Easy No-Bake Strawberry Cheesecake
This easy no-bake strawberry cheesecake is creamy, fresh, and perfect for summer! Made with fresh strawberries and a buttery crust, it’s the ultimate no-bake dessert for parties and BBQs.
During my cake business days, summers were chaotic with weddings and events, and this no-bake strawberry cheesecake was my secret weapon. It delivered that creamy, fresh cheesecake taste without turning on the oven, and clients loved it for dessert tables and birthdays. Even now, it’s a family favorite, especially when strawberries are in season, turning into a quick, impressive dessert for gatherings without the fuss.
Why You’ll Love This No-Bake Strawberry Cheesecake
✅ No oven required – perfect for hot days.
✅ Fresh strawberry topping adds brightness.
✅ Buttery crust for classic cheesecake taste.
✅ Creamy, smooth filling without gelatin.
✅ Perfect for parties, birthdays, and summer BBQs.
Ingredients and substitutes
- Cream Cheese: Full-fat for best texture.
- Whipped Cream/Heavy Cream: For lightness.
- Sugar: Fine white sugar for smoothness.
- Vanilla Extract: For flavor.
- Lemon Zest (Optional): Adds brightness.
- Crust: Graham crackers/Digestive biscuits + melted butter.
- Strawberry Topping: Fresh strawberries + sugar + lemon juice for a quick compote or fresh slices for topping.
Step-by-step: Strawberry cheesecake (no-bake)
- Puree – Wash, trim, and hull the strawberries. Slice a few until you have enough for the sides of the pan. Then, place the remaining strawberries in a food processor and puree them until smooth. Pass through a sieve. And divide the amounts needed for the filling and the sauce.
- Crust – Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Then, chill in the refrigerator for 15 minutes or while preparing the filling.
- Sides – Arrange the strawberry slices along the sides of the pan, making sure to choose similar-sized strawberries.
- Gelatin – Soak the gelatin in water, then dissolve it in the microwave at 50% power. Set aside to cool.
- Filling – In a large mixing bowl, beat the cream cheese and sour cream until smooth. Next, add the powdered sugar and vanilla extract, followed by the heavy cream, and whip until stiff peaks. Fold in the strawberry puree, followed by the gelatin. Combine well, but do not overmix.
- Assemble – Pour the filling over the chilled crust and spread it out evenly, ensuring that you do not disturb the strawberry slices on the sides. Use an offset spatula to spread evenly until you have a smooth, level top.
- Chill – Transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight, for best results.
- Sauce – Combine the strawberry puree, lemon juice, sugar, and vanilla extract in a saucepan over medium heat. Add the cornstarch slurry and combine well. Cook on medium heat, stirring continuously until it thickens, about 10-15 minutes. Set aside to chill for at least 2 hours.
- Top – Pour a few tablespoons of the cooled strawberry sauce on the cheesecake. Spread slightly and then garnish with fresh whole and cut strawberries. Keep chilled until ready to serve.
Tips for Success
- Use full-fat cream cheese to prevent a runny filling.
- Chill fully to allow it to set.
- Add a stabilizer like a teaspoon of gelatin (optional) for cleaner slices if needed.
- Use fresh, ripe strawberries for the best flavor.
Variations
- Mini Cheesecakes in Jars: For parties or gifting.
- Frozen Cheesecake: Freeze for a frozen treat, serve semi-thawed.
- Different Fruit Toppings: Swap strawberries with raspberries or blueberries.
- No-Bake Cheesecake
- No-Bake Mango Cheesecake
- Cheesecake Ice Cream Recipe
- Strawberry Cheesecake – Baked
- Blueberry Cheesecake – Baked
Frequently asked questions
Yes, for the compote topping, not for decorating.
Up to 5 days in an airtight container.
Yes, but the texture may change slightly.
No-bake cheesecakes can be stored in the refrigerator for up to 5 days. However, it’s important to note that the texture of the cheesecake may change slightly over time. The crust might become softer, and the filling might lose some of its initial firmness. To maintain the best quality, it’s recommended to consume the cheesecake within the first couple of days after making it.
Of course! While strawberries are a classic choice for this cheesecake, you can experiment with different fruits to create unique flavor combinations. Raspberries, blueberries, or even a mix of various berries can work well. Additionally, tropical fruits like mango, pineapple, or passion fruit can add a refreshing twist to your traditional strawberry cheesecake. Get creative and tailor the recipe to suit your taste preferences!
Strawberry Cheesecake (No-Bake)
Get ready to indulge because the ultimate strawberry cheesecake recipe is about to become your go-to crowd-pleaser. This tried and tested recipe combines the richness of cheesecake with the irresistible flavor of fresh strawberries, creating a dessert that will have everyone clamoring for more.
Video
Ingredients
- 1½ cups (126 g) Graham cracker crumbs (from about 12 graham crackers)
- ¼ cup (50 g) Granulated sugar (optional)
- ½ cup (113.5 g) Unsalted butter melted
- 1½ cups (200 g) Strawberries puree (about 2 cups whole strawberries pureed)
- 1 tbsp Gelatin powder bloomed in 4 tbsp of water
- 16 oz (450 g) Cream cheese 39 to 40% softened
- 4 oz (113 g) Sour cream 27%
- ¾ cup (90 g) Powdered sugar
- 1 tsp Vanilla extract
- 1 cups (240 ml) Heavy whipping cream 38%
- 1½ cups (200 g) Strawberry puree (about 2 cups whole strawberries pureed)
- ¼ cup Granulated sugar (adjust according to sweetness of strawberries)
- 1 tsp Lemon juice (optional)
- ½ tsp Vanilla extract (optional)
- 6 – 8 Strawberries sliced for the sides (optional)
- 6 – 8 Strawberries for garnish
Method
- Puree – Wash, trim, and hull the strawberries. Slice a few until you have enough for the sides of the pan, Then place the rest in a blender or food processor and puree the strawberries until smooth. Pass through a sieve. Divide the amounts necessary to use for the filling and sauce.
- Crust – Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for 15 minutes or while preparing the filling.1½ cups Graham cracker crumbs , ¼ cup Granulated sugar, ½ cup Unsalted butter
- Sides – Arrange the strawberry slices along the sides of the pan, making sure to choose similar size strawberries.6 – 8 Strawberries
- Gelatin – Soak the gelatin in water, then dissolve it in the microwave at 50% power. Set aside to cool.1 tbsp Gelatin powder
- Filling – In a large mixing bowl, beat the cream cheese and sour cream until smooth. Add the powdered sugar and vanilla extract, followed by the heavy cream, and whip until stiff peaks. Fold in the strawberry puree, followed by the gelatin. Combine well but keep do not overmix.16 oz Cream cheese, 4 oz Sour cream, ¾ cup Powdered sugar, 1 tsp Vanilla extract, 1 cups Heavy whipping cream , 1½ cups Strawberries puree
- Assemble – Pour the filling over the chilled crust and spread it out evenly, ensuring not to disturb the strawberry slices on the sides. Use an offset spatula to spread evenly until you have a smooth, level top.
- Chill – Transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight for best results.
- Sauce – Combine the strawberry puree, lemon juice, sugar, and vanilla extract in a saucepan over medium heat. Add the cornstarch slurry and combine well. Cook on medium heat, stirring continuously until it thickens, about 10-15 minutes. Set aside to chill for at least 2 hours.1½ cups Strawberry puree , ¼ cup Granulated sugar , 1 tsp Lemon juice , ½ tsp Vanilla extract
- Top – Pour a few tablespoons of the cooled strawberry sauce on the cheesecake. Spread slightly and then garnish with fresh whole and cut strawberries. Keep chilled until ready to serve.6 – 8 Strawberries
Notes
Tips for Success
✅ Use full-fat cream cheese to prevent a runny filling.✅ Chill fully to allow it to set.
✅ Add a stabilizer like a teaspoon of gelatin (optional) for cleaner slices if needed.
✅ Use fresh, ripe strawberries for the best flavor.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
Strawberry anything gets my vote but in a cheesecake, it’s even better.
This cheesecake looked super fancy but was surprisingly easy to make! It totally impressed my family and friends when I served it at a dinner party recently!
Enjoyed this for dessert tonight and it was a sweet success! Easy, light and delicious; definitely, a new favorite recipe!
I love a good no-bake dessert! This turned out amazing, thank you for sharing!