Recipe Directions

Let set in the freezer for 2 hours or in the fridge overnight.

To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.

Bees Knees Kitchen's Thoughts

By Bees Knees Kitchen

There is nothing I love more for dessert than cheesecake and this Strawberry Lemon Cheesecake is a perfect tool to win people over with healthy alternatives! The creamy Lemon Cream Cheese Filling is set on a rich Graham Cracker Crust and topped with fresh sweet Strawberries!

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This was absolutely delish!!!! I think I may have used the wrong size of springform pan but I recommend you double the filling and topping recipe. I substituted blueberries in addition to strawberries for the top and it was amazing. Thanks for the great recipe!

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Sazzuhope's Review

Strawberry Lemon Cheesecake
4
4 out of 5

This was great! I think the lemon was perhaps a bit too much. Will make it 3/4 cup next time. Also, substituted honey or dates for the agave. Thanks!!!

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CarolineDisko's Review

Strawberry Lemon Cheesecake
5
5 out of 5

This is a recipe I can see myself making over and over again! It is so quick and easy, and the flavor totally blew my mind! If you didn't know better, you would really think you were eating cheesecake!

I also substituted vanilla extract for the vanilla bean/powder.

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kedrosami's Review

Strawberry Lemon Cheesecake
5
5 out of 5

This cake is amazing!!! Make it!!!

I substituted maple syrup for agave nectar and vanilla extract for the vanilla seeds/powder.

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