Easy No Bake Strawberry Cheesecake

If you ask me, no-bake cheesecakes are a genius way to satisfy dessert cravings without turning on the oven.

This cool and creamy strawberry version combines fresh berries with smooth cream cheese filling, all sitting pretty on a classic graham cracker crust. The fresh strawberry topping adds just the right amount of natural sweetness and a pop of color.

The filling comes together with just a few minutes of mixing, and the hardest part is waiting for it to set in the fridge. Each bite is a perfect balance of sweet berries, tangy cream cheese, and buttery crust.

It’s a fuss-free dessert that’s especially welcome during warm summer days when the last thing you want is a hot kitchen.

What Kind of Cream Cheese Should I Use?

For no-bake cheesecake, regular full-fat block cream cheese is your best bet – skip the spreadable kinds that come in tubs. Make sure to let your cream cheese come completely to room temperature before starting, which usually takes about an hour on the counter. Philadelphia brand is a popular choice among bakers because it has a consistent texture and the right fat content, but any block-style cream cheese will work well. If you’re in a pinch and need to soften your cream cheese quickly, cut it into cubes first – but avoid microwaving it, as this can affect how well your cheesecake sets up.

Options for Substitutions

This no-bake cheesecake is pretty adaptable! Here are some helpful swaps you can try:

• Vanilla wafers/graham crackers: The crust is flexible – you can use digestive biscuits, Oreos (remove cream filling first), or any plain cookie crumbs. Just keep the amount the same.
• Cream cheese: This is a must-have ingredient that shouldn’t be substituted – it’s what makes a cheesecake a cheesecake! Just make sure it’s at room temperature for a smooth result.
• Heavy cream: While heavy cream is best for the right texture, you can use whipping cream instead. Avoid using half-and-half or milk as they won’t whip properly.
• Gelatin: For vegetarian options, use agar agar powder – replace each teaspoon of gelatin with 1 teaspoon of agar powder. Note that agar needs to be boiled to activate.
• Strawberries: Feel free to swap with other berries like raspberries, blueberries, or a mix. If using frozen berries, thaw and drain them well first.
• Vanilla essence: You can use vanilla bean paste, vanilla extract, or even almond extract for a different flavor profile.

Watch Out for These Mistakes While Making

The biggest challenge when making no-bake cheesecake is achieving the right texture – room temperature cream cheese is absolutely essential, as cold cream cheese will leave you with lumps that no amount of mixing can fix. When preparing the crust, avoid pressing it too hard into the pan, as this can make it too dense and difficult to cut later – use just enough pressure to ensure it holds together. The gelatin step is crucial – if you don’t let it bloom properly in cold water for at least 5 minutes, or if you add it when it’s too hot, your cheesecake won’t set properly. For the smoothest filling possible, beat the cream cheese and sugar together first until completely smooth before adding other ingredients, and make sure to scrape down the sides of the bowl frequently during mixing to catch any unmixed portions.

What to Serve With No-Bake Strawberry Cheesecake?

This creamy cheesecake is pretty amazing on its own, but there are some fun ways to dress it up when serving! A dollop of fresh whipped cream and extra strawberries on the side is always a good choice. For a little extra indulgence, try drizzling each slice with warm chocolate sauce or adding a scoop of vanilla ice cream alongside. If you’re serving this at a party, put out a variety of berry sauces (like raspberry or blueberry) so guests can customize their slice – plus, the different colored sauces look really nice on the plate!

Storage Instructions

Keep Fresh: Keep your no-bake strawberry cheesecake covered in the fridge for up to 5 days. The crust might soften a bit over time, but the flavor will still be great! I recommend using a cake container or covering it tightly with plastic wrap to prevent it from absorbing any fridge odors.

Freeze: This cheesecake freezes really well for up to 3 months! Wrap individual slices or the whole cake (minus any fresh strawberry toppings) in plastic wrap, then aluminum foil. Just remember to thaw it in the fridge overnight before serving – it’ll taste just as good as the day you made it!

Make Ahead: This is a perfect dessert to make ahead for special occasions. You can prepare it 1-2 days before your event and keep it in the fridge. Just add the fresh strawberry topping right before serving to keep everything looking fresh and pretty.

Preparation Time	15-30 minutes
Cooking Time	5-10 minutes
Total Time	300-360 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 300-320 g

Ingredients

• 2 1/4 cups crushed vanilla wafers or graham crackers (302g)
• 2 tablespoons granulated sugar (26g)
• A small pinch of salt
• 10 tablespoons melted unsalted butter (140g)
• 1 pound strawberries, cleaned and hulled
• 2 1/2 tablespoons cornstarch (19g)
• 2 tablespoons chilled water
• 2 1/4 teaspoons unflavored gelatin (0.25 oz packet)
• 24 ounces cream cheese at room temperature (678g)
• 1/2 cup granulated sugar (104g)
• 1 1/4 cups chilled heavy cream (300ml)*
• 3/4 cup powdered sugar (86g)
• 1/2 teaspoon vanilla essence
• 1 cup cold heavy cream (240ml)
• 1/2 cup powdered sugar (58g)
• 3/4 teaspoon vanilla essence
• Strawberries

Step 1: Prepare the Crust

Begin by lining a 9-inch (23cm) springform pan with parchment paper at the bottom and greasing the sides.

In a small bowl, combine the crust ingredients, mix well, and then press the mixture into the bottom and slightly up the sides of the prepared springform pan.

Once done, place the crust in the fridge to set while you work on the filling.

Step 2: Make the Strawberry Mixture

Add the strawberries to a food processor or blender and puree until smooth.

Transfer the strawberry puree to a medium to large saucepan, add cornstarch, and cook over medium heat.

Stir constantly until the mixture begins to thicken and bubble, which should take about 5 to 10 minutes.

Turn the heat to medium-low and allow the mixture to bubble and simmer for an additional 1-2 minutes before removing from heat.

Pour the strawberry mixture into a bowl and set aside to cool on the counter.

Step 3: Incorporate the Gelatin

In a small bowl, add cold water and sprinkle the powdered gelatin over the water, letting it sit for about 5 minutes to bloom.

Heat the gelatin in 10-second increments, stirring in between, until it is melted and smooth.

Carefully pour the melted gelatin into the slightly cooled strawberry mixture, stirring well to combine.

Set this mixture aside to cool further as you continue with the rest of the filling.

Step 4: Prepare the Cream Cheese Filling

In a large mixer bowl, beat together the cream cheese and sugar until well combined and smooth.

Gradually add the strawberry mixture to the cream cheese mixture, in thirds, beating well between each addition to ensure a smooth, lump-free filling.

Set this aside.

Step 5: Prepare and Fold in Whipped Cream

In a separate large mixer bowl, add heavy whipping cream, powdered sugar, and vanilla extract.

Whip on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese and strawberry mixture in two parts, ensuring a smooth consistency.

Step 6: Assemble and Chill the Cheesecake

Transfer the completed filling into the prepared crust, spreading it evenly.

Refrigerate the cheesecake until firm, ideally for 5-6 hours or overnight, to ensure it sets perfectly.

Step 7: Add the Topping and Serve

Once the cheesecake is firm, remove it from the springform pan and place it on a serving platter.

For the whipped cream topping, combine heavy whipping cream, powdered sugar, and vanilla extract in a large mixer bowl.

Whip on high speed until stiff peaks form, then pipe swirls of whipped cream around the edge of the cheesecake.

Optionally, top with sliced strawberries.

Keep the cheesecake refrigerated until ready to serve, and enjoy it within 4-5 days for optimal freshness.