No Bake Strawberry Cheesecake Recipe

Introduction

This no-bake strawberry cheesecake is a perfect dessert for warm days or when you want a treat without turning on the oven. Creamy, fruity, and easy to prepare, it combines a buttery crust with a luscious strawberry filling and fluffy whipped cream topping.

Ingredients

• 2 1/4 cups (302g) vanilla wafer or graham cracker crumbs
• 2 tbsp (26g) sugar
• Pinch of salt
• 10 tbsp (140g) unsalted butter, melted
• 1 lb strawberries, washed and hulled
• 2 1/2 tbsp (19g) cornstarch
• 2 tbsp cold water
• 2 1/4 tsp (0.25 oz package) unflavored gelatin
• 24 oz (678g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1/2 tsp vanilla extract
• 1 cup (240ml) heavy whipping cream, cold (for topping)
• 1/2 cup (58g) powdered sugar (for topping)
• 3/4 tsp vanilla extract (for topping)
• Strawberries for garnish

Instructions

1. Step 1: Prepare the crust by lining the bottom of a 9-inch (23 cm) springform pan with parchment paper and greasing the sides. In a small bowl, combine the vanilla wafer or graham cracker crumbs, sugar, pinch of salt, and melted butter. Press this mixture evenly into the bottom and up the sides of the pan. Chill the crust in the refrigerator while you prepare the filling.
2. Step 2: Make the strawberry filling by pureeing the strawberries in a food processor or blender until smooth. In a medium to large saucepan, combine the strawberry puree and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 10 minutes. Reduce heat to medium-low and simmer for another 1-2 minutes, then remove from heat and set aside to cool.
3. Step 3: Soften the gelatin by sprinkling it over the cold water in a small bowl and letting it sit for 5 minutes. Heat the gelatin in 10-second intervals, stirring between, until melted and smooth. Stir the melted gelatin into the warm strawberry mixture and set aside to cool slightly.
4. Step 4: In a large mixing bowl, beat the cream cheese and sugar together until smooth and well combined. Gradually add the strawberry mixture in three parts, beating well after each addition to avoid lumps. Set the mixture aside.
5. Step 5: In a separate large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese and strawberry mixture in two additions, mixing gently until fully combined.
6. Step 6: Pour the filling over the chilled crust and spread into an even layer. Refrigerate the cheesecake until firm, about 5-6 hours or preferably overnight.
7. Step 7: For the whipped cream topping, whip the cold heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Remove the cheesecake from the springform pan and place on a serving platter.
8. Step 8: Pipe or dollop swirls of whipped cream around the edge of the cheesecake. Garnish with sliced strawberries if desired. Keep refrigerated until ready to serve.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor in the filling.
• For a citrus twist, add a teaspoon of lemon zest to the cream cheese mixture.
• Substitute vanilla wafer crumbs with crushed graham crackers or digestive biscuits for the crust.
• To make it vegan, try a dairy-free cream cheese and coconut cream, but note the texture will differ.
• If you don’t have a springform pan, line a regular cake pan with plastic wrap for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture and freshness. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. Leftovers can be gently reheated by letting them come to room temperature—avoid microwaving as it affects the cream texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the filling?

Yes, frozen strawberries can be used. Thaw and drain excess liquid before pureeing to avoid a watery filling.

Do I have to use gelatin in this recipe?

Gelatin helps the filling set nicely without baking. Omitting it may result in a softer, less firm cheesecake.

No Bake Strawberry Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

This No Bake Strawberry Cheesecake is a creamy and refreshing dessert that combines a buttery graham cracker crust with a luscious strawberry cream cheese filling. The recipe uses fresh strawberries pureed and thickened into a strawberry layer, then folded into a sweetened cream cheese mixture. A whipped cream topping and fresh strawberries add an elegant finish. Perfect for warm days or when you want a delightful dessert without turning on the oven.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 40 minutes (including chilling time)
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the crust

• 2 1/4 cups (302g) vanilla wafer or graham cracker crumbs
• 2 tbsp (26g) sugar
• Pinch of salt
• 10 tbsp (140g) unsalted butter, melted

For the strawberry filling

• 1 lb strawberries, washed and hulled
• 2 1/2 tbsp (19g) cornstarch
• 2 tbsp cold water
• 2 1/4 tsp (0.25 oz packet) unflavored gelatin
• 24 oz (678g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1/2 tsp vanilla extract

For the whipped cream topping

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Strawberries for garnish (optional)

Instructions

1. Prepare the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking. In a small bowl, combine the vanilla wafer or graham cracker crumbs, sugar, and a pinch of salt. Stir in the melted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom and up the sides of the pan to form a uniform crust. Place the crust in the refrigerator while preparing the filling to allow it to firm up.
2. Make the strawberry puree: Place the washed and hulled strawberries in a food processor or blender and puree until smooth, ensuring no large chunks remain for a silky texture.
3. Cook the strawberry mixture: Transfer the strawberry puree to a medium-large saucepan. Add the cornstarch and stir well to combine. Cook over medium heat, stirring constantly to prevent burning, until the mixture begins to thicken and bubble, usually 5 to 10 minutes. Reduce the heat to medium-low and allow it to simmer and bubble gently for 1 to 2 minutes to fully activate the thickening, then remove from heat and pour into a bowl to cool at room temperature.
4. Prepare the gelatin: In a small bowl, sprinkle the powdered gelatin evenly over the cold water and let it bloom for about 5 minutes. Then, gently warm the gelatin in 10-second increments in the microwave, stirring between each, until fully melted and smooth. Pour the melted gelatin into the warm strawberry mixture and stir thoroughly to combine. Set aside to cool slightly while you prepare the rest of the filling.
5. Prepare the cream cheese mixture: In a large mixing bowl, beat the room temperature cream cheese and sugar together on medium speed until completely smooth and creamy with no lumps.
6. Incorporate the strawberry mixture: Gradually add the cooled strawberry mixture to the cream cheese in three parts. Beat well after each addition until fully incorporated and smooth. This staged addition ensures a lump-free, even consistency. Set this mixture aside.
7. Whip the cream: In a separate large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, being careful not to overbeat.
8. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and strawberry mixture in two parts. Use a spatula to carefully fold from the bottom up to maintain airiness without deflating the mixture.
9. Assemble the cheesecake: Spoon the filling into the prepared crust and spread it evenly with a spatula. Cover and refrigerate for at least 5-6 hours or preferably overnight until the cheesecake is firmly set.
10. Prepare whipped cream topping: When ready to assemble, remove the cheesecake from the springform pan and place it on a serving platter. In a clean large bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
11. Decorate the cheesecake: Pipe or spread the whipped cream around the edges of the cheesecake in decorative swirls or dollops. Garnish the top with sliced fresh strawberries for an attractive presentation.
12. Final refrigeration: Place the decorated cheesecake back into the refrigerator to keep chilled until ready to serve for optimal texture and taste.

Notes

• Using room temperature cream cheese helps achieve a smooth, lump-free filling.
• Blooming gelatin properly is crucial for the cheesecake to set correctly.
• Adding strawberry puree gradually ensures a smooth filling without lumps.
• If fresh strawberries are not in season, frozen strawberries can be used if thawed and drained well.
• Make sure the heavy cream is cold for best whipping results.
• Refrigerate the cheesecake overnight for best texture and flavor melding.
• For easier removal from the springform pan, run a knife around the edges before unlocking the rim.

Keywords: no bake cheesecake, strawberry cheesecake, no bake dessert, cream cheese dessert, easy cheesecake, summer dessert