This no bake strawberry cheesecake features a graham cracker crust, creamy strawberry cream cheese filling, fresh strawberries, and whipped cream topping.
This strawberry cheesecake is light, creamy, and perfect for summer.
I love this recipe because it has the fresh look of a French fraisier, but with the ease of a no bake cheesecake.
Made with real strawberries, cream cheese, and a light whipped filling, it’s one of my favorite summer desserts when I want something pretty, creamy, and easy to serve.
Why you’ll love this recipe
- Fresh strawberry flavor: Made with real strawberries in the filling and on top.
- Easy no bake dessert: No oven needed, just chill until set.
- Pretty fraisier-style look: Fresh strawberries around the edge make it extra beautiful.
Ingredients You Need
- Graham crackers – For the crust, or use digestive biscuits, Biscoff, or Oreo cookies.
- Butter – Melted, unsalted butter to bind the crust.
- Cream cheese – Full-fat, softened for a smooth and creamy cheesecake filling.
- Sugar – Granulated sugar.
- Heavy cream – Cold whipping cream for a light, airy, mousse-like texture.
- Strawberries – Fresh or frozen blended into a smooth strawberry purée.
- Gelatin – Use sheet gelatin, soaked in cold water until soft, then melted before adding to the filling.
- Vanilla extract – Enhances flavor and adds depth.
Tips before you start
- Use full-fat cream cheese: For a rich, smooth, and stable cheesecake texture.
- Chill the cream: Cold heavy cream whips faster and holds better.
- Blend and strain strawberries: For a smooth, lump-free purée.
- Dissolve gelatin properly: Ensures a firm, clean set with no lumps.
- Chill long enough: At least 6 hours or overnight for best texture.
How to make no bake strawberry cheesecake
Prepare an 8-inch (20 cm) springform pan and line with acetate for easy removal.
Crush the graham crackers, mix with melted butter, then press into the pan to form the crust and chill for 30 minutes to 1 hour until set.
Blend the strawberries until smooth, then strain to remove seeds and chunks.
Beat the cream cheese and sugar until creamy, then add the strawberry purée and mix until smooth and combined.
Add the vanilla and cold heavy cream, then mix until thick and fluffy.
Incorporate the melted gelatin and mix until smooth and fully combined.
Place halved strawberries around the edge of the pan, tightly side by side.
Pour the strawberry cheesecake filling over, cover the strawberries, and smooth the top.
Chill for at least 4 hours or overnight until fully set.
Unmold and decorate with whipped cream and fresh strawberries before serving.
Serving Suggestions
Serve this no bake strawberry cheesecake chilled with fresh strawberries, strawberry sauce or whipped cream.
Storage
Store covered in the fridge for up to 3 days.
Recipe variations
- Strawberry swirl cheesecake: Add extra purée swirled into the filling.
- No bake strawberry cheesecake bars: Set in a square pan and slice into bars.
- Strawberry lemon cheesecake: Add lemon juice and zest for a fresh twist.
- Oreo strawberry cheesecake: Use Oreo cookies instead of graham crackers.
- Mini no bake cheesecakes: Make individual portions in cups or jars.
For a classic French-style version, try my traditional fraisier cake, or for a baked option, check out my strawberry swirl cheesecake.
Recipe Questions
How do I make no bake cheesecake set properly?
Use gelatin and chill long enough for a firm texture.
Can I use frozen strawberries?
Yes, thaw and blend into a smooth purée before using.
Why is my cheesecake too soft?
It may need more chilling time or properly dissolved gelatin.
Can I make it ahead?
Yes, it’s best made a day ahead for perfect texture.
More Cheesecake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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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
- Method: no-bake
- 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
Anne-Frédérique GALLET
Beautiful!!! Well done also for the decoration! The pink color is beautiful
Fadela
Thank you very much Anne-Frederique, yes the pink color makes it beautiful
Mélina & Chocolat
This Strawberry Fraise style cheesecake is gorgeous! And the pictures are beautiful
Fadela
Thanks ❤️
BoopCook
I want some
Irresistibird
1/ it looks great
2/ it looks delicious
3/ your pictures are beautiful!
Fadela
Thanks ❤️
Jusqualadernieremiette
This strawberry cheesecake is really beautiful!
Fadela
Thanks ❤️
Miss popotte
I'm just a fan of your pictures! and that cheesecake!!! it looks CRAZY!
Mojito fraise
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!
Fadela
Hi Mojito Fraise, thank you very much and I hope you will enjoy it, I was completely fan
Oum Souky
It is just beautiful, I discover your blog and honestly, I think I'll stay on it for a long time!
prettypendants21
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
Thomas
Delicious! Personally I doubled the amount of crackers ... just for the taste! Finally it's a delice thank you for this recipe!
Candybonbon
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!
Tatabelle
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
Fadela
Hi, as indicated in the recipe, simply melt the gelatin in a saucepan over low heat and add it to the mixture.
Fadela
Hi, as indicated in the recipe, simply melt the gelatin in a saucepan over low heat and add it to the mixture.
Aysha
Hi, how do I make swirl on top of the cheese cake? What ingredients do I need for this?
Thank you
Fadela
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.
Crystal
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?
Fadela
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!