This No Bake Strawberry Cheesecake is a dreamy dessert with a graham cracker crust and a velvety cream cheese filling made with fresh strawberry sauce! Just 30 minutes to prep before chilling overnight for the perfect sliceable texture.
Want more strawberry desserts? You’ll love this Strawberry Pie, Strawberry Shortcake Recipe, and Strawberry Rhubarb Crisp!
Table of Contents
- Why we love this no bake cheesecake recipe:
- No Bake Strawberry Cheesecake Ingredients:
- How to make this No Bake Strawberry Cheesecake recipe:
- Helpful tips:
- Variations and Substitutions
- How to store this Strawberry Cheesecake:
- More no bake cheesecake recipes you’ll love:
- No Bake Strawberry Cheesecake Recipe
This No Bake Strawberry Cheesecake is made with a creamy cheesecake filling consisting of fresh strawberry sauce, whipped cream, cream cheese, and basic pantry staples for a no-fuss fruity dessert.
Top it all off with extra whipped cream and fresh strawberries for an easy dessert recipe!
Why we love this no bake cheesecake recipe:
- Make-ahead dessert: This dessert needs to chill in the fridge for at least 6 hours, so it’s perfect for making ahead of time!
- No bake: This recipe is entirely no bake, so it’s great for bringing to potlucks, parties, or any time when you need a crowd-pleasing dessert without using an oven.
- Strawberry flavor: The homemade strawberry sauce adds so much strawberry flavor to this cheesecake!
No Bake Strawberry Cheesecake Ingredients:
- Strawberries: Fresh, local, in-season strawberries are going to be best as they have the best flavor and texture for the sauce!
- Sugar and cornstarch: These are mixed with the strawberries to make a homemade strawberry sauce! The sugar adds sweetness, while the cornstarch helps thicken the strawberry sauce to create a stable filling.
- Graham cracker crust: You’ll make a homemade crust with graham crackers crumbs and melted butter. This adds so much more flavor than buying one from the store!
- Cream cheese: Use full fat cream cheese (block-style) for the best flavor.
- Powdered sugar: Sweetens the cheesecake filling while keeping it smooth.
- Vanilla extract: Adds a warm flavor to complement the strawberries.
- Heavy whipping cream: Whipped to create a light, fluffy texture.
How to make this No Bake Strawberry Cheesecake recipe:
This delicious dessert is a breeze to make, and you don’t even need an oven! For the full list of recipe instructions, scroll down to the recipe card below.
- Blend the strawberries into a puree, then cook with sugar and cornstarch until thick. Let it cool.
- Combine graham cracker crumbs with melted butter and press into a springform pan.
- Beat cream cheese with powdered sugar and vanilla.
- Add the cooled strawberry sauce and blend until smooth and fluffy.
- Whip heavy cream until stiff peaks form, then gently fold it into the strawberry mixture.
- Spread the cream cheese mixture into the crust and refrigerate until fully set. Garnish with whipped cream and fresh strawberries before serving.
Helpful tips:
- Room temperature: Always use room temperature cream cheese and beat it first before adding any other ingredients. This makes sure that your cheesecake will be lump-free.
- Strain your puree: This is essential because it will give you the smoothest texture.
- Make-ahead: 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.
Variations and Substitutions
- Chocolate: Add a tablespoon or two of cocoa powder or some melted, cooled chocolate to the filling for a chocolate strawberry twist!
- Use other fresh fruit: Swap the strawberries for raspberries or almost any other berry or fruit if you have some on hand.
- White chocolate: 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!
- Oreo crust: Opt for a chocolate Oreo crust instead of graham cracker crumbs.
How to store this Strawberry Cheesecake:
This no bake Strawberry Cheesecake can be stored in the refrigerator for 3-4 days, but it is best if eaten within 2-3 days as the crust will get softer the longer it sits.
This cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
More no bake cheesecake recipes you’ll love:
- No-Bake Banana Split Cheesecake — a summer classic!
- No Bake Raspberry Cheesecake — if you prefer tangy raspberries.
- No Bake Lemon Cheesecake — for the lemon lovers!
- No Bake Turtle Cheesecake — rich and totally indulgent!
No Bake Strawberry Cheesecake
written by Ashley Fehr
This No Bake Strawberry Cheesecake is a dreamy dessert with a graham cracker crust and a velvety cream cheese filling made with fresh strawberry sauce! Just 30 minutes to prep before chilling overnight for the perfect sliceable texture.
Cuisine American
Course Dessert
Servings 12 servings
Calories 317cal
Ingredients
- 1 lb fresh strawberries (454g)
- ¾ cup granulated sugar
- 4 tablespoons corn starch
- 2¼ cups graham cracker crumbs (375 grams)
- ½ cup melted, unsalted butter
- 3 packages full fat cream cheese (750 grams or 24 oz total)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- whipped cream and fresh strawberries for garnish
Instructions
- Wash and chop strawberries. Puree until smooth using a food processor or blender, then strain through a fine mesh strainer.
- Whisk together strawberry puree, granulated sugar and corn starch until smooth. Place in medium saucepan and cook over medium heat until very thick. Set aside to cool slightly (pop it in the freezer for 15-20 minutes if you don't want to wait).
- 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 ½" up the sides of the Springform pan. Set aside.
- In a large bowl, beat cream cheese with an electric mixer on high speed until smooth.
- Add powdered sugar and vanilla and beat until smooth. Add strawberry sauce and beat on medium-high speed until smooth and fluffy.
- In a separate bowl, whip the cream until stiff peaks form. Fold into the cheesecake mixture with an electric mixer on low speed.
- 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.
Notes
*This recipe works well with any fresh fruit puree!
*Frozen strawberries have too much liquid to work well in this recipe.
Nutrition Information
Calories: 317cal | Carbohydrates: 41g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 124mg | Potassium: 112mg | Fiber: 1g | Sugar: 29g | Vitamin A: 533IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
Keywords no bake cheesecake, strawberry cheesecake
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Karla says
Why is the 3/4 c sugar divided?, do you use all of the sugar
Ashley Fehr says
I apologize! That was an error
Amy Oursler says
I made mini cheesecakes. They were amazing!
Ashley Fehr says
I’m so glad!
Amber says
I made this for our Easter dinner tomorrow and it turned out wonderfully! I read through the comments to see the issues others had with the recipe. It seemed like others did not make the strawberry sauce thick enough. So I made sure to follow that step and that really helps to set the cream cheese filling!
Ashley Fehr says
Thanks Amber!
Tayla Aliceburg says
This was super easy to make and absolutely delicious! It was a big hit for my family and I will definitely be saving this recipe to make again one day!
Ashley Fehr says
Thank you Tayla!
Iveta says
Hello,
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?
Iveta says
Forgot to add, that also the ratio described for base(crackers and butter) was misleading…
The Recipe Rebel says
It’s pretty straightforward in this recipe.
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.
Stephanie says
I had clicked it but it showed no recipe
The Recipe Rebel says
Are you able to see it now?
Stephanie says
what are the measurements for this recipe? I see no measurements or how much I’m supposed to add
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?
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.
The Recipe Rebel says
Thanks for your feedback Ruth!
The Recipe Rebel says
Hi Ruth! So glad you enjoyed the recipe! Thank you for this review!
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!
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!
Emerald
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!
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.
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
Prim.
Ashley Fehr says
I’m glad you liked it!
Paniz says
Hi im gonna make it for valentine. Can i use strawberry flavored oreos for crust?
Ashley Fehr says
That should work great! You may want to reduce the butter slightly if you are including the frosting
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!