No-Bake Strawberry Cheesecake is a delicious and simple dessert that is perfect for the hot days of summer. This no-bake cheesecake recipe is made with a graham cracker crust, a creamy filling, and a delicious fresh strawberry sauce mixed in.
This no bake strawberry cheesecake recipe is wonderfully smooth and topped with a tangy sweet sauce you will completely fall in love with. No bake cheesecakes are a deliciously thick and creamy cheesecake filling that does not require any eggs so with a few hours of chilling in the fridge, it is ready to slice and eat.
No Bake Cheesecake with Strawberries
No bake cheesecakes are a fantastic dessert to make on a warm spring or hot summer day, not having to turn the oven on to bake is a win in my book! Getting delicious results without too many ingredients or steps is what makes this the best no bake strawberry cheesecake recipe around. Some recipes require the use of gelatin or Cool Whip to stabilize their pies, but we do not use either of those in this simple recipe. It is the perfect dessert for Spring or Summer when those strawberries come off the vine and start hitting sale prices in the grocery store. Serve yours at any BBQ, special event, or to simply enjoy as a weekend treat.
Strawberry Cheesecake Ingredients
For the Strawberry Sauce, you will need:
-Strawberries: You will need 2 ½ cups of fresh strawberries that have been washed, stemmed, and halved.
-Sugar: Using ¼ cup of granulated sugar will give us a bit of sweetness and help to thicken the sauce slightly as it cooks.
-Water: To add moisture to our berries and create a good sauce consistency we will need ¼ cup of water.
For the Cheesecake Crust, you will need:
-Graham cracker crumbs: You will need 2 cups of graham cracker crumbs for the crust of the cheesecake.
-Butter: Using 6 tablespoons of melted butter will help to bind the graham crumbs into a nice crust.
For the Cheesecake Filling, you will need:
-Cream cheese: You will need 2 8-ounce sized bricks of cream cheese that have been thawed to room temperature.
-Sugar: Using ¾ cups of granulated sugar in our filling will make it nice and sweet.
-Salt: You only need ½ teaspoon of salt to help enhance the flavors in this cheesecake recipe.
-Vanilla extract: Adding 1 teaspoon of vanilla extract will help flavor our cheesecake well. Higher quality vanillas tastes the best, but use whatever you have on hand.
-Heavy cream: You will need 1 cup of heavy cream to help add fluff to the cheesecake filling and to make it taste lighter.
How to make No-Bake Strawberry Cheesecake
In a blender, combine the strawberries, sugar, and water and puree until smooth.
Then, transfer the strawberry mixture to a medium sized saucepan.
Cook the sauce over medium-low heat until the mixture thickens. This should take about 10-15 minutes.
Once cooked, remove the pan from the heat and allow the sauce to cool to room temperature.
Making the crust
Start by spraying an 8 inch springform pan with non-stick cooking spray.
Next, in a medium sized bowl combine the graham cracker crumbs with the melted butter and stir to combine.
After that, pour the crust mixture into your greased pan and press down using your fingers to create a crust at the bottom of the pan.
Pop the crust into the freezer for 15 minutes while you prepare the filling.
To make Cheesecake filling
In a large bowl, using an electric handheld mixer, beat together the room temperature cream cheese, sugar, salt, and vanilla extract until smooth and cream.
Then, in a separate medium size bowl, beat your heavy whipping cream until stiff peaks form.
Proceed to fold the whipped cream into the large bowl with the cheesecake filling, until it has been completely combined.
Next, divide the cream cheese filling into 2 bowls and set one aside.
In one of the bowls, add in all but 2 tablespoons of the cooled strawberry sauce and mix to combine. Save the reserved 2 tablespoons of sauce for later use.
Proceed to pour the plain cheesecake filling into your prepared crust and smooth out into an even layer. Tap the pan against the counter a few times to allow the layer to settle.
Then, add the strawberry cream cheese filling on top and smooth it out using a rubber spatula.
After that, dollop the reserved 2 tablespoons of strawberry sauce onto the pie and then swirl it around using a butter knife or wooden skewer. Do not go too deep with the knife, you only want to swirl the top, not the bottom layers.
Now, cover your cheesecake with plastic wrap or cling wrap and place in the fridge for at least 8 hours or preferably overnight to allow time to set and chill.
Once chilled completely you are ready to slice, serve and enjoy!
No-bake Strawberry Cheesecake
- 2½ cups fresh strawberries washed, stemmed and halved
- ¼ cup granulated sugar
- ¼ cup water
- 2 cups graham cracker crumbs
- 6 Tbsp butter melted
- 16 oz cream cheese, 2 8-ounce bricks room temperature
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla
- 1 cup heavy cream
- In a blender, combine the strawberries, sugar, and water and puree until smooth.
- Transfer strawberry purée into a medium saucepan.
- Cook over medium-low heat until the sauce thickens, about 10-15 mins.
- Remove from heat and set aside to cool to room temperature.
Making the crust
- Spray an 8-inch springform pan lightly with cooking spray.
- Next, in a medium sized bowl combine the graham cracker crumbs with the melted butter and stir to combine.
- After that, pour the crust mixture into your greased pan and press down using your fingers to create a crust at the bottom of the pan.
- Pop into the freezer for 15 minutes while you prepare the filling.
To make Cheesecake filling
- In a large bowl, using an electric handheld mixer, beat together the room temperature cream cheese, sugar, salt, and vanilla extract until smooth and cream.
- Then, in a separate medium size bowl, beat your heavy whipping cream until stiff peaks form.
- Proceed to fold the whipped cream into the large bowl with the cheesecake filling, until it has been completely combined.
- Next, divide the cream cheese filling into 2 bowls and set one aside.
- In one of the bowls, add in all but 2 tablespoons of the cooled strawberry sauce and mix to combine. Save the reserved 2 tablespoons of sauce for later use.
- Proceed to pour the plain cheesecake filling into your prepared crust and smooth out into an even layer. Tap the pan against the counter a few times to allow the layer to settle.
- Then, add the strawberry cream cheese filling on top and smooth it out using a rubber spatula.
- After that, dollop the reserved 2 tablespoons of strawberry sauce onto the pie and then swirl it around using a butter knife or wooden skewer. Do not go too deep with the knife, you only want to swirl the top, not the bottom layers.
- Now, cover your cheesecake with plastic wrap or cling wrap and place in the fridge for at least 8 hours or preferably overnight to allow time to set and chill.
- Once chilled completely you are ready to slice, serve and enjoy!
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Can I use frozen strawberries instead of fresh ones?
Absolutely! You can use frozen strawberries (or any berry) just make sure to follow these tips. Do not add the requested extra water, and make sure to thaw the berries first. So instead of water, berries, and sugar, you will just want thawed berries and sugar. This is because the thawed berries are wet enough on their own and adding water will cause them to become soupier than desired.
Why did my no bake cheesecake not set?
If you over whip the whipped cream, it will essentially become butter + whey, and the results may be less than stable. Other reasons could be too much liquid in the strawberry sauce or possibly not enough time chilling in the fridge. You can speed up the chilling process or firm the cheesecake faster by placing it in the freezer.
Can I use a store bought crust instead of making one?
You definitely can! This would be another way to make this recipe even easier than it already it. Store bought prepared crusts are delicious and are a sure fire way to guarantee your cheesecake will be amazing.
Why did my cheesecake crack?
Sometimes the cause is over mixed batter. The more the batter is mixed the more air is incorporated into the mixture. This can cause the cheesecake to rise and fall, creating cracks on the surface of it. One way to prevent this is by having all your ingredients at room temperature, this means less mixing to incorporate all the ingredients.
Do I need to refrigerate cheese cake?
YES, absolutely. Even if it isn’t a no-bake cheesecake it should be refrigerated. The ingredients of this cheesecake all need to be kept chilled to keep the consistency and texture. If stored properly and kept cool this delicious dessert will last 5-7 days. If you are serving for an event or party, this cheesecake will be ok for about 2 hours at room temperature.
Can I freeze leftover cheesecake?
You sure can! The best way to freeze cheesecake is to place it on a hard surface, a piece of cardboard or a plastic or glass container. Then wrap it well in plastic wrap, then a layer of foil too. You can freeze for up to 1 month, 2 max.
More delicious no bake cheesecake recipes:
- EASY NO BAKE CHEESECAKE
- MINI NO-BAKE CHEESECAKES
- CARAMEL NO-BAKE CHEESECAKE
- MINI NO-BAKE PUMPKIN CHEESECAKES
- NO BAKE MINI OREO CHEESECAKES
- NO-BAKE LEMON CHEESECAKE
- NO BAKE MINI LEMON CHEESECAKES
- NO-BAKE CRANBERRY CHEESECAKE
You are going to love this simple and easy no bake strawberry cheesecake recipe. Made with just a few ingredients and easy-to-follow steps, you can have a creamy cheesecake that is perfect for summer.
No Bake Strawberry Cheesecake made with a graham cracker crust, creamy cheesecake filling, & blended fresh strawberries! Double layer cheesecake with fantastic berry flavor perfect for summer!
Hi. Reading the recipe and wondering why the sugar is divided? I don’t see anywhere that you put in two separate amounts of sugar for the filling.
You’re right, sorry, I’ll fix it!
Kathy Mandzak says
I I can tell my strawberry sauce is too watery….can I add a corn starch slurry???
Will this thicken it up enough? Thanks!
That sounds like it would work well!
Made this for the husband. Will see if he likes it, Mine doesn’t look as pretty as the picture, it was a little messier.
DO NOT make this recipe. Here I am 24 hours later as a last resort I have scooped out the entire cheesecake and am adding gelatin. I suspect the inaccurate measure of strawberries is at play and added too much liquid.
You CANNOT use a cup measure for strawberries, something that can affect this finicky cheesecake. Find another recipe. There is nothing in here that will make the cheesecake set.
Im so sorry to hear that this recipe didn’t turn out for you. Using a cup measure for strawberries is a standard way to measure amounts and the strawberries are supposed to be cooked until thickened. This recipe has been tested repeatedly and we haven’t had the issues you described as our cheesecakes all set properly. Not sure what went wrong but it sounds like you may not have cooked your berries until thickened.
Margo. Musial says
Strawberry layer was like soup after 24 hours in fridge. It was in a springform pan. Opened it and all the strawberry layer ran out. Tried to scoop it up. Flavor was excellent. You need to put Knox gelatin in the strawberry purée so it sets up. Or maybe add cornstarch when cooking the purée so it is thick
Im so sorry that this recipe didnt turn out 🙁
Ignore Helena’s rude comments. This came out great! Made a few minor changes. I used a pre made graham crust. Used vanilla bean paste instead of extract. And finally , I added a few teaspoons of cornstarch when blending the strawberries. It did not set up totally solid like pic but it was not runny. It looks very close to the picture! Flavor is lovely. Thank you for sharing!
This cake is not finicky at all as stated in previous comment. I made minor changes like using vanilla bean paste instead of extract, I used a store-bought Graham pie crust and I added 2 teaspoons of cornstarch to the blender with the strawberries. The cheesecake is not extremely firm but it is not runny by any means. It actually turned out just like the picture and is very good. Thank you for the recipe!
I have not made the pie yet but curious if you can substitute an artificial sweetener with the regular granulated sugar- we’re diabetics and watch our intake.
i havent tried it so im not sure.. that risk may be that it doesn’t set up properly, so you may have to try the recipe a few times to find what adjustments work best for you
Dave Kerrigan says
Strawberry layer is like thick soup. Don’t know I did wrong. Would not suggest this recipe.
Aww I’m so sorry to hear that 🙁 Did you cook the strawberries until they were thickened?
I just made this today..I used an oreo crumb for the base..I cooked the strawberry puree till it was very thick..when I poured it into the cheese cake filling..the cheese cake filling went exteemely soft..I put in the freezer it did set I poured a chocolate ganche ontop of it then put back in the freezer to set again..I did chocolate covered strawberries to decorate..I am hopeing it will set and harden up more..wish I knew how to attach 2 photos to this
Sounds like it will be delicious and I’m sorry but photos cannot be added to comments on recipe pages, but you can post them to social media and tag @jessicalovesbutter to show us your tasty creation 🙂