Creamy No-Bake Strawberry Cheesecake Recipe

No Bake Strawberry Cheesecake has a light, fluffy texture and is simple to make. Using easy, everyday ingredients, this strawberry cheesecake quickly becomes a family favorite.

This no-bake strawberry cheesecake is bursting with fresh strawberry flavor and requires no oven, making it perfect for holidays or any special occasion.

If you enjoy no-bake desserts, try other favorites like Philadelphia No Bake Cheesecake, No Bake Cherry Cheesecake, or No Bake Nutella Cheesecake.

What is a Strawberry No Bake Cheesecake?

A strawberry no-bake cheesecake has a mousse-like filling made by whipping cream cheese with heavy cream to create a creamy, airy texture. Fresh strawberry puree is cooked and folded into the cream cheese mixture before being poured into a crumb crust. Because it sets in the refrigerator, there’s no risk of cracks from baking.

Ingredients

For the Crust

• Graham cracker crumbs, finely crushed (about 2 1/2 cups)
• Butter, melted (about 1/2 cup)

For the Filling

• Fresh strawberries, washed (about 16 ounces)
• Powdered sugar, sifted (1 cup total; split for filling and strawberry sauce)
• Cornstarch (3 tablespoons)
• Cream cheese, softened to room temperature (16 ounces)
• Vanilla extract (1 teaspoon)
• Heavy whipping cream, cold (1 cup)

The full ingredient list and amounts are shown in the recipe card below.

Substitution Ideas

• Crust: Use a store-bought graham crust or substitute crushed Oreos or gingersnaps for a different flavor. Add a tablespoon of granulated sugar if you like a sweeter crust.
• Lemon: Add 1–2 teaspoons of lemon juice to the filling for a bright, refreshing flavor that pairs well with strawberries.

Step by Step Instructions

Step 1 – Combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.

Step 2 – Dice the strawberries and puree them in a food processor. Strain the puree through a fine mesh sieve to remove seeds.

Step 3 – In a small saucepan, whisk the strained strawberry puree with half the powdered sugar and the cornstarch. Heat over medium until slightly thickened, about 5 minutes. Remove from heat and let cool.

Step 4 – In a mixing bowl, beat the softened cream cheese with the remaining powdered sugar and vanilla until smooth. Add the cold heavy whipping cream and beat until stiff peaks form.

Step 5 – Fold the cooled strawberry mixture gently into the cream cheese mixture until evenly combined.

Step 6 – Pour the filling into the chilled crust. Refrigerate for at least 4 hours (overnight is best) until set. Slice and serve.

Recipe Tips

• Cream cheese: Be sure it is fully softened to room temperature to avoid lumps. Cut into smaller pieces to speed softening if needed.
• Strawberries: Fresh berries are recommended; frozen strawberries can alter texture.
• Chill: Keep the cheesecake refrigerated until serving for the best texture.
• Mixing: Use a stand mixer, hand mixer, or electric mixer to achieve a smooth, airy filling.
• Crushing crackers: If you don’t have a food processor, place graham crackers in a zip-top bag and crush with a rolling pin until fine.

Cheesecake Topping Ideas

Top this cheesecake however you like: fresh sliced strawberries, whipped cream, chocolate or caramel sauce, mini chocolate chips, or chopped candy pieces add texture and flavor. Homemade whipped cream makes a pretty finishing touch.

How to Freeze

This cheesecake freezes well and is great to prepare ahead for holidays. To freeze:

• After the cheesecake is fully set in the refrigerator, wrap tightly in plastic wrap.
• Wrap a second time with aluminum foil and label with the date.
• Stored properly, it will keep up to 3 months.

How to Thaw

Thaw frozen cheesecake using one of these methods:

• Move it to the refrigerator and thaw overnight while still wrapped.
• For a quicker option, let it sit at room temperature for about 2 hours, checking periodically until softened enough to slice.

Frequently Asked Questions

More Easy Strawberry Desserts

• Strawberry Pie Recipe
• Strawberry Shortcake Cheesecake
• Easy Strawberry Delight
• Strawberry Swirl Cheesecake
• Reese’s Cheesecake

We love to hear from you — leave a comment or a star rating if you try this recipe!

No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake has a light, fluffy texture and is easy to make. Simple ingredients make this a family favorite.

Prep Time: 30 mins

Refrigerate: 4 hrs

Total Time: 4 hrs 30 mins

Servings: 8

Cuisine: American

Course: Dessert

Calories: 665

Author: Carrie Barnard

Ingredients

For the Crust:

• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted

For the Filling:

• 16 ounces fresh strawberries, washed
• 1 cup powdered sugar (split)
• 3 tablespoons cornstarch
• 16 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold

Instructions

• Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan. Refrigerate while making the filling.
• Dice and puree the strawberries in a food processor. Strain to remove seeds.
• Combine the strained puree with 1/2 cup powdered sugar and the cornstarch in a small saucepan. Whisk and heat over medium about 5 minutes until slightly thickened. Cool.
• In a bowl, beat cream cheese with the remaining powdered sugar and vanilla until smooth.
• Add the cold heavy whipping cream and beat until stiff peaks form.
• Fold the cooled strawberry mixture into the cream cheese mixture until combined.
• Pour the filling into the chilled crust. Refrigerate at least 4 hours or overnight. Slice and serve.

Recipe Notes

Make sure the cream cheese is fully softened before mixing to avoid lumps. If short on time, cut cream cheese into smaller pieces to soften faster. Refrigerate leftovers for up to 4 days.

Nutrition Facts

Calories: 665 kcal; Carbohydrates: 42 g; Protein: 13 g; Fat: 50 g; Sugar: 24 g. (Values are estimates.)