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Strawberry Lemonade Cheesecake

Let this no-bake Strawberry Lemonade Cheesecake add some sunshine to your day with layers of buttery biscuit crumbs, strawberry cheesecake & eggless lemon curd. The combination of citrus and berries is a classic for a reason!
Servings 6 glasses/jars
Author Noopur

Ingredients

Strawberry puree

  • 100 g strawberries - fresh or frozen
  • 50 g caster sugar
  • 1 tsp fresh lemon juice
  • 30 ml water
  • 2 tsp cornflour

Eggless Lemon Curd

  • 45 ml fresh lemon juice
  • 1/2 tbsp fresh lemon zest
  • 75 g caster sugar
  • 1 tbsp cornflour
  • 1/2 tbsp water
  • 40 g condensed milk
  • pinch salt
  • 50 g unsalted butter

Biscuit Crumb Layer

  • 140 g graham crackers or digestive biscuits - crushed
  • 57 g unsalted butter - melted

Strawberry Cheesecake Layer

  • 150 g whipping cream - chilled
  • 100 g cream cheese - slightly softened at room temperature
  • 40 g caster sugar
  • 100 g fresh strawberries roughly chopped - optional for adding as a layer

Instructions

Strawberry Puree

  • In a medium saucepan, add the strawberries, sugar and lemon juice. Cook at a low heat for few minutes.
  • In a bowl, add the cornstarch and water and mix till you get a smooth paste and no lumps. Add the mixture to the saucepan and mix until combined. Let it cook for another 2-3 minutes till the mixture thickens to desired consistency.
  • Switch off the heat and transfer it to a heatproof bowl. Cover it and let it cool completely. 

Eggless Lemon Curd

  • In a small bowl, dissolve the cornflour in water to make a slurry. Keep aside.
  • In a saucepan, add the lemon juice, lemon zest and sugar and mix well. Over low medium heat, cook the mixture for about a minute till the sugar dissolves. Add the cornflour slurry gradually and cook for another 2-3 minutes till the mixture thickens. Keep stirring to avoid any lumps. Switch off the heat and let the mixture cool down for about 5 minutes. Whisk in the condensed milk.
  • Strain the mixture into a separate bowl so that no lumps remain. Add the butter little at a time and using an immersion blender (or whisk strongly) mix in the butter till it emulsifies till you reach a smooth homogenous consistency.
  • Cover the bowl with plastic wrap/cling such that it’s touching the top to avoid skin to form as it cools. Refrigerate the curd for at least 1 hour before using. The curd will continue to thicken as it cools. 

Biscuit Crumb Layer

  • Crush your graham crackers/digestive biscuits into fine crumbs - I put them in a ziplock bag and bash them with a rolling pin. You can also use a food processor.
  • Add the melted butter and mix well till its evenly moistened and you get a wet sand-like texture. A tip - take some crumbs in your hand and try squeezing it. If the shape stays, you're set. If it crumbles, you might need to add some more melted butter.
  • Cover the bowl and keep it aside for later.

Strawberry Cheesecake

  • With a stand mixer with paddle attachment or a hand mixer and a large bowl, beat the cream cheese on low speed for about a minute till it softens.
  • Add the sugar and beat for couple minutes until smooth. 
  • Add the cooled strawberry puree and mix till its well combined. Add a drop of pink food colour (optional).
  • Whip up your cream in a separate bowl - using a chilled beater, chilled bowl and chilled cream helps reach peaks and whips up easily.
  • Gradually fold in the whipped cream into the cream cheese mixture. Do not mix for too long else you’ll deflate the mixture.
  • Transfer the cheesecake mixture to a piping bag for easy assembly. 

Assembling the cheesecake

  • Add some biscuit crumbs to the bottom of your glass.
  • Pipe in a layer of cheesecake over the crumbs.
  • Drizzle in some lemon curd over the cheesecake. You can add chopped fresh strawberries here if you like.
  • Repeat the layers - biscuit crumb, cheesecake, lemon curd.
  • Decorate with some fresh strawberries and your strawberry lemonade cheesecake is ready to serve.
  • These glasses/jars should be kept refrigerated and consumed within 3-4 days.

Notes

  • Make the strawberry puree and lemon curd in advance since they need time to cool down.
  • Your cream cheese should be softened at room temperature but not too soft that its almost melting.
  • Make sure you chill your bowl, beater and cream before whipping to get best results.