No Bake Strawberry Cheesecake

There’s something interesting about a dessert that requires no oven time—especially when it’s as rich, creamy, and indulgent as a no-bake strawberry cheesecake.

I remember the first time I made this recipe for a summer picnic; it was an instant hit! The combination of a buttery graham cracker crust, velvety cheesecake filling, and juicy strawberries creates a treat that feels both luxurious and effortless.

A Slice of Heaven Without the Wait

What makes this no-bake strawberry cheesecake special is its perfect balance of rich creaminess and bright, fresh strawberry flavor—all achieved without firing up the oven. The velvety smooth filling sits atop a buttery graham cracker crust, crowned with a glossy strawberry topping that looks like it came from a professional bakery. Best of all, you can prepare it ahead of time, leaving you free to focus on other things while it sets to perfection in your refrigerator.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/3 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Filling:

• 24 oz (3 packages) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 cup fresh lemon juice
• 2 cups heavy whipping cream

For the Strawberry Topping:

• 4 cups fresh strawberries, divided
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• 1/4 cup water

Instructions

Preparing the Crust

In a medium bowl, combine graham cracker crumbs and sugar, mixing well. Add melted butter and stir until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust for at least 30 minutes to set while preparing the filling.

Making the Creamy Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy, about 3 minutes. Add the sugar and continue beating until well incorporated. Mix in the vanilla extract and lemon juice. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in three batches, being careful not to deflate the mixture. Spread the filling evenly over the chilled crust. Return the cheesecake to the refrigerator while preparing the topping.

Creating the Strawberry Topping

Set aside 1 cup of the most attractive strawberries for garnish. Hull and slice the remaining 3 cups of strawberries. In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices, about 5 minutes. In a small bowl, whisk together cornstarch and water to create a slurry. Slowly pour the cornstarch mixture into the strawberry mixture, stirring constantly. Continue cooking until the mixture thickens, about 2-3 minutes. Remove from heat and allow to cool completely.

Finishing the Cheesecake

Once the strawberry topping has cooled to room temperature, spread it evenly over the cream cheese layer. Slice the reserved strawberries and arrange them decoratively on top. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set. Before serving, carefully run a knife around the edge of the springform pan and release the sides.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries for the topping, but thaw and drain them first to remove excess moisture. For garnishing, fresh strawberries are still recommended for the best presentation.

How far in advance can I make this cheesecake?

This cheesecake can be prepared up to 2 days in advance. The flavor actually improves after it has had time to set overnight.

My filling isn’t firm enough. What went wrong?

Make sure your cream cheese is at room temperature before beating, and ensure you’re whipping the heavy cream to stiff peaks. Also, the cheesecake needs adequate chilling time (minimum 6 hours) to properly set.

Can I use a different type of crust?

Absolutely! Try chocolate cookie crumbs, vanilla wafers, or even crushed shortbread cookies for a delicious variation.

Variations and Customizations

• Berry Medley Cheesecake: Replace half the strawberries with a mix of blueberries, raspberries, and blackberries for a colorful mixed berry variation.

• Chocolate-Covered Strawberry Cheesecake: Add 1/4 cup cocoa powder to the filling and drizzle the finished cheesecake with melted chocolate for a decadent chocolate-strawberry combination.

• Citrus Strawberry Cheesecake: Add 1 tablespoon of orange or lime zest to the filling for a bright, citrusy note that complements the strawberries beautifully.

• Individual Mini Cheesecakes: Prepare the recipe in a muffin tin lined with paper liners for perfect individual servings—ideal for parties or portion control.

Pro Tips for Perfecting the Recipe

Temperature Matters: Ensure all refrigerated ingredients, especially the cream cheese, are at room temperature before beginning. This prevents lumps in your filling.

Don’t Overbeat: Once you add the whipped cream to the cream cheese mixture, fold gently and stop as soon as it’s combined. Overbeating will deflate the mixture and result in a denser cheesecake.

The Perfect Slice: Dip your knife in hot water and wipe it clean between each cut for picture-perfect slices every time.

Stable Whipped Cream: For an even more stable filling, dissolve 1 teaspoon of unflavored gelatin in 1 tablespoon of cold water, then heat until dissolved and cool slightly before adding to your whipped cream.

Storage Instructions

This no-bake strawberry cheesecake will keep in the refrigerator for up to 5 days when stored properly. Keep it covered with plastic wrap or in an airtight container to prevent it from absorbing other food odors. For longer storage, you can freeze the cheesecake for up to 3 months:

• Allow the cheesecake to set completely in the refrigerator first.
• Remove from the springform pan and place on a cardboard round.
• Freeze uncovered until firm, about 2 hours.
• Wrap tightly in multiple layers of plastic wrap, then aluminum foil.
• To thaw, transfer to the refrigerator overnight before serving.

Note that the texture of the strawberry topping may change slightly after freezing, but the taste will still be delicious!