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!
Table of Contents
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, 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.
- 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!
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.
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
Crust
- 2 1/2 cups graham cracker crumbs (375g)
- 1/2 cup melted butter
Cheesecake
- 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
Instructions
- 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
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
Kate says
Oh no. I just realized that I forgotten to strain the puree… Do you think it will still turn out right? I’m halfway through already.
Ashley Fehr says
Hi Kate! It’s likely that the cheesecake will be soft and not set up as firm. It will still taste great!
K says
I never leave a rating on recipes, but this one really surprised me! I was unsure if the 1 pound of strawberries included stems/leaves or not. I ended up chopping them before weighing which made my cheesecake darker in color so probably not what the recipe intended but it came out perfectly. Plus it set with 2 hours in the freezer and 2 in the fridge. It’s so good and I don’t even like cheesecake!
Ashley Fehr says
I’m so glad you liked it! I use a 1lb tub of fresh strawberries for this recipe, so before chopping
Jaime says
Can I make this without the puree? I want to have tiny chunks of strawberry throughout the cheesecake instead. Will that set up the same way?
Ashley Fehr says
I would do probably do both! Make a thick strawberry sauce, and then stir in chunks of strawberry. You could skip the sauce though, yes, and just add in chunks!
Gigi says
Hi! I wanna try this for guests but I’m not sure if frozen strawberries would work okay instead of fresh. Let me know!
Ashley Fehr says
Frozen strawberries will work fine but you may have to add a bit more corn starch to thicken fully. You want your sauce to be very thick even when warm so that it will set properly in the cheesecake
Franziska Appel says
I made this, this weekend while my daughter was visiting, it was fantastic.I will make that again . Even my bf had some and he does not like strawberries but he had 2 pieces, that says a lot! Thank you for sharing this delicious recipe.
Ashley Fehr says
I’m so happy to hear that!
Sydney Cameron says
hey! just stopped by to say i made your first strawberry cheesecake recipe with the gelatin several months ago and it just didn’t set right. but the batter was delicious! i came back to try again and discovered the use of corn starch! i gotta say, i loves this way! cooking the strawberry mixture was so easy and tasted so good! i can’t wait to try the cheesecake tomorrow! i even added some leftover white chocolate to the mixture, i hope it’s good! thanks so much!
Ashley Fehr says
Thanks Sydney! I wanted to update the recipe so that it was more foolproof, and I definitely prefer this way too!
Lisa says
My cheesecake didn’t thicken good after refrigerating overnight. It’s almost runny.
Ashley Fehr says
There really isn’t anything in the cheesecake that should make it runny. I would make sure you could your strawberry sauce until it is very thick before adding to the cheesecake.
Tracy says
I tried this recipe also.😭 and it came out of fridge like pudding. Yes, I refrigerated it 24 hours. Dissapointed! So, Last result was to freeze it.! Had to thaw for 2 hours and it was able to cut but filling was getting soft again. I feel maybe you should add gelatin in the Strawberry sauce?
Ashley Fehr says
I’m so sorry Tracy! I have tested all of my recipes until they are just right, so I know that this cheesecake recipe works. There are a number of reasons it might not have set up — I would make sure your strawberry sauce is very thick and you use full fat cream cheese.
Nicholas Veal says
Can I use 2 packages of cream cheese instead of 3?
Ashley Fehr says
I wouldn’t because it will change the texture, flavor, sweetness and consistency.
Lisa says
Can you use a pie pan??
Ashley Fehr says
You can, but you might find you have too much filling.
Cheryl Dickson says
Lisa, I used an extra large store bought (Keebler) graham cracker crust & it was filled to a little over the top, I think this recipe will make 2 regular ones, I will use 4 packages cream cheese next time and make 2 pies! It was SO delicious…
Ashley Fehr says
Thank you Cheryl!
Lisa says
Can you use this recipe in a pie pan?
Jessica Rae says
I really wish you would’ve left your original recipe 🙁 I was looking forward to making it again. We really enjoyed it the first time. I suppose I’ll give this one a try.
Ashley Fehr says
hi Jessica! I’m glad you liked it! I had too many comments from people who couldn’t figure it out, so I really needed to simplify. I think you’ll find this version has a similar flavor, and is just easier!
Melissa says
Oh my goodness beautiful and delicious!
Ashley Fehr says
Thanks Melissa!
Nellie Tracy says
This recipe is regularly requested among our friends and family and it is so easy to make!
Ashley Fehr says
I’m so happy to hear that!
Lisalia says
Oh yummy! I have several boxes of strawberries from costco and we’re trying to use them up. This was so yummy and so different from other fresh berry desserts i’ve made. Thank you!
Ashley Fehr says
Thank you Lisalia!
Valentina says
This strawberry cheesecake recipe is my favorite cheesecake! It is so easy and SOOO DELICIOUS!!!!
Ashley Fehr says
Thanks Valentina!
Cathy Sinisi says
Can you make this cheesecake with blueberries, just asking, because my friend is allergic to strawberries.
Ashley Fehr says
I haven’t tried but I think that would work just fine!
Toni says
This is really gorgeous! My husband loved it! Thank you!
Ashley Fehr says
Thanks Toni!
Rachael Yerkes says
This strawberry cheesecake is so dreamy!
Ashley Fehr says
Thanks Rachael!
Tanya Schroeder says
I cannot wait to get my hands on fresh strawberries so I can try this! It is beautiful!
Ashley Fehr says
Thanks Tanya!
Anna says
This cheesecake is gorgeous! Perfect for the berry season!
Ashley Fehr says
Thanks Anna!
Valentina says
I absolutely cannot wait for fresh strawberries season. This no-bake is going to be the first dessert we make!
Ashley Fehr says
Thanks Valentina! It’s definitely worthy! 🙂