No Bake Strawberry Cheesecake

This easy No Bake Strawberry Cheesecake has a buttery cookie crust topped off with a creamy strawberry cheesecake filling.

Are you looking for a delicious, no-fuss dessert that will wow your family or guests? Then look no further, because we’ve got just the thing!

Our No Bake Strawberry Cheesecake Recipe is delightfully rich and creamy. Plus, it requires minimal time in the kitchen – so if you’re stressed for oven space or too busy to commit to baking something from scratch, this cheesecake is right up your alley!

The cheesecake filling only contains 5 simple ingredients; but don’t be fooled by its simplicity – this strawberry cheesecake packs a flavour punch that’ll leave everyone begging for more.

My family loves slicing this cheesecake up and eating it straight from the freezer still frozen. It’s actually really yummy served this way, and a great way to cool off on a hot summer evening, but its just as good when its thawed in the fridge for a creamier mousse like texture.

Get ready to indulge because this recipe is definitely one you’ll want to make often!

Tips for Making the BEST No Bake Strawberry Cheesecake

• You can use fresh strawberries as is for this recipe, however roasting the strawberries 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 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.
• 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.
• Allow the cheesecake to set in the refrigerator for at least 6 hours but overnight is even better.

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 Strawberry Cheesecake

Crumbs – 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.

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 and crust. You can substitute with caster sugar if you like.

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.

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. For a stronger strawberry flavour, try roasting the strawberries before pureeing.

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!

Whip up this delicious strawberry key lime cheesecake recipe complete with graham cracker crust, creamy filling, and sour cream topping.

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious – better than chocolate swiss rolls!

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

No Bake Strawberry Cheesecake

Yields: 12 Servings | Prep time: 15 Minutes

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 2 tbsp granulated sugar
• ½ cup butter, melted

For the Strawberry Cheesecake Filling:

• 16 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 2 cups strawberries
• 1 tsp vanilla extract
• 1 cup whipping cream, whipped to stiff peaks

Directions:

In a medium sized bowl, stir together cookie crumbs, granulated sugar and melted butter until combined.

Press cookie mixture into the bottom and up the sides of a 9-inch springform pan. Refrigerate until set.

Place the sugar, strawberries, and vanilla into a blender or food processor and blitz until pureed.

In a large bowl, cream the cream cheese and sugar together.

Mix in the strawberries mixture until well combined.

Add half of the whipped cream to the cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream being careful not to over-work the filling.

Pour filling into your prepared crust in the baking pan and smooth with a spatula.

Freeze cheesecake for at least 6 hours before serving, putting it in the refrigerator about 30 minutes prior to serving.

Enjoy!