Gluten Free No Bake Lemon Strawberry Cheesecakes

I have been in the mood for anything lemony lately. Now that it is officially Spring, I think this is the perfect time for these tasty no bake lemon strawberry cheesecakes. I will warn you though, they are so good and light and fresh that I felt like I could eat an entire batch. Thankfully we were sharing them with friends and that wasn’t a possible option for me. Happy cheesecake eating!

Gluten Free No Bake Lemon Strawberry Cheesecake



  • 3/4 cup MI-DEL Gluten Free Ginger Snaps, crushed
  • 3 tablespoons butter, melted


  • 2/3 cup sugar
  • Zest of 2 lemons
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 1 cup fresh strawberries, diced


  1. For the crust, stir together the gingersnaps and melted butter.
  2. Evenly divide the crumbs amongst a 12 muffin cup pan, and press the crumbs in each cup.
  3. In a large bowl of an electric mixer, combine the sugar and lemon zest until the sugar becomes moist and fragrant.
  4. Add cream cheese and beat till smooth.
  5. Add lemon juice and vanilla mixing to combine.
  6. Fold in the whipped topping until it is blended in.
  7. Using a small food processor or food chopper, add the strawberries until they are diced. Stir the strawberries in the mixture.
  8. Spoon the filling evenly into each muffin cup.
  9. Cover and refrigerate for at least 2 hours before serving.

Enjoy! XO, Carrie

Recipe adapted from My Baking Addiction

3 thoughts on “Gluten Free No Bake Lemon Strawberry Cheesecakes”

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