This easy no-bake strawberry cheesecake recipe is definitely one of my favorite summer desserts along with the mini pavlovas with strawberries and swirl strawberry cheesecake.
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This no-bake strawberry cheesecake is the perfect blend of creamy and refreshing! Made with real strawberries, it has a smooth, airy texture, almost like a French fraisier. Topped with beautifully piped cream, it’s as pretty as it is delicious.
No oven, no fuss! This easy, no-bake dessert comes together in no time with a buttery graham cracker crust and a fresh strawberry purée and Philadelphia cream cheese. Serve it chilled with a drizzle of homemade strawberry sauce for extra flavor.
Perfect for spring and summer gatherings, birthdays, or anytime you want a light, fruity dessert. Whether it’s for a family dinner or a special occasion, this cheesecake is guaranteed to impress!
Ingredients You Need
You need these ingredients to make this Strawberry no bake cheesecake recipe:
- Graham crackers – Classic choice for the crust, but you can use digestive biscuits, Biscoff, or Oreo cookies for extra flavor.
- Butter – Unsalted and melted butter to bind the crust and add richness.
- Cream cheese – Full-fat full fat cream cheese and softened for a smooth, creamy texture.
- Sugar – Granulated sugar for sweetness without altering the texture. Avoid brown sugar.
- Heavy cream – Cold, full-fat whipping cream beaten to stiff peaks for an airy, fluffy filling.
- Strawberry purée – Made from blended fresh berries or cooked frozen strawberries for a natural fruity flavor.
- Gelatin – Essential for firmness and stability, using sheets for the best results.
- Vanilla extract – Adds warmth and enhances the strawberry flavor. Vanilla bean seeds give an even richer taste.
How to Make No Bake Strawberry Cheesecake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Prepare an 8-inch (20 cm) springform pan or pastry ring and line it with a cake collar (acetate roll) for easy removal. Crush the graham crackers into fine crumbs using a food processor or blender, then transfer them to a bowl.
Melt the butter in a small saucepan at medium heat, then and mix it with the crushed Graham cracker crumbs until well combined. Press the graham cracker mixture firmly into the bottom of the pan using the back of a spoon or a glass to form a compact crust. Refrigerate for 30 minutes to 1 hour to set before adding the filling.
Place fresh strawberries in a blender and mix until strawberries are mashed. Strain the strawberry mixture through a sieve to remove the seeds and chunks.
In a large mixing bowl with the hand mixer or in the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and granulated sugar at medium speed for about 2 minutes until creamy.
Add the cold strawberry puree and mix with the electric mixer again until you obtain a smooth and homogeneous consistency.
Add the vanilla extract and cold heavy cream and mix at medium speed for about 3 to 4 minutes until the mixture is thick.
Finish by incorporating the gelatin mixture previously rehydrated in cold water in a separate bowl, wrung out and melted in a saucepan into the cream cheese mixture.
Cut strawberries in half and stick them to the edge of the pan making sure to stick them together so as not to leave any empty space.
Pour the strawberry cheesecake mixture into the pan, making sure to completely cover the strawberries first and fill in the hollows. Smooth the top of the strawberry cheesecake with an angled spatula and place in the refrigerator for at least 4 hours or overnight.
Turn out the no-bake strawberry cheesecake and decorate the top of the cheesecake with whipping cream and a couple of fresh strawberries sliced.
Serving Suggestions
- Fresh strawberries – Sliced or whole for a beautiful garnish
- Strawberry sauce – Drizzle on top for extra flavor
- Mascarpone whipped cream – Light and creamy topping
- Crushed graham crackers – Sprinkle for a crunchy texture
- White chocolate shavings – Adds a touch of elegance
- Mint leaves – For a fresh and colorful contrast
- Berry mix – Serve with raspberries, blueberries, or blackberries
- Chocolate drizzle – Dark or white chocolate for a rich finish
Tips for this recipe
Recipe Variations
Recipe Questions
What if I don’t have gelatin?
You can use agar-agar, but the texture may be slightly different.
Can I use frozen strawberries?
Yes! Just thaw and blend them into a purée.
More Cheesecake Recipes
I hope you love this Strawberry cheesecake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
No bake strawberry cheesecake
- Total Time: 4 hours 30 minutes
- Yield: 10 slices
Description
How to make the easy no bake strawberry cheesecake recipe ( for an 8 inch springform pan about 10-12 slices)
Ingredients
Graham Crackers Crust :
- 150 g Graham crackers
- 75 g (¼ cup) Butter - unsalted and metled
Strawberry cheesecake filling :
- 200 g (1 cup) Strawberries - for the filling
- 450 g (16 oz = 2 sticks) Cream cheese - softened Philadelphia
- 120 g (½ cup) Sugar - granulated
- 4 Gelatin sheets - or 2 tsp gelatin powder - about 7 g
- 200 ml (¾ cup) Heavy cream - full fat and cold
- 2 tsp vanilla extract
- 200 g (1 cup) Fresh Strawberries - for the decoration
Instructions
Make the graham crackers crust :
- Prepare a 8 inches / 20 cm pastry ring or springform pan and place a strip of acetate roll around the edge for easy removal from the pan.
- Blend the graham crackers in a food processor until very fine, then place them in a large bowl.
- Melt the butter in a saucepan or in the microwave, then pour it into the bowl containing the cookie powder.
- Stir with a tablespoon until all the cookie powder is well absorbed into the melted butter.
- Pour the mixture into the bottom of the prepared pan and using the back of a tablespoon, pack down to form a layer of crust in the bottom.
- Refrigerate for about 30 minutes to 1 hour.
Strawberry cheesecake filling :
- Blend the strawberries in a blender until you have a strawberry sauce and strain to remove the seeds from the strawberries. (see notes for using frozen strawberries)
- Place the gelatin sheets in a small bowl filled with cold water (see notes for using gelatin powder)
- Place the room temperature cream cheese and powdered sugar in a large container or in the bowl of your stand mixer.
- Mix on medium speed with an electric mixer or the whip attachment of your stand mixer for about 2 minutes until creamy.
- Add the cold strawberry puree and mix again to incorporate it.
- Add the cold heavy cream and vanilla extract and blend with a mixer on medium speed for about 3 to 4 minutes until smooth and thick.
- Squeeze out the gelatin and heat it in a saucepan over low heat until the mixture is liquid and smooth without lumps.
- Add the melted gelatin sheets to the strawberry cheesecake mixture and mix with a mixer until well incorporated.
Setting up the cheesecake:
- Cut the strawberries in half and place them tightly around the edge of the springform pan or pastry ring, making sure to squeeze them together.
- Pour the cheesecake mixture into the pan, making sure to spread the cream over the strawberries until it completely covers them.
- Smooth the top with an angled spatula and chill for at least 4 hours or overnight before removing it from the pan.
Notes
Conservation : In the fridge for 2 to 3 days, no conservation in the freezer.
With frozen strawberries: To make the frozen strawberry puree, place them in a saucepan over medium heat and heat for about 15 minutes to soften. Crush with a puree press and then blend with an immersion blender. Strain and let cool completely.
Powdered gelatin or vegan agar powder: Replace the gelatin sheets with powdered gelatin (4 gelatin sheets = 6-7 g of powdered gelatin or equivalent weight of agar powder).
- Prep Time: 30 minutes
- Chilling time: 4 hours
- Category: Cheesecake, dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12
- Sodium: 111
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 14
- Fiber: 1
- Protein: 3
- Cholesterol: 74
Beautiful!!! Well done also for the decoration! The pink color is beautiful
Thank you very much Anne-Frederique, yes the pink color makes it beautiful
This Strawberry Fraise style cheesecake is gorgeous! And the pictures are beautiful
Thanks ❤️
I want some
1/ it looks great
2/ it looks delicious
3/ your pictures are beautiful!
Thanks ❤️
This strawberry cheesecake is really beautiful!
Thanks ❤️
I'm just a fan of your pictures! and that cheesecake!!! it looks CRAZY!
Hi Fadela!
I found your cake so pretty and delicious that I made it for Father's Day. It's very easy to make even if it requires a certain amount of skill, and the creamy cheesecake is absolutely delicious (yes, I had to taste it...). It is still in the fridge, it will be unmolded and eaten tonight with great pleasure. Thank you so much for this recipe!
Hi Mojito Fraise, thank you very much and I hope you will enjoy it, I was completely fan
It is just beautiful, I discover your blog and honestly, I think I'll stay on it for a long time!
I am going to make this cheesecake for a birthday party. I think it is just sublime. I'm going to make it for a 18cm circle, so I multiplied the proportions by 1.2. Am I right? If it's successful I'll do a little post on my blog Kisses
Delicious! Personally I doubled the amount of crackers ... just for the taste! Finally it's a delice thank you for this recipe!
Hi,
Your recipe is really magical! Not only is this strawberry cheesecake good, light and creamy (like a cheesecake mousse) but it is beautiful to look at! A true pastry chef's recipe, as my guests remarked.
I highly recommend it to all strawberry lovers, and to everyone who loves cheesecake and especially good things!
Hello, I tried this cheesecake this weekend. It is excellent and I am seeing to make it this weekend and I wonder in what we melt the gelatin since the cream and the strawberries are already prepared. In a little water or a little cream on low heat? Thanks
Hi, as indicated in the recipe, simply melt the gelatin in a saucepan over low heat and add it to the mixture.
Hi, as indicated in the recipe, simply melt the gelatin in a saucepan over low heat and add it to the mixture.
Hi, how do I make swirl on top of the cheese cake? What ingredients do I need for this?
Thank you
Hello, to make a swirl you can take a small amount of the cream cheese batter and add some strawberry sauce to it to get a darker color. Then add it at the end of the recipe by dots on top and make a swirl with a knife.
If I need to substitute the gelatin sheets with gelatin powder, do I just add the powder directly into the batter? Or mix it with water first? Do I have to heat it as well?
Hello!
If you're using gelatin powder instead of gelatin sheets, you'll need to dissolve the powder in water first. Typically, you would mix the gelatin powder with a small amount of cold water (about 1/4 cup) and let it bloom for 5 minutes. Then, gently heat it until fully dissolved (you can do this in the microwave or on the stove, but don’t let it boil). After that, you can add it to your cheesecake mixture as usual.
Hope this helps!