No-Bake Strawberry Cheesecake

Name: No-Bake Strawberry Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup sugar; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 2 cups fresh strawberries, sliced; 1 cup fresh strawberries, halved; Mint leaves (optional for garnish)

Highlighted under: Baking & Desserts

When I first attempted a No-Bake Strawberry Cheesecake, I was astonished by how simple yet delicious it turned out. The creamy filling paired with fresh strawberries creates a delightful dessert that doesn't require baking. I remember the joy of folding the delicate whipped cream into the creamy cheese mixture, which gives this cheesecake its light and airy texture. Perfect for hot summer days or special occasions, this recipe has quickly become a go-to for friends and family, and I believe it will be for you too!

Created by

Anna

Last updated on 2026-02-04T18:45:28.156Z

Making a No-Bake Strawberry Cheesecake was a revelation for me in the kitchen. The simplicity of it all, from mixing the cream cheese to folding in luscious strawberries, was both fun and rewarding. I found that using fresh strawberries really elevated the flavors. To get an ideal texture, I made sure to let the cheesecake chill for at least four hours before serving; this patience really pays off in the end!

This dessert not only looks stunning but also tastes heavenly. I love how versatile it is—feel free to swap strawberries for your favorite berry or add some crushed cookies for extra crunch. Each slice is a little piece of summer, and I just can’t get enough!

Why You'll Love This Recipe
Gorgeous presentation that impresses guests
Fruity freshness that balances the creamy filling
No baking required, making it a hassle-free dessert

Understanding the Ingredients

The beauty of this No-Bake Strawberry Cheesecake lies in its simple yet effective ingredients. Cream cheese serves as the rich base of the filling, providing a creamy texture and a slightly tangy flavor. Using full-fat cream cheese is essential since it ensures the filling retains its shape without collapsing once set. The powdered sugar dissolves easily, contributing to the smooth consistency of the filling, so it’s preferable over granulated sugar for this recipe.

Fresh strawberries are not just for decoration here; they lend a vibrant flavor and juicy texture to the cheesecake. Make sure to choose ripe, sweet strawberries, as they play a crucial role in balancing the creaminess of the filling. Also, consider tossing the sliced strawberries with a small amount of sugar and letting them sit for about 10 minutes before folding them into the filling; this enhances their sweetness and draws out their juices, enriching the overall flavor.

Perfecting the Technique

One of the key techniques for this cheesecake is properly whipping the heavy cream. Whip it until stiff peaks form, which usually takes about 3-5 minutes with an electric mixer on high speed. This step is vital because the whipped cream provides the light, airy texture that distinguishes no-bake cheesecakes from their baked counterparts. Over-whipping can lead to a grainy texture, so stop once the cream holds its shape without any graininess.

When it comes to assembling the cheesecake, ensure the crust is pressed firmly into the pan to prevent it from crumbling when sliced. I recommend using the bottom of a measuring cup or a flat spatula to compact it down evenly. The filling should be poured over the crust while it’s still cold from the refrigerator; this helps maintain distinct layers and prevents the filling from sinking into the crust.

Ingredients

For the crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar

For the filling

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 cups fresh strawberries, sliced

For the topping

1 cup fresh strawberries, halved
Mint leaves (optional for garnish)

Instructions

Prepare the crust

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

Make the filling

In a large bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, blending until fully incorporated. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Assemble the cheesecake

Fold in the sliced strawberries into the filling mixture. Pour the filling over the prepared crust in the springform pan. Smooth the top and refrigerate for at least 4 hours or until set.

Serve

Once set, carefully remove the cheesecake from the springform pan. Top with halved strawberries and garnish with mint leaves if desired. Slice and enjoy!

Pro Tips

For a gluten-free version, use gluten-free graham crackers or crushed nuts for the crust. You can also experiment by adding different fruits or flavors to the filling.

Make-Ahead and Storage

This No-Bake Strawberry Cheesecake can easily be made a day in advance, allowing flavors to meld and the cheesecake to set properly. After the initial 4 hours in the fridge, you can cover it lightly with plastic wrap and store it for up to two days. Be cautious about placing any fruit toppings ahead of time; they may release moisture and cause the crust to become soggy. Add the toppings just before serving to maintain visual appeal and texture.

If you need to freeze leftovers, it’s best to do so after it has fully set. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to a month. When ready to enjoy, defrost it in the refrigerator overnight, which helps preserve the creamy texture without compromising on taste.

Flavor Variations

While this recipe celebrates fresh strawberries, it's easily adaptable to other fruits. Consider layering in blueberries, raspberries, or even a mix to create a berry medley cheesecake. For a more tropical twist, swap strawberries for mango or kiwi, adjusting the sweetness with a touch more powdered sugar if needed. Just be sure to keep the fruit fresh and vibrant to achieve the best flavor.

To customize the flavor of the cheesecake itself, try adding a tablespoon of lemon juice or zest for a citrus kick. You can also incorporate flavored extracts like almond or coconut to the cream cheese mixture for a distinct taste. Remember to balance any additional flavors carefully with the sweetness to ensure the cheesecake remains harmoniously delicious.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding to the filling.

→ How long will the cheesecake last in the fridge?

The cheesecake can be stored in the fridge for up to 3 days, but it's best enjoyed fresh.

→ Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect to make a day in advance, allowing flavors to meld.

→ What can I do if the filling is too runny?

If your filling is runny, it may need more whipped cream or chilling time in the fridge to firm up.