US
UK Lemon Strawberry Cheesecake
This no-bake Lemon and Strawberry Cheesecake layers all-butter Walker’s Shortbread Highlanders with silky lemon cream cheese and fresh strawberries for a vibrant, seasonal treat. Refreshing and flavorful, it makes a beautiful centerpiece for entertaining or an elegant evening dessert.
Ingredients
1/2 cup unsalted butter, melted and cooled
1/2 cup superfine sugar
2 2/3 cups cream cheese
2 1/2 cups heavy cream
1 lemon juiced
1 tbsp lemon zest
1 tsp vanilla extract
Strawberries, cut into slices to decorate
Handful of small mint leaves to decorate
Method
Add the Walker’s Shortbread Highlanders to a blender and pour over the melted butter, then blend until smooth, then pour into a greased springform tin and compress down evenly to form the base.
Next, in a mixing bowl, combine the cream cheese and sugar and mix well until smooth.
Next add the heavy cream to a second mixing bowl and whisk until you reach stiff peaks then add to the cream cheese mixture.
Add in the lemon zest, vanilla extract, and lemon juice, then fold together gently. Pour the mixture into the tin over the shortbread base, smoothing out evenly and placing into the fridge to set for at least six hours, or overnight.
After the cheesecake has set, carefully remove from the springform tin, top with fresh strawberries, a few sprigs of mint, and some seasonal decorative flowers, and serve in cake-cut sections.
Enjoy!
