still partially frozen, the taste and texture is like an ice cream cake.

I am so excited that it turned out perfect. The strawberries and lemonade cheesecake work so well with Oreo crust. This cheesecake was a big hit at my house. This dessert looks so festive and so creamy, full of bright fresh citrus flavor and has a sweet berry burst that is perfect for the warmer months. This recipe is perfect for everyone who loves quick and no bake dessert. Nice, creamy and very delicious cheesecake which you will like at the first bite! Everyone likes this cheesecake and especially when they see the look. They are super easy to do and don’t take a lot of time. So grab up your ingredients and let’s get to make some fabulous summer No Bake Strawberry Lemonade Cheesecake. Enjoy!

Strawberry Lemonade Cheesecake

Recipe by lidiacookbookCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Total time

6

hours 

30

minutes

Strawberry Lemonade Cheesecake-is super simple No Bake dessert, start with Oreo crust, a delish lemonade cheesecake filling, strawberry cheesecake filling and top with fresh sliced strawberries!

Ingredients

• For the crust:

• 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies

• 6 tablespoons unsalted butter, melted

• For the cheesecake filling:

• 24 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 2 cups heavy whipping cream

• 1 Lemon (zest of one lemon)

• 1 Lemon, fresh squeezed lemon juice

• 1-2 drops of yellow gel food coloring

• 2 cups fresh strawberries, coarsely chopped

• 1-2 drops of red food coloring

• For Garnish:

• Fresh strawberries sliced, optional

• Fresh lemon slices, optional

Directions

• To make crust:
• Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened
• Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
• Place in the freezer while you make the filling
• To make cheesecake filling:
• Place 2 cups strawberries in a blender and pulse until mixture is pureed, set aside
• In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
• In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
• Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
• Divide mixture into 2 equal portions in separate bowls
• To the first half of the mixture add fresh lemon juice, lemon zest and 1-2 drops of yellow gel food coloring and mix on low speed to combine then gently spread over the crust
• To the second half of the mixture add strawberries puree and 1-2 drops of red food coloring and mix on low speed just to combine and carefully spread over of the top of the lemonade mixture
• Set in the fridge to firm
• Refrigerate for at least 6 hours or until set
• When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
• Garnish with sliced strawberries and lemon slice, if desired
• Serve