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!
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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.
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:
How to make this no bake Strawberry Cheesecake recipe:
- 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 😉
- Puree some strawberries: fresh, local, in season strawberries are going to be best, because frozen strawberries add too much moisture.
- Strain your puree: This is essential, because it will give you the smoothest texture.
- 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!
- 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.
- Chill, chill, chill. At least 6 hours or overnight is even better!
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.
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!
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!
No Bake Strawberry Cheesecake
written by Ashley Fehr
Ingredients
- 1 lb fresh strawberries (454g)
- ¾ cup granulated sugar (divided)
- 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
Nutrition Information
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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!