No Bake Strawberry Cheesecake

Prep Time 30 minutes
Total Time 30 minutes
Servings 12 servings

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This no bake Strawberry Cheesecake is light, fluffy and loaded with fresh strawberry puree! Made with fresh or frozen strawberries and don’t forget the whipped cream!

no bake strawberry cheesecake whole with whipped cream and fresh strawberries

I get it.

I feel like I’ve gone a little crazy with the no bake cheesecakes this year so far and I have to tell you, it’s not over yet.

It seems that fall and winter 2018-2019 was the season of ALL THE SOUP, and so far Spring 2019 is the season of the no bake cheesecake here on The Recipe Rebel.

I just can’t stop.

(Hence this no bake Strawberry Cheesecake)

Just this year we’ve welcomed this No Bake Key Lime Cheesecake, No Bake Chocolate Cheesecake, and No Bake Creme Egg Cheesecake.

And those are just the tip of the iceberg that is the no bake cheesecake section around here.

no bake strawberry cheesecake whole on white plate with piece being removed

I’m not apologizing — don’t get me wrong.

I take great pride in the cheesecake section of this web site!

But maybe after this one I’ll have to take a break for a few weeks days 😉

I’ve updated this recipe to make sure you see the best success! Here is a peak at the old photos, just in case this is the photo that brought you here:

no bake strawberry cheesecake whole with chopped berries over the top

How to make this no bake Strawberry Cheesecake recipe:

  1. Start with a graham cracker crust — also totally no bake! The trick to making a good graham cracker crust that holds together is lots of butter. I’m sorry to tell you, but this is no diet dessert 😉
  2. Puree some strawberries: fresh, local, in season strawberries are going to be best, but you can get away with off season or frozen if you need — you will just want to taste the cheesecake before pouring it into the crust and add sugar if needed.
  3. Strain your puree: This is essential, because it will give you the smoothest texture.
  4. Cook your puree with some sugar and corn starch to make a thick strawberry sauce that will flavor your cheesecake. This is a change from the original recipe, but I’ve found it is the best way to ensure great results every time, and it makes it easier to swap in frozen berries!
  5. Mix up the filling: start with room temperature cream cheese, and beat it until smooth. Then add the sugar and strawberry puree, and whip it good.
  6. Chill, chill, chill. At least 6 hours or overnight is even better!
no bake strawberry piece on serving utensil
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Can I use frozen strawberries?

Since I’ve made some changes to this recipe, fresh and frozen fruit both work just as well!

If using frozen strawberries, you may find they release extra liquid. Be sure that your strawberry sauce is very thick when it is done cooking, and if it is not, you may want to add additional corn starch slurry.

To do this, simple stir together equal parts corn starch and water until dissolved, then stir into your strawberry sauce and continue cooking until thickened.

Variations on this Strawberry Cheesecake:

  • Add a tablespoon or two of cocoa powder to the filling for a chocolate strawberry twist! Note that you may have to increase the sugar to compensate.
  • Swap the strawberries for raspberries, or almost any other berry or fruit, if you have some on hand.
  • Add in 1/2-1 cup of melted white chocolate chips for a white chocolate strawberry cheesecake — the chocolate will also help it to hold up and slice easily!
  • Opt for a chocolate Oreo crust instead of graham cracker crumbs.
strawberry cheesecake overhead with slice being pulled out

Tips for making no bake cheesecakes:

  • Always use room temperature cream cheese and beat it first before adding in any other ingredients — this ensures that your cheesecake will be lump-free.
  • Make it a day ahead, or at least in the morning if you are planning to serve it that evening. It needs a good long chill to set up completely and slice perfectly.
  • Taste before you pour — there’s nothing wrong with sticking your finger in the filling before committing it to the pan. This way you know if you want to add any other sugar or anything else before it’s a done deal!
no bake strawberry cheesecake piece with bite taken out and fork

How to store this Strawberry Cheesecake:

  • This no bake Strawberry Cheesecake can be stored in the refrigerator for 3-4 days, but is best if eaten within 2-3 days as the crust will get softer the longer it sits.
  • This cheesecake can be frozen, but once frozen I prefer serving it still partially frozen, as the cheesecake will release moisture as it thaws and the crust will get a little soggy if it is completely thawed.

*This recipe has been updated from the original to be more foolproof!

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No Bake Strawberry Cheesecake

4.94 from 31 votes
This no bake Strawberry Cheesecake is light, fluffy and loaded with strawberry puree and strawberry pieces! Made with fresh or frozen strawberries and don’t forget the whipped cream! 
Prep Time 30 minutes
Total Time 30 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 444cal



  • 2 1/2 cups graham cracker crumbs (375g)
  • 1/2 cup melted butter


  • 1 pound fresh strawberries (454g)
  • 1 3/4 cup granulated sugar divided
  • 3 tablespoons corn starch
  • 3 packages full fat cream cheese (750g or 24oz total)
  • whipped cream and fresh strawberries for garnish


  • Line a 9″ Springform pan with parchment paper (optional — just helps to remove the cheesecake when it’s chilled). 
  • Combine graham cracker crumbs and butter and press firmly into the bottom and 1" up the sides of the Springform pan. Set aside.
  • Wash and chop strawberries. Puree until smooth using a food processor or blender, then strain through a fine mesh strainer.
  • Whisk together strawberry puree, ¾ cup sugar and corn starch until smooth. Place in medium saucepan and cook over medium heat until very thick. Set aside to cool slightly.
  • In a large bowl, beat cream cheese with an electric mixer on high speed until smooth. 
  • Add 1 cup sugar and beat until smooth and fluffy. Add strawberry sauce and beat on medium-high speed until smooth and fluffy
  • Spread cheesecake filling into prepared crust and refrigerate at least 6-8 hours or overnight until thoroughly chilled and set. 
  • Garnish with whipped cream and chopped strawberries as desired.

Nutrition Information

Calories: 444cal | Carbohydrates: 43g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 365mg | Potassium: 167mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1000IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 1mg
Keywords no bake cheesecake, strawberry cheesecake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Iveta says


    Ive tried this cake 1.time and followed instructions. Ive made sure that strawberry puree is thick almost like a jam. I took it out from the fridge just before serving and blimey, it started to melt/dissolve ..:( it was like we are having melted strawberry icecream:( everyone loved it but I was not very impressed.. i think the receipt is missing the gelatin. Cornstarch is not holding it together as it should..:( or did I do other mistake?

    • The Recipe Rebel says

      I’m sorry to hear you had trouble with the recipe Iveta. Having made this and other recipes for my cheesecake multiple times, gelatin is not necessary. Myself (and others) have enjoyed it, so I wished it would of been a hit for you too.

    • The Recipe Rebel says

      Hi Stephanie! I’m so confused because I see it on my end. You had to scroll right past it to leave a comment. It’s located in the recipe card. There is even a “jump to recipe” button at the top of the page to help get you there faster. Could you please check again?

  2. Ruth says

    I made the cheesecake just as instructed. However I used store bought graham cracker pie crusts. It was enough to fill two. It turned out wonderful. Next time I may try adding the white chocolate.

    • Ruth says

      I also wanted to let people know about getting the right thickness of the sauce. As it is on the stove I stirred constantly with a whisk. You can see the color go to a frothy white and then to a deep red. When you no longer see any froth it’s thick enough, it was about 5 minutes on medium heat.

  3. Joanne says

    Mine ended up like pudding but I may have used too many strawberries and didn’t strain. I did add the white chocolate and even if it didn’t cut beautifully everyone loved it!

    • Ashley Fehr says

      Thanks for sharing Joanne! The amount of strawberries can definitely make a difference in how solid the cheesecake is, but I’m glad you enjoyed the flavor!

  4. Emerald says

    I love this recipe, made with Oreo crust and it’s beautiful! Super yummm!
    I’m making this again, planning to bring to our friends. The thing is we’re driving 2.5-3hrs, will it keep its form for that long of a drive? It’s still spring here.

    Hope you can reply about this.

    Thank you!


    • The Recipe Rebel says

      Hi Emerald! So glad you enjoyed the recipe! Thank you for this review! As far as how it will travel I am not sure about that since I haven’t tried it myself. If you decide to experiment, let me know how it goes!

  5. Zahra says

    I made this today After taking the kids strawberry picking. I followed the recipe however the consistency is very runny. I thickened the strawberry sauce as per your video so am a little sad. It’s been in the fridge all afternoon (6 hours) but is still soft. I’m afraid to take it out of the pan I’m case it collapses! BW from The UK!

    • Ashley Fehr says

      Hi Zahra! I would let it sit overnight and see how it does. 6 hours is a good start, but I try to make mine the day ahead if I can just to make sure they are completely chilled. I would make sure that your filling is the same thickness and texture as the video when it goes into the crust — it shouldn’t be runny but should be like a thick mousse.

  6. Primrose zeinzinger says

    I tried I am so proud it came out good and very tasty. Since I don’t like very sweet I reduced little bit of sugar but the taste was very good for my liking and came out good .Thanks for sharing

  7. Maurice says

    This has a really good taste. I enjoyed it. However, as a couple of other people said, it was not very firm for me. It was very pudding-esque. I’ve had it in the fridge for a day. What is usually the biggest culprit?

    • Maurice says

      Watching your video, your strawberry sauce looked pretty thick. Mine was a bit thin. Maybe I didn’t cook it long enough or put in enough corn starch?

      • Ashley Fehr says

        Hi Maurice! I would make sure that you cook the strawberry puree until it is very thick, and be sure to use full fat cream cheese as it has less water in it. I would also make sure you used just 1 lb of strawberries and not more. It is not a firm cheesecake, but it should slice and be plated easily as shown in the video. I hope that helps!

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