No Bake Cheesecake with Strawberries (VIDEO)
This No-Bake Cheesecake is an elegant, crowd-pleasing summer dessert. From the crust to the velvety whipped cheesecake center, this is 100% a NO-BAKE dessert.
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Watch the No-Bake Cheesecake Recipe Video:
Watch Natasha make this Easy No-Cook Cheesecake Recipe. We love the decadence and texture of a Classic Cheesecake, but this no-bake cheesecake is equally dreamy and truly easy.
Mascarpone cheese elevates the flavor and texture of this easy no-bake cheesecake and it doesn’t get any easier! The double strawberry topping is lip-smacking good and you will want that strawberry sauce on all of your desserts.
The Story Behind This Famous Recipe:
On a trip to Maui, we visited a fancy restaurant named Monkey Pod. The food was awesome but the best thing was the slice of strawberry cream pie we shared at the end of our meal. It was tall, gorgeous, silky as can be, and $10 a slice! I probed the waitress about it (of course I did!) and she said they mixed mascarpone with whipped cream so I set out to experiment!
Their original cheesecake pie had a baked pie crust which I tested, but I couldn’t resist using this no-bake crust. It was crazy easy, just as good, and it makes this a true no-bake dessert. Most graham cracker crusts are pre-baked but the amount of butter here holds the crust together so baking is not necessary at all.
Ingredients for Easy No-Bake Cheesecake:
We tested these proportions over and over until we got the perfect no-bake cheesecake consistency. It is easy to slice, whipped, airy, rich, and decadent.
- The mascarpone is key here – it stabilizes the whipped cream and makes this cheesecake taste like… a $10 slice at a fancy restaurant!
- Make sure to use FRESH lemon juice. It cuts the sweetness and balances the cake.
- A 9″ springform pan works best for this recipe
The Best Cookies for a Crumb Crust:
A variety of sweet crunchy cookies can be used for a crumb crust and each will give a different flavor profile. We used graham crackers because we usually have them on hand, but these will all work:
- Graham Crackers
- Biscoff Cookies
- Vanilla Wafers
- Chocolate Oreo Cookies (cream removed)
Cookie Crushing Tip: To crush the crackers, put them into a zip bag, removing any excess air, and crush with a rolling pin. You can also pulse them in a food processor until fine crumbs form then follow instructions in the print-friendly recipe below.
How to Make No-Bake Cheesecake:
We love no-bake cheesecakes especially in summer when we don’t have to heat up the oven, but they are great year-round. The best part is, you can make them ahead and even freeze ahead.
- Crush crackers, combine with sugar and melted butter then press into a 9″ springform pan then chill.
- Beat together cream cheese and sugar until fluffy.
- In a separate bowl, beat heavy whipping cream then fold in the mascarpone.
- Fold cream cheese mixture into mascarpone mixture then fold in lemon juice 1 Tbsp at a time.
- Spread the cheesecake filling over the crust. Cover and refrigerate until set.
Make Head Tip: This no-bake cheesecake (the crust, filling and syrup) can be made up to 3 days ahead which is perfect for entertaining.
Can you Freeze a No-Bake Cheesecake?
YES! This is a make-ahead dessert. We tested it and you can wrap with several layers of plastic wrap and freeze up to 3 months. Thaw in the refrigerator overnight and it will taste just as good as fresh no-bake cheesecake and we even love it partially frozen because it tastes like an ice cream cake.
Cheesecake Topping Ideas:
A great topping is a great way to finish off a cheesecake and keep things exciting with new flavors. These are our go-to cheesecake toppings:
- Fresh Cherry Sauce – tastes like cherry pie filling
- Strawberry Sauce – we love this over pancakes too!
- Caramel Sauce – so easy to make with pantry staples
- Fresh Berries – we love adding seasonal berries
- Stone Fruit – slice up nectarines, plums, or apricots
Have you ever tried making a no-bake cheesecake? It’s so easy and good, it might just spoil you forever!
Cheesecake Recipes to Explore:
- Classic Cheesecake – Better than Cheesecake Factory!
- Mini Strawberry Cheesecakes with incredible strawberry sauce
- Pumpkin Cheesecake a show stopper with caramel sauce
- Mini Caramel Cheesecakes with homemade caramel sauce
No-Bake Cheesecake Recipe with Strawberries
From the crust to the velvety whipped filling, this is 100% a No-Bake Cheesecake. The mascarpone cheese elevates the flavor and texture of the cheesecake. It is an elegant, crowd pleasing summer dessert.
Ingredients
Ingredients for Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs, (from 12 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter, 1 stick
Ingredients for No Bake Cheesecake:
- 8 oz cream cheese, at room temperature
- 2/3 cup granulated sugar
- 1 1/4 cups heavy whipping cream, chilled
- 12 oz mascarpone cheese, chilled
- 2 Tbsp lemon juice, freshly squeezed
Strawberry Topping:
- 8 oz Fresh Thin-Sliced Strawberries
- 1 Strawberry Sauce Recipe, strained and chilled
Instructions
Prep:
-
Make the Strawberry Sauce and strain through a sieve, pushing on the solids with a spatula to get as much syrup as possible. Set aside to cool to room temperature or cover and refrigerate if making ahead of time. Strained strawberry sauce will keep
How to Make No Bake Cheesecake:
-
In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going 1/2" up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.
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In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
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In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
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Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
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Transfer cheesecake filling over the chilled crust and refrigerate at least 4 hours or overnight until completely chilled. Arrange sliced strawberries in rings over the top and brush the strained strawberry sauce over the top and serve extra strawberry sauce over each slice.
Recipe Notes
This no-bake cheesecake (the crust, filling and syrup) can be made up to 3 days ahead which is perfect for entertaining.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Not sure what I did wrong. As I added the Marscapone to the whipped cream it was lumpy and watery. Should I have whipped the marscapoe a bit before adding to whipped cream?
The Heavy whipping cream and marscapone were cold and straight out of the frig – Help!
Hi Tina, make sure to follow the last part of step 3: Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth. Also, it’s important to beat the heavy cream until it has stiff peaks or is spreadable and lastly, make sure you are using HEAVY whipping cream which has a higher fat content and is more stable for whipping than regular whipping cream. I hope that helps.
Will 8 oz. Of marscapone work in this recipe? Would I need to make any other adjustments?
Thanks for your help!
Hi Jessica, I have not tested that to advise on what the result would be. You’d have to experiment. In the recipe card, you are able to change the number of servings. If you change this recipe to 8 servings, it will give you instructions for using 8 ounces of mascarpone cheese if that is all you have on hand.
ik vind een heerlijk dessert om met vrienden te delen en vooral bij de koffieklets
I agree Rutten! It goes so well with a warm drink like coffee!
OMG(goodness) Natasha, I have been cooking for 60+yrs. and every time I get on you’re site I find something I want to try, today the no-bake cheesecake out of this world good, & also doing slow cook ribs. Thank you for the recipes. When you do a cookbook I want one. Love you’re video presentation, funny and serious, love when the family is involved.
Thank you so much, Ellen! I’m so happy that you enjoy my recipes and work! We put a lot of effort into bringing forth our best, so thank you!
hi! I want to make a mango cheesecake. could I add mango puree to the creamcheese mixture? if yes then how much? I do not want to add gelatin as I am a vegetarian. please help!!
Hi Shivanshi, I honestly haven’t tried using mango to advise. If you do an experiment, please share with us how it goes.
What are the instructions for freezing the cheesecake?
Also, should you run a spatula over the sides of the cake before serving out of the pan?
Hi LizBeth, I have provided some tips in this part of the recipe “Can you Freeze a No-Bake Cheesecake?”
Yes, I read that section. But it doesn’t say if the cheesecake should be frozen in the container it’s made or another one ? Also, are you supposed to run a spatula along the sides when trying to detach it from the pan ? Also, how can you make the crust more thicker ?
Hi, I usually freeze it in the mold because I have some spares, but if you want to use your mold for something else, here is what I would try: you can remove the frozen cheesecake from the mold after it’s frozen then wrap just the cheesecake and store in the freezer. I think it would work fine to make the crust a little thicker and just increase everything in the crust proportionally.
Hello Natasha,
How do you recommend “unthickening” the strawberry sauce as I made it and refrigerated in advance? Also, can the cheesecake be quick cooled (for a short while) in the freezer if made same day?
Hi Alyce, I haven’t tested that myself to advise, if you experiment with that, please let me know how you like that.
We love love love this no bake cheesecake recipe. Thank you Natasha best ever!!
Hi Nancy! I’m so glad you enjoy this recipe. Thank you for the wonderful review.
This is by far my favorite no bake cheesecake recipe!!! Amazing..oh and the strawberry sauce…is on point. Thank you !!
Hi Lori! The sauce is amazing, we love it so much. Thank you for the review. So glad you enjoy this recipe.
I had the same problem with the graham cracker crust. I’m also going to try using less butter and see how that works. I also was wondering what you could use instead of mascarpone? I thought maybe cream cheese with a lil sugar and thin it a bit with cream???
Hi Patricia, I would swap it out proportionally if using cream cheese, but you will still get the best results with mascarpone because it helps to set the whipped cream.
This cheesecake was very delicious. I did use a pre-made pie crst though. I have tried several of your recipes and they are all 100% delicious.
Thank you, Beth. I am happy to hear that!
hello natasha,i will be trying the cheesecake for the 1st time and im very excited.i just wanted to know as to which one u would recommend – this one or the bake in the water bath please?
Hi Maria, they are both so good, we prefer the no-bake one in the summer to avoid turning the oven off, but it depends on your personal preference. I recommend trying both at some point though!
Made this for Valentine’s Day. So easy and so good. Thank you!
You’re welcome! Thanks for the good feedback.
Can this be made in a 9×13 or 8×8 pan instead if springfor
Hi Marjorie! I haven’t tested this cake in those sizes, but I imagine with a couple of adjustments that may work. If you experiment, let me know how you liked the recipe.
Hi Natasha, I followed this recipe to a tea and I left it in the fridge overnight, problem I had was that the Graham cracker crumbs were sticking to the bottom of the spring form pan. Did I do something wrong? Should I of maybe oiled the bottom before putting the crumbs in?
Hi Stephen, Make sure to use the same proportion of butter to crumbs and if your pan is not non-stick you can place a ring of buttered parchment paper on the bottom which will help with removal.
Thank you for the suggestion, I will give that a try next time for sure.
I hope it works well, Stephen!
It is definitely a keeper! Eveyone loves the cake! The texture is really smooth and so fast and easy to make. I have tried digestive biscuits, Graham and biscoff, and Graham is definitely the winner as Natasha suggested in the recipe.
Thank you so much Natasha for so many wonderful recipes as many of them are what I used many times to please my guests.
That’s just awesome! Thank you for sharing your wonderful review, Mabel! I’m so glad it was a hit!
hey natasha, is it possible to use the creamy filling for a cake filling?
Hi Lidia, I haven’t tested that myself. If you experiment, please let me know how you like that. 🙂
For some reasons, cheesecake turned out soft and doesn’t hold its form. I used exact measures so I am not sure what went wrong. The crust also stuck to the pan so I had to chisel it. But the taste is great though! I wish I knew what went wrong so I can give it another try.
Hi, make sure you are using COLD, HEAVY whipping cream (not light cream or regular whipping cream) and beat the cream until stiff peaks form. Also, be sure to let it set in the refrigerator until completely set or it will be too soft to slice. Lastly, make sure you don’t oversoften the cream cheese and use the correct temperatures of ingredients. I hope that helps for next time.
Thanks Natasha for replying. Yes I used Great Value heavy whipping cream bought at Walmart. I guess it would be the technique and/or temperature that caused my failure (I set my fridge mid level coldness).
Do you think adding gelatin would be a fool-proof way for this recipe? I love the taste and just need to make sure the form/edge hold.
Hi KK, with out testing that my self it’s hard to say! If you experiment, let me know how you liked the recipe.
Hi KK,
Some experience to share. The first few times I made, it was perfect! And the last two times, were total disaster due to the texture being too soft and collapsed. At first, I thought it was the cream cheese I used (cos I changed to another brand, philadelphia to gud), expecting mascarpone cheese would not be the change factor (I used a different brand too). Turned out the same!!! So I suspected even the mascarpone cheese makes the difference. Galbani Italian mascarpone was the first few times I used, emborg was the failure. Hope it helps.
I’m having my second failure in the freezer now, hope it sets till I serve and not being too hard 😅
I made this (my first cheesecake ever-62 years) last week. Our now 11 year old grandson requested one for his birthday. 2020 was a tough year for him. We see very few smiles on his sweet little face. His dad was killed in an accident last February. So when he ask me to make a cheesecake, I was all over it. As I served this beautiful creation I had made, he took one bite, then another and the entire slice was gone. He looked at me and with a smile on his face said, “Gigi, may I have another piece. This is the best cheesecake I have ever had. You could sell slices of this for a lot of money.”
I feel confident it was that good because if there is one thing he knows and that is his way around a cheesecake (he and Betty White would have been great cheesecake pals). The rest of our family also said it was the best they had ever had, but all I really needed was to see the smile on my grandson’s face.
Thank you for sharing your recipe with us. I intended to make your other cheesecakes for him throughout 2022.
So sorry to hear about his father. He deserves that cake and I’m glad he loved it! Thank you for sharing that with us, Jan. It helps inspire me to create more recipes and videos.
Would baking paper or cardboard cake bottom work in the spring form pan? I am making this to take to a gathering and do not want to take my springform pan bottom.
Hi Jan, I haven’t tested that to advise, but you try placing a ring of buttered parchment paper on the bottom which will help with removal.
Jan, you sound like such a special Grandma! Thank you for sharing with us. God bless you and your grandson ♥️
One of the best cheesecake recipe. Thank you so much for this easy yet mouthwatering recipe. I made this recipe more than 2 times. Just a quick question.
Can I add mango purée or chopped mangos in the cream cheese and mascarpone mixture before letting it set? Will there be any problem with setting the mixture? And top it with fresh mangoes on the top after it is set.
Hi Nimmi, without testing it, I can’t say for sure if it would hinder the cheesecake from setting up properly without adding more gelatin.
Can I incorporate the cream from Oreo cookies into the cheesecake or would that not mix well?
Hi Stacy, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
My crust keeps getting stuck to the pan. I have made this a dozen times. I spray the bottom good but still sticks😩
Hi! I’m curious if the type of pan used is causing that? I havne’t had that experience myself, to be honest.
Awesome and super easy! We loved it! Thank you Natasha! Happy Thanksgiving to you and your family!
I’m so glad you enjoyed it, Olesia! Happy Thanksgiving to you and your family!
Hello Natasha: Thank you for this recipe. I made it yesterday exactly as written. Ran into probs big time with the graham wafer crust when serving it this evening. I had to practically chisel it off. My pan was not a non-stick pan so I did what you suggested, buttered a cutout piece of parchment paper. I used honey graham pre-made crumbs (1 1/2 cups) and a stick of real melted butter as stated. The prep instructions for a graham crust on the pkg of graham crumbs that I used, stated one should mix 1 1/2 cups (375 ml) of honey graham crumbs with 1/4 cup (50 ml) butter (melted) for a 9″ (23 cm) pan bottom. The recipe you wrote states 8 tbsp (113 g) or 1 stick of butter which did not work out at all for me. I think it is far too much butter that hardened the crust. The filling and the sauce were tasty and perfect. I will be making the crust with 1/4 cup (or 4 tbsps butter) next time and not the 8 tbsps of butter in the recipe instructions.
Hi Paula, I haven’t had that issue with this crust, especially since it’s not pre-baked so the butter should never harden so much that you would have to chisel at it, unless maybe it was served frozen? I’m glad you enjoyed the filling though.
I used parchment paper on the bottom and it solved the sticking issue.
This recipe is such a winner, the cake is super delicious! I’ve made it about 3 times now and it has made everyone happy.
Instead of making a strawberry sauce, I just used strawberry jam as it was quick and easy when there’s little time. Worked like a charm!
I’m so glad this was a hit, Alika! Thank you so much for sharing that with me.
I think I accidentally gave 3 stars instead of 5, however this recipe definitely deserves more than 5! 🙂
Looked so silly so I just wanted you to know!
It’s like a pillowy cloud from heaven! You would think it would have lemon taste but no. I couldn’t believe how little sugar was In it!
Hi Natasha,
I made this twice already and my husband and I absolutely love it. We add the strawberries and I also make the sauce. Thank you so much for this recipe. I love to watch you cook and you always make it as easy as possible. Kudos Natasha!
Yum! That’s so great, Vicky! Thank you so much for sharing that with me!
I made this yesterday and my kids couldn’t wait to try it. They were not disappointed. It is light, creamy and absolutely delicious. I have tried so many of your recipes Natasha and every single one is perfect! When I need a recipe, I just go straight to your site! Thanks so much for all your wonderful recipes. ❤️
You are so welcome, Linda. It is my pleasure! Thank you for sharing your experience making this recipe, so glad you enjoyed it!
I made this no bake cheesecake and it is absolutely the best cheesecake I have ever had! I sliced and wrapped individual slices and keep in freezer. Freezes great. Thank you for this awesome recipe!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Susan!!
Hi natasha what if I don’t have mascarpone can I substitute it with sour cream? Thank you
Hi Naida, I would swap it out proportionally with cream cheese, but you will still get the best results with mascarpone because it helps set the whipped cream.
Looks delicious, I was wondering, my son in law has an allergy to lemons. Could I substitute something else? Maybe vanilla?
Thank you
Val
Hi Val, the acidity in the lemon cuts the sweetness and balances the cake. If you try it without the lemon, I would love to know how you like that, but I haven’t tried that myself to advise. Vanilla may work also.
Amazing cheesecake. I made it for my bday today. Everyone loved it.
That’s so great, Joanna! I’m so happy to hear that!
I made this recipe for my dads birthday and he absolutely loved it. He gave some to his coworkers and they loved it also. Thank you for sharing this recipe
You’re welcome, Cilla! I’m so happy you enjoyed this cheesecake!
Can you use all cream cheese in place of marscapone?
Hi Diana, I would swap it out proportionally, but you will still get the best results with mascarpone because it helps to set the whipped cream.
Can I just ask is it 2 to 3 cups of granulated sugar or 2 thirds of a cup please
Hi Christine, it is two thirds cup of sugar.
so you use heavy cream that is higher than 35% Fat? i cant find that anywhere. I live in Toronto Ontario Canada
Hi Lesley, heavy whipping cream should contain at least 36% fat – it whips easier with a higher fat content. You could probably make it work with 35% since its so close.
Hello,
So I tried this amazing recipe and it turned out really good except that the cheese didn’t hold or wasn’t firm enough after keeping it in the refrigerator overnight, so did the graham crackers (guess I can add more butter for the crust) but do you have any advice for the filling part on how to make it firm or hold ?
It’s an amazing recipe, even though it didn’t hold my family ended up swiping the whole thing in one go!!!
I honestly love your blog.. keep em coming!! And thank you!!
Hi Alzeena, if you like a firmer cheesecake, the easiest way to do that is to use 1 cup of heavy whipping cream instead of 1 1/4. We have tested this and it will make the no-bake cheesecake thicker.
Natasha!! I need help!!! I try to make the cheesecake again this time with less whipped cream like you suggested but the filling is thin and flows easily.. what do I do to help it set ?!
Hi Alzeena, Make sure to use a heavy whipping cream and be sure to beat it sufficiently. Also make sure your mascarpone is chilled and the other ingredients are not over-softened. If you oversoften cream cheese, it will be more loose and liquidy and have trouble setting properly.
Oh! The cream cheese was over soft… will I have chuck the whole thing out or is there a way to fix it ?
You could try to refrigerate for a bit then mix again which might fix it.
Can I make this in mini’s?
Hi Tricia, I haven’t tested this as minis.
ok so cupcake size is ok?
and just one recipe?
I imagine it would work for mini cheesecakes (I would probably line the muffin/ cupcake cups with liners though for easier removal). We have a slightly different recipe here (non no-bake) that we made into mini sizes that you can use for reference. I hope this is helpful.
OK great thanks
I have mini cheesecake pans with loose bottoms.
i will give a try – it’s for a wedding so hope they turn out!
this turned out perfect as mini’s.
best to freeze them 1st before trying to take them out the pans.
Good to know that, Tricia. Thank you for your review and good feedback!
Hi Natasha – I tried this with all organic and grass fed heavy cream for whipping and it worked but as soon as I added the mascarpone cheese to combine – it separated 😳 and was no longer fluffy and smooth. Taste was still good (says kids – I’m allergic to dairy 🤣) but did not have the fluffy factor 😭. Not sure what I did wrong? Beat too long? Thanks for any tips to keep the consistency… I miss cheesecake – kids had this at Monkeypod in Oahu!!!
Hi Kris, beating too long can cause that. Also, make sure to use cold mascarpone and stop mixing just as soon as the mascarpone is incorporated. I hope that helps and I’m glad your kids still loved the recipe! How fun that you also tried it at Monkey Pod.
Can you use all marcepone cheese for this cake?
Hi Joan, I haven’t tested it that way to say for sure.
Just made this for my family and they loved it! It was phenomenal!!! Not too sweet. Just perfect. Followed the recipe as written but found that my crust was sticking to the bottom of the pan, even though I buttered it 🙁 not sure why but I’m not too bothered!
Hi Sara, I’m so glad you loved it. Make sure to use the same proportion of butter to crumbs and if your pan is not non-stick you can place a ring of buttered parchment paper on the bottom which will help with removal. Thank you for sharing!
I recommend this recipe for people who want to make no bake cheesecake because it is easy to make for the beginner and the taste was amazing. I have made this recipe twice and it was my first time to make cheesecake by myself. When I made this recipe for the first time, I did not feel it was hard to follow the recipe because we can see the way of making it not only the sentences, but also video. So, I watched it before I made it. It made me feel easier to make cheesecake. Also, the ingredients that we need are easy to get.
Taste:
I made it for my family and they all said it was really good. The snow-white cheesecake had a rich cheese taste but was smooth. Also, do not forget lemon juice. It made it much better.
The part of the cracker crust was bittersweet for me. But it went well with cheesecake. The strawberry and sauce was like bright red jewelry. They made it look more delicious. The whole taste was sweetish. But, if you really like the sweet taste, you should try. If you do not, I recommend using less sugar to make strawberry sauce.I did it when I made it the second time and it was good.
Time:
I started making it at noon and it finished at 4:00 pm including decoration. I think it was not long and I could make cupcakes by 4:00 pm. So, if you want to make something with cheesecake, it is possible. It took 40 minutes to make cheesecake without including the time for wait until it was completely chilled. I am not used to making desserts so it took longer than the recipe’s one. However if you always make desserts, I think you can make it shorter than me or the recipe’s time.
The recipe:
The sentences are clear and easy to follow. The information of ingredients are divided into graham crackers part, no bake cheesecake one, and strawberry topping one. It also made it easy for me to follow the recipe. In addition, there are nutrition facts so you can see any information of cheesecake even if it is handmade one. The video also helped me when I made it. I recommend watching one before you make it. It shows the process of making and the points.
This strawberry cheesecake is amazing. And it is not hard to make so it might be good to make with your family if you want. Also, it was fun to make it.
Absolutely delicious! The fact that it’s no bake and takes almost no time at all to prepare is even better. I made this for a family gathering and it was devoured. I got so many compliments and people asking for the recipe. I will for sure keep this in my dessert rotation!
Hello Shelby, that’s so nice! I’m glad this recipe was a hit, thank you so much for sharing that with us. I appreciate your wonderful review!
Would the recipe work for mini cheese cakes also?
Hi Tracy, I imagine it would work for mini cheesecakes (I would probably line the muffin cups with liners though for easier removal)
I am making yor cheesecake fir m Y grandchildren today. Their favorite dessert. Thanks for sharing. Love your blog.
Aww, that’s the best! I hope they love this recipe, Debbie!
Is a hand held mixer necessary? Can I use my stand alone kitchen aid mixer for both parts? I would use paddle or whisk attachment? Thanks!
Hi Deb, a stand mixer should work! I hope you love this recipe.
Haven’t tried the recipe yet. Can’t wait!! I wanted to ask if I doubled the recipe could I make it in a 10-12 inch pan for a bit more height?
Hi Emily, doubling the recipe should work if your pan is large enough. It also may take longer to set.
Made a plain one with a thick layer of chocolate ganache on top. WOW WOW WOW!! Thank you for this amazing recipe!!!
You’re welcome, Lee! I’m so glad you enjoyed that!
The best cheesecake I have ever made ! There was a lot of pastries but the cheesecake was gone first. So easy to make. Love it ! My 6 year old daughter loves watching you cook 🙂
Very nice, thank you for your wonderful comments and review. We appreciate it!
Easy to make and very yummy:) thank you:)
Glad you loved it!
Hi Natasha Greetings to you im from Singapore i just want to ask if i can use whipping cream instead of heavy whipping cream? In my country it’s very hard to find it.
Hi Anabella, I highly recommend using cold heavy whipping cream (not regular whipping cream but HEAVY), and beat it sufficiently – if it is too loose after whipping, it won’t form properly.
Do you think double cream will work? Thanks for your reply by the way.
Hi, double cream should work and will be safer than regular whipping cream. Double cream is slightly thicker than heavy whipping cream as it has a higher fat content so it’s easier to over-whip – be careful there!
Thank you Natasha 😊
Hi Natasha, I want to make this ahead of time & freeze it. When do you suggest to put the strawberries on top, before freezing or on the day you plan to serve it. Also, do you discard the solid parts of the strawberries when making the sauce?
Hi Gerri, I wouldn’t top it with fruit/ strawberries until you’re serving.
Thank you so much for the strawberry sauce recipe, it worked out perfectly for the cheesecake I made.
*your tip for keeping asparagus fresh with stems submerged in water was awesome. Mine is still looking fresh after five days in the fridge. 🙂
You’re welcome! I’m so happy you enjoyed it, Jay! & Wow! That’s just awesome! I’m happy that was helpful!
hi natasha i like this recipe which i have made several times so i thought i would like to make a mango cheesecake instead of strawberries could i do this with the same amount of mango pulp instead of strawberry please
Hello Ruth, I honestly haven’t tried using mango to advise. If you do an experiment, please share with us how it goes.
Hey Natasha I love making your no bake cheesecake I’m wondering could I also make that recipe with either cupcake pan or a mini muffin pan if so how would you do it with paper liners or just in the pan?
Hi Janet, I haven’t tried converting this to cupcakes yet, but I have a recipe for Mini Cheesecake that you can try.
I made the the no bake cheesecake.. loved it !
I did have a problem with the crust … stuck to the pan, was hard to serve . I have the same pan that you used . Any suggestions?
Thank You
Hi Rosanna, it could be due to compacting too tightly, but you can line the bottom with a ring of parchment paper to help scoot the cheesecake off the pan and onto a cake stand for easier serving.
Just made this for the first time and it was delicious! Definitely a repeat for my family.
Perfect! I’m glad it was a hit, thanks for sharing that with us.
Hi there! Love this recipe. Made it twice already. My husband would like me to put this top of cooled down cooked brownies instead of a graham cracker crust. Do you think it would taste good with brownies?
Hi Krissy, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
I still have the strawberry sauce and the filling left. How many days can they hold in the fridge as I would like to make this into cupcakes soon. Previously I followed instructions from thecookingfoodie
Hi Emmett, we always eat the topping right now but I would say no more than 3 days for the topping.
Hi Natasha,
Thank you for sharing such a delicious recipe! I was wondering if this recipe would work for individual dessert cups? How many you think it might make? And whether they can be prepared the day before? Thanks in advance.
Hi Reine, you’re welcome. I have not tried making this in individual dessert cups but I’m sure it will work. If you do an experiment, please share with us how it goes!
I love your recipe. Unfortunately, I can’t read the instructions because the ads are covering them, even after I’ve closed the ads.
Hi Rachel, which part of the recipe cannot be seen? It sometimes happens when the page is still loading so try to give it some time and you should be able to remove the ads.
hi natasha… i want to ask if we dont have mascaporne cheese.. can we substitute with other?
thank you
Hi TJ, you are more than welcome to use more cream cheese instead.
Hi Natasha,
I want to try this recipe with biscoff cookies for the crust. Would I still add sugar to the crust mixture along with the butter? Or since its not graham crackers, then I wouldn’t need the sugar? Thank you!
Also, would 1 pack of the cookies be enough?
Hi Mary, Biscoff cookies will work great. You’ll need about 1 1/2 cups.
Can you make this in a foil pie Tim just as well? Thinking of making this for a valentines gift…
Hi Jordan, I haven’t tested this in a foil tin to advise. If you experiment, I would love to know how it turns out.
Delicious. Served 6 in our house!
Thank you for your great review!
You have made me love cooking again! I made this cheesecake and it is gorgeous! Wish I could post a pic!
I’m so inspired reading your review. Thank you! You can post a photo on social media and tag # natashaskitchen for us to see it!
Wow this is so yummy and easy with the no bake. I wonder how it would taste if I added some type of chocolate to it to make a chocolate swirl cheesecake? Any ideas?
Hi Tonia, that does sound tempting and delicious! I haven’t tested that, though with a chocolate swirl; if you experiment, I would love to know how you like that.
Mind blowing! My family had no idea this was no bake. So delicious and creamy. Love the strawberry sauce too. I saved the pulp and used it on toast.
Hello Carol, that is so wonderful! Thank you for sharing your good comments with us. I’m glad your family enjoyed this cheesecake.
This really is the BEST cheesecake I’ve eaten. It’s lighter. My family loved it. (BTW we also love the beef broccoli recipe!)
I’m so happy to hear that! Thank you for sharing your great review, Mary!
Hi! I love this recipe it’s so delicious!! Only problem l have is when I go to cut a piece the crust is stuck to the pan. Do you know what I’m doing wrong or what can I do to prevent it from sticking??
Hi Megan, using a non-stick pan or lining the bottom with a ring of parchment paper can help.
Natasha, what size springform pan do you use?
Hi Rob, we used a 9″ pan. We have that posted in the recipe notes and the printable recipe cards. I hope this helps.
Missed that somehow. Thanks Natasha.
You’re welcome and no worries!
Hi Natasha! Are the nutrition contents per slice or the whole cheesecake?
Hi Deisy, that is per serving. This recipe serves 12.
Can we make these as cupcakes ?
Hi Vin, I haven’t tried converting this to cupcakes yet but I have a recipe for Mini Cheesecake that you can try.
Huge hit with family! Great recipe and by far the best one yet🙌
Awesome! This is one of our favorites, I’m glad you loved this too.
This was the best cheesecake I’ve ever made or had , just perfect !
I made a different crust though
1c flour ,1/2 c pecans, 1 stick butter, 2 tlb powder sugar. 350 for 15 min.
Thank you for the recipe 💗
I’m so glad you enjoyed it! Thank you for the wonderful review!
I tried this recipe because my better half Is a lover of Cheese cake. I can honestly say that I am a big fan of this cheese cake.
That’s just awesome, Grant! Sounds like you found a new favorite!
Loved it, and so easy to make. Instead of strawberries we used blueberries and followed your recipe. Easy to make.
This sounds awesome with blueberries too! I’m happy that you loved it, Dan.
Just making now but only had250g mascarpone. Looks ok in fridge now & just read that I could have added more cream cheese hope it will be ok 🤞
I hope so too! Please let us know how it goes, Marie.
I had never made cheesecake before- this was simple to make and delicious!! EVERYONE loved it my husband said this was the best cheese cake he has ever had!! The strawberry sauce was also a hit!
That’s just awesome! Thank you for sharing your wonderful review!
I am a very fussy eater, and a beginner cook, I can’t express how much I love Natasha’s recipes, last night we had company and I made this no bake cheese cake exactly as the recipe is written, WOW, it is a keeper that will be repeated many times in my lifetime and now in everyone elses who try it. Really the best desert I have ever had. Thanks, can’t wait to try her next recipe. Cindy
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.
Would love to make it but in Germany I need the recipe in grams.☹
Hi, click on “metric” in the recipe card which should help.
Did not set for some reason. Followed directions. Let set for 24 hrs.
Hi Melanie, sorry to hear that. I haven’t had that happen but I am always happy to help troubleshoot. Make sure to use cold heavy whipping cream (not regular whipping cream but HEAVY), and beat it sufficiently – if it is too loose after whipping, it won’t form properly.
Natashas can you use vanilla in your no bake cheesecake recipe?
Hi Gretchen, I haven’t tried vanilla. I think it would be ok, but I don’t add it.
Hi Natasha! So I made your cheesecake today and the flavor was unbelievably delicious! The only thing Is that it was not firm like I would have hoped for 😔. I had it chilling for more than 24 hours and it was still too soft when I went to cut into it. Can you please tell me why this happened?? I used all the exact same ingredients.
HI Reva, it could be due to using regular whipping cream rather than Heavy cream which has a higher fat content. Also, make sure to beat the cream sufficiently. If it is too soft before folding it with the other ingredients, it may not set properly.
literally addicted to all your recipes. i am so happy how my cheesecake turned out. could u do a red velvet recipe by any chance. i am a vegan but i want to make it for my friend.
I’m so happy you’re enjoying our recipe, Ariana!! Thank you for that amazing feedback!
My family and I loved this cheesecake. Looking forward to trying some more recipes
I’m so glad! Thank you for sharing this wonderful review with me!
Natasha, I absolutely love all of your videos. For this one where can I buy mascarpone cheese. I live in Nampa Idaho.
Thank you, Patricia. You can look for mascarpone along the chilled section of the dairy aisle.
Can I substitute mascarpone cheese for something else?
Hi Brenda, you can substitute it with cream cheese.
How much cream cheese will I need all together?
Hi Brenda, I would swap it out proportionally, but you will still get the best results with mascarpone because it helps to set the whipped cream.
Hi, Love your recipes. I have questions hope you can help me. When I beat the mascarpone cheese with heavy whipped cream looks like curdling cheese consisted, any idea why? I gonna try to make it again but actually I want it for my friends birthday so how can transfer from the bottom part of the springform to another dish. Thank you
Hi Ingrid! I haven’t experienced curdling with this recipe. I would recommend reading through the entire recipe and the recipe card to see if a step was missed.
Mine did too …. 🙁 and too liquidy
I made this and it turned out to be DELICIOUS. It was so easy to make and quick too. Strongly recommend it.
Love it! Thanks for your recommendation, Maria. We appreciate it!
Hi Natasha! Love Love your recipes. I would love to make this Keto and think I can by substituting the sugar. I was wondering, do you think you can make this crustless?
I haven’t really tried that yet to advise but someone else commented this “Amazing! I made these as individual cheesecakes in 3,5 inch ramekins, subbed with Swerve as I’m on the keto diet and covered in magic shell and berries.”
Thank you! I am going to try today!
Jennifer, There is a crust you can make with walnuts or pecans instead of graham crackers. It’s a Keto crust.
Hi Natasha,
I did this cheesecake and turned out delicious, my kids loved it. I didn’t have strawberries and I used rasberries instead. I love your recipies, everything I tried from your recipies was a succes, because of your detailed instructions. I follow you from Romania.
Thank you so much for your great comments and feedback, Veronica. We appreciate it!
Hi Natasha,
Just love your recipes and tutorials
I made your no bake cheesecake with strawberries on Friday for a party on Saturday night – it was scrumptious and everyone loved it, but the texture and consistency was soft, I couldn’t cut clean clear slices like a cake, it was soft, I even put it in the freezer for 15 minutes before serving; any idea why ?? Your recipe doesn’t call for gélatine (like your no bake strawberry cheesecake) – should I add some gélatine the next time or some Chantifix (European? This “fixes“ chantilly, ie whipped cream).
Your thoughts?
Thx,
Nussrat
Hi, it could be due to using a different kind of cream – make sure to use HEAVY whipping cream for this recipe as regular whipping cream has a lower fat content and won’t set up as well. Also, a warm knife will help with slicing (wipe the knife between slices).
1. Heavy Cream is 35% or more fat content.
2. Use Corn Starch as a Whipped Cream stabilizer. 2 tsp per liquid cup, add while whipping.
best cheesecake ever!
Thank you so that wonderful review Yvette! I’m so glad you enjoyed this recipe!
Hi Natasha,
I just made your no bake strawberry cheesecake.I took a picture but don’t know how to send it.i love watching you cook.
Hi Johanna, I hope you loved it! You can share pictures of your creation on our Facebook page or group.
Hi Natasha,
I just made your no bake strawberry cheesecake.I took a picture but don’t know how to send it.i love watching you cook.i am looking forward tasting it tonight with friends.
Hello Johanna, I hope will all enjoy it! You can share photos of your creation on our Facebook group and page.
AMAZING! When you read this, please do not hesitate to make this Cheesecake. It is very easy and absolutely delicious I had the left over for breakfast, and very proud of myself. All the thanks goes to Natasha!
That’s so great! It sounds like you have a new favorite!
Hi, Natasha! I’m excited to try this recipe, but can’t find any Graham Crackers where I live. Should I use plain digestive biscuits instead? Also, can I replace the whipping cream with something else?
Hi Arshia, I have not tried that yet to advise if it would have the same result but I saw someone else commented and shared this “We’re in Mexico so I had to use digestive biscuits and limes (rare to find graham crackers or lemons in Mexico) and it came out lovely. Better each day!” I hope that helps.
Hi Natasha! I really want to make this recipe, but I had freezed my fresh strawberries… Is it alright to use them to this recipe if I just thaw them? Or must it be fresh ones?
That should work too. Enjoy and please share with us how it goes!
Hello Natasha, I love all you recipes, delicious
I’m so happy you’re enjoying our recipes Rania!
I’ve tried at least 7 different recipes from Natasha’s blog including satrawberry cheese cake and every single one of them turned out to be an absolute blast! Thank you, Natasha! And this cheese cake is a piece of heaven!!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Hi Natasha,
My springform pan is 10″. How would I adjust the recipe?
Hello Marlene, I haven’t really tested that yet to advise of the measurements. You can click on Jump to recipe, you can see the serving number of servings and you can adjust it from there. Sorry, I wish I could help more.
What a great tool! I didn’t know that this will do the math for you. I’m guessing that a 10″ pan will probably give you a few more servings that a 9″ pan. I’ll just take it from there. Thanks!
I love all of your recipes. My wonderful talented Polish grandmother cooked with a pinch-of-this and a dash-of-that, etc. But you brought the beloved exact dishes back to me. Thank you.
You are so welcome, Judith. Thanks for your great feedback!
The dessert I didn’t know I needed in my life! It was so fluffy and a perfect dessert for the summer. We’re going to try with caramel next!
Hi Julie, I am so happy to hear you loved the cheesecake! Thank you for sharing that with me!
I LOVE this easy no bake cheesecake recipe! This is my go-to dessert when craving something sweet.
Isn’t it the best! Thank you for that wonderful review Valentina!
I don’t own a springform pan. Can i use a pie or cake pan?
Hi Esmerelda, I have only tested this in a springform. If you have a regular pan that is tall enough I bet that could work.
I have made the no bake cheesecake with fresh strawberries numerous times. It’s always a hit!! Just made it for my friends annual 4th of July celebration!!
That is so awesome! Thanks for your excellent feedback, Anne.
In Australian shops, there are no Graham Crackers. Irreplaceable! One of the special items that I miss from ‘home’!
Hi Lise, you may also use crushed biscoff cookies, vanilla wafters or chocolate oreo cookies (cream removed)
I made it tonight, a Keto version for my husband’s birthday tomorrow.
Fingers crossed it comes out ok!
I hope you love this recipe Ivy!
This cheesecake is delicious! Very light and refreshing. After a big meal people have refused dessert when they knew it was cheesecake (thinking it was too heavy) only to ask for a second piece after one bite. It’s one of my go to non-bake desserts.
It is our go-to also! I’m so happy you enjoyed this recipe Nadia!
Turned out great! Absolutely amazing and delicious! 🙂
Also made the strawberry sauce! So easy and good!
Will definitely be using the cheesecake and sauce recipes again!
Super! I am so happy to know that you loved the cheesecake!
I am so glad to hear that, Tricia. Thank you so much for sharing your feedback with us!
Hi Natasha…love ya …this no bake cheesecake was delicious and so easy and fun to make! My husband, who doesnt like cheesecake, even loved it!
That’s so great! Thank you for that wonderful review Monika! I’m so glad you enjoyed that!
Hi Natasha, just made your no bake cheesecake and it was amazing! My family and I loved it!
I was hesitant in making this because of the comments about the mascarpone cheese curdling, filling not setting, and the crust sticking to the pan or crust too hard to cut through. I’m happy to say that I have not experienced any of those problems! I followed your recipe exactly with zero substitutions, and I also followed all the tips you gave the commenters. It turned out perfect! Filling was very sturdy, and the crust was easy to cut through yet held together perfectly! Looked exactly like yours!
Thank you for this delicious recipe!
I love it! Thank you for sharing your experience with us, Lisa. It’s so great to hear that it came out perfect and that it was amazing!
I was thinking about trying to do half graham cracker and half finely blended pretzels for the crust so it tastes similar to the strawberry pretzel dessert that’s soooo good
That sounds delicious! I would love to know how you like it if you experiment!
Hi Natasha, can I use a 6-inch pan for this recipe?
Hi Ava, For a six inch it may be better to use two? Otherwise, it will be a very tall cake. But if you experiment I would love to know how it turns out!
Hi Natasha, I took your advice and used two 6-inch pans for this recipe. It worked beautifully!!! This was my first cake and I used blueberries instead of strawberries. Both my husband and I loved its lightness and the sweetness was just right. Thank you!
You’re welcome Ava! I’m so glad you enjoyed that!
Can i use digestive biscuit as base ??
Hi Komal, I haven’t tried that yet to advise. If you want to do an experiment, please let us know how that goes.
Hi Natahsa,
Could I use Crema di Mascarpone instead of Mascarpone?
It is hard to find Mascarpone cheese where I live. I only was able to find the Crema di Mascarpone. Thanks!
Hi Liza, I haven’t tested that with Crema di Mascarpone to advise. If you experiment please let me know how you like that.
Can you make the mini cheesecakes with the no bake cheesecake recipe?
Hi Anna, I haven’t tested that to advise. If you experiment please let me know how you like that.
Hi Natasha,
I would like to make a chocolate cheesecake. How much chocolate should I add? Thanks for all your great recipes!
Hi France, I have not tried making this one chocolate but I imagine it can be done! I would love to know how you like it if you experiment!
Thanks so much for your quick reply!!
i made the cheesecake today with red rasberry toppings —
so tasted good and so delicious even w/o mascarpone
yummy…yummy..
I’m so glad you enjoyed that Teresa!
Hi Natasha
This cake turned out well in terms of taste but my crust got stuck in the pan. I wonder why you didnt have the pan lined in the recipe. I did use a non stick pan too. In the end everyone loved it even though the crust became a crumb on the side.
Hi Alicja, a couple of things – make sure to use the same proportions of crumbs to butter and when putting into the pan, make sure not to pack it too tightly which will help. Another thing is you can place a ring of parchment paper on the bottom which will help with lift (especially if the pan isn’t non-stick).
5star cheesecake. Best we’ve ever tasted. Such nice balance of creamy, fluffy and fresh. Not too sweet. Celebration of Strawberries in the Clouds. My husband doesnt like cheesecakes, he thinks they’re too dense.. This feels Light and Fluffy but still substantial, well balanced. Its very likely we’ll make it again.
I followed the recipe as close as I could and the result was perfect.
Hi Liva, thank you for that wonderful review. I’m so glad you enjoyed that.
Hi Natasha,
If I wear to add gelatine, how many sachet would I need to add and at what stage? Thank you so much for all your recipes!
Nazia
Hello Nazia, this recipe does not require gelatin but some choose to if they don’t like the cheesecake body not being solid enough. I haven’t tried adding it to this recipe though to advise.
Hi I have the 16 oz mascarpone cheese… how much is 12 oz in cups… will I be able to measure it like that?
It should be about 340.2 g mascarpone
Thanks for the recipe! I made it for my moms bday. It was a success and yummy. I love cheesecake
That’s just awesome!! Thank you for sharing your wonderful review Achel!
Made this as a birthday cake for my boyfriend and he loved it. We’re in Mexico so I had to use digestive biscuits and limes (rare to find graham crackers or lemons in Mexico) and it came out lovely. Better each day!
I’m so glad that worked out and you both enjoyed that! Happy birthday to your boyfriend!
delicious! my family and I loved this recipe! so easy too, thank you for recipe!
Thank you for your great review, Tina. I hope you and your family love every recipe that you try!
Hi need the recipe of no bake Oreo cheese cake without egg and gelatin
Hello Seema. I only have the No-Bake Strawberry cheesecake recipe here
Hello Natasha.
Thank you so much for all your recipes.
I just love to know how to make the syrup.
Thank you!!!!
I’m so glad you enjoyed that Jeannette! Thank you for that great feedback.
Hi Natasha I made the cheese and was wondering if I can freeze it for a little bit instead of keeping it the four hours in the fridge ? Do you know how long it would be cause I have guests coming and 4 hours is too late
Hi Michelle, sorry I didn’t see your message sooner. I haven’t tested that but it might be a good idea to put it in the freezer for the first hour then refrigerate to speed up the process. Let me know how it turned out!
Hi Natasha! Can I use chocolate ganache as a topping instead of the strawberry?
Hi Micaela, yes but my advice would be to make sure the ganache is not warm when pouring over or you might melt some of the cheesecake.
I can’t find the mascarpone cheese can I use something else??
Hello Ingrid, you can substitute it with cream cheese.
That sounds delicious, Micaela! I haven’t tested that but I bet it would work.
Hi Natasha!..made the no bake cheesecake yesterday…I was gonna bake the cookie crumb but didn’t… did the way u said to refrigerate..turned out amazing!!
Everyone loved it!
I’m so glad to hear you enjoyed that, Vicky! Thank you for that awesome review!
Hi!..for the no bake strawberry cheesecake…can I bake the cookie crumb for few minutes instead of putting it in fridge?
Vicky
Hi Vicky, we prefer it refrigerated for this recipe but I imagine that should work. If you experiment, let me know how you liked the recipe
This was my first time to try preparing a no bake cheesecake and the taste was good. However, I was not able to make the body hard, it was kinda soft. I wonder what went wrong?
Hi Sarah, I’m so glad you enjoyed the cheesecake! I would double-check that all of the proportions of ingredients were the same (be sure to measure the ingredients correctly), and also make sure to use the correct gelatin – unflavored gelatin-like Knox gelatin but not flavored jello. Also, make sure you are using HEAVY whipping cream which has a higher fat content and will help the cheesecake set better.
Gelatin? That is not included in the ingredients list. Please confirm as I would like to try this recipe soon. Thanks!
Hi Yuri, you are correct. Over the years, we have found that most recipe mishaps are made when substituting ingredients and not measuring correctly. This recipe does not require gelatin but some choose to if they don’t like the cheesecake body not being solid enough.
Also, it would be wonderful if you could add that mascarpone cheese is prone to curdling so there are no surprises while in the process. I read on another blog how it can be salvaged. I wish I would’ve known that so I wouldn’t have thrown away my curdled mixture. It would be awesome if you could update your recipe to add extra instructions so our mascarpone doesn’t curdle whole mixing together with the heavy whipping cream. Still an awesome recipe I will keep going back too and hope that my next tries come out as great, thick, and tall as yours.
Thank you Teresa! What kind of tips did you find?
Hi there!…how many packages of cream cheese would I need instead of mascarpone?…for the no bake cheesecake.
Hi Vicky, it would be a 1:1 substitution.
Hi could I make this recipe with mangoes I’d like to use the purée in the cheese mixture also ?
Hi Susa, I haven’t tested that with mangos but I imagine it may work. If you experiment, let me know how you liked the recipe.
I followed your recipe exactly except I used a 7” wide 3” tall push pan parchment lined and the filling came right to the top. This was easy to make & the best cheesecake I’ve ever had. Thanks for a great recipe!
I’m so happy to hear that! Thank you for sharing your great review!
In your receipe, there’s no gelatin. please explain when and how much we should use. thanks. that must be reason lots of people cake did not turn out nicely.
Hi Smita, over the years, we have found that most recipe mishaps are made when substituting ingredients and not measuring correctly. This recipe does not require gelatin.
I used this recipe last night and the cake was so delicious! My family couldn’t help themselves but have it for breakfast when they saw it this morning. The strawberry sauce was so sweet. Thank you! But I have one question…why did my cake so soft – like melted ice cream once we cut it
Hi Betty, I’m so glad you enjoyed the cheesecake! I would double-check that all of the proportions of ingredients were the same (be sure to measure the ingredients correctly), and also make sure to use the correct gelatin – unflavored gelatin like Knox gelatin but not flavored jello. Also, make sure you are using HEAVY whipping cream which has a higher fat content and will help the cheesecake set better.
Thank you Natasha! I didn’t see gelatin in the recipe 🤭 will get it for my next try!
hi natasha, are you sure there’s gelatine in the recipe? cause you didn’t mention it in the video or the written recipe
I apologize, I thought you were asking about our strawberry no bake cheesecake. This recipe is correct as written.
Hi there, what can we use instead of mascarpone. we do not have that here. Thanks
Ho Joanna, you are more than welcome to use more cream cheese instead.
I actually have a question. I only have 7in cake how will the recipe change? If someone can help me the math
Hi Didi, For a six or seven-inch cake pan it may be better to use two? Otherwise, it will be a very tall cake. But if you experiment I would love to know how it turns out!
I decided to make the 7″ pan cake and with the remanning I was able to 4 cups. Now after 4 hours I will decorate and I am very passionate to try with the sauce. That strawberry sauce get me back to grandma’s home/time.
That’s so great! I hope you love it!
This cheesecake is absolutely delicious and so easy to make.
My family’s new favorite!!
I’m so happy to hear that! Thank you for sharing that great review with us Koni!
Best cheesecake ever. The second time I made it I used Biscoff cookies instead of graham crackers. I didn’t add any sugar for the crust, since the cookies were sweet. I added about 6-7 T. melted butter, instead of 8, since the Biscoff cookies were already rich tasting and didn’t need more fat. Turned out so good! And I also freeze individual slices and once thawed, it tastes like it was just prepared.
I’m so happy you found a favorite Susan! Thank you for sharing your awesome review with me!
I have a question. My husband is diabetic so I was wondering what your opinion was on switching the sugar for Splenda. It measures the same but just wondering about changing the texture?
Hi Crystal, I honestly have not tried that substitution so I can’t say exactly. I think it’s worth experimenting. Splenda is usually a 1 to 1 substitution ratio. If you test it out, please let me know how it goes since others might have the same question.
Hi Natasha, the cheesecake was very good, I used, like you said in your recipe a 9″in springform pan but it was nothing like your picture or video, very good but not that thick at all. I was wondering if it should have been an 8″in springform instead? I really followed your recipe but it was half the thickness of yours. Would you know why? Thanks.
Hi Elaine, I only own 9″ springform pans so it definitely was a 9″. It could be due to under-beating the cream cheese and/or underbeating the HEAVY whipping cream (be sure to use heavy or it won’t beat properly). Adequately beating creates a soft fluffy texture and also makes the cake taller. I sure hope that helps! Also, be sure to use the correct amounts of ingredients as listed.