If you’re craving a dessert that’s equal parts luscious and effortless, you’ve just found it! This No Bake Strawberry Cheesecake Recipe combines the fresh sweetness of strawberries with the rich creaminess of cheesecake, all without firing up your oven. Perfectly balanced textures—from the buttery graham cracker crust to the velvety filling and fruity topping—make this a dessert that’s sure to impress at any gathering. Whether you’re a cheesecake devotee or a strawberry enthusiast, this recipe will become your new go-to favorite in no time.
Ingredients You’ll Need
These ingredients are wonderfully simple yet carefully chosen to create each layer of the cheesecake with texture and flavor that sing. From the tart brightness of lemon juice to the indulgent creaminess of full-fat cream cheese, every item plays a vital role in crafting this show-stopping dessert.
- Fresh strawberries: The star ingredient for that natural sweetness and vibrant color in the puree and garnish.
- Sugar: Balances the tartness of strawberries and lemon, enhancing the natural flavors.
- Lemon juice: Adds a subtle tang that lifts the cheesecake’s flavor profile.
- Cornstarch: Thickens the strawberry puree for a perfect consistency.
- Graham crackers: Provide a buttery, crunchy base giving the crust its classic flavor.
- Light brown sugar: Adds depth and slight caramel notes to the crust.
- Salt: A pinch enhances all the sweetness and balances the flavors.
- Melted butter: Binds the crust ingredients into a perfect, crumbly texture.
- Full-fat cream cheese: The creamy foundation of the cheesecake filling.
- Powdered sugar: Sweetens the cheesecake filling and whipped cream smoothly.
- Vanilla extract: Infuses warmth and aroma into the filling and topping.
- Heavy cream: Whipped to fluffy perfection, it lightens the filling and makes the topping decadently rich.
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 completely smooth. Cooking this mixture over medium heat thickens it to that luscious consistency you want, about half a cup when reduced. Once done, let it cool fully so that it won’t affect the texture of your filling later.
Step 2: Make the Crust
In a food processor, pulse graham crackers with brown sugar and salt until finely ground. Add melted butter, pulsing again until the mixture looks moist and crumbly. Press this crust firmly into the bottom of a 9-inch springform pan—don’t be shy about packing it down well to give your cheesecake a sturdy but tender base. Refrigerate to set while you move on.
Step 3: Whip the Cream
Beat heavy cream with a portion of the powdered sugar until it reaches stiff peaks but remains silky. This whipped cream will fold into the filling, lending it that airy, dreamy texture that elevates this No Bake Strawberry Cheesecake Recipe.
Step 4: Prepare the Filling
Beat the full-fat cream cheese until smooth and creamy. Stir in the cooled strawberry puree, remaining powdered sugar, lemon juice, and vanilla extract until everything is perfectly combined. Gently fold in the whipped cream to keep the filling light and fluffy—this careful step prevents deflating all your hard work.
Step 5: Assemble the Cheesecake
Pour your luscious filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover the springform pan and pop it in the fridge for at least 8 hours—or even better, overnight—so it has enough time to set beautifully into that perfect sliceable consistency.
Step 6: Top and Serve
Before serving, whip the remaining heavy cream with sugar and vanilla to create a fresh, fluffy topping. Garnish generously with sliced fresh strawberries that add a glorious pop of color and fresh flavor. Slice carefully and get ready to enjoy every bite of this incredible No Bake Strawberry Cheesecake Recipe!
How to Serve No Bake Strawberry Cheesecake Recipe
Garnishes
Fresh strawberries are an absolute must for garnish—their bright red vibrance complements the pale pink filling perfectly. You might also consider mint leaves for a pop of green and a fresh aroma that brightens every bite. A light dusting of powdered sugar adds a delicate, pretty touch as well.
Side Dishes
This cheesecake pairs beautifully with a simple cup of freshly brewed coffee or a nice glass of chilled sparkling rosé. For a more indulgent touch, serve alongside creamy whipped yogurt or fresh berries to keep the flavor palette balanced and refreshing.
Creative Ways to Present
If you want to impress your guests, try layering the filling and crust in small individual jars for a charming single-serve presentation. Or consider using shaped molds to create mini cheesecakes that look as delightful as they taste. Adding a drizzle of strawberry sauce or white chocolate curls on top adds that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover no bake strawberry cheesecake keeps well in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap or stored inside an airtight container to prevent it from absorbing any other flavors and drying out.
Freezing
You can freeze this cheesecake, but it’s best to slice it first. Wrap the slices individually in plastic wrap and then store in an airtight container or freezer bag. Thaw them gently overnight in the fridge before serving to preserve the best texture and flavor.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. Simply take it out of the fridge about 10 minutes before serving so it can soften slightly for the perfect creamy bite.
FAQs
Can I use frozen strawberries for the strawberry puree?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before blending for the best consistency.
Is it necessary to use a springform pan for this recipe?
A springform pan makes it easier to remove the cheesecake without damaging the crust or filling, but any dish with a removable bottom or a sturdy cake pan lined with parchment can work as well.
Can I substitute the graham cracker crust with something else?
Yes, you can try crushed digestive biscuits, vanilla wafers, or even gluten-free cookies depending on your preference or dietary needs. Just keep the butter and sugar proportions the same.
How long does it take for the cheesecake to set properly?
For the best texture, chilling for at least 8 hours is recommended, though overnight chilling guarantees a firmer, well-set cheesecake that slices beautifully.
Can I make this recipe dairy-free or vegan?
While this recipe relies heavily on cream cheese and heavy cream for texture and flavor, you can experiment with dairy-free cream cheese and coconut whipped cream alternatives—just keep in mind the flavor and texture will vary slightly.
Final Thoughts
This No Bake Strawberry Cheesecake Recipe is truly a delight that’s as easy to make as it is to love. Each spoonful bursts with fresh strawberry sweetness and creamy richness without any oven hassle. I can’t wait for you to try it and make it a cherished staple in your dessert repertoire. Trust me, you’re going to want to share this one with everyone you know!
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No Bake Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for strawberry puree reduction)
- Total Time: 8 hours 30 minutes (including chilling time)
- Yield: 10–12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Bake Strawberry Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, a smooth strawberry-infused cream cheese filling, and a fresh whipped cream topping garnished with ripe strawberries. Perfect for warm weather or when you want a decadent treat without turning on the oven, this cheesecake sets beautifully in the fridge and delivers a delightful balance of tart and sweet flavors.
Ingredients
Strawberry Puree
- 2 cups fresh strawberries, hulled and halved
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Graham Cracker Crust
- 1 ½ cups graham crackers, crushed
- 2 tablespoons light brown sugar
- ¼ teaspoon salt
- 6 tablespoons melted butter
Cheesecake Filling
- 16 ounces full-fat cream cheese, softened
- 1 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream, whipped to stiff peaks
Topping
- ½ cup heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Make the Strawberry Puree: Combine the fresh strawberries, sugar, lemon juice, and cornstarch in a blender and blend until smooth. Pour this mixture into a saucepan and cook over medium heat, stirring frequently, until the puree thickens and reduces to about ½ cup. Remove from heat and let it cool completely before using.
- Make the Crust: In a food processor, pulse the graham crackers, light brown sugar, and salt until finely ground. Add the melted butter and pulse until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even crust. Refrigerate to set while preparing the filling.
- Whip the Cream: Using an electric mixer, beat the heavy cream with half of the powdered sugar until medium-stiff peaks form. Chill the whipped cream until you are ready to fold it into the filling.
- Prepare the Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Mix in the cooled strawberry puree, the remaining powdered sugar, lemon juice, and vanilla extract until fully incorporated. Gently fold the whipped cream into the cream cheese mixture until completely combined, creating a light and airy filling.
- Assemble the Cheesecake: Pour the filling over the chilled graham cracker crust in the springform pan. Smooth the top with a spatula, cover, and refrigerate for at least 8 hours or overnight to allow the cheesecake to set firmly.
- Top and Serve: Just before serving, whip the remaining heavy cream with granulated sugar and vanilla extract until soft peaks form. Spread or pipe this whipped cream over the chilled cheesecake, then garnish with fresh strawberries. Slice and serve chilled.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not skip chilling time; the cheesecake needs at least 8 hours to set well.
- Use fresh, ripe strawberries for the best flavor in the puree and garnish.
- This cheesecake can be stored covered in the refrigerator for up to 3 days.
- For a more intense strawberry flavor, you can double the puree and swirl some into the filling.
