No Bake Strawberry Cheesecake

Get your fix of sweet strawberries with this no bake strawberry cheesecake recipe for a rich and creamy dessert the entire family will love!

This pretty pink Strawberry Cheesecake is so dreamy! The buttery graham cracker crust is filled with a deliciously thick and creamy strawberry-flavored cheesecake.

The filling is light in texture and the natural flavor of the strawberries really shines through.

This cheesecake is so simple to prepare and there’s absolutely no baking involved – a fabulous make-ahead dessert that everyone will love!

Why You Will LOVE This No Bake Cheesecake

• Rich and creamy
• Real strawberry flavour
• Quick and easy dessert
• No-bake so no oven required!

Why is my No-bake Cheesecake not Firm?

Be sure to use the correct measurements when adding ingredients to ensure that your cheesecake has a nice firm texture.

You also need to make sure you have allowed your cheesecake to chill in the refrigerator for at least 6 hours. If you try to cut into it before it has set, your cheesecake won’t have a firm texture.

Also, be sure not to over-mix the ingredients when making no-bake cheesecakes as this can lead to a runny consistency.

If all else fails and the cheesecake does not firm up you can place it in the freezer and serve it frozen.

What’s the Difference Between Baked and No-Bake Cheesecake?

No-bake cheesecakes are much simpler to make than traditional baked cheesecake recipes. They require no baking, which eliminates the need for an oven. No-bake cheesecakes use ingredients like heavy cream or cool whip, gelatin, and graham cracker crumbs instead of eggs. The result is still creamy and delicious, but it doesn’t have the same texture as a classic baked cheesecake.

A classic baked cheesecake is firm and dense but smooth and creamy while a no-bake cheesecake is more like a mousse in texture.

No Bake Strawberry Cheesecake Variations

• Swap the strawberries for raspberries, blackberries, blueberries or any other berries or fruit.
• Add in a cup of melted white chocolate to the cheesecake mixture for a white chocolate strawberry cheesecake.
• Use Oreos for a chocolate crust instead of a graham cracker crust.

Tips for Making the BEST Strawberry Cheesecake

• You can use fresh strawberries as written for this recipe, however roasting the strawberries prior to pureeing intensifies the strawberry flavour and results in a more flavourful filling.
• Do not use whipped topping, it takes less than two minutes to whip up fresh cream and the results are worth it!
• You may want to strain your strawberry puree for a smoother texture.
• There is no gelatin in this recipe so to ensure your cheesecake sets it’s really important to use full fat cream cheese and beat the heavy cream until it’s at very stiff peaks. The lemon juice in the recipe also helps the cheesecake to set.
• Allow the cheesecake to set in the refrigerator for at least 6 hours but overnight is even better.
• The texture of a no bake cheesecake is different to a baked cheesecake. It will still have a
  mousse like texture and should be thick and creamy.

How to Store Leftover Strawberry Cheesecake

Once you’ve finished making your delicious no-bake strawberry cheesecake, it’s important to store it correctly so you can enjoy the leftovers without worry.

Strawberry Cheesecake should be covered and stored in the refrigerator for 2-3 days. Make sure that the top and sides of the cake are not exposed to any air. This will help keep prevent it from drying out or absorbing any odours.

Can You Freeze No Bake Strawberry Cheesecake?

For longer storage, you can freeze no bake strawberry cheesecake. Simply place the cheesecake in a freezer safe air tight container. It can be kept frozen for up to one month.

It may be enjoyed straight from the freezer or you can allow it to thaw in the refrigerator for at least 8 hours before serving.

About the Equipment Needed to Make Strawberry Cheesecake

Measuring cups and spoons, mixing bowls.

Springform pan – We made this cheesecake in a 9 inch springform pan. We find this the easiest pan since you can undo the side of the pan and the cheesecake easily pops out. You can leave it on the pan base to cut and serve if that’s easier for you.

Food processor – You will need a food processor if you are making your own cookie crumbs. For the strawberry mixture you can use a food processor or a good blender.

Stand mixer – You will want a stand mixer for whipping the cream. Alternatively you can use a hand mixer or just a large bowl and a good whisk with a lot of elbow grease.

About the Ingredients for No Bake Strawberry Cheesecake

Crust – You will need about 16 full sheets of graham crackers to make 2 cups of crumbs if you can’t get packaged crumbs. You could also substitute with Biscoff cookie crumbs.

Brown sugar – You can substitute with white sugar if needed although the brown sugar gives a deeper sweetness.

Butter – I used salted butter, but if you use unsalted butter you will want to add a pinch of salt to the mixture.

Sugar – White granulated sugar sweetens the filling. You can substitute with caster sugar if you like.

Strawberries – You will need to hull the strawberries as this removes the part that contains the most water. If the strawberries are watery then the cheesecake won’t set. For this reason we recommend you do not use frozen strawberries for this recipe.

Lemon juice – Helps set up the filling.

Cream cheese – Be sure to use full fat cream cheese. Light cream cheese may prevent the filling from setting and won’t have the same rich flavour. Your cream cheese must be room temperature so that it will whip into a smooth mixture without chunks.

Vanilla extract – Pure vanilla extract will give the best flavour but artificial vanilla is just fine too.

Cream – You must use heavy cream for the filling, and it should be cold. The cream will help setup the filling and help provide a rich luxurious texture and flavour to the cheesecake. Do not substitute. Avoid over-whipping the cream as you will end up with an unpleasant oily texture.

Looking for More Cheesecake Recipes?

Check out more of my favourite recipes for cheesecake!

This instant pot Raspberry Cheesecake features a chocolate cookie crust, dripping with chocolate ganache and topped off with fresh raspberries.

This No-Bake Black Forest Cheesecake features cherry pie filling between layers of creamy and light chocolate cheesecake filling.

Super easy and delicious, these strawberry cheesecake cookie cups are the perfect treat to dig into when you’re hit by a sweet craving!

How to Make No Bake Strawberry Cheesecake

Yields: 12 Servings | Prep Time: 20 minutes | Chilling Time: 6 hours

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• ½ cup butter, melted

For the Strawberry Cheesecake Filling:

• 3/4 cup granulated sugar
• 3 cups strawberries, hulled and chopped
• 1 tablespoon lemon juice
• 3 8 ounce blocks full fat cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream, cold

For the Garnish:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• strawberries

Directions:

Put the graham crackers into a food processor and blitz until fine crumbs.

Add the brown sugar and melted butter and blitz again until fully combined and the mixture looks like damp sand.

Tip the graham cracker crumbs into a 9 inch springform pan.

Use a measuring cup or spoon to press the crumbs in an even layer across the bottom and up the side of the pan. Set aside.

Wipe out the food processor.

Put the granulated sugar, strawberries and lemon juice into the food processor.

Blitz thoroughly until the strawberries have pureed.

Add the cream cheese and vanilla extract.

Blitz until fully combined and uniform in colour.

In a separate bowl beat the whipping cream to stiff peaks.

Add the strawberry mixture to the whipped cream.

Fold both mixtures together by hand using a spatula.

Transfer the cheesecake mixture on top of the graham cracker crust.

Smooth the top then add cling wrap and put the cheesecake in the refrigerator to set for at least six hours but preferably overnight.

When you’re ready to decorate the cheesecake add the powdered sugar to the heavy whipping cream and whisk to soft peaks. Add the whipped cream to a piping bag fitted with a star nozzle and pipe swirls on top of the cheesecake. For a final flourish and a strawberry to the top of each swirl.

Slice, serve and enjoy!