Easy No Bake Cheesecake with Strawberries is an easy 5 ingredient dessert that takes no time to make! Pudding mix, cream cheese and whipped topping make the smooth, no-bake cheesecake filling. Topped with fresh strawberries, it’s the perfect Spring dessert.
What is No Bake Cheesecake?
One of my favorite things about this No Bake Cheesecake Recipe is how easy and customizable it is. The filling consists of only 3 ingredients. Yes, you read that right! T-H-R-E-E! Cream Cheese, Cheesecake Pudding mix and whipped topping. If you can not find the cheesecake pudding mix, vanilla will work also.
Room temperature cream cheese is creamed together with the pudding mix until super smooth. Then the whipped topping is added to the bowl and then, again, creamed until completely smooth. That is the filling! Crazy easy, right?
Now that we have our perfect base, it’s time to get creative. With this recipe I drizzled strawberry syrup on top and then served with strawberries. You could top the cheesecake with mini chocolate chips, pecans and drizzle with a caramel sauce to make an easy Turtle Cheesecake! The possibilities are endless.
How to make No Bake Cheesecake
First, you’ll need to decide on a crust. I used a pre made graham cracker crust here. You can use an Oreo crust if you prefer or a friend of mine recently told me she used crushed cheerios, a little sugar and butter to make herself a gluten free crust!
Once the crust has been decided, it is time to make the filling for the cheesecake. Like mentioned above, the filling consists of room temperature cream cheese, cheesecake flavored pudding mix and cool whip.
Using room temperature cream cheese is vital. I don’t know if you are like me but I always forget to take the cream cheese out of the fridge! An easy way to soften the cream cheese is to use the defrost function on your microwave. Place the cream cheese unwrapped in a bowl, then select the lowest setting on defrost. Mine usually takes about 45 seconds. That’s it!
Once your cream cheese is room temperature, cream the cream cheese and then slowly add in the cheesecake flavored pudding. Cream until smooth.
Add in the whipped topping and then again, cream until smooth. This will take a few minutes of mixing to achieve.
Spread the no bake cheesecake filling onto the crust. Spread until completely flat and smooth. Top with a little extra whipped topping, if desired.
Now it is time to get creative! I like to add strawberries and drizzle strawberry syrup on top of the cheesecake after serving.
Can No Bake Cheesecake be Frozen?
Yes! It certainly can be! Freeze for up to 2 months, let the cheesecake thaw in the fridge for a full 24 hours before slicing and serving.
No Bake Cheesecake recipe ingredients
Here’s what you’ll need to make our Easy No-Bake Cheesecake:
–1 (8 oz block) cream cheese room temperature
–1 (3.4 oz box) cheesecake flavored pudding mix
–12 oz whipped topping thawed & divided
–1 9 inch pre made graham cracker pie crust
–strawberry syrup for garnish optional
Directions for making No-Bake Cheesecake
- Using either a stand mixer or electric hand mixer, cream the cream cheese until smooth.
- Slowly add in the pudding mix while continuing to mix. Once the entire pudding mix has been added, mix thoroughly until smooth.
- Stop mixing and add 8 oz (1 small container) of whipped topping to the bowl. Cream once again until completely smooth. This will take a few minutes of mixing to achieve.
- Pour the no bake cheesecake filling mixture into the pie tin, spread until flat and smooth.
- Top with the remaining 4 oz of whipped topping (if desired).
- Let the no bake cheesecake set in the fridge for 2 hours before serving.
- Slice, drizzle with strawberry syrup (if desired) and serve!
No Bake Cheesecake with Strawberries
Ingredients
- 1 (8 oz block) cream cheese room temperature
- 1 (3.4 oz box) cheesecake flavored pudding mix
- 12 oz whipped topping thawed & divided
- 1 9 inch pre made pie crust graham cracker
- strawberry syrup for garnish optional
Instructions
- Using either a stand mixer or electric hand mixer, cream the cream cheese until smooth.
- Slowly add in the pudding mix while continuing to mix. Once the entire pudding mix has been added, mix thoroughly until smooth.
- Stop mixing and add 8 oz (1 small container) of whipped topping to the bowl. Cream once again until completely smooth. This will take a few minutes of mixing to achieve.
- Pour the no bake cheesecake filling mixture into the pie tin, spread until flat and smooth. Top with the remaining 4 oz of whipped topping (if desired).
- Let the no bake cheesecake set in the fridge for 2 hours before serving. Slice, drizzle with strawberry syrup (if desired) and serve!
Nutrition
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Love cheesecake? You gotta try some of our other favorite Cheesecake recipes:
- Layered Mini No-Bake Cheesecakes
- Frozen Raspberry Cheesecake Bars
- Lemon Cheesecake Bars
- Double Chocolate Chip Cheese Ball
- Cheesecake with Berries & Chocolate Ganache
- Skinny Pumpkin Cheesecake
- White Chocolate Cherry Cheesecakes
Can you use real whipped cream instead?
If you can’t find Cool Whip, which is the brand name of whipped topping where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the jello salad. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
See Homemade Whipped Cream recipes here.
How do you make stabilized whipped cream?
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
Sandy Rib says
Should the pudding mix be put in directly from the box or should the pudding be made according to directions
Jessica says
You just use the pudding mix directly from the box!
Ni says
I’m going to try this. It looks easier and better than my no-bake cheesecake.
Jessica says
I hope you like it!
The Baking ChocolaTess says
Love the recipe! Very Interesting blog. Thank You so much for sharing your blog with us. Keep sharing!
Jelina Lawson says
Can I use any pudding box mix does it have to be cheesecake I don’t have it
Jessica says
Yes, you can use any type of pudding mix. I like White Chocolate!
Kim says
Does it matter if u use instant or cooking pudding
Jessica says
I use instant pudding!
T-roy says
Ez and great. We used the base recipe… Started with room temp cream cheese and added extra 4 oz of whipped topping because it was so thick. We Also added 3/4 Cup Mini choc chips and substituted raspberry drizzle for the strawberry. We made an oreo crust for it and wholly moley it was fantastic.
Alison says
Love a good oreo crust! That sounds awesome!
Marcell Ferrell says
I haven:t tried this recipe i:m making this recipe for my sons birthday on 4th of July
Jessica says
hope you like it!
Virgene Peshel says
I had to add about 2/3 cup milk to this recipe – although the recipe did not call for it. Would have been 5 stars otherwise.
Jessica says
Thanks!
Leah says
The filling turned out super thick and rubbery. It broke up the graham cracker crust when I tried to spread it. Not sure what went wrong.
Jessica says
Sounds like things didn’t go quite right- I’d check measurements and try again.
Dani says
The filling ended up being a bit stodgy; I had already added all of the 12ox of whipped topping trying to lighten it up, and I think it still needed a little extra liquid. I used Jello brand pudding mix with store brand cream cheese, if the original recipe used different brands that may have made a difference.
Next time I’ll go with my gut and add even more extra whipped topping or some milk.
Marcey says
Really great and simple recipe. Just needed a few tweaks I ended up needing to add milk to the mixture. I’m not sure if it’s something I did wrong or what, but after mixing everything together it was still very stiff like cookie dough. Will definitely try this again with different flavors 🙂
Nicole says
Hmm that’s interesting, I’m not sure what happened but I’m glad you found a workable solution!