Think a great cheesecake needs to bake and chill all day long? Think again! This No Bake Strawberry Lemon Cheesecake is simple to throw together and firms up nicely without any need for baking. Also vegan and gluten-free!
Before we dive into the amaziness that is this No Bake Strawberry Lemon Cheesecake, I first must exclaim just how much I hate being technologically challenged.
This post origininally went live Monday but then was put back into draft mode when I had to revert my blog back to its old settings, so if it seems like you are seeing this recipe for the second time this week – you are. I debated back and forth about whether or not I wanted to re-post this recipe given my plans to do an Easter round-up post, but in the end I figured that some of you might want a no-bake cheesecake to whip up for your Easter table.
I hope I was right 🙂
A few weeks back Sissy sent me a recipe that she had just made for a no-bake lemon cheesecake. It was amazing looking – and it gave me a flood of ideas. I tinkered around with the original recipe – swapping out the traditional crust for a pretzel crust and eliminating dairy sources from the cheesecake base. Other than being no-bake it isn’t even recognizable as the same recipe – but it served as great inspiration!
Originally I had intended on keeping the recipe as a lemon cheesecake – until it came time for the photoshoot. I recognized that while the cheesecake itself tasted great, it was lacking the oomph that I am always striving for in my recipes. And while I am a fan of lemon cheesecake bars, a plain slice of lemon cheesecake didn’t sound quite complete enough for me. Weird? Yeah – probably a little bit. Whatever.
Because I had this awesome pretzel crust however, I didn’t want to alter the recipe too much. There’s only so many flavors that mix well with pretzels and cheesecake, but thankfully lemon & strawberry kind of go hand in hand for me.
I’m sort of kind of really obsessed with this pretzel crust by the way.
I was a tad bit worried at first that the saltiness of the pretzels and the tang of the cheesecake would be too much, but guys these flavors are a match made in foodie heaven. And with the addition of the lemon and strawberry? Your tastebuds will sing, my friends.
And you’d better believe that I have plans to re-use this pretzel crust recipe, so be on the lookout for that! It’s too incredible to only be used once 😉
So let’s talk details.
This No Bake Strawberry Lemon Cheesecake base is made from:
- dairy-free cream cheese
- coconut cream
- powdered sugar
- lemon juice / zest
- vanilla extract
- sea salt
That’s it! I was a tad bit worried that it wouldn’t solidify enough to be cut into slices, but just take a peek at the pictures. It worked like a charm!
My only advice is to not add the strawberry topping until you are ready to serve. Though it looks ohhh so pretty in these pictures, it does kind of weigh down the cheesecake and makes slicing a bit of a mess. I’d advise to slice the cheesecake first, then add the strawberry topping 🙂
- Pretzel Crust:
- 3 cups gluten-free pretzel twists (or 1½ cups crushed pretzels)
- ¼ cup coconut sugar
- 5 tablespoons coconut oil
- Lemon Cheesecake:
- 2 packages dairy-free cream cheese
- 1 (13.5 ounce) can coconut cream
- ½ cup powdered sugar
- ⅓ cup lemon juice, fresh
- 1 lemon, zested
- ¼ teaspoon vanilla extract
- pinch sea salt
- Strawberry Topping:
- 1½ cups quartered strawberries
- ¼ cup cane sugar
- 1 tablespoon lemon juice
- Line an 8 inch spring form pan with parchment.
- Add the pretzel twists to a food processor and process until fine. Add the coconut sugar and coconut oil and pulse until mixture comes together. Press into the bottom of the spring form pan firmly. Set in the fridge to chill at least 20 minutes.
- In a bowl, cream together the cheesecake ingredients until smooth. Once crust has chilled for 20 minutes, spread cheesecake base over the crust. Set in the fridge to set for at least 1 hour.
- While cheesecake is setting, add the strawberries, sugar and lemon juice to a medium sauce pan. Heat over medium high heat until berries begin to break down and sugar has dissolved. Simmer for 5 minutes, then remove from heat and cool.
- When cheesecake is ready to be served, top each slice with strawberry topping and extra lemon zest, if desired.
Have you ever tried a no-bake cheesecake before?