FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > No Bake Cheesecake with Strawberries (VIDEO)

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.

No Bake Cheese Cake Recipe topped with sliced strawberries on platter

This post may contain affiliate links. Read my disclosure policy.

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.

Slice of no-bake cheesecake recipe with strawberries and strawberry sauce

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

ingredients for no bake cheesecake with strawberries including mascarpone, cream cheese, strawberries, lemon juice, graham crackers and whipping cream

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.

  1. Crush crackers, combine with sugar and melted butter then press into a 9″ springform pan then chill.
  2. Beat together cream cheese and sugar until fluffy.
  3. In a separate bowl, beat heavy whipping cream then fold in the mascarpone.
  4. Fold cream cheese mixture into mascarpone mixture then fold in lemon juice 1 Tbsp at a time.
  5. Spread the cheesecake filling over the crust. Cover and refrigerate until set.

How to make a crumb crust and no bake cheesecake filling with mascarpone

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

Sliced no bake cheese cake on a serving platter with strawberry topping

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:

No-Bake Cheesecake Recipe with Strawberries

4.92 from 99 votes
Prep Time: 30 minutes
Total Time: 30 minutes
No Bake Cheesecake topped 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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Keyword: No Bake Cheesecake
Cuisine: American
Course: Dessert
Calories: 443
Servings: 12 people

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:

Instructions

Prep:

  1. 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:

  1. 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.
  2. 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.
  3. 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.

  4. 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.
  5. 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.

Nutrition Facts
No-Bake Cheesecake Recipe with Strawberries
Amount Per Serving
Calories 443 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 103mg34%
Sodium 156mg7%
Potassium 92mg3%
Carbohydrates 23g8%
Sugar 16g18%
Protein 4g8%
Vitamin A 1250IU25%
Vitamin C 12.2mg15%
Calcium 88mg9%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

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. Mascarpone cheese elevates the flavor and texture of this easy no bake cheesecake and the double strawberry topping is lip-smacking good! | natashaskitchen.com

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Vicky
    October 20, 2021

    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!

    Reply

    • Natashas Kitchen
      October 20, 2021

      Yum! That’s so great, Vicky! Thank you so much for sharing that with me!

      Reply

  • Linda
    September 5, 2021

    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. ❤️

    Reply

    • Natasha's Kitchen
      September 5, 2021

      You are so welcome, Linda. It is my pleasure! Thank you for sharing your experience making this recipe, so glad you enjoyed it!

      Reply

  • Susan
    August 28, 2021

    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!

    Reply

    • Natashas Kitchen
      August 28, 2021

      Wow! That’s just awesome! Thank you for sharing your wonderful review, Susan!!

      Reply

  • Naida Grenier
    August 23, 2021

    Hi natasha what if I don’t have mascarpone can I substitute it with sour cream? Thank you

    Reply

    • Natashas Kitchen
      August 23, 2021

      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.

      Reply

  • Val
    August 14, 2021

    Looks delicious, I was wondering, my son in law has an allergy to lemons. Could I substitute something else? Maybe vanilla?
    Thank you
    Val

    Reply

    • Natashas Kitchen
      August 14, 2021

      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.

      Reply

  • Joanna
    July 17, 2021

    Amazing cheesecake. I made it for my bday today. Everyone loved it.

    Reply

    • Natashas Kitchen
      July 17, 2021

      That’s so great, Joanna! I’m so happy to hear that!

      Reply

  • Cilla Marie
    July 7, 2021

    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

    Reply

    • Natashas Kitchen
      July 7, 2021

      You’re welcome, Cilla! I’m so happy you enjoyed this cheesecake!

      Reply

      • Diana Villanueva
        July 20, 2021

        Can you use all cream cheese in place of marscapone?

        Reply

        • Natashas Kitchen
          July 20, 2021

          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.

          Reply

    • Christine Woods
      July 22, 2021

      Can I just ask is it 2 to 3 cups of granulated sugar or 2 thirds of a cup please

      Reply

  • Lesley simpson
    June 29, 2021

    so you use heavy cream that is higher than 35% Fat? i cant find that anywhere. I live in Toronto Ontario Canada

    Reply

    • Natasha
      June 29, 2021

      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.

      Reply

  • Alzeena
    June 14, 2021

    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!!

    Reply

    • Natashas Kitchen
      June 14, 2021

      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.

      Reply

      • Alzeena Pinto
        July 19, 2021

        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 ?!

        Reply

        • Natasha
          July 19, 2021

          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.

          Reply

          • Alzeena Pinto
            July 20, 2021

            Oh! The cream cheese was over soft… will I have chuck the whole thing out or is there a way to fix it ?

          • Natasha
            July 20, 2021

            You could try to refrigerate for a bit then mix again which might fix it.

  • Tricia Adrian
    June 5, 2021

    Can I make this in mini’s?

    Reply

    • Natasha
      June 5, 2021

      Hi Tricia, I haven’t tested this as minis.

      Reply

      • Tricia Adrian
        June 8, 2021

        ok so cupcake size is ok?
        and just one recipe?

        Reply

        • Natashas Kitchen
          June 8, 2021

          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.

          Reply

          • Tricia Adrian
            June 9, 2021

            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!

          • Tricia Adrian
            June 20, 2021

            this turned out perfect as mini’s.
            best to freeze them 1st before trying to take them out the pans.

          • Natasha's Kitchen
            June 20, 2021

            Good to know that, Tricia. Thank you for your review and good feedback!

  • Kris
    May 30, 2021

    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!!!

    Reply

    • Natasha
      June 1, 2021

      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.

      Reply

  • Joan
    May 27, 2021

    Can you use all marcepone cheese for this cake?

    Reply

  • Sara
    May 13, 2021

    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!

    Reply

    • Natasha
      May 14, 2021

      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!

      Reply

  • Yu
    May 2, 2021

    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.

    Reply

  • Shelby
    April 26, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 26, 2021

      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!

      Reply

  • Tracy L Thompson
    April 24, 2021

    Would the recipe work for mini cheese cakes also?

    Reply

    • Natasha
      April 24, 2021

      Hi Tracy, I imagine it would work for mini cheesecakes (I would probably line the muffin cups with liners though for easier removal)

      Reply

  • Debbie
    April 23, 2021

    I am making yor cheesecake fir m Y grandchildren today. Their favorite dessert. Thanks for sharing. Love your blog.

    Reply

    • Natashas Kitchen
      April 23, 2021

      Aww, that’s the best! I hope they love this recipe, Debbie!

      Reply

  • Deb
    April 21, 2021

    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!

    Reply

    • Natashas Kitchen
      April 22, 2021

      Hi Deb, a stand mixer should work! I hope you love this recipe.

      Reply

  • Emily Buccella
    April 14, 2021

    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?

    Reply

    • Natashas Kitchen
      April 14, 2021

      Hi Emily, doubling the recipe should work if your pan is large enough. It also may take longer to set.

      Reply

  • Lee Wallace
    April 9, 2021

    Made a plain one with a thick layer of chocolate ganache on top. WOW WOW WOW!! Thank you for this amazing recipe!!!

    Reply

    • Natashas Kitchen
      April 10, 2021

      You’re welcome, Lee! I’m so glad you enjoyed that!

      Reply

  • Ewelina
    April 5, 2021

    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 🙂

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Very nice, thank you for your wonderful comments and review. We appreciate it!

      Reply

  • Maggie
    April 1, 2021

    Easy to make and very yummy:) thank you:)

    Reply

    • Natasha's Kitchen
      April 1, 2021

      Glad you loved it!

      Reply

  • ANABELLA BARCIBAL
    March 29, 2021

    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.

    Reply

    • Natasha's Kitchen
      March 29, 2021

      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.

      Reply

      • Anabella Barcibal
        April 22, 2021

        Do you think double cream will work? Thanks for your reply by the way.

        Reply

        • Natasha
          April 22, 2021

          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!

          Reply

          • Anabella Barcibal
            April 22, 2021

            Thank you Natasha 😊

  • Gerri
    March 29, 2021

    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?

    Reply

    • Natashas Kitchen
      March 29, 2021

      Hi Gerri, I wouldn’t top it with fruit/ strawberries until you’re serving.

      Reply

  • Jay
    March 29, 2021

    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. 🙂

    Reply

    • Natashas Kitchen
      March 29, 2021

      You’re welcome! I’m so happy you enjoyed it, Jay! & Wow! That’s just awesome! I’m happy that was helpful!

      Reply

  • ruth
    March 21, 2021

    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

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hello Ruth, I honestly haven’t tried using mango to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Janet LaFontaine
    March 16, 2021

    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?

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Janet, I haven’t tried converting this to cupcakes yet, but I have a recipe for Mini Cheesecake that you can try.

      Reply

  • Rosanna Gambacorta
    March 14, 2021

    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

    Reply

    • Natasha
      March 15, 2021

      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.

      Reply

  • Aldina
    March 13, 2021

    Just made this for the first time and it was delicious! Definitely a repeat for my family.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Perfect! I’m glad it was a hit, thanks for sharing that with us.

      Reply

  • Krissy
    March 13, 2021

    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?

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Krissy, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Emmett Taylor
    March 10, 2021

    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

    Reply

    • Natashas Kitchen
      March 10, 2021

      Hi Emmett, we always eat the topping right now but I would say no more than 3 days for the topping.

      Reply

  • Reine
    March 4, 2021

    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.

    Reply

    • Natasha's Kitchen
      March 4, 2021

      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!

      Reply

  • Rachel
    March 2, 2021

    I love your recipe. Unfortunately, I can’t read the instructions because the ads are covering them, even after I’ve closed the ads.

    Reply

    • Natasha's Kitchen
      March 3, 2021

      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.

      Reply

  • TJ
    February 18, 2021

    hi natasha… i want to ask if we dont have mascaporne cheese.. can we substitute with other?

    thank you

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Hi TJ, you are more than welcome to use more cream cheese instead.

      Reply

  • Mary
    February 12, 2021

    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!

    Reply

    • Mary
      February 12, 2021

      Also, would 1 pack of the cookies be enough?

      Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Mary, Biscoff cookies will work great. You’ll need about 1 1/2 cups.

      Reply

  • Jordan Garcia
    January 31, 2021

    Can you make this in a foil pie Tim just as well? Thinking of making this for a valentines gift…

    Reply

    • Natashas Kitchen
      February 1, 2021

      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.

      Reply

  • Jackie
    January 27, 2021

    Delicious. Served 6 in our house!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Thank you for your great review!

      Reply

  • Lisa Stover
    January 27, 2021

    You have made me love cooking again! I made this cheesecake and it is gorgeous! Wish I could post a pic!

    Reply

    • Natashas Kitchen
      January 27, 2021

      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!

      Reply

  • Tonia
    January 8, 2021

    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?

    Reply

    • Natashas Kitchen
      January 8, 2021

      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.

      Reply

  • Carol
    December 29, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Hello Carol, that is so wonderful! Thank you for sharing your good comments with us. I’m glad your family enjoyed this cheesecake.

      Reply

  • Mary
    December 26, 2020

    This really is the BEST cheesecake I’ve eaten. It’s lighter. My family loved it. (BTW we also love the beef broccoli recipe!)

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Mary!

      Reply

  • Megan
    December 23, 2020

    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??

    Reply

    • Natasha
      December 23, 2020

      Hi Megan, using a non-stick pan or lining the bottom with a ring of parchment paper can help.

      Reply

  • Rob
    December 22, 2020

    Natasha, what size springform pan do you use?

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Rob, we used a 9″ pan. We have that posted in the recipe notes and the printable recipe cards. I hope this helps.

      Reply

      • Rob
        December 22, 2020

        Missed that somehow. Thanks Natasha.

        Reply

        • Natasha's Kitchen
          December 22, 2020

          You’re welcome and no worries!

          Reply

  • Deisy Rodriguez
    December 18, 2020

    Hi Natasha! Are the nutrition contents per slice or the whole cheesecake?

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Deisy, that is per serving. This recipe serves 12.

      Reply

  • Vin
    December 13, 2020

    Can we make these as cupcakes ?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Vin, I haven’t tried converting this to cupcakes yet but I have a recipe for Mini Cheesecake that you can try.

      Reply

  • Sanja
    November 29, 2020

    Huge hit with family! Great recipe and by far the best one yet🙌

    Reply

    • Natasha's Kitchen
      November 30, 2020

      Awesome! This is one of our favorites, I’m glad you loved this too.

      Reply

  • LaDonna Hopkins
    November 25, 2020

    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 💗

    Reply

    • Natashas Kitchen
      November 25, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Grant Opperman
    November 23, 2020

    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.

    Reply

    • Natashas Kitchen
      November 23, 2020

      That’s just awesome, Grant! Sounds like you found a new favorite!

      Reply

  • Dan Twa
    November 22, 2020

    Loved it, and so easy to make. Instead of strawberries we used blueberries and followed your recipe. Easy to make.

    Reply

    • Natasha's Kitchen
      November 22, 2020

      This sounds awesome with blueberries too! I’m happy that you loved it, Dan.

      Reply

  • Marie
    November 19, 2020

    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 🤞

    Reply

    • Natasha's Kitchen
      November 20, 2020

      I hope so too! Please let us know how it goes, Marie.

      Reply

  • Hilda Garza
    November 16, 2020

    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!

    Reply

    • Natashas Kitchen
      November 16, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Cindy Maxwell
    October 31, 2020

    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

    Reply

    • Natashas Kitchen
      October 31, 2020

      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.

      Reply

  • Renu Roy
    October 16, 2020

    Would love to make it but in Germany I need the recipe in grams.☹

    Reply

    • Natasha
      October 16, 2020

      Hi, click on “metric” in the recipe card which should help.

      Reply

  • Melanie McLennan
    October 11, 2020

    Did not set for some reason. Followed directions. Let set for 24 hrs.

    Reply

    • Natasha
      October 11, 2020

      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.

      Reply

  • Gretchen Thomas
    October 11, 2020

    Natashas can you use vanilla in your no bake cheesecake recipe?

    Reply

    • Natasha
      October 11, 2020

      Hi Gretchen, I haven’t tried vanilla. I think it would be ok, but I don’t add it.

      Reply

  • Reva
    October 10, 2020

    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.

    Reply

    • Natasha
      October 11, 2020

      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.

      Reply

  • Ariana grande
    September 24, 2020

    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.

    Reply

    • Natashas Kitchen
      September 24, 2020

      I’m so happy you’re enjoying our recipe, Ariana!! Thank you for that amazing feedback!

      Reply

  • Nadia
    September 17, 2020

    My family and I loved this cheesecake. Looking forward to trying some more recipes

    Reply

    • Natashas Kitchen
      September 17, 2020

      I’m so glad! Thank you for sharing this wonderful review with me!

      Reply

  • Patricia Stanaway
    September 10, 2020

    Natasha, I absolutely love all of your videos. For this one where can I buy mascarpone cheese. I live in Nampa Idaho.

    Reply

    • Natasha's Kitchen
      September 10, 2020

      Thank you, Patricia. You can look for mascarpone along the chilled section of the dairy aisle.

      Reply

  • brenda atchison
    August 24, 2020

    Can I substitute mascarpone cheese for something else?

    Reply

    • Natashas Kitchen
      August 24, 2020

      Hi Brenda, you can substitute it with cream cheese.

      Reply

      • brenda atchison
        September 15, 2020

        How much cream cheese will I need all together?

        Reply

        • Natasha
          September 15, 2020

          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.

          Reply

  • Ingrid
    August 20, 2020

    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

    Reply

    • Natashas Kitchen
      August 20, 2020

      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.

      Reply

      • Monique
        September 4, 2020

        Mine did too …. 🙁 and too liquidy

        Reply

  • Maria
    August 5, 2020

    I made this and it turned out to be DELICIOUS. It was so easy to make and quick too. Strongly recommend it.

    Reply

    • Natasha's Kitchen
      August 6, 2020

      Love it! Thanks for your recommendation, Maria. We appreciate it!

      Reply

  • Jennifer
    August 4, 2020

    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?

    Reply

    • Natasha's Kitchen
      August 5, 2020

      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.”

      Reply

      • Jennifer
        August 10, 2020

        Thank you! I am going to try today!

        Reply

    • Sheila
      October 16, 2020

      Jennifer, There is a crust you can make with walnuts or pecans instead of graham crackers. It’s a Keto crust.

      Reply

  • Veronica
    August 4, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 4, 2020

      Thank you so much for your great comments and feedback, Veronica. We appreciate it!

      Reply

  • Nussrat
    August 4, 2020

    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

    Reply

    • Natasha
      August 4, 2020

      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).

      Reply

      • HJS
        October 4, 2020

        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.

        Reply

  • Yvette
    August 3, 2020

    best cheesecake ever!

    Reply

    • Natashas Kitchen
      August 3, 2020

      Thank you so that wonderful review Yvette! I’m so glad you enjoyed this recipe!

      Reply

    • Johanna kennedy
      August 30, 2020

      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.

      Reply

      • Natasha's Kitchen
        August 30, 2020

        Hi Johanna, I hope you loved it! You can share pictures of your creation on our Facebook page or group.

        Reply

    • Johanna kennedy
      August 30, 2020

      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.

      Reply

      • Natasha's Kitchen
        August 30, 2020

        Hello Johanna, I hope will all enjoy it! You can share photos of your creation on our Facebook group and page.

        Reply

  • Haley
    July 30, 2020

    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!

    Reply

    • Natashas Kitchen
      July 30, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

    • Arshia
      January 10, 2021

      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?

      Reply

      • Natasha's Kitchen
        January 10, 2021

        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.

        Reply

  • Hadicha
    July 30, 2020

    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?

    Reply

    • Natasha's Kitchen
      July 30, 2020

      That should work too. Enjoy and please share with us how it goes!

      Reply

  • RANIA HADDAD
    July 27, 2020

    Hello Natasha, I love all you recipes, delicious

    Reply

    • Natashas Kitchen
      July 27, 2020

      I’m so happy you’re enjoying our recipes Rania!

      Reply

  • Tatiana
    July 27, 2020

    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!!!

    Reply

    • Natashas Kitchen
      July 27, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Marlene
    July 26, 2020

    Hi Natasha,
    My springform pan is 10″. How would I adjust the recipe?

    Reply

    • Natasha's Kitchen
      July 26, 2020

      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.

      Reply

      • Marlene
        July 27, 2020

        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!

        Reply

  • Judith A McCarthy
    July 26, 2020

    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.

    Reply

    • Natasha's Kitchen
      July 26, 2020

      You are so welcome, Judith. Thanks for your great feedback!

      Reply

  • Julie Blanner
    July 24, 2020

    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!

    Reply

    • Natasha
      July 25, 2020

      Hi Julie, I am so happy to hear you loved the cheesecake! Thank you for sharing that with me!

      Reply

  • Valentina
    July 24, 2020

    I LOVE this easy no bake cheesecake recipe! This is my go-to dessert when craving something sweet.

    Reply

    • Natashas Kitchen
      July 24, 2020

      Isn’t it the best! Thank you for that wonderful review Valentina!

      Reply

  • Esmeralda
    July 24, 2020

    I don’t own a springform pan. Can i use a pie or cake pan?

    Reply

    • Natashas Kitchen
      July 24, 2020

      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.

      Reply

  • Anne Clasen
    July 6, 2020

    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!!

    Reply

    • Natasha's Kitchen
      July 7, 2020

      That is so awesome! Thanks for your excellent feedback, Anne.

      Reply

  • Lise Cerny
    July 6, 2020

    In Australian shops, there are no Graham Crackers. Irreplaceable! One of the special items that I miss from ‘home’!

    Reply

    • Natasha's Kitchen
      July 6, 2020

      Hi Lise, you may also use crushed biscoff cookies, vanilla wafters or chocolate oreo cookies (cream removed)

      Reply

      • Ivy
        August 21, 2020

        I made it tonight, a Keto version for my husband’s birthday tomorrow.

        Fingers crossed it comes out ok!

        Reply

        • Natashas Kitchen
          August 22, 2020

          I hope you love this recipe Ivy!

          Reply

  • Nadia
    July 6, 2020

    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.

    Reply

    • Natashas Kitchen
      July 6, 2020

      It is our go-to also! I’m so happy you enjoyed this recipe Nadia!

      Reply

  • Tricia
    July 6, 2020

    Turned out great! Absolutely amazing and delicious! 🙂

    Reply

    • Tricia
      July 6, 2020

      Also made the strawberry sauce! So easy and good!
      Will definitely be using the cheesecake and sauce recipes again!

      Reply

      • Natasha's Kitchen
        July 6, 2020

        Super! I am so happy to know that you loved the cheesecake!

        Reply

    • Natasha's Kitchen
      July 6, 2020

      I am so glad to hear that, Tricia. Thank you so much for sharing your feedback with us!

      Reply

  • Monika
    June 25, 2020

    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!

    Reply

    • Natashas Kitchen
      June 25, 2020

      That’s so great! Thank you for that wonderful review Monika! I’m so glad you enjoyed that!

      Reply

  • Lisa
    June 21, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      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!

      Reply

  • Terry
    June 12, 2020

    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

    Reply

    • Natashas Kitchen
      June 12, 2020

      That sounds delicious! I would love to know how you like it if you experiment!

      Reply

  • Ava
    June 12, 2020

    Hi Natasha, can I use a 6-inch pan for this recipe?

    Reply

    • Natashas Kitchen
      June 12, 2020

      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!

      Reply

      • Ava
        June 17, 2020

        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!

        Reply

        • Natashas Kitchen
          June 17, 2020

          You’re welcome Ava! I’m so glad you enjoyed that!

          Reply

  • Komal
    June 10, 2020

    Can i use digestive biscuit as base ??

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Hi Komal, I haven’t tried that yet to advise. If you want to do an experiment, please let us know how that goes.

      Reply

  • Liza Castillo
    June 8, 2020

    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!

    Reply

    • Natashas Kitchen
      June 8, 2020

      Hi Liza, I haven’t tested that with Crema di Mascarpone to advise. If you experiment please let me know how you like that.

      Reply

  • Anna Van Dyck
    June 5, 2020

    Can you make the mini cheesecakes with the no bake cheesecake recipe?

    Reply

    • Natashas Kitchen
      June 5, 2020

      Hi Anna, I haven’t tested that to advise. If you experiment please let me know how you like that.

      Reply

  • FRANCA
    June 4, 2020

    Hi Natasha,
    I would like to make a chocolate cheesecake. How much chocolate should I add? Thanks for all your great recipes!

    Reply

    • Natashas Kitchen
      June 4, 2020

      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!

      Reply

      • FRANCA
        June 5, 2020

        Thanks so much for your quick reply!!

        Reply

  • Teresa
    May 26, 2020

    i made the cheesecake today with red rasberry toppings —
    so tasted good and so delicious even w/o mascarpone
    yummy…yummy..

    Reply

    • Natashas Kitchen
      May 26, 2020

      I’m so glad you enjoyed that Teresa!

      Reply

  • Alicja
    May 24, 2020

    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.

    Reply

    • Natasha
      May 26, 2020

      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).

      Reply

  • Liva
    May 16, 2020

    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.

    Reply

    • Natashas Kitchen
      May 16, 2020

      Hi Liva, thank you for that wonderful review. I’m so glad you enjoyed that.

      Reply

  • Nazia
    May 12, 2020

    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

    Reply

    • Natasha's Kitchen
      May 12, 2020

      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.

      Reply

  • candice
    May 9, 2020

    Hi I have the 16 oz mascarpone cheese… how much is 12 oz in cups… will I be able to measure it like that?

    Reply

    • Natasha's Kitchen
      May 10, 2020

      It should be about 340.2 g mascarpone

      Reply

  • Achel
    April 27, 2020

    Thanks for the recipe! I made it for my moms bday. It was a success and yummy. I love cheesecake

    Reply

    • Natashas Kitchen
      April 27, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Achel!

      Reply

  • Adventurous Kate
    March 30, 2020

    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!

    Reply

    • Natashas Kitchen
      March 30, 2020

      I’m so glad that worked out and you both enjoyed that! Happy birthday to your boyfriend!

      Reply

  • Tina
    March 19, 2020

    delicious! my family and I loved this recipe! so easy too, thank you for recipe!

    Reply

    • Natasha's Kitchen
      March 19, 2020

      Thank you for your great review, Tina. I hope you and your family love every recipe that you try!

      Reply

  • Seema
    March 8, 2020

    Hi need the recipe of no bake Oreo cheese cake without egg and gelatin

    Reply

  • Jeanette
    February 11, 2020

    Hello Natasha.

    Thank you so much for all your recipes.
    I just love to know how to make the syrup.

    Thank you!!!!

    Reply

    • Natashas Kitchen
      February 11, 2020

      I’m so glad you enjoyed that Jeannette! Thank you for that great feedback.

      Reply

  • Michelle
    December 24, 2019

    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

    Reply

    • Natasha
      December 25, 2019

      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!

      Reply

  • Micaela Hart
    December 24, 2019

    Hi Natasha! Can I use chocolate ganache as a topping instead of the strawberry?

    Reply

    • Natasha
      December 24, 2019

      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.

      Reply

      • Ingrid
        April 1, 2020

        I can’t find the mascarpone cheese can I use something else??

        Reply

        • Natasha's Kitchen
          April 2, 2020

          Hello Ingrid, you can substitute it with cream cheese.

          Reply

    • Natashas Kitchen
      December 24, 2019

      That sounds delicious, Micaela! I haven’t tested that but I bet it would work.

      Reply

  • Vicky
    December 21, 2019

    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!

    Reply

    • Natashas Kitchen
      December 23, 2019

      I’m so glad to hear you enjoyed that, Vicky! Thank you for that awesome review!

      Reply

  • Vicky
    December 17, 2019

    Hi!..for the no bake strawberry cheesecake…can I bake the cookie crumb for few minutes instead of putting it in fridge?

    Vicky

    Reply

    • Natashas Kitchen
      December 19, 2019

      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

      Reply

  • Sarah
    December 4, 2019

    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?

    Reply

    • Natashas Kitchen
      December 4, 2019

      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.

      Reply

      • Yuri
        January 20, 2020

        Gelatin? That is not included in the ingredients list. Please confirm as I would like to try this recipe soon. Thanks!

        Reply

        • Natashas Kitchen
          January 20, 2020

          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.

          Reply

  • Teresa
    November 29, 2019

    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.

    Reply

    • Natashas Kitchen
      November 29, 2019

      Thank you Teresa! What kind of tips did you find?

      Reply

  • Vicky
    November 17, 2019

    Hi there!…how many packages of cream cheese would I need instead of mascarpone?…for the no bake cheesecake.

    Reply

    • Natashas Kitchen
      November 18, 2019

      Hi Vicky, it would be a 1:1 substitution.

      Reply

  • Susan
    October 28, 2019

    Hi could I make this recipe with mangoes I’d like to use the purée in the cheese mixture also ?

    Reply

    • Natashas Kitchen
      October 28, 2019

      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.

      Reply

  • Retired Coastie
    October 24, 2019

    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!

    Reply

    • Natashas Kitchen
      October 24, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Smita Kothari
    September 7, 2019

    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.

    Reply

    • Natasha
      September 9, 2019

      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.

      Reply

  • Betty Chen
    August 30, 2019

    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

    Reply

    • Natasha
      August 31, 2019

      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.

      Reply

      • Betty Chen
        September 1, 2019

        Thank you Natasha! I didn’t see gelatin in the recipe 🤭 will get it for my next try!

        Reply

      • warda
        September 8, 2019

        hi natasha, are you sure there’s gelatine in the recipe? cause you didn’t mention it in the video or the written recipe

        Reply

        • Natasha
          September 8, 2019

          I apologize, I thought you were asking about our strawberry no bake cheesecake. This recipe is correct as written.

          Reply

  • Joanna
    July 29, 2019

    Hi there, what can we use instead of mascarpone. we do not have that here. Thanks

    Reply

    • Natashas Kitchen
      July 29, 2019

      Ho Joanna, you are more than welcome to use more cream cheese instead.

      Reply

  • Didi
    July 10, 2019

    I actually have a question. I only have 7in cake how will the recipe change? If someone can help me the math

    Reply

    • Natashas Kitchen
      July 10, 2019

      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!

      Reply

      • Didi
        July 11, 2019

        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.

        Reply

        • Natashas Kitchen
          July 11, 2019

          That’s so great! I hope you love it!

          Reply

  • Koni Bridgham
    June 23, 2019

    This cheesecake is absolutely delicious and so easy to make.
    My family’s new favorite!!

    Reply

    • Natashas Kitchen
      June 24, 2019

      I’m so happy to hear that! Thank you for sharing that great review with us Koni!

      Reply

  • Susan Miller
    May 25, 2019

    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.

    Reply

    • Natashas Kitchen
      May 25, 2019

      I’m so happy you found a favorite Susan! Thank you for sharing your awesome review with me!

      Reply

    • Crystal
      June 15, 2019

      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?

      Reply

      • Natasha
        June 15, 2019

        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.

        Reply

  • Elaine Tessier
    May 4, 2019

    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.

    Reply

    • Natasha
      May 6, 2019

      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.

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.