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No-bake Strawberry Cheesecake 

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!
Prep Time20 mins
Cook Time15 mins
Chill8 hrs
Total Time8 hrs 35 mins
Course: cheesecake, Dessert, No-Bake Dessert
Cuisine: American
Keyword: Strawberry Cheesecake Bites
Servings: 12
Calories: 382kcal


Strawberry Sauce

  • 2 1/2 cups fresh strawberries washed, stemmed and halved
  • 1/4 cup granulated sugar
  • 1/4 cup water

Cheesecake Crust

  • 2 cups graham cracker crumbs
  • 6 Tbsp butter melted

Cheesecake Filling

  • 16 oz cream cheese bricks room temperature
  • 3/4 cup granulated sugar divided
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup heavy cream


To make the Strawberry Sauce

  • To a blender, add strawberries, sugar and water. Blend until puréed.
  • 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.

To make the crust

  • Spray an 8-inch springform pan lightly with cooking spray.
  • In a medium bowl, combine graham cracker crumbs with melted butter.
  • Pour the crust mix into the prepared springform pan and press with your fingers into 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 hand whisk, whisk the cream cheese, sugar, salt and vanilla until smooth and creamy.
  • In another bowl, whisk the whipping cream until stiff peaks form.
  • With a spatula, fold the whipped cream into the cheesecake filling until completely combined.
  • Divide the filling into 2. Set one half of the filling aside
  • To the other half of the filling, add in all but 2 TBSP of the strawberry sauce and mix well to combine (so reserve 2 TBSP of strawberry sauce in this step for later).
  • Pour the filling into the prepared crust, starting with the plain white filling. Smooth it out with a spatula and tap the pan on the kitchen counter a couple of times to allow this first layer to settle.
  • Then add the strawberry flavored filling on top and smooth it out with a spatula.
  • Add the reserved strawberry sauce in dollops on top of the cheesecake and use a thin knife to make swirl patterns on the surface of cheesecake. Do not go too deep with the skewer/knife so as not to distort the cheesecake layers.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or overnight preferably. Serve chilled & enjoy!


Start by making the strawberry sauce so that it gets enough time to cool to room. temperature before you need to incorporate it into the filling.


Calories: 382kcal | Carbohydrates: 32g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 369mg | Potassium: 140mg | Fiber: 1g | Sugar: 23g | Vitamin A: 978IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 1mg