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This no bake strawberry cheesecake is light and fluffy and the cream cheese filling is bursting with fresh strawberries. This cheesecake only requires a few ingredients and is ready to eat in about 4 hours!
Hey there, and welcome back, friends.
I hope your summer is going great!
No Bake Strawberry Cheesecake
There is nothing better than fresh strawberries. During the summer, I need easier no-bake recipes for my family. So I created this delicious no-bake strawberry cheesecake recipe that is bursting with fresh tart strawberries. The cheesecake filling is light and fluffy and filled with chopped fresh strawberries.
You can use frozen strawberries too.
I save time by chilling this cheesecake in the freezer instead of the fridge. Did I mention this no-bake cheesecake only takes 4 hours to make? You can whip it together in the morning and have it ready for dessert.
If you do not have any strawberries, you can use other seasonal fruit like blackberries or blueberries. I feel strawberries make the best cheesecake.
I hope you enjoy making this easy no bake cheesecake recipe this summer.
No Bake Strawberry Cheesecake Ingredients
Here are all of the ingredients you need to use to make this easy strawberry cheesecake recipe.
- some graham crackers crumbs
- salted butter
- cream cheese
- heavy whipping cream
- pure vanilla extract
- granulated sugar
- a few fresh strawberries
How to Make No Bake Strawberry Cheesecake
Melt some butter and combine it in a medium-sized mixing bowl with the graham crackers crumbs until a sandy mixture forms.
Next, press the graham cracker mixture into a 9-inch springform pan and set the pan aside.
In a large mixing bowl, whip the cream cheese until smooth and creamy, about 2-3 minutes, using an electric mixer on medium speed. You want to ensure it is smooth so there are no lumps in the final cheesecake.
Add in the heavy cream and vanilla extract and mix until the mixture is homogenous and the whipped cream is fully incorporated.
Add in some sugar and diced strawberries and mix until the strawberries are evenly distributed throughout the mixture.
Pour the cheesecake mixture into the springform pan and place it in the freezer to chill for 4 hours.
Serve and enjoy!
Is no-bake cheesecake better than baked?
A no-bake cheesecake is easier to make than a baked cheesecake. You cannot compare the decadent taste of a baked cheesecake to a no-bake cheesecake. A no-bake cheesecake has a light and fluffy texture. Some people say it’s like mousse. A baked cheesecake has a creamy, rich flavor that is worth the effort to make.
Why is my no-bake cheesecake gooey?
Your no-bake cheesecake is gooey or not firm because you might not have allowed it to set long enough. You need to either place the no-bake cheesecake in the freezer to set for 4 hours or in the fridge to set for 6 hours or more. This should fix your problem and firm up your cheesecake.
Can I substitute mascarpone for cream cheese in cheesecake?
Yes, you can substitute mascarpone for cream cheese in cheesecake. Mascarpone will give the cheesecake a richer, decadent taste. If you use mascarpone, I suggest adding some lemon juice so the cheesecake will have a more acidic taste than it does when you use cream cheese.
What can I use instead of Philadelphia cream cheese for cheesecake?
Any brand of cream cheese can be used to make cheesecake. You can even use dairy-free cream cheese to make cheesecake.
Is it possible to make cheesecake without having it in the oven?
Yes, it is possible to make cheesecake without an oven. No-bake cheesecakes make it easy to enjoy cheesecake without using an oven. There’s no need to heat up your kitchen to make cheesecake. No bake cheesecakes are easy to assemble and require only a few hours to chill.
Are there any no-bake cheesecake recipes online without condensed milk or sour cream?
There are many no-bake cheesecake recipes online without condensed milk or sour cream. This no-bake strawberry cheese only requires some cream cheese and heavy whipping cream.
How do I make cheesecake easy and quick?
You can make cheesecake easy and quick by making a no-bake cheesecake. No bake cheesecakes are easy to put together and require no baking. You do not have to prepare a water bath or ensure the cheesecake does not crack while baking. You only need to chill a no-bake cheesecake for about 4 hours.
How do you make no-bake cheesecake light and fluffy?
You can make a no-bake cheesecake light and fluffy by fully beating the cream cheese until there are no lumps. Then mix the cream cheese with cool whip or heavy whipping cream. Make sure your electric mixer is on medium speed and mix the ingredients until light and fluffy.
How do I make frozen cheesecake?
You can make frozen cheesecake by taking slices of cheesecake and freezing them. Place the slices in an airtight container. When you are ready to enjoy some cheesecake, remove the cheesecake and let it unthaw at room temperature. You can eat it while it is still unthawing or wait until it is fully unthawed.
Can cheesecake be prepared without using gelatin?
Yes, cheesecake can be prepared without using gelatin. Gelatin helps hold an unbaked cheesecake together, but it is unnecessary. With enough cream cheese, your cheesecake will hold together beautifully and taste so creamy!
More No Bake Easy Cheesecake Recipes
- 3 cups graham crackers crumbs
- ½ cup salted butter
- 24 ounces cream cheese, room temperature
- 1 cup heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 2 cups diced strawberries
- Melt the butter and combine it in a medium-sized mixing bowl with the graham crackers crumbs until a sandy mixture forms.
- Press the graham cracker mixture into a 9-inch springform pan and set the pan aside.
- Add in the heavy cream and vanilla extract and mix until the mixture is homogenous and the whipped cream is fully incorporated.
- Add in the sugar and diced strawberries and mix until the strawberries are evenly distributed throughout the mixture.
- Pour the cheesecake mixture into the springform pan and place it in the freezer to chill for 4 hours.
- Serve and enjoy!
- If you do not have fresh strawberries, you can pre-sliced frozen strawberries that have been thawed in the fridge. You do not want them frozen because the strawberry flavor will not spread as evenly throughout the cheesecake.
- Using gluten-free graham crackers makes this a great gluten-free dessert option.
What do you think of this easy no-bake strawberry cheesecake recipe? What would you serve with a slice of this cheesecake? Let me know in the comment section below.
Happy baking, friends!
Who doesn’t want a rich, creamy, cool treat on a hot summer’s day. This no-bake strawberry cheesecake is the perfect light and refreshing dessert to serve any night of the week.
If you’re like me, you also enjoy the rich, creamy, decadence of cheesecake. But, your classic baked cheesecake takes time to prepare before you can enjoy it. This no-bake strawberry cheesecake recipe can be made in a short amount of time, without lacking in the flavor and creamy texture of cheesecake.
This no-bake strawberry cheesecake recipe is quick, simple, and so delicious! This is a great recipe to make with your kids for a treat, to take to a summer cookout, or a family gathering.
With this recipe, you bake the crust before adding in your cheesecake to keep the crust from getting too soggy and providing a nice crunch in contrast to the smooth creaminess of the cheesecake filling. You also use fresh lemons and strawberries to enhance the flavor and to keep the recipe feeling light and refreshing.
- Graham crackers: these are the base of the crust, classic cheesecake texture and flavor and I love it!
- Butter: this helps bind that graham cracker crust together
- Cream cheese: is used in the filling to give it that classic cheese cake flavor and texture
- Heavy whipping cream: this is my no bake cheesecake secret ingredient, this helps give it an amazing texture, no baking needed
- Strawberries: fresh berries are used for the topping though you can use frozen berries if that’s easier for you
- Corn starch: this is used to help thicken the strawberry topping
How to make no bake cheesecake
- This is so easy! Start by making your crust by mixing together your graham cracker crumbs, butter, and sugar. Press them into your pan.
- Make your filling by beating up your cream cheese with the sugar.
- Then you add the whipped cream and beat it again well, this helps to make that light and fluffy cheesecake texture.
- Add the filling to your crust and chill.
- Make your strawberry topping by cooking in on the stove with the ingredients called for.
- Let everything cool and then serve your no bake cheesecake with a bit of your homemade strawberry topping on it.
Frequently Asked Questions
While using a food processor to get your finely crushed graham crackers is the easiest method, using a resealable bag and rolling pin works great too! Just put the graham crackers into a gallon size bag, press as much air out of the bag as you can, seal the bag, and crush the graham crackers with the rolling pin. It may take a few minutes to get there, but it works great!
What can I use if I don’t have fresh strawberries?
If you don’t have fresh strawberries you can always use strawberry jam to layer in your cheesecake or use frozen strawberries. If you are using frozen strawberries, be sure to thaw them and drain the excess water so that it doesn’t make your cheesecake watery. You can also blend or puree your thawed strawberries to mix in with the cheesecake.
Is it okay to use unsalted butter instead of salted butter?
You can definitely swap salted butter for unsalted butter in this recipe. If you only have unsalted butter on hand, add ¼ teaspoon of salt to the graham cracker mixture. This will help create a balance of salty and sweet for your dessert, rather than overly sweet.
More cheesecake recipes
Quick and easy no bake cheesecake with a strawberry topping.
Bar Cookies, Dessert
For the Crust
- packages full-fat cream cheese 16 ounces, at room temperature
- fresh tablespoon fresh lemon juice
- heavy whipping cream
For the strawberry topping
- Be sure the graham crackers are very fne crumbs, the texture helps the crust to stay together well. I’ll often put mine in the food processor or a blender to make sure the crumbs are very fine.
- Add the graham cracker crumbs to a medium mixing bowl. Add the brown sugar, butter, and salt and stir until no dry parts remain.
- Prepare a 9×13 inch baking dish by lining it with parchment paper or foil (if using foil, spray it lightly with nonstick spray).
- Add the graham cracker crust mixture to the prepared pan and gently press the crust evenly into the bottom of the pan (I like to use the bottom of a measuring cup to press it in).
- Place in the fridge while you prepare the filling.
To make the cheesecake filling
- Add the room temperature cream cheese to a large mixing bowl or the bowl of your stand mixer. Beat using an electirc mixer or your stand mixer for 2-3 minutes, until light and fluffy.
- Add the vanilla extract and lemon juice and stir to combine.
- Spread the mixture evenly over the prepared crust. Place the cheesecake back in the fridge to chill while you make the strawberry topping.
To make the strawberry topping
- Prepare the strawberries by removing the green top and then chopping them into ½ inch pieces (think small cubes).
- In a medium saucepan add the water and cold water and use a fork or small whisk to combine and make a slurry.
- Add the granulated sugar and stir to combine.
- Add the strawberries and stir to combine.
- Remove from the heat and allow to cool.
- Chill the cheesecake and the strawberry topping covered separately for 4 or so hours or until fully cold, or overnight.
- To serve, slice the cheesecake into 16 pieces and place one piece on a plate, Top with a few tablespoons of the strawberry filling and enjoy.
If you like just a bit of lemon flavor in your cheesecake, you can zest the lemon you are using for fresh juice and add it to the filling when you add the sugar. It adds a nice touch. My family is pretty anti-lemon so I don’t typically do it, but I really like it.
You’ll love how easy this no bake cheesecake recipe is and the strawberry topping is the icing on the cake! I hope you make is soon.
This No-Bake Cheesecake is an elegant, crowd-pleasing summer dessert. From the crust to the velvety whipped cheesecake center, this is 100% a NO-BAKE dessert. The Strawberry Sauce takes this dessert to the next level so don’t skip it.
If you love no-bake desserts like Chocolate Lasagna or our Berry Trifle, you’ll love this No-Bake Cheesecake.
No-Bake Cheesecake Video
Watch Natasha make this Easy No-Cook Cheesecake Recipe. We love the decadence and texture of a Classic Cheesecake, but this no-bake cheesecake is equally dreamy and truly easy.
Mascarpone cheese elevates the flavor and texture of this easy no-bake cheesecake and it doesn’t get any easier. The double strawberry topping is lip-smacking good and you will want the strawberry sauce on all of your desserts.
The Best No-Bake Cheesecake
Their original cheesecake pie had a baked pie crust which I tested, but I couldn’t resist using this no-bake crust. It was crazy easy, just as good, and it makes this a true no-bake dessert. Most graham cracker crusts are pre-baked but the amount of butter here holds the crust together so baking is not necessary at all.
We tested these proportions over and over until we got the perfect no-bake cheesecake consistency. It is easy to slice, whipped, airy, rich, and decadent.
- Graham Cracker Crumbs – You can buy these pre-crushed or crush your own crackers
- Butter – moistens the crumbs and keeps them set in the pan
- Cream Cheese – provides a classic cheesecake flavor
- Sugar – we use granulated sugar to add just the right amount of sweetness
- Heavy whipping cream – be sure to use HEAVY cream for the correct fat content or the cheesecake won’t set properly.
- Mascarpone – This is a key ingredient. It stabilizes the whipped cream and makes this cheesecake taste like a $10 slice at a fancy restaurant.
- Lemon Juice – Make sure to use FRESH lemon juice. It cuts the sweetness and balances the cake.
Pro Tip: Be sure to have your ingredients at the proper temperatures. Keep heavy cream and mascarpone chilled in the refrigerator until you are ready to use them. You’ll want to soften the cream cheese for 1 1/2 hours at room temperature so you don’t get lumps in your creamy cheesecake.
Tools you will need
The Best Cookies for a Crumb Crust
A variety of sweet crunchy cookies can be used for a crumb crust and each will give a different flavor profile. We used graham crackers because we usually have them on hand, but these will all work:
- Graham Crackers
- Biscoff Cookies
- Vanilla Wafers
- Chocolate Oreo Cookies (cream removed)
How to Make No-Bake Cheesecake
We love no-bake cheesecakes especially in summer when we don’t have to heat up the oven, but they are great year-round. The best part is, it can make them ahead and even frozen (see instructions below).
- Combine Crushed Crackers with sugar and melted butter then press into a 9″ springform pan then chill.
- Beat together cream cheese and sugar until fluffy.
- Beat heavy whipping cream in a separate bowl then fold in the mascarpone.
- Fold cream cheese mixture into mascarpone mixture then fold in lemon juice 1 Tbsp at a time.
- Spread the cheesecake filling over the crust. Cover and refrigerate until set.
Make-Ahead Tip: This no-bake cheesecake (the crust, filling, and syrup) can be made for up to 3 days, covered, and stored in the refrigerator. It’s perfect for easy entertaining.
Can I substitute mascarpone?
Just like with a tiramisu, the mascarpone helps the cream set up properly into a thick and sliceable cheesecake. It not only adds flavor but acts as a stabilizer so I don’t recommend substituting it.
Can you Freeze a No-Bake Cheesecake?
This is a make-ahead dessert and freezes well. Just be sure to let it set in the refrigerator before freezing. I prefer to keep it in the springform pan for freezing.
- To Freeze: Wrap with several layers of plastic wrap and freeze it for up to 3 months.
- To Thaw: set in the refrigerator overnight and it will taste just as good as fresh no-bake cheesecake. We also love it partially frozen because it tastes like an ice cream cake.
A great topping is a great way to finish off a cheesecake and keep things exciting with new flavors. These are our go-to cheesecake toppings:
- Fresh Cherry Sauce – tastes like cherry pie filling
- Strawberry Sauce – great over pancakes too
- Caramel Sauce – so easy to make with pantry staples
- Fresh Berries – we love adding seasonal berries
- Stone Fruit – slice up nectarines, plums, or apricots
Have you ever tried making a no-bake cheesecake? It’s so easy and good, it might just spoil you forever. Also, I’d love to hear about your favorite summer dessert in the comments below.
From the crust to the velvety whipped filling, this is 100% a No-Bake Cheesecake. The mascarpone cheese elevates the flavor and texture of the cheesecake. It is an elegant, crowd pleasing summer dessert.
Cost to Make:
Ingredients for Graham Cracker Crust
- , at room temperature
- heavy whipping cream,
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2″ up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
- In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
- In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
- Transfer cheesecake filling over the chilled crust and refrigerate for at least 6 hours or overnight until completely chilled. Just before serving, arrange sliced strawberries in rings over the top and brush with the strained strawberry sauce. Serve extra strawberry sauce over each slice.
This no-bake cheesecake (the crust, filling and syrup) can be made up to 3 days ahead which is perfect for entertaining.
Amount Per Serving
% Daily Value*
Saturated Fat 22g
Vitamin A 1250IU
Vitamin C 12.2mg
* Percent Daily Values are based on a 2000 calorie diet.
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Hi Bold Bakers!
WHAT YOU GET: A fresh, melt-in-your-mouth cheesecake bursting with sweet and fruity strawberry flavor. This decadent No-Bake Strawberry Cheesecake looks and tastes elegant, yet this dessert can be made in just under 20 minutes.
My No-Bake Strawberry Cheesecake is an easy dessert recipe that is the perfect treat for summer and refreshingly delicious for picnics. It’s also one of the best ways to take advantage of strawberries while they are in their peak season! Topped with fresh strawberries and vibrant flowers, this cake makes for an impressive treat.
In Ireland, we eat a lot of cheesecakes like this one. My Mum made many for us growing up, however, she used to melt a tablet of strawberry or lemon jelly and mix it in. Here’s the recipe for my ‘The Easiest No-Bake Lemon Cheesecake’. It’s still to this day one of my favorite desserts, jelly and all.
No-Bake Strawberry Cheesecake Inspiration
I saw a gorgeous cheesecake decorated with flowers by ‘Call me Cupcake’ on Pinterest. That’s where I got the inspiration to adorn my beautiful No-Bake Strawberry Cheesecake. I adore Linda Lomelino’s recipes and think you should definitely check out her blog
Should You Use Gelatin Or Not?
One of the best parts about this No-Bake Strawberry Cheesecake recipe is that it doesn’t contain eggs or gelatin – perfect for vegetarians! However, if you prefer to include gelatin, the biggest difference is that your cheesecake will firm up faster and make it easier to slice.
Though this recipe works without gelatin, there are many kinds of gelatin to choose from to set and firm your No-Bake Strawberry Cheesecake. Check out my ‘How To Work With Gelatin’ page to find out what’s the difference between gelatin and agar agar or gelatin powder versus gelatin sheets. I also have some helpful tips on how to bloom gelatin and provide vegan substitutes for all my Bold Bakers!
Tools You Need To Make No-Bake Strawberry Cheesecake
- Food processor or blender
- 9-inch springform pan
- Stand mixer, hand mixer, or whisk
- Optional: resealable plastic bag, rolling pin, and fork
By simply decorating your dessert, you can take it to a whole other level. I used strawberries and lavender, but here are some other flavors you can try:
Gemma’s Pro Chef Tips For Making The Best No-Bake Strawberry Cheesecake
- No food processor? No worries! Place biscuits or graham crackers into a gallon-sized resealable plastic bag. Crush the biscuits with your hands or with a rolling pin until they become fine crumbs. For the cheesecake filling, mash the strawberries with a fork in a mixing bowl and combine them with other ingredients.
- Heavy cream vs. whipping cream: For this recipe, whipping cream provides a better, lighter texture perfect for a pillowy and creamy strawberry cheesecake.
- Out of whipping cream but have regular milk? Try out my ‘Turn Milk Into Whipping Cream’ recipe as a substitute.
- If you want to try a vegan and dairy-free substitute for whipping cream, try whipping coconut milk instead.
- For extra sweetness and to enhance the strawberry flavor, use strawberry-flavored Jell-O instead of gelatin.
- Wrap the bottom piece of your springform pan with parchment paper or tin foil, then assemble the pan. Wrap the outside of the pan with tinfoil to further prevent leakage.
- Prepare this cheesecake up to 3 days in advance for convenient storage and readiness for that summer picnic or party.
For Other No-Bake Cheesecakes, Check Out
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Watch The Recipe Video!
You’re a few minutes away from the perfect party dish – my no-bake strawberry cheesecake recipe is bursting with fresh strawberries and elegant charm.
- (9oz/255g) plain biscuits (graham crackers or digestive biscuits)
- (2 ½ oz/71g) sugar
- (12oz/340ml) whipping cream
- (24oz/675g) cream cheese
- Extra strawberries, lavender, or any edible flowers you like for decoration
- gelatin to set your cheesecake
- Blend the biscuits in a food processor until fine crumbs are ground. Combine crumbs with melted butter. Cover the bottom of a 9-inch springform with the mixture and put it in the fridge while preparing the filling.
- Puree the strawberries and sugar in the food processor or blender.
- Add in the cream cheese and blend until smooth.
- Pour in the cream and continue blending until your mix has thickened up well.
- Pour batter over the prepared crust, cover with plastic wrap, and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
- Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
notes: Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid. Then, take a few tablespoons of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
WW SmartPoints: 19WW PointsPlus: 13
Amount Per Serving (1 g)
Saturated Fat 11g
Polyunsaturated Fat 3g
This Recipe Made By Bold Bakers
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.
No Bake Strawberry Cheesecake. An easy dessert recipe made from simple ingredients including economical frozen strawberries, which means you can make it year round.
No Bake Strawberry Cheesecake. Make it year round with frozen strawberries!
Just last week, Spouse and I were discussing favourite Sunday supper desserts from our childhood. I was always a big fan of a , but she said hers was an ever popular no bake cherry cheesecake.
Growing up in the 70’s as we both did, a New York style baked cheesecake was not nearly as popular as it’s no-bake counterpart. It was practically the only kind we knew.
I remember it was often a take-along dessert when going to my grandparents or a favourite aunt’s for Sunday dinner. It was also much anticipated childhood treat if we knew it was being served.
I remember my mom always made it in a large 9×13 inch Tupperware container with a fitted lid. This made it very easy to transport and to cut into serving size squares.
Back in those days the topping was most likely going to be a can of E.D Smith’s brand cherry pie filling. It’s odd how I loved that stuff back then, but really dislike it now.
I’m not sure if it tasted better then. We often say things tasted better back then, but is it just the pleasant memory of Sunday dinners that make it seem so? I suspect it might be.
An updated approach for No Bake Strawberry Cheesecake.
These days my pie fillings are all homemade with no artificial colours or flavours. If using a cherry pie filling these days, I would use the topping from my cherry cheesecake pie!
No Bake Cherry Cheesecake Pie
That’s also made quite economically with frozen cherries. It’s far better than any canned variety I can guarantee.
This cheesecake conversation happened around the time of a freezer cleanout. A large bag of frozen strawberries were at the top of my list to use and free up some space.
Frozen strawberries do indeed make this cheesecake dessert more economical. Perhaps even more importantly they are always available, making it an ideal year round dessert.
We decided a strawberry topping for a cheesecake would be a good idea for Sunday dinner that weekend. With no-bake cheesecake still on our minds, we decided to make one in a springform pan and not a flat baking dish.
We thought that would present better and be easier to serve that way. We were glad we did!
Everyone loved it and it sparked a few more delicious memories too.
Roasted Strawberry Jam
One thing we did say was that we would be trying this idea with my Roasted Strawberry Jam next time. I’d highly recommend you try that too. That jam has the most intense strawberry flavour ever!
Set the whipped cream aside while softening the cream cheese
Chopping the cream cheese into smaller pieces makes it easier to mix.
Beat to soften the cream cheese.
Add part of the whipped cream back the softened cream cheese and beat until smooth.
Spread the cream cheese filling over the prepared crust.
When cool, add the strawberry mixture on top.
Love strawberry recipes too?
Be sure to check out our collection of 50 Recipes for Strawberry Inspiration. From strawberry cake to strawberry balsamic salad and much much more!
Like this No Bake Strawberry Cheesecake recipe?
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No Bake Strawberry Cheesecake. An easy dessert recipe made from simple ingredients including economical frozen strawberries, which means you can make it year round.
- 1 ½ cups graham cracker crumbs, or digestive biscuit crumbs
- 1/3 cup melted butter
- 3 tbsp sugar
For the Cream Cheese Filling
- 1 cup icing sugar powdered sugar
- 2 tsp vanilla bean paste, or pure vanilla extract
- 1 1/2 cups whipping cream
- 4 cups fresh or frozen strawberries
- ¾ cup sugar
- 3 tbsp corn starch dissolved in ¼ cup cold water
- Line the bottom of a 9 inch spring form pan with parchment paper but do not grease the sides.
- Mix together the graham crumbs butter and sugar and press evenly into the bottom of the prepared spring form pan.
For the cream cheese layer
- Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured.
- Add the 3 tbsp icing sugar to the bowl of an electric mixer along with the vanilla extract and whipping cream.
- Beat together to firm peaks, then transfer the whipped cream to a separate bowl.
- Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together well until smooth and the cream cheese is well softened.
- Finally fold in the remaining whipped cream by hand until smooth, using a rubber or silicone spatula.
- Spread the cream cheese filling evenly over the prepared crust and chill in the fridge for several hours or overnight.
- When the strawberry topping has cooled to room temperature, spoon it evenly over the filling and chill for several hours before serving.
- If you have the time, make this cheesecake a day in advance to get the best set on the cheesecake filling.
To prepare the strawberry topping
- Combine the strawberries and sugar in a saucepan and bring to a gentle boil.
- Thicken with 3 tbsp cornstarch dissolved in ¼ cup cold water, which is added to the strawberries while stirring gently.
- Boil gently for 1 additional minute, stirring constantly.
- Allow to cool completely to room temperature before spooning it evenly over the cheesecake layer.
- Chill several hours or overnight before serving.
- Garnish with additional whipped cream and berries if you like.
The strawberry layer can be added as soon as it cools to room temperature. Once the strawberry layer is added I usually do let it chill overnight, but if you make it in the morning, it should be chilled enough by dinner time.
1 sliceAmount Per Serving 23g 14g 0g 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Incredibly creamy no bake strawberry cheesecake using condensed milk! This easy and insanely delicious no bake cheesecake is one of the easiest make ahead special occasion cakes you can put together. Firstly there’s no baking (hello time saver)! Secondly you start setting the base in the freezer while you get the rest of it all rustled together and last but not least, you don’t need to cook the strawberry sauce!
Mixing together the ultra indulgent cheesecake filling with slightly tart strawberries balances this chilled dessert nicely. I use less melted butter in the base for a more crumbly effect, however you can just add a little more melted butter if you prefer your cheesecake base to be more solid.
I like my cheesecakes to have the base come up the sides like a pie, to do this I use a combination of fingers and a flat bottom ramekin with a 90 degree angle between the base and the sides. There’s a video on social media that I will try to get loaded here so you can see how I do it.
Prep time: 20 MinInactive time: 5 HourTotal time: 5 H & 20 M
- graham crackers/sweet biscuit crumbs
- + melted butter
No Bake Strawberry Cheesecake Filling
- cream cheese, room temperature
- condensed milk
- white sugar
- 1 1/2 tablespoons fresh lemon juice
- heavy cream, chilled & whipped
- strawberries, finely chopped
- fresh strawberries
- Line a 9-inch spring form cake tin with parchment paper. Put aside.
- In a bowl mix together the biscuit crumbs and ¼ cup melted butter. Stir and add the rest of the melted butter slowly until the mixture can only just hold together. Texture will still be crumbly.
- Pour into your prepared tin, press out and up the sides using your fingers and a flat bottom ramekin.
- Place in the freezer while you mix the cheesecake filling.
- In a large mixing bowl, add the cream cheese. Stir until smooth.
- Add the condensed milk, white sugar, and lemon juice. Mix together with a spoon or spatula until combined.
- Beat the cream cheese mixture with an electric whisk on high for 2 minutes, should be smooth and glossy.
- Dollop your whipped cream into the cream cheese mixture bowl. Gently fold together with a spatula,until half incorporated. Sprinkle chopped strawberries, then finish gently folding together until fully incorporated.
- Remove the cheesecake base from the freezer. Gently pour/spoon cheesecake onto the base. Smooth the top evenly with spatula.
- In a small bowl blend together strawberries and water. Pour over the top of your cheesecake.
- Place in the refrigerator for 5+ hours, ideally overnight will get it the best ‘setting consistency’.
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Or shall I call us ‘Dessert Makers?’ Because this month, I’m giving the oven a rest.
Keep the ovens off but the sweet ON for our No-Bake Summer Break! From ice cream to decadent pies, you’re gonna crush this line up of no-bake recipes without even breaking a sweat.
First up, this Strawberry Cheesecake. With strawberries at their peak, they pack so much flavor into this delightful, pink cheesecake. It is velvety smooth and much lighter than traditional varieties.
So if there are no eggs, no baking, and no dreadful water-bath, what is it?
No-bake cheesecake is a blend of cream cheese and whipped heavy cream. The two bases, along with fresh strawberry puree, are gently folded together to make a smooth, slightly sweet dessert. The whole thing firms up in the refrigerator instead of the oven.
Unlike a rich, custardy baked cheesecake, the mousse-like texture in this version is light and creamy. I love how it compliments the snappy graham cracker crust. The hardest part about this recipe is waiting for the cheesecake to set, so plan accordingly.
1 ½ cups graham cracker crumbs1 ½ tablespoons granulated sugar6 tablespoons unsalted butter, melted
- In a mixing bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and stir to evenly moisten the crumbs. The mixture should hold together when squeezed.
- Add the remaining crumb mixture to the bottom of the pan and press evenly with the bottom of a straight-sided measuring cup or drinking glass.
- Place the crust in the refrigerator.
2 cups (300 g) strawberries, halved1 teaspoon lemon juice
¼ cup (60 ml) water2 ½ teaspoons (one packet) unflavored gelatin16 ounces cream cheese, at room temperature¾ cup granulated sugar1 cup strawberry puree2 teaspoons pure vanilla extract1 cup heavy cream2 tablespoons confectioners’ sugar½ cup sour cream
- Place the water in a small microwave-safe bowl. Sprinkle the gelatin on top and allow it to bloom, 5 minutes.
- With a stand or hand mixer, thoroughly mix the cream cheese until smooth. Stop the mixer and scrape down the bowl. Add the sugar and continue to mix until well combined. The mixture should be smooth and without lumps.
- In a clean bowl, whisk the heavy cream and confectioners’ sugar with a stand or hand mixer until thickened and it holds stiff peaks. Add the sour cream and mix until just combined.
- Add half of the whipped cream to the strawberry cream cheese mixture and fold until just combined. Add the remaining whipped cream and fold until smooth.
- Remove the crust from the refrigerator and tip the strawberry cream cheese mixture into the pan. Spread with an offset spatula to smooth out the top.
- Refrigerate the cheesecake for at least 4 to 6 hours or overnight before serving.
½ cup heavy cream2 tablespoons granulated sugar1 teaspoon vanilla extractFresh strawberries, halved
- Whip the cream and sugar together until they hold medium peaks. Add the vanilla extract and mix to combine.
- Using a piping bag fitted with a star tip, pipe whipped cream around the top edge of the cheesecake as desired. Top with fresh strawberries.
- Keep the cheesecake refrigerated until ready to serve. Carefully run a thin knife around the inner edge of the springform pan before releasing the clasp and removing the collar.
- Cut the cheesecake with a sharp knife. If you are struggling to get clean slices, try running the blade under hot water, then carefully drying it off before cutting. Carefully clean the knife between slices.
- Store the cheesecake loosely covered with plastic wrap in the refrigerator for up to 4 days.
- The gelatin helps set the cheesecake and gives it a mousse-like texture. While it may be possible to make the cheesecake without gelatin, I can’t be sure that the finished cheesecake will easily slice.
- Make sure to completely liquify the gelatin after blooming to ensure that it combines with the strawberry cream cheese mixture.
Why choose one classic dessert this Valentine’s Day when you can have a two-in-one treat? Only a handful of ingredients create the cutest bite-sized treats in this recipe, where hollowed-out strawberries are filled with a sweet and simple cream cheese filling before being garnished with crushed graham crackers. Ready in 20 minutes, this no-bake dessert is the perfect way to surprise your sweetheart with adorable bites to snack on all night long.
Hollow out the strawberries. To hollow your strawberries for the filling, simply cut off the very bottom for a flat base, then the top of your strawberry before carving out the middle. Watch our video above for a step-by-step visual guide! Tip: Don’t cut off too much off the bottom—you don’t want to risk your filling seeping out.
The cheesecake filling. This cheesecake filling only required 3 ingredients: cream cheese, heavy cream and powdered sugar. It’s a perfect sweet, creamy component to these strawberries, but can also be a base to add to and experiment with.
Variations.Add some vanilla extract to your cream cheese mixture if you prefer, or switch up the graham cracker topping! Chocolate shavings, mini chocolate chips or even plain would be delicious.
Make-ahead and storage.If you’d like to make these treats ahead of time, simply prepare as usual (minus the graham cracker topping), and store in the fridge for 2-3 days. Once ready to serve, garnish with your topping and dig in!
Made these bite-sized treats? Let us know how it went in the comments below!
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- 1c.cream cheese, softened
- 1/2 c.
- 1/4 c.
- 1pt.strawberries, bottoms and tops sliced off and hollowed out
- Crushed graham crackers, for garnish
- Nutrition Information
- 72 g2 mcg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
- In a stand mixer fitted
with the paddle attachment, beat cream cheese, 2 to 3 minutes. Add heavy cream
and powdered sugar and beat until fluffy.Transfer mixture to a piping bag and pipe into
strawberries.Garnish with crushed graham crackers and serve.
- In a stand mixer fitted
with the paddle attachment, beat cream cheese, 2 to 3 minutes. Add heavy cream
and powdered sugar and beat until fluffy.
- Transfer mixture to a piping bag and pipe into
- Garnish with crushed graham crackers and serve.
Lindsay Funston is the current Executive Editor at Delish, where she manages all food, culture, video and social content. She’s worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying “cheese pulls”, and almost burning down the Delish kitchen with marshmallow cupcakes.