This no-bake strawberry cheesecake combines a traditional cheesecake's light, fluffy texture with a burst of fresh strawberry flavor. It comes together in under 20 minutes, making it a dream dessert to make ahead of time.
If you love cheesecake desserts, you can try this no-bake lemon cheesecake or these raspberry cheesecake bars.
Jump to:
⭐️ Why this recipe works
- No baking required: Perfect for hot summer days or when you want an easy dessert.
- Fresh strawberries: Adds a vibrant, natural flavor and color to the cheesecake.
- Creamy texture: The combination of cream cheese and heavy whipping cream creates a luscious and smooth filling.
- Versatile crust: Graham cracker crust adds a delightful crunch and can be substituted with Digestive biscuits.
- Make-ahead dessert: Can be prepared in advance, making it ideal for parties and gatherings.
🧾 Ingredient notes
- Graham crackers or Digestive biscuits: Forms the crunchy base of the cheesecake.
- Unsalted butter: Binds the crust together.
- Fresh strawberries: Provides a fresh, fruity flavor for the puree and topping.
- Granulated sugar: Sweetens both the strawberry puree and the cheesecake filling.
- Cream cheese: The main component of the filling, giving it a rich and creamy texture.
- Pure vanilla extract: Adds depth and enhances the flavor of the filling.
- Heavy whipping cream: Lightens the cheesecake filling, making it airy and smooth.
- Gelatin powder (optional): Helps set the cheesecake for a firmer texture.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy No Bake Strawberry Cheesecake recipe step-by-step
- Prepare the Crust: Grind the biscuits into a fine powder using a food processor. Mix the crumbs with the melted butter and press this mixture firmly into the bottom of your 9-inch springform pan. Chill in the fridge while you prepare the filling.
- Create the Strawberry Puree: Clean the strawberries, remove the stems, and puree them in a blender or food processor with the sugar until smooth.
- Prepare the Cheesecake Filling: Whip the room-temperature cream cheese in a large bowl until light and fluffy. Slowly incorporate the heavy whipping cream, sugar, and pure vanilla extract. Add in the strawberry puree and gently fold until completely incorporated.
- If Using Gelatin: Sprinkle the gelatin over ¼ cup of water in a small bowl and let it bloom for a few minutes. Once bloomed, gently heat it until it becomes liquid (do not boil). Cool slightly, then mix it into your cheesecake filling. *If you skip the gelatin, be sure to refrigerate the cheesecake until fully set.
- Assemble and Chill the Cheesecake: Pour the filling over the chilled crust and smooth the surface with a spatula. Place the cheesecake in the fridge and let it firm up for at least 4-6 hours, but overnight is best.
- Garnishing and Serving the Cheesecake: Once the cheesecake is set, garnish it with fresh strawberry slices or strawberry sauce. Carefully unlock the springform pan and slice using a sharp knife. Enjoy your delicious No-Bake Strawberry Cheesecake!
📖 Substitutions and variations
- Crust alternatives: Use chocolate cookies or vanilla wafers for a different flavor.
- Fruit variations: Substitute strawberries with raspberries, blueberries, or a mix of berries.
- Sweetener options: Replace granulated sugar with honey, agave syrup, or a sugar substitute for a lower sugar option.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Whipped cream stabilization: To prevent the whipped cream from deflating over time, you can add a tablespoon of powdered sugar while whipping it.
- Cheesecake slices: For clean slices, dip your knife in hot water before cutting and wipe it clean after each cut.
- Flavor boost: Add a hint of lemon zest to the filling for a subtle citrus flavor that complements the strawberries.
- Strawberry glaze: Create a simple strawberry glaze by heating a small portion of the strawberry puree with a bit of cornstarch and sugar until thickened, then let it cool before drizzling over the cheesecake.
🍯 Storing and reheating leftovers
- Fridge: Store the cheesecake in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, wrap the cheesecake in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.
- Reheat: No need to reheat. Serve chilled directly from the fridge.
❓Recipe FAQ's
Can I use a different type of fruit?
Yes, you can substitute the strawberries with any other fruits you like. Blueberries, raspberries, or peaches would work well.
How can I make the cheesecake firmer without using gelatin?
Ensure that you chill the cheesecake long enough. Refrigerating overnight is often best.
How long does the cheesecake need to chill?
At least 6 hours, but overnight is best.
What can I use instead of graham crackers for the crust?
You can use any type of biscuit for the crust. Digestive biscuits and Oreos are popular choices.
These are my favorite dishes to serve with [this recipe]:
Did you make this Easy No Bake Strawberry Cheesecake? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Easy No Bake Strawberry Cheesecake
Savor the delight of this simple yet elegant No-Bake Strawberry Cheesecake. With a rich cream cheese filling and a fresh strawberry tang, atop a crunchy crust, this dessert is the star of any gathering. It's easy to make, requires no baking, and promises a luscious, decadent treat.
Print
Pin
Rate
Servings: 10
Ingredients
For the crust
- 300 grams (3 ½ cups) Graham crackers or Digestive biscuits
- 150 grams (⅔ cups) unsalted butter, melted
For the strawberry puree
- 450 grams (1 lb) of fresh strawberries, frozen works too
- 2 tablespoons granulated sugar
For the cheesecake filling
- 500 grams (2 ⅕ cups) of cream cheese, room temperature *See notes about cream cheese
- 100 grams (½ cups) of granulated sugar
- 1 teaspoon pure vanilla extract
- 240 ml (1 cups) heavy whipping cream
- Optional: 2 tablespoons of gelatin powder, around 20 grams
Instructions
Prepare the Crust:
- Grind the biscuits into a fine powder using a food processor. Mix the crumbs with the melted butter and press this mixture firmly into the bottom of your 9-inch springform pan. Chill in the fridge while you prepare the filling.
Create the Strawberry Puree:
- Clean the strawberries, remove the stems, and puree them in a blender or food processor with the sugar until smooth.
Prepare the Cheesecake Filling:
- Whip the room-temperature cream cheese in a large bowl until light and fluffy. You can use an electric whisk to do this. Slowly incorporate the heavy whipping cream, sugar, and pure vanilla extract. Add in the strawberry puree and use a spatula to continue to gently fold the puree into the mixture until completely incorporated.
If Using Gelatin:
- Sprinkle the gelatin over ¼ cup of water in a small bowl and let it bloom for a few minutes. Once bloomed, gently heat it until it becomes liquid (do not boil). Cool it slightly, then mix it into your cheesecake filling.
Assemble and Chill the Cheesecake:
- Pour the filling over the chilled crust and smooth the surface with a spatula. Place the cheesecake in the fridge and let it firm up for at least 4-6 hours, but overnight is best.
Garnishing and Serving the Cheesecake:
- Once the cheesecake is set, garnish it with fresh strawberry slices or a strawberry sauce. Carefully unlock the springform pan and slice using a sharp knife.
- Enjoy your delicious No-Bake Strawberry Cheesecake!
Notes
- Remember to use room-temperature cream cheese to prevent lumps in your filling.
If you choose to use the gelatin, ensure it is completely dissolved in the water and cooled slightly before adding it to prevent lumps. - This cheesecake is best enjoyed within 2-3 days of making, as the crust will begin to soften. Store in the fridge with a tight-fitting lid.
- You can substitute the Graham crackers with Digestive biscuits or even Oreo cookies for a chocolatey twist.
- The heavy cream can be replaced with an equal quantity of condensed milk or sour cream, but this will alter the taste slightly.
- If you are from the UK, you will need to gently squeeze your blocks of cream cheese between two paper towels to try and drain some of the excess moisture. European cream cheese has a higher moisture content than North American. *Also suggest you use the gelatin for that same reason.
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 124mg | Potassium: 227mg | Fiber: 3g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 1.1mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
sara says
Absolutely gorgeous cheesecake recipe! Loved it!
Debs says
Thanks so much Sara! So happy you loved it! 🙂
Nicole Yu says
Hi there 🙂 i'm from the philippines and i think it will be very hard to find date here, what other fruit can you recommend to be a date alternative? 🙂
Debs says
Hi Nicole! You could use something like dried apricots or dried mango would also be absolutely lovely!