This No Bake Strawberry Cheesecake Recipe has a silky-smooth cheesecake filling on a buttery graham cracker crust, topped with a glossy fresh strawberry sauce!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Quick Recipe Overview
WHAT: Creamy no-oven cheesecake bars on a buttery graham cracker crust topped with a glossy, homemade fresh strawberry sauce.
WHY: Zero baking required, easily feeds a crowd, and uses simple pantry-friendly ingredients everyone loves.
HOW: Press the crust, beat the cheesecake filling, chill, cook the strawberry topping, assemble, and serve.
Jump to:
- Quick Recipe Overview
- Why You’ll Love This No Bake Strawberry Cheesecake Recipe
- Ingredient Notes
- No Bake Strawberry Cheesecake Recipe
- How To Make No Bake Strawberry Cheesecake
- FAQs for No Bake Strawberry Cheesecake
- My Best Tips for Making No Bake Strawberry Cheesecake
- What to Serve With No Bake Strawberry Cheesecake
- Storage & Reheating Tips
- More Cheesecake Recipes To Consider
Why You’ll Love This No Bake Strawberry Cheesecake Recipe
- It’s quick to make: With only 5 steps, you’ll be ready to eat your cheesecake in no time.
- Kid-friendly fun: An easy recipe to make with children, offering a tasty way to spend quality time together.
- Crowd-pleaser: Perfect for any occasion, from casual family dinners to summer potlucks and gatherings.
- Different Fruit Toppings: Try blueberries, blackberries, raspberries, or mixed fresh berries using the same cornstarch method. Peak season berries will give you the most intense strawberry flavor. Cherry or peach toppings are delicious too.
- No-fuss dessert: Unlike traditional bake dessert recipes that require eggs and oven time, this no bake cheesecake recipe comes together quickly with just a small bowl and mixer.
🩷 Melissa
If you crave creamy cheesecake but don’t want to wait for one to bake, this no-bake version is your answer.
It comes together quickly with a simple graham cracker crust and fluffy filling that tastes just as indulgent as the classic.
Fresh strawberries and a hint of lemon keep things light and refreshing—perfect for summer cookouts, family gatherings, or making with the kids for a fun weekend treat.
Ingredient Notes
Fresh Strawberries: Look for bright red berries without white shoulders. If strawberries aren’t in season, frozen work beautifully – just thaw and drain first.
Heavy Whipping Cream: This is essential for the no-bake filling’s structure. Regular whipping cream or half-and-half won’t whip to the right consistency.
Cornstarch: Creates that perfect gel-like consistency in the strawberry topping without being gummy. The cold water slurry prevents clumping.
Graham Cracker Crumbs: Store-bought crumbs work, but crushing whole graham crackers gives you control over the texture. About 16 whole crackers equals 2 cups crumbs.
Brand of Cream Cheese: Use full-fat cream cheese for best results. The cream cheese mixture should be completely smooth before adding the heavy cream.
See the recipe card below for full information on ingredients and quantities.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
No Bake Strawberry Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups graham cracker crumbs about 16 whole graham crackers/about 1.5 packages
- ¼ cup brown sugar
- ½ cup melted butter
- pinch of salt
For the filling
- 2 packages full-fat cream cheese 16 ounces, at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 t fresh tablespoon fresh lemon juice
- 1 ¼ cups heavy whipping cream
For the strawberry topping
- 1.5 pounds fresh strawberries
- 3 tablespoons cold water
- 3 tablespoons cornstarch
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
To make the crust:
- Be sure the graham crackers are very fine crumbs, the texture helps the crust to stay together well. I'll often put mine in the food processor or a blender to make sure the crumbs are very fine.2 cups graham cracker crumbs
- Add the graham cracker crumbs to a medium mixing bowl. Add the brown sugar, butter, and salt and stir until no dry parts remain.2 cups graham cracker crumbs, ¼ cup brown sugar, ½ cup melted butter, pinch of salt
- Prepare a 9×13 inch baking dish by lining it with parchment paper or foil (if using foil, spray it lightly with nonstick spray).
- Add the graham cracker crust mixture to the prepared pan and gently press the crust evenly into the bottom of the pan (I like to use the bottom of a measuring cup to press it in).
- Place in the fridge while you prepare the filling.
To make the cheesecake filling:
- Add the room temperature cream cheese to a large mixing bowl or the bowl of your stand mixer. Beat using an electirc mixer or your stand mixer for 2-3 minutes, until light and fluffy.2 packages full-fat cream cheese
- While the mixer is running slowly add the sugar and continue to beat until very smooth and the sugar is fully combined, about 2 minutes.½ cup granulated sugar
- Add the vanilla extract and lemon juice and stir to combine.1 teaspoon vanilla extract, 1 t fresh tablespoon fresh lemon juice
- With the mixer running on medium to medium-high speed slowly add the whipping cream and continue to beat until the mixture is fluffy and soft peaks form (about 3 minutes).1 ¼ cups heavy whipping cream
- Spread the mixture evenly over the prepared crust. Place the cheesecake back in the fridge to chill while you make the strawberry topping.
To make the strawberry topping:
- Prepare the strawberries by removing the green top and then chopping them into ½ inch pieces (think small cubes).1.5 pounds fresh strawberries
- In a medium saucepan add the water and cold water and use a fork or small whisk to combine and make a slurry.3 tablespoons cold water
- Add the granulated sugar and stir to combine.¾ cup granulated sugar
- Add the strawberries and stir to combine.1.5 pounds fresh strawberries
- Place the pan over medium to medium-high heat and allow the mixture to simmer and cook until the mixture thickens and the jel looks more clear, about 8 minutes.
- Remove from the heat and allow to cool.
- Chill the cheesecake and the strawberry topping covered separately for 4 or so hours or until fully cold, or overnight.
- To serve, slice the cheesecake into 16 pieces and place one piece on a plate, Top with a few tablespoons of the strawberry filling and enjoy.
Notes
Nutrition
How To Make No Bake Strawberry Cheesecake
Step 1: Make your crust by mixing your graham cracker crumbs, butter, and sugar. Press them into your pan.
Step 2: Make the filling by beating the cream cheese and sugar.
Step 3: Add the whipped cream and beat it again to make that light and fluffy cheesecake texture.
Step 4: Add the filling to your crust and chill.
Step 5: Make the strawberry topping by cooking it on the stove with the ingredients called for.
Step 6: Let everything cool, and then serve your no-bake cheesecake with a bit of your homemade strawberry topping on it.
FAQs for No Bake Strawberry Cheesecake
While using a food processor to get your finely crushed graham crackers is the easiest method, using a resealable bag and rolling pin works great too! Just put the graham crackers into a gallon-size bag, press as much air out of the bag as you can, seal the bag, and crush the graham crackers with the rolling pin. It may take a few minutes to get there, but it works great!
If you don’t have fresh strawberries you can always use strawberry jam to layer in your cheesecake or use frozen strawberries. If you are using frozen strawberries, be sure to thaw them and drain the excess water so that it doesn’t make your cheesecake watery. You can also blend or puree your thawed strawberries to mix in with the cheesecake.
Make sure your cream cheese is at room temperature and beat the mixture until soft peaks form. The chilling time is crucial – the filling needs at least 4 hours to fully set in the refrigerator.
You can definitely swap salted butter for unsalted butter in this recipe. If you only have unsalted butter on hand, add ¼ teaspoon of salt to the graham cracker mixture. This will help create a balance of salty and sweet for your dessert, rather than overly sweet.
Yes! A 9-inch springform pan works well, though you may have slightly more filling. Press the graham cracker crust up the sides about 1 inch for a traditional look. This presentation makes it look more like traditional baked cheesecake recipes.
My Best Tips for Making No Bake Strawberry Cheesecake
☞Beat Cream Cheese First: Beat the cream cheese alone first for 2-3 minutes with an electric mixer until completely smooth – this prevents lumps in your cream cheese mixture and creates that signature creamy texture.
☞Use Parchment Paper, Not Foil: While foil works in a pinch (lightly sprayed with nonstick cooking spray), parchment paper makes lifting and slicing the bars even easier and helps prevent any metallic taste from transferring to the crust.
☞Add Cream Slowly: With your mixer running on medium-high, pour the cream in gradually. This gives it time to incorporate fully and whip up into the light, fluffy texture that makes this cheesecake filling so irresistible.
☞Cool Topping Completely: If the topping is still warm when it hits the cold cheesecake, it can cause the filling to soften and lose its shape. Let it cool to room temperature, then refrigerate until thoroughly chilled before spreading on top.
What to Serve With No Bake Strawberry Cheesecake
This cheesecake is rich and satisfying on its own, but a few simple additions make it even more special. A dollop of lightly sweetened whipped cream on top of each slice is a classic pairing.
For summer entertaining, set out a bowl of fresh whole strawberries alongside the platter for guests to add extra fruit as they like. A scoop of strawberry ice cream alongside a slice turns it into an extra indulgent dessert. This also pairs beautifully with a cold glass of lemonade or a sparkling rosé for adult gatherings.
Storage & Reheating Tips
Refrigerator Storage
Store covered in the refrigerator for up to 4 days. Keep the strawberry topping in a separate container if you haven’t added it yet, or add it within a few hours of serving.
Freezer Storage
This cheesecake freezes beautifully! Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Make Ahead
Prepare the entire cheesecake up to 2 days in advance. Add the strawberry topping the day you plan to serve for the freshest look and texture.
Room Temperature
Don’t leave this cheesecake at room temperature for more than 2 hours, as the cream cheese filling needs to stay cold to maintain its structure.
More Cheesecake Recipes To Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Rehoboth
Excellent post
Thanks
JANET ROBINSON
Can this freeze? It looks delicious! Thank you for this, mrsrsquared@yahoo.com
Melissa Griffiths
Yes, it freezes beautifully.