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Easy No-Bake Strawberry Lemon Cheesecake Tart

no-bake strawberry lemon cheesecake tart - featured image
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A refreshing no-bake cheesecake tart featuring a crumbly graham cracker crust, creamy lemon-infused filling, and fresh strawberry topping—perfect for summer desserts.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (135g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) heavy cream, cold
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened and resembling wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch tart pan (about 1/2-inch thickness). Compact well using the back of a spoon or flat-bottomed glass. Chill in refrigerator for at least 15 minutes.
  2. Prepare the filling: Beat softened cream cheese with sugar and vanilla extract until smooth and creamy, about 3-4 minutes using an electric mixer on medium speed. Scrape down sides halfway through.
  3. In a separate bowl, whip cold heavy cream until soft peaks form, about 2-3 minutes.
  4. Gently fold whipped cream into cream cheese mixture, then add fresh lemon juice and zest. Fold until just combined. Taste and adjust lemon juice if desired.
  5. Assemble the tart: Pour filling into chilled crust and smooth the top with a spatula. Refrigerate for at least 3 hours or preferably overnight to set.
  6. Make the topping: Toss sliced strawberries with sugar and lemon juice in a small bowl. Let sit for 10 minutes to macerate.
  7. Serve: Arrange strawberries evenly over cheesecake filling. Serve chilled.

Notes

Softening cream cheese at room temperature is key to avoid lumps. Press crust firmly to prevent crumbling. Chill tart for at least 3 hours or overnight for best results. Macerate strawberries to enhance sweetness and juiciness. For a firmer crust, bake at 350°F for 8 minutes before chilling. Use a warm, wet knife to slice cleanly. The tart can be frozen without topping for up to 1 month.

Nutrition

Keywords: no-bake cheesecake, strawberry lemon tart, summer dessert, easy cheesecake, no-bake tart, fresh strawberries, lemon cheesecake

Find it online: https://milacook.com/easy-no-bake-strawberry-lemon-cheesecake-tart-recipe-perfect-for-summer-desserts/