No-Bake Strawberry Cheesecake Recipe: Creamy Summer Dessert

This no bake strawberry cheesecake is an easy, crowd-pleasing dessert that delivers the creamy texture of classic cheesecake without needing an oven. It’s ideal when you want something impressive yet uncomplicated. Here’s why it’s worth making:

• Super simple: You can assemble this no bake cheesecake in about 30 minutes and let it set in the fridge for at least 8 hours or overnight.
• Make-ahead friendly: The cheesecake improves with time in the refrigerator, making it a perfect make-ahead dessert for gatherings or special occasions.
• Bright, fresh flavor: Fresh strawberry puree gives a light, fruity twist that balances the richness of the cream cheese filling.

You only need a handful of common ingredients to make this strawberry no bake cheesecake. The recipe is divided into three parts: fresh strawberry sauce, the cheesecake filling with graham cracker crust, and the whipped topping.

Strawberry Puree

Fresh strawberries, granulated sugar, lemon juice, and cornstarch to thicken.

No Bake Cheesecake

• Graham cracker crust: graham crackers, light brown sugar, salt, and melted butter.
• Cheesecake filling: full-fat cream cheese, powdered sugar, vanilla extract, lemon juice, and cold heavy cream.

Strawberry Cheesecake Topping

Cold heavy cream, sugar, vanilla extract, and extra strawberries for garnish.

If you need alternatives, here are helpful swaps that maintain texture and flavor:

• Strawberries: Use ripe, sweet berries. Add a touch more sugar if they’re tart.
• Cornstarch: Thickens the puree; you can omit it if you cook the fruit down to a very thick sauce.
• Cream cheese: Use full-fat cream cheese for the best texture. Low-fat varieties will give a softer result.
• Powdered sugar: Stabilizes no bake fillings; you can substitute extra fine granulated sugar if desired.
• Graham crackers: Swap with any cookie like golden Oreos or shortbread; adjust the butter amount to reach a clumping crumb.
• Whipped topping: For a more stabilized topping, use mascarpone-based frosting or stabilized whipped cream.

Follow these steps to make a smooth, well-set no bake strawberry cheesecake.

Make the Strawberry Sauce

1. Place strawberries, cornstarch, sugar, and lemon juice in a food processor and blend until smooth. For a seedless sauce, press the puree through a fine mesh strainer into a saucepan.
2. Bring the puree to a gentle boil over medium-high heat, then reduce to low and simmer until it reduces to about ½ cup and thickens. Allow to cool to room temperature (about 30 minutes).

Make the Crust and Filling

1. Line and lightly grease the bottom of a 9-inch (23 cm) springform pan. Process graham crackers with light brown sugar and salt until mostly fine crumbs. Add melted butter and pulse until the crumbs clump. Press the mixture along the bottom and slightly up the sides of the pan. Chill while you prepare the filling.
2. In a mixer with the whisk attachment, whip 1 cup (240 ml) cold heavy cream with ½ cup (60 g) powdered sugar to medium-stiff peaks. Transfer to a bowl and switch to a paddle attachment.
3. Cream 3 (8 oz) blocks of room-temperature cream cheese on low speed until completely smooth, scraping the bowl as needed. Add the cooled ½ cup strawberry sauce, the remaining 1 cup (120 g) powdered sugar, 2 teaspoons lemon juice, and 2 teaspoons vanilla. Mix until smooth, then fold in the whipped cream gently until fully combined.
4. Pour the filling into the chilled crust, smooth the top, and cover. Refrigerate for at least 8 hours or overnight to allow the cheesecake to fully set.

Chill and Serve

1. When ready to serve, whip 1 cup (240 ml) cold heavy cream with 2 tablespoons sugar and ½ teaspoon vanilla to medium-stiff peaks.
2. Remove the cheesecake from the pan and transfer to a serving plate. Top with the whipped cream and 1 cup of sliced or diced strawberries tossed with a teaspoon of sugar, if desired.

No bake cheesecakes are usually stabilized with whipped cream, powdered sugar, and sometimes gelatin. Chilling is essential to firm the filling without baking.

Yes. Freeze only after the cheesecake has fully set. Wrap tightly in plastic and foil, then thaw in the refrigerator overnight before topping and serving.

Use full-fat ingredients, gently fold in whipped cream for the best texture, and chill for at least 6–8 hours—overnight yields the best results.

Full-fat brick-style cream cheese from a reputable brand produces the creamiest, most stable no bake cheesecake filling.

No Bake Strawberry Cheesecake Recipe