🍓🍰 No-Bake Strawberry Cheesecake

This No-Bake Strawberry Cheesecake is creamy, silky, and bursting with fresh strawberry flavor—and the best part is that there’s no oven required.

A buttery graham cracker crust supports a luxurious cheesecake filling made with cream cheese and whipped cream, while fresh strawberries add a bright, fruity finish. Every chilled bite melts in your mouth, making this the perfect dessert for summer gatherings, birthdays, holidays, dinner parties, and special occasions.

Recipe Information

• Prep Time: 30 minutes
• Chilling Time: 6 hours
• Total Time: About 6½ hours
• Servings: 10–12 slices
• Difficulty: Easy
• Method: No-bake
• Pan: 9-inch (23 cm) springform pan

Ingredients

For the Crust

• 1½ cups (150 g) graham cracker crumbs
• 6 tablespoons (85 g) unsalted butter, melted
• 2 tablespoons (25 g) granulated sugar

For the Cheesecake Filling

• 16 oz (450 g) full-fat cream cheese, softened
• ¾ cup (90 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1½ cups (360 ml) heavy whipping cream, very cold
• ¼ cup (30 g) powdered sugar, for whipping the cream
• Pinch of salt

For the Strawberry Topping

• 2 cups (300 g) fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract

Optional Strawberry Sauce

• 1 cup (150 g) strawberries, chopped
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 1 tablespoon water

Instructions

1. Prepare the Pan

Line the bottom of a 9-inch springform pan with parchment paper.

Lightly grease the sides if desired.

Set aside.

2. Make the Graham Cracker Crust

Place the graham cracker crumbs and sugar in a medium bowl.

Pour in the melted butter and stir until the crumbs are evenly moistened and resemble wet sand.

3. Press the Crust Into the Pan

Transfer the crumb mixture to the prepared springform pan.

Press it firmly and evenly across the bottom using the bottom of a glass or measuring cup.

Pay particular attention to the edges so the crust holds together when sliced.

Refrigerate for at least 20–30 minutes while preparing the filling.

Prepare the Cheesecake Filling

4. Beat the Cream Cheese

Place the softened cream cheese in a large mixing bowl.

Beat with an electric mixer on medium speed for 2–3 minutes, until completely smooth and creamy.

Scrape down the sides of the bowl as needed.

5. Add the Sugar and Flavorings

Add the ¾ cup powdered sugar, vanilla extract, lemon juice, and pinch of salt.

Beat until smooth and fully combined.

Taste and adjust the sweetness or lemon flavor if desired.

6. Whip the Cream

In a separate chilled bowl, pour in the cold heavy whipping cream.

Add the remaining ¼ cup powdered sugar.

Beat on medium-high speed until stiff peaks form.

Do not overwhip the cream.

7. Fold the Whipped Cream Into the Cheesecake

Add about one-third of the whipped cream to the cream cheese mixture.

Fold gently to lighten the mixture.

Add the remaining whipped cream in two additions, folding carefully until the filling is smooth, creamy, and evenly combined.

Do not vigorously stir, as this can deflate the whipped cream.

8. Fill the Cheesecake

Remove the chilled crust from the refrigerator.

Spoon the cheesecake filling over the crust.

Spread the top evenly with an offset spatula or the back of a spoon.

Gently tap the pan on the counter once or twice to remove any large air pockets.

9. Chill Until Firm

Cover the cheesecake loosely and refrigerate for at least 6 hours, preferably overnight.

The cheesecake needs enough time to firm up properly.

Prepare the Strawberry Topping

10. Macerate the Strawberries

Place the sliced strawberries in a bowl.

Add the sugar, lemon juice, and vanilla.

Gently toss everything together.

Let the strawberries sit for 15–20 minutes.

The sugar will draw out some of the natural juices and create a simple, glossy strawberry topping.

11. Add the Strawberries

Once the cheesecake is fully chilled and firm, carefully remove the springform ring.

Arrange the macerated strawberries over the top.

You can cover the entire surface or create a decorative border around the edge.

Optional Strawberry Sauce

12. Cook the Sauce

Place the chopped strawberries and sugar in a small saucepan over medium-low heat.

Cook for about 5 minutes, stirring occasionally, until the strawberries soften and release their juices.

Mix the cornstarch and water in a small bowl to make a slurry.

Stir it into the strawberries.

Cook for another 1–2 minutes, until the sauce thickens.

Remove from the heat and cool completely.

13. Drizzle and Serve

Drizzle the cooled strawberry sauce over the cheesecake just before serving.

Add a few whole or halved strawberries for decoration.

Chef’s Tips

• Use full-fat cream cheese: It produces the richest and most stable filling.
• Soften the cream cheese: Room-temperature cream cheese blends without lumps.
• Keep the heavy cream cold: Cold cream whips faster and holds its shape better.
• Don’t overwhip: Stop as soon as stiff peaks form.
• Press the crust firmly: A compact crust is much easier to slice.
• Chill overnight when possible: This gives the cheesecake the best texture and cleanest slices.
• Add strawberries shortly before serving: This keeps the topping fresh and prevents excess liquid from collecting on the cheesecake.

Easy Variations

Chocolate Strawberry Cheesecake

Add 2 tablespoons unsweetened cocoa powder to the cheesecake filling and drizzle the top with melted chocolate.

White Chocolate Strawberry Cheesecake

Melt 150 g white chocolate, allow it to cool slightly, and beat it into the cream cheese mixture before folding in the whipped cream.

Strawberry Swirl Cheesecake

Before chilling, spoon small amounts of strawberry purée over the cheesecake filling and gently swirl with a knife.

Lemon Strawberry Cheesecake

Increase the lemon juice to 2 tablespoons and add 1 teaspoon finely grated lemon zest.

Mini No-Bake Strawberry Cheesecakes

Prepare the recipe in individual dessert cups or a muffin tin lined with cupcake liners. Chill until firm and top with fresh strawberries.

Serving Suggestions

Serve each slice with:

• Fresh strawberries
• Strawberry sauce
• Whipped cream
• White chocolate shavings
• Mint leaves
• A dusting of powdered sugar

For an indulgent presentation, drizzle each plate with strawberry sauce and add a few fresh berries alongside the cheesecake.

Make-Ahead Instructions

This cheesecake is ideal for making ahead.

Prepare it 1–2 days before serving, keeping it covered and refrigerated.

For the freshest appearance, add the strawberry topping shortly before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days.

Keep it chilled until ready to serve.

Because the topping contains fresh fruit, the surface may become slightly wetter after several days, so it’s best enjoyed during the first couple of days.

Freezing

Freeze the cheesecake without the fresh strawberry topping.

Once fully firm, wrap it tightly in plastic wrap and foil and freeze for up to 1 month.

Thaw overnight in the refrigerator.

Add fresh strawberries after thawing and just before serving.

Final Result

A gorgeous No-Bake Strawberry Cheesecake with a crisp buttery graham cracker crust, silky cream cheese filling, and juicy fresh strawberries piled on top. It’s cool, creamy, fruity, and so tender that every bite practically melts in your mouth.