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.
If you're already addicted to baked cheesecakes then you absolutely must try this no-bake strawberry cheesecake recipe version that will be one of your favorites.
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Why we love this recipe
This dessert has all the makings of a delicious homemade cheesecake recipe, crunchy graham cracker crumbs, and a sweet and delicious strawberry cheesecake filling made with cream cheese such as the famous Philadelphia brand.
You don't even need to turn on your oven to prepare this wonderful dessert and in addition to being easy, it doesn't take any longer to prepare than the usual baked cheesecake recipe.
Served with a lovely mascarpone whipped topping, some fresh strawberries and a strawberry sauce, it makes a perfect dessert to share with your family!
Craving for more strawberry desserts? Give these a try : Strawberry Mascarpone Charlotte, Strawberry Mascarpone Cake, Strawberry whipped cream cake, Strawberry Mascarpone Cupcakes, Strawberry mascarpone tart.
No-bake cheesecake vs baked cheesecake
What are the main differences between baked and no-bake cheesecakes?
Baked cheesecake has a denser, richer and creamier texture, much like ny cheesecake, it is made with egg or yolks that help firm up its texture to give it its hold after baking.
Whereas no-bake cheesecake generally needs gelatin to give it a firm texture without weighing it down too much, which is more like a mousse.
Also, the no-bake cheesecake needs to rest in the fridge for a period of at least 4 hours where the cold will help it firm up its texture.
Ingredients needed for this recipe
Here's an overview of the ingredients you'll need and possible substitutions to make this no-bake strawberry cheesecake with graham crackers, scroll down to see the quantities in the recipe card.
Graham cracker crust :
- Graham crackers: or other digestive biscuits, like biscoff cookies or Oreo cookies.
- Butter: use unsalted and melted butter.
Useful tools: Use a pastry ring or a 8 inches / 20 cm diameter springform pan and a cake collar (acetate foil). And use an electric mixer or your stand mixer for the mixes.
Strawberry cheesecake filling :
- Cream cheese: full-fat room temperature cream cheese with a softened texture. Use full-fat cream cheese and not the light one. You can also replace half the cream cheese with mascarpone cream for a lighter, softer texture.
- Sugar: Use granulated sugar but no flavored sugar like brown sugar.
- Heavy cream: a cold, full-fat heavy whipping cream that will be beaten with the granulated sugar until stiff peaks form then incorporated into the strawberry mixture.
- Strawberry puree: obtained by blending fresh strawberries or frozen strawberries that have been reduced to puree in a saucepan.
- Gelatin: gelatin sheet is a gelling agent that thickens the mixture to give it firmness and hold.
- Vanilla extract: a liquid vanilla extract or vanilla bean seeds to flavor the strawberry cheesecake.
⚠️You will find the quantities and instructions in the recipe card below
How to make Strawberry cheesecake recipe no-bake
1 - Graham cracker crumbs
- Prepare a 8 inch / 20 cm pastry ring or springform pan and line it with cake collar (acetate roll).
- Blend the graham crackers in a food processor or blender until they are fine powder, then place them in a large bowl.
- Melt the butter in a saucepan or microwave then pour the melted butter over the graham crackers powder and mix with a tablespoon.
- Pour the mixture into the bottom of your springform pan or pastry ring and pack with the back of a tablespoon or the bottom of a glass until you have a crust.
- Place the prepared crust in the refrigerator for about 30 minutes to 1 hour.
Tip: If you are using a pastry ring then place it on a large plate or in a cake board from the start so you don't have to handle it. And if you use a springform pan then remember to cover the bottom with a sheet of parchment paper to move it more easily when your cheesecake is firm.
2- Mix the strawberries
- Place fresh strawberries in a blender and mix until strawberries are mashed.
- Strain the strawberry puree through a sieve to remove the seeds and chunks.
Tip: To use frozen strawberries, simply heat them in a saucepan over low heat for a few minutes until pureed, let cool completely before using.
3 - Cheesecake filling
- In a large 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.
Tip: Take your cream cheese out of the fridge at least 30 minutes before you start the recipe so that it has a softer texture and blends easily with the other ingredients.
- 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 leaves previously rehydrated in cold water, wrung out and melted in a saucepan.
Tip: Gelatin must be completely melted before incorporating into the cheesecake. If using powdered gelatin, follow the preparation instructions for incorporating it.
3 - Setting up
- 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 it with whipping cream and a couple of fresh strawberries.
Tip: Do not let the strawberry cheesecake sit in the freezer as the strawberries may become waterlogged and it will release the water when defrosted.
How to serve this cake
This delicious dessert stands on its own as it is so delicious and creamy but you can always add a few more whipped toppings to make it even more tasty and delicious like :
- Homemade sweetened whipped cream
- Mascarpone whipped cream
- Red fruit coulis, strawberry compote, raspberries etc.
Frequently Asked Question
Yes, and I strongly recommend it, especially to make homemade strawberry puree and you can take some of them in your grocery store for decoration.
If the texture is not firm enough, the cheesecake may not have set enough time in the refrigerator. Or see if you put in the right amount of gelatin. And be careful to gently fold the whipping cream into the mixture.
if the texture is not smooth it is probably because the ingredients were not at the right temperature, the cream cheese has to be well softened and you have to beat it with a whisk until you get a smooth texture.
Storage instructions
In the fridge: It can only be kept in the refrigerator, for about 2-3 days under plastic wrap or in an airtight container.
Can we freeze it? With the strawberry rings you can't freeze it because when thawing the strawberries give a lot of water, if you prepare it as a simple cheesecake you can freeze it for 3 months.
Thawing: Place it in the refrigerator and let it thaw overnight.
You will also love
- No-Bake Biscoff Cheesecake
- No-Bake Oreo Cheesecake
- Oreo Cheesecake bites
- Triple Chocolate Cheesecake
- Baklava cheesecake
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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.