No Bake Strawberry Cheesecake
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This no bake strawberry cheesecake is creamy, fruity, and easy to make—no oven required. The sweet graham cracker crust pairs perfectly with the light, strawberry-flavored cheesecake filling. It’s chilled instead of baked, so it’s a great make-ahead dessert for warmer days or busy weekends.
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I love this recipe because it tastes like summer in every bite. It’s smooth and rich but still light enough for a sunny afternoon treat. The strawberry flavor really comes through, especially if you use fresh berries. Plus, it sets beautifully in the fridge and slices clean, which makes it perfect for serving at parties or after dinner.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make No Bake Strawberry Cheesecake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I like that this no bake strawberry cheesecake comes together with simple ingredients and a few easy steps. Here’s how to do it:
Make the Crust
Start by crushing graham crackers into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin. I usually grab this compact mini prep processor for the crumbs—it blitzes through crackers in seconds and saves cleanup.
Mix the crumbs with melted unsalted butter until the texture feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, then pop it into the fridge to chill while you prep the filling. If you don’t already have one, this 9-inch nonstick springform pan is great because the cheesecake releases cleanly and the base doubles as a serving plate.
Blend the Strawberry Purée
Wash and hull your strawberries, then toss them in a blender with sugar. For this step, a small but powerful personal blender is ideal; it gives you a smooth purée without needing to dig out the big blender.
Blend until smooth. You can strain the purée if you want it extra silky, but it’s not necessary.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Mix the Cheesecake Filling
In a large mixing bowl, beat room temperature cream cheese until it’s smooth and lump-free. Slowly add sugar, vanilla extract, and heavy whipping cream.
Mix using a stand mixer or electric mixer on medium speed until everything is mixed well. I use this hand mixer every time. It’s compact, powerful, and easy to stash in a drawer when you’re done.
Assemble the Cheesecake
Spoon the filling over the chilled graham cracker crust. Use an offset spatula to smooth out the top. Chill in the refrigerator for at least 4 to 6 hours, or overnight for best texture.
Add the Toppings
Once set, pour the strawberry filling over the cheesecake and spread it across using the back of a spoon. Then, top it with fresh strawberries or a drizzle of extra purée. Carefully remove the springform ring before slicing.
If you’re taking this to a summer potluck or family cookout, I’d slide it into this insulated casserole carrier to keep it cool and intact.
Ingredients
For the crust:
- 3 ½ cups Graham crackers
- ⅔ cups unsalted butter melted
For the strawberry puree:
- 1 pound strawberries fresh or frozen
- 2 tablespoons sugar
For the cheesecake filling:
- 2 ⅕ cups cream cheese room temperature
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
Video
Instructions
- Start by preparing the crust. Crush graham crackers into fine crumbs using a food processor, then mix them with melted butter. Press the mixture firmly into the base of a 9-inch springform pan to create an even crust. Place the pan in the fridge to chill while you work on the filling.3 ½ cups Graham crackers, ⅔ cups unsalted butter
- Next, make the strawberry purée. Wash and hull the strawberries, then blend them with a bit of sugar until smooth and set aside.1 pound strawberries, 2 tablespoons sugar
- For the cheesecake filling, beat the cream cheese in a large bowl until it’s smooth and fluffy. Slowly add in the heavy cream, sugar, and vanilla extract, continuing to mix until everything is well incorporated. Pour in the strawberry purée and gently fold it into the cream cheese mixture until fully combined and evenly colored.2 ⅕ cups cream cheese, ½ cup sugar, 1 cup heavy whipping cream, 1 teaspoon pure vanilla extract
- Spoon the filling over the chilled crust and smooth out the top. Place the cheesecake in the refrigerator and let it set for at least 4 to 6 hours, or overnight for best results.
- Once the cheesecake is firm, top it with fresh strawberries or an extra drizzle of strawberry sauce. Carefully remove the ring from the springform pan and slice to serve.
Notes
- Fresh or Frozen Berries: Both work great for the purée. Just be sure to thaw and drain frozen berries first.
- Chill: Letting it chill for at least 6 hours helps it firm up enough to slice neatly.
- Fine Crumbs: Use a food processor, a sealed ziplock with a rolling pin, or crush thoroughly with a fork. The finer the crumbs, the better the crust holds.
- Don’t Overmix: Once the purée is added, fold gently to keep the texture light and mousse-like.
- Springform Pan: A 9-inch springform pan makes it much easier to release the cheesecake without messing up the sides.
- Cookie Crust: Graham crackers are classic, but crushed cookies (like digestive biscuits, golden oreos, or vanilla wafers) work too.
Storage Instructions
Once your cheesecake is set and sliced, cover any leftovers with plastic wrap or store in an airtight container in the refrigerator. It’ll stay fresh for up to 4 days. If you’re stacking slices, place a sheet of parchment paper between them to keep things tidy and smooth.Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Tips
I’ve made this cheesecake a few different ways, and these tips help every time:
- Fresh or Frozen Berries: Both work great for the purée. Just be sure to thaw and drain frozen berries first.
- Chill: Letting it chill for at least 6 hours helps it firm up enough to slice neatly.
- Fine Crumbs: Use a food processor, a sealed ziplock with a rolling pin, or crush thoroughly with a fork. The finer the crumbs, the better the crust holds.
- Don’t Overmix: Once the purée is added, fold gently to keep the texture light and mousse-like.
- Springform Pan: A 9-inch springform pan makes it much easier to release the cheesecake without messing up the sides.
- Cookie Crust: Graham crackers are classic, but crushed cookies (like digestive biscuits, golden oreos, or vanilla wafers) work too.
How to Store Leftover No Bake Strawberry Cheesecake
Once your cheesecake is set and sliced, cover any leftovers with plastic wrap or store in an airtight container in the refrigerator. It’ll stay fresh for up to 4 days.
If you’re stacking slices, place a sheet of parchment paper between them to keep things tidy and smooth. Avoid freezing—it changes the creamy texture.
What to Serve With No Bake Strawberry Cheesecake
This cheesecake is lovely on its own, but if you want to take it up a notch, serve it with a dollop of whipped topping or a spoonful of strawberry sauce.
It also pairs well with fresh berries like raspberries or blueberries for extra color and flavor. A hot cup of coffee or a glass of cold milk rounds it out perfectly.
More Strawberry Recipes You Will Love
If you liked this no bake strawberry cheesecake, I think you’ll enjoy these sweet and simple treats too:
