This no-bake strawberry cheesecake recipe combines the light, fluffy texture of a traditional cheesecake with a burst of fresh strawberry flavor. And the best part? It comes together in under 20 minutes, making it a dream dessert for the busy home cook. The no-bake feature and the refreshing tang of strawberries make it a standout recipe for summer events.
⭐️ Why You'll Love This No-Bake Cheesecake
- Easy to make: It's incredibly easy and quick to prepare. No need to worry about baking times or temperatures.
- Flavor: The refreshing taste of strawberries infuses the creamy, light cheesecake. Perfect for a summer dessert!
- Versatile – you can adjust the sweetness or use different fruits to your liking.
- Perfect for entertaining: The beautiful presentation makes it a great choice for impressing guests.
🧾 Key ingredients and why
- Graham crackers for the crust - they provide a sweet, crunchy base that perfectly complements the creamy filling.
- Butter (salted or unsalted) - to bind the crust together and give it a hint of savory flavor.
- Cream cheese - the star of our cheesecake. It provides a rich and creamy texture, while its slight tanginess pairs beautifully with the sweet strawberries.
- Heavy whipping cream - adds a luxurious, velvety mouthfeel to the cheesecake.
- Pure vanilla extract - enhances the flavor of the other ingredients.
- Granulated sugar - sweetens the cheesecake. Adjust to your personal preference.
- Fresh strawberries - bring a bright, refreshing flavor and beautiful pink color to our cheesecake.
See recipe card for quantities.
📖 Substitutions & Variations
- You can add a touch of chocolate by incorporating cocoa powder into the crust or the filling.
- Try using other fruits such as blueberries or raspberries instead of strawberries.
- If you don't have fresh strawberries on hand, frozen ones will work just fine.
- For a gluten-free version, use gluten-free cookies or nuts for the crust.
👩🏻🍳 Step by step for making the creamiest cheesecake
Prepare the crust:
- Blend the graham crackers (or digestive biscuits) into a fine powder using a food processor.
- Once your crumbs are ready, melt some unsalted butter and combine it with the crumbs. The butter is what binds our crumbs together, creating a solid crust that holds up against our filling.
- Press this mixture firmly into the bottom of your springform pan to form your crust, then place the crust in the fridge to chill while you prepare the filling.
Create the Strawberry Puree:
- Take your fresh strawberries (frozen work too!), wash them, and remove the stems. Then, puree them in a blender until you get a smooth consistency.
- To add more flavor and a little sweetness, you could add some sugar and a teaspoon of lemon juice to your puree.
Prepare the Cheesecake Filling:
- For the filling, begin by whipping room-temperature cream cheese in a large bowl until it's light and fluffy. *It's important to use room-temperature cream cheese to ensure that there are no lumps in your filling.
- Slowly incorporate heavy whipping cream, sugar, and vanilla extract.
- Add your strawberry puree to this mixture and stir until it's well combined.
Assemble and Chill the Cheesecake:
- Once your filling is ready, pour it over your pre-chilled crust.
- Spread the filling evenly with a spatula, ensuring a smooth surface.
- Place the cheesecake in the fridge and let it firm up for at least 4-6 hours, but overnight is best.
Hint: Taste the cream cheese mixture before chilling it. If you'd like it sweeter, you can add more sugar.
Serving the Cheesecake:
- Run a thin spatula around the edges of the pan, then carefully unlock the springform pan. Use a sharp knife to slice the cheesecake, wiping the knife clean between each cut to ensure clean slices.
Note on using frozen strawberries
Frozen strawberries can also be a great alternative, especially when fresh ones aren't in season.
To use frozen strawberries in this recipe, defrost them completely and then drain off any excess liquid before pureeing. It's important to note that frozen strawberries might yield a slightly softer set due to their higher water content. Hence, it could be a good idea to add a little more gelatin (an additional half teaspoon should do) to firm up your filling.
Note on using gelatin
If you prefer a firmer cheesecake or are using frozen strawberries, gelatin can help stabilize your filling. Here's how to use it:
- Before starting with the recipe, soak 2 teaspoons of gelatin powder in 3 tablespoons of cold water and let it bloom for 5-10 minutes. It will swell and soften.
- Once it's bloomed, heat the gelatin mixture over low heat (or in the microwave), stirring continuously, until it becomes liquid. Do not let it boil.
- Cool the gelatin mixture slightly before adding it to the cheesecake filling at the same time as the strawberry puree. It should be warm, not hot, when added.
- Proceed with the recipe as written, knowing your cheesecake will have extra firmness from the gelatin. Remember, the cheesecake still needs to chill for a few hours to achieve the perfect consistency.
- 9-inch Springform Pan: A springform pan is ideal for cheesecakes due to its removable bottom, allowing for easy unmolding without damaging the cake.
- Food Processor or Blender: To puree the strawberries and to make the graham cracker crumbs for the crust.
- Electric Mixer: To ensure that the cream cheese and heavy cream are properly whipped and smooth. You can use either a stand mixer with a whisk attachment or a hand-held electric mixer.
- Rubber Spatula: To fold in the strawberry puree into the cream cheese mixture, and to spread the cheesecake mixture into the pan.
- Medium Saucepan: For cooking down the strawberry puree if you're adding gelatin.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Mixing Bowls: You'll need a few - one for the crust mixture, another for the cream cheese mixture, and another if you're using gelatin.
- Strainer: To strain the strawberry puree and remove seeds for a smoother cheesecake filling.
- Plastic Wrap or Aluminum Foil: To cover the cheesecake while it chills in the refrigerator.
- Fridge: You can store the cheesecake in the fridge for up to 3 days.
- Freezer: This cheesecake can be frozen. Just be sure to wrap it tightly to avoid freezer burn.
- Reheat: This is a no-bake recipe, so no reheating is necessary! Just take it out of the fridge or freezer, let it come to room temperature if frozen, and serve.
💡 Top tip
Chill the cheesecake long enough to make sure it's completely set before serving.
Yes, you can substitute the strawberries with any other fruits you like. Blueberries, raspberries, or peaches would work well.
Ensure that you chill the cheesecake long enough. Refrigerating overnight is often best.
You can use any type of biscuit that you like for the crust. Digestive biscuits and Oreos are popular choices.
Looking for more light desserts? Try these:
If you tried this no-bake strawberry cheesecake or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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Easy No Bake Strawberry Cheesecake
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
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!
- 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.