No Bake Strawberry Lemon Cheesecake Recipes
STRAWBERRY LEMON CHEESECAKE BARS
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
- Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
- For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
- Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
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- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter, stirring until moistened. Pour the crumbs into the springform pan and pat and spread the crumbs into an even layer along the bottom and slightly up the sides of the pan. Freeze for 10 minutes while you prepare the filling.
- In the bowl of a stand mixer, beat the heavy whipping cream on high speed with the whisk attachment until stiff peaks form, about 5-7 minutes; set aside. In another bowl, beat together the cream cheese, sugar, vanilla and lemon juice with the paddle attachment for about 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a spatula if needed. Add in the sour cream and mix well until combined. Lastly, fold in the whipped cream until fully incorporated.
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