If you have a sweet tooth and love the fresh, fruity flavors of summer, this No Bake Strawberry Cheesecake Recipe is going to become your new best friend. Imagine biting into a luscious, creamy cheesecake layered with vibrant strawberry puree and a perfectly crumbly graham cracker crust, all without turning on the oven. It’s incredibly simple to make, incredibly refreshing, and perfect for any occasion where you want to impress without the stress. Each spoonful is a delightful balance of tangy, sweet, and rich textures that come together to make one unforgettable dessert.
Ingredients You’ll Need
This No Bake Strawberry Cheesecake Recipe calls for straightforward, kitchen-friendly ingredients that come together to create magic. Each component plays an important role, lending flavor, structure, and that irresistible fresh strawberry punch.
- Fresh strawberries: The star of the dish for vibrant color and natural sweetness.
- Sugar: Balances the tartness of strawberries and brightens the flavor.
- Lemon juice: Adds a refreshing tang and enhances the strawberry notes.
- Cornstarch: Thickens the strawberry puree for the perfect filling consistency.
- Graham crackers: Create the classic crunchy crust base.
- Light brown sugar: Adds a subtle caramel depth to the crust.
- Salt: Enhances all flavors and balances sweetness.
- Melted butter: Binds the crust ingredients together into a firm base.
- Full-fat cream cheese: The creamy heart of the cheesecake, smooth and tangy.
- Powdered sugar: Sweetens the filling without graininess.
- Vanilla extract: Brings warmth and depth to the cheesecake.
- Heavy cream: Whipped to stiff peaks for lightness and fluffiness in the filling and topping.
How to Make No Bake Strawberry Cheesecake Recipe
Step 1: Make the Strawberry Puree
Start by blending fresh strawberries with sugar, lemon juice, and cornstarch until smooth—this mix transforms run-of-the-mill berries into a luscious, thick puree. Cooking this blend on medium heat thickens and intensifies the fruity flavor while reducing it to a rich half-cup that’s ready to mingle with your creamy filling.
Step 2: Make the Crust
Pulse graham crackers, light brown sugar, and a pinch of salt in a food processor until finely crushed. Adding melted butter helps these dry components clump together perfectly, making it easy to press into the bottom of a 9-inch springform pan. Refrigerating the crust lets it set firmly, giving your cheesecake a satisfying crunch under each creamy bite.
Step 3: Whip the Cream
Whip the heavy cream with a portion of powdered sugar until medium-stiff peaks form—this stage ensures the filling will be both airy and stable. Chilling the whipped cream keeps it from deflating and holds that dreamy light texture until you need it.
Step 4: Prepare the Filling
Beat the cream cheese until completely smooth and silky—this forms the luscious foundation of the cheesecake. Then gently fold in the cooled strawberry puree, the rest of the powdered sugar, lemon juice, and vanilla extract. Finally, carefully incorporate the whipped cream for a soft, fluffy filling packed with fresh strawberry flavor that feels light but indulgent.
Step 5: Assemble the Cheesecake
Pour the cheesecake filling onto the chilled crust, smoothing the surface with a spatula for a clean finish. Cover the pan and refrigerate for at least eight hours or overnight to let the flavors develop fully and the cheesecake set firm enough to slice beautifully without cracking.
Step 6: Top and Serve
Before serving, whip together heavy cream, sugar, and vanilla for a sweet, velvety topping that adds both elegance and extra creaminess. Garnish the cheesecake with fresh strawberries arranged artfully on top to highlight those bright, fruity notes that make this No Bake Strawberry Cheesecake Recipe so stunning and delicious.
How to Serve No Bake Strawberry Cheesecake Recipe
Garnishes
A simple fresh strawberry garnish adds a burst of vivid color and a juicy crunch, complementing the creamy texture beneath. You can also sprinkle a few mint leaves for a refreshing touch, or even drizzle a bit of strawberry sauce to amplify the flavor and make the presentation pop.
Side Dishes
This cheesecake pairs beautifully with light sides like lemon sorbet or a crisp, acidic berry salad to cut through the richness. A cup of fresh brewed coffee or a glass of sparkling rosé can also elevate the whole dessert experience during a cozy get-together or a special celebration.
Creative Ways to Present
Try serving individual portions in pretty jars or clear glasses layered with crushed graham crackers and strawberry puree for a charming twist. You can also add a decorative swirl of whipped cream piped along the edges or use edible flowers for a fancy finish that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Once set, your No Bake Strawberry Cheesecake Recipe can be covered tightly with plastic wrap and stored in the refrigerator for up to three days without losing a bit of its fresh flavor and creamy texture. It’s a great make-ahead dessert for busy days or unexpected guests.
Freezing
You can freeze the cheesecake to extend its life, but be sure to wrap it securely in plastic and then in foil to prevent freezer burn. When you’re ready, thaw it in the refrigerator overnight, then add fresh toppings. The texture might be a touch different but still deliciously satisfying!
Reheating
This no bake cheesecake is best enjoyed chilled, so reheating is not recommended. If you crave a softer texture, simply let it sit at room temperature for 10-15 minutes before serving to bring out the creaminess without melting the structure.
FAQs
Can I use frozen strawberries for the puree?
Yes, frozen strawberries work well as long as they are fully thawed and drained before blending. They might produce a slightly more watery puree, so you may need to cook it a bit longer to thicken.
What if I don’t have a springform pan?
You can use a regular 9-inch cake pan lined with parchment paper for easy removal. Just be gentle when unmolding the cheesecake to keep the crust intact.
Is it necessary to cook the strawberry puree?
Cooking the puree with cornstarch helps it thicken and prevents the filling from being too runny. It also intensifies the strawberry flavor, creating a more balanced and luscious cheesecake.
How long does the cheesecake need to chill?
Chilling for at least eight hours or overnight is essential for the cheesecake to set firmly and the flavors to meld perfectly. Patience here really pays off in texture and taste.
Can I substitute the graham cracker crust?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even a nut-based crust if you prefer. Just make sure to adjust the sweetness and butter amount accordingly to maintain the right texture.
Final Thoughts
This No Bake Strawberry Cheesecake Recipe is such a joy to make and enjoy, especially when you want a beautiful, impressive dessert without the oven hassle. It’s creamy, dreamy, and bursting with fresh strawberry flavor that feels like a little celebration in every bite. I can’t wait for you to try it and share it with friends and family—you’re going to love how simple and rewarding this treat is!
Print
No Bake Strawberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 35 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Strawberry Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, a rich strawberry-infused cream cheese filling, and a fresh strawberry topping. Perfect for warm weather or anytime you want a delicious treat without turning on the oven.
Ingredients
Strawberry Puree
- 2 cups fresh strawberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 6 tablespoons melted butter
Cheesecake Filling
- 24 oz (3 packages) full-fat cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream, whipped to stiff peaks
Topping
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Make the Strawberry Puree: Blend the fresh strawberries, sugar, lemon juice, and cornstarch in a blender until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring frequently, until it thickens and reduces to about 1/2 cup. Remove from heat and let it cool completely.
- Make the Crust: Pulse the graham crackers, light brown sugar, and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture is moist and holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate to set while preparing the filling.
- Whip the Cream: Beat the heavy cream with a portion of the powdered sugar until medium-stiff peaks form. Cover and chill until ready to fold into the filling.
- Prepare the Filling: Beat the softened cream cheese until smooth and creamy. Gradually add the cooled strawberry puree, remaining powdered sugar, lemon juice, and vanilla extract, mixing until well combined. Gently fold in the whipped heavy cream until the filling is smooth and fully incorporated.
- Assemble the Cheesecake: Pour the strawberry cream cheese filling over the chilled crust in the springform pan, smoothing the top with a spatula. Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cheesecake to set properly.
- Top and Serve: Before serving, whip the heavy cream with sugar and vanilla extract until soft peaks form for the topping. Spread or pipe this whipped cream onto the set cheesecake and garnish with fresh strawberry slices. Slice and serve chilled.
Notes
- Ensure the strawberry puree is completely cooled before mixing into the cream cheese filling to prevent curdling.
- For best results, use full-fat cream cheese and heavy cream for a rich and creamy texture.
- If fresh strawberries are out of season, frozen strawberries can be used; thaw and drain excess liquid before pureeing.
- This cheesecake is best served within 2 days for optimal freshness.
- Make sure to press the crust firmly to prevent it from crumbling when sliced.
