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. Mascarpone cheese elevates the flavor and texture of this easy no bake cheesecake and it doesn’t get any easier!
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The double strawberry topping is lip-smacking good and you will want that strawberry sauce on all of your desserts. We recreated this cheesecake recipe after a slice I fell in love with in Maui (more on that below!)
No Bake Cheesecake Recipe:
There’s an interesting story behind this no-bake cheesecake. On our last 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 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.
Can you Freeze a No Bake Cheesecake?
YES! 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.
*PIN this Cheesecake HERE to Save it for Later!*
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 (Amazon affiliate link) works best for this recipe
How to Make 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 Wafters
- Chocolate Oreo Cookies (cream removed)
To crush the crackers, put them into a ziploc 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 print-friendly recipe below.
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.
Watch How to Make Cheesecake with Strawberry Topping:
Watch Natasha make this Easy No-Cook Cheesecake Recipe. I wasn’t kidding when I said it was easy! If you enjoy our videos, please subscribe to our cooking channel on Youtube and click the bell icon so you will be the first to know when we post a new video!
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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.
-
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.
-
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.
-
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.
-
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
Have you ever tried making a no-bake cheesecake? It’s so easy and good, it might just spoil you forever!
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
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.
Natasha, this cake turned out
PERFECT! I accidentally added too much mascarpone, but it was still light and fluffy. The strawberry sauce was amazing! My company loved it! Crust was delicious….crunchy and sweet…held together beautifully!
I’m so happy you enjoyed that. Thank you for sharing that with us Betty!
Hi Natasha, oops….did a boo-boo.
I added a little too much mascarpone…my container was 475 grams and I added almost the whole thing! (left a couple of ounces) So; a little too much mascarpone (probably have about 15 ounces rather than 12. It came together beautifully and is in the fridge now (for tomorrow’s dinner) What do you think…..will the taste be affected too much? Thanks!
Hi Betty! I haven’t experienced that but I think that should set well. Let me know how you like that.
Natasha, this cake turned out
PERFECT! I accidentally added too much mascarpone, but it was still light and fluffy. The strawberry sauce was amazing! My company loved it! Crust was delicious….crunchy and sweet…held together beautifully!
That’s so great! Thank you for sharing that with me Betty!
My daughter made this cake for her boyfriend bday….. I was 100 % sure it would be an ordinary tasty cheesecake, BUT, IT WAS the cheesecake I have never eaten before. Very-very tasty, I liked it and for sure I will make it too.
Thank you !!!
That’s amazing Olga! Thank you for sharing that feedback with me! I’m so happy you all enjoyed this cheesecake!
Hi Natasha, I look forward to making this a day ahead. would I even add
the strawberries and sauce ahead or
wait until day of serving to do this?
Thanks!
Hi Betty, you can absolutely make the cake a day ahead, cover and refrigerate overnight, but I would highly recommend making the topping and sauce the same day it is served.
Natasha, I so appreciate your speedy response! (a rare thing) will be making this this tomorrow!!
Betty
How do you make the saucw???
Hi Susan, we have it listed in the recipe. Click “Jump to Recipe” at the top of this post
Absolutely perfect! Light and delicious. Brought it to neighborhood dinner and it was a hit. This is my first visit to your website. I will return.
That’s just awesome!! Thank you for sharing your wonderful review Dee!
So so good! Everyone that tried it was so surprised after I told them it was a no-bake. Delicious
That’s just awesome!! Thank you for sharing your wonderful review Mary!
I overbeat the heavy cream. Can I still use it?
Hi Angel, is it still stiff and fluffy? Without being there it is hard to say.
Hi can I use just 8oz of the Macpone cheese instead of 12?
Hi Lori! I think it would work just sub equal parts of cream cheese for mascarpone.
I love this recipe <3 thank you!!
You’re so welcome! I’m so happy you enjoyed that!
I made this and it was a big hit! Looked exactly like the picture. This will be my go to cheese cake from now on. Very, very good!
I’m so happy to hear that, Anne! Thank you for sharing your great review!
That looks so delicious!
Thank you, Megan! I hope you get to make that soon!
Hi Natasha,
I just put this cheesecake together and can’t wait for my family to try it! It looks delicious!
Can you eat the strawberries that you make the sauce with, instead of discarding them? Also, I’m not getting a whole of juice from the strawberries…..If I cook it longer, will it produce more juice? Thank you 🙂
Hi Darlene, I’m so happy to hear that! Yes, of course you can definitely eat the strawberries!
This is the first time I made this fabulous cheesecake and it turned out perfect. Looks just like the picture. My Women’s Ministry group was impressed!
That’s so great! Thank you for sharing your awesome review with us!
You can substitute egg nog for some of the heavy cream for a delicious holiday version!
What a great idea! Thank you for sharing that!
Turned out perfectly and oh so yummy! Tasted exactly like the Monkey Pod’s in Maui. Followed the recipe. Will be making this again and again.
Thank you for that wonderful review, Cheryl!!
I looooove this recipe, is the best cheesecake racipe that I’ve tried. Now is my fifth time that I’ve made it, and I never failed 😅 thank you very much for all yours recepies
Sounds like that is a family favorite over there! Thank you for that great review!
This cake is tasty and easy to make. I am 12 years old and I made this cake with my younger cousin.
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
This recipe is awesome! Don’t change a thing. Love your recipes and videos.
I’m so happy you enjoyed that, Karen!! Thank you!
Hi! This cheesecake looks so good! I really want to make it taller, if I double it but still use 9in pan, will it be fine? Also is it firm enough to do a mirror glaze on top? Thanks!
Hi Mariya, you would need a really tall pan for that. This one fills our up nearly to the top.
Hi Natasha! how do i adjust the recipe if i use 6 inch round pan? Thank youuuu!
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!
Just made strawberry cheesecake and it was delicious BUT my crust was stuck on bottom of my springback pan. How can I avoid this next time.
Love your recipes. Great fan from Australia.
It could possibly be due to changing proportions of crumbs to butter? If there is more butter or not enough that could cause that. Was your springform nonstick? I hope that helps to troubleshoot the issue 🙂
Can I freeze it for 2 hours instead of putting it in the refrigerator for 4? I don’t have much time and was wondering if that will ruin it or not. Thanks!
Hi Karol, I honestly haven’t tested it that way so I could only guess. I wish I could help with that question.
Hi Natasha
I only have an 8oz mascarpone will that change the taste drastically?
Hi Michelle, I would replace the rest with cream cheese. It won’t be very drastic – should still work well.
I haven’t been able to find mascarpone cheese. I would like to try this recipe. Help!!
Hi Tonya, this recipe was developed for mascarpone but if I were experimenting without it, I would probably use 2 pkgs of cream cheese and slightly more heavy cream – maybe 1 1/2 cups?
Do you know where I could find mascarpone? If I can’t find it, I will try what you suggested. Thank you for your help. Love your recipes!!
We found some at our local grocery store. I recommend calling around local stores to see who carries that
I found a recipe on line to make mascarpone it sound quite easy, I can’t wait to try this recipe.
That’s so great! I hope you love it!
I think this recipe looks fantastic and takes away the stress of wondering if the cheesecake will crack/set. However, I was wondering if this recipe would work for mini cheesecakes in a muffin tin as well? Thanks!
I think that could work Kate. I haven’t tried that but would love to know how you like it if you experiment! Here are some mini cheesecakes we recently created.
Awesome recipe! I made it for a work potluck and it got rave reviews. Any tips on how to make a chocolate version of this cheesecake?
Hi Heid! 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!
Hello! What brand of cream cheese do you use? I’m from the UK and we only have ‘Philadelphia soft white cheese’ which is the closest. I’ve tried this recipe and it tastes amazing however, I don’t get the fluffy mousse like consistency :(. I’m using heavy cream and beating well. I think it’s down to the ‘soft cheese’ but no cream cheese anywhere in the UK. Thank you
For this recipe we used Raskas Cream Cheese from Costco. A bulk food store. Regular Philadelphia cream cheese will work also. Not sure the ‘soft cheese’ is the same thing.
I made it yesterday and was very upset when I noticed the mascarpone didn’t blend very well with the already beaten heavy whipping cream. I was wondering why and kept mixing hoping it would start to look like yours when combining both ingredients. But after a while the mixture started to curdle producing water. I knew something was not right. I was left with the last several ounces of the second mascarpone cheese package and when I tried all over again without beating the whipped cream so much it came together like your video. Sadly it didn’t set well after 4 hours after cutting but still a bit firm to enjoy. We all enjoyed it and my family was still impressed regardless of the not setting all the way.
I’m glad that worked out for you Teresa! For the first batch, do you recall if anything was altered in the recipe?
Hi Natasha! I want to try this recipe but I wanted to know if I can substitute the lemon juice for sour cream. If so, how much?
Hi Aleksandra. This recipe doesn’t call for sour-cream but I honestly haven’t tried that. The acidity in the lemon cuts the sweetness and balances the cake.If you try that I would love to know how you like that.
So glad I read the comments before making this. The heavy whipping cream really is the most important part. I hand-beat the heavy whipping cream and went until it was a nice, thick whipped-cream consistency. By the time I folded in the mascarpone, then the cream cheese and sugar mixture I could tell it was thick enough already to be a cheesecake. It’s chilling now, but based on how good the mixture tasted as well as how yummy the strawberry sauce is, I’m confident that my boyfriend is going to love this as his birthday cake! Thanks, Natasha!!!
You’re so welcome Deborah! Thank you for sharing this with us!
I made this cheesecake this weekend for a birthday and we loved it! We liked that is wasn’t too sweet. I followed your recipe and didn’t have any problems. It looked beautiful! I’m going to make it again with cherries. Thank you
I’m so happy you loved the cheesecake recipe! Thank you for sharing your wonderful review 🙂 If you share a picture online somewhere, I hope you tag me #natashaskitchen so I can see it! 🙂
Sadly mine didnt turn out like yours 😢 i followed the recipe, left it over night thinking it would br nice and firm the next day but it didnt, still looks gooooy and the cheese falls apart upon cutting. I even put it in the freezer hoping it would firm up the cheese but no. Did i do something wrong? Help!
Hi Juli! did you use HEAVY whipping cream and beat until it was stiff and fluffy? Try beating a little longer and it should still set up in the refrigerator.
Will give it a try, thank you for your speedy reply 👍😊
You’re welcome!
Thank you so much for a light yet yummy cheesecake. Usually I find them too rich to enjoy a proper slice. Yours is just right with perfect sweetness. Mine was not quite firm while cutting and someone said I should have put little bit of gelatine to make it firm. Would like your opinion o need gelatine. My measurements were not perfect as the scale battery’s died and i had to estimate.
I’m assuming its due to the measurements ours came out pretty sturdy. Also, did you use HEAVY whipping cream and beat until it was stiff and fluffy? Try beating a little longer and it should still set up in the refrigerator.
Hi Natasha,
I want to make this cake for my boyfriends birthday but I will be gone for a week before. Do you think the cake could stay good for 5 days???
Hi Abby! I don’t know that it will last 5 days in the fridge, ours never lasted that long to try. I haven’t tried freezing the no-bake cheesecakes before either. Typically cheesecakes do really well in the freezer for a couple of months. Since this is a fluffy no-bake version the texture might not be the same post freezer but if you try freezing this we’d love to hear your feedback!
I made this cheesecake for a potluck and received rave reviews……did have one small problem….the graham cracker base was difficult to cut through making it difficult to serve as a slice…..any suggestions to make serving easier?
Hi Virginia! It may be due to compacting the crust too much or it could possibly be due to changing proportions of crumbs to butter? If there is more butter, it can become overly firm. I hope that helps to troubleshoot the issue 🙂
Hello Natasha, I was making this cheesecake today as instructed and my filling and cream combined didn’t came out thick, it came out thin.so I was wondering am I doing something wrong? I hope to heat frkm U soon.Thank u so much Natasha!😊
Hi Luda. Did you make sure to use HEAVY whipping cream which has a higher fat content than regular “whipping cream”? Using a regular whipping cream might cause that if everything else was done per the recipe without substitutions. I hope that helps!
I’m usually a huge fan of your desserts so maybe the bar is set unfairly high but the amount of marscapone in this left an aftertaste I didn’t enjoy.
I do think I’ll try making this again but would reduce the marscapone by about half.
Hi Veronika, mascarpone is usually super mild in flavor compared to cream cheese and normally it lightens the flavor and I haven’t noticed an after taste. What brand of mascarpone did you use?
I just made this and it turned out very nice.Taking it to an outing at my church tomorrow for lunch.The filling is D Licious,I added a bit more sugar.:)MM-Good!Thanks!!
Thank you for sharing this with me Judith! I love that you are sharing this at your church! Enjoy!
I can’t find the sauce receipe in this post
Hi Ei! Here is the Strawberry Sauce Recipe 🙂 Hope this helps & what you were looking for? 🙂
This is excellent as written and so darn easy
!
Thank you Jenny! It is pretty easy isn’t it! Thanks for the great review!
OK, this is truly heavenly! The flavor is what I think clouds would taste like with a dollop of whipped cream! Incredibly easy to make. The flavors and texture meld together to present the lightest dessert ever. I’ve made this twice and it’s been a hit both times. Thanks so much for this recipe!
I think this is my favorite review! I close my eyes and visualize (and taste) this based on your description! Thank you for the thoughtful review, Jan!
Hi Natasha, your blog is my go to site when I want to make a special meal or I’m entertaining as your recipes are not only delicious but easy to prepare. I made this cheesecake yesterday and was very disappointed in the result. It did not set. I whipped the cream(35%) until stiff peaks then beat in mascarpone. The flavours were very tasty but had to serve it in desert bowls. Where did I go wrong?
Hi Barbara! Did you use HEAVY whipping cream and beat until it was stiff and fluffy? Try beating a little longer and it should still set up in the refrigerator.
I made it for my family but sadly mine didn’t seem to be as thick n firm like yours! Still yummy though don’t know what I did wrong ;(
Hi Tina, did you make sure to use HEAVY whipping cream which has a higher fat content than regular “whipping cream”? Using a regular whipping cream might cause that if everything else was done per the recipe without substitutions. I hope that helps!
We made this for a recent gathering and it turned out great. I would love to see more recipes like this.
That’s so great!
I LOVE IT!!!!!!
Hi Natasha,
Just a comment about the crust. Mine came out very hard and difficult to cut. I used packaged graham cracker crumbs. Perhaps they were too fine for the crust. The filling and strawberry sauce is out of this world. Would make this again, but crustless and serve it in beautiful dish. Also thinking about putting it into individual serving dishes and freezing.
Hi Tina! It may be due to compacting the crust too much or it could possibly be due to changing proportions of crumbs to butter? If there is more butter, it can become overly firm. I hope that helps to troubleshoot the issue 🙂
Would I be able to bake the crust for a couple minutes just to make it a bit more solid?
Hi Alexa, I don’t see why not if that is your preference 🙂
HELP!!!!
I can’t find mascarpone. Is there a good sub?
Hi Jaylana! You could substitute with cream cheese but I do think mascarpone gives a better texture and overall flavor. If using cream cheese, I would recommend probably 16 oz cream cheese and 1 1/2 cups of heavy whipping cream and keep everything else the same. The mascarpone also helps to stabilize the whipped cream so it’s easier to slice.
Could I sub the strawberry topping with blueberry or cherry pie filling from a Can ?
I don’t see why not! Those are great ideas!
I found this cake rather plain, can I add extra cream cheese to get that cheesecake flavor and if yes, how much do you recommend? Thanks!
Hi Cassandra, I think it would work to sub equal parts of cream cheese for mascarpone, but usually if using fresh lemon juice, it should be flavorful enough. I highly recommend the fresh lemon juice rather than concentrate.
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. Won’t let me add picture here but I’ll add one to your video.
Hi Linda! That’s so great! You can definitely share your photos on our private VIP friends page on Facebook. We’d love to see your creations.
Oh i will! Thank you 🙂
Hi Natasha, I made this yesterday and took it to work, everyone loved it. I did change it a little, just before folding in the lemon juice, I folded in a cup of strawberry greek yogurt to give it even more of a strawberry punch.
What a great idea, Roger! Thank you for sharing that with us!
Hi Natasha , so yestarday I made two beautiful cheese cakes and had company over , I tried Cutting the cake , but the crust would not cut trought, then when I was serving it the crust absolutely would not come off the 9″ pan , just the bottom part , so we all just ate the cream/cheese with strawberries it was delicious , but what did I do wrong? please help , thanks !
Hi Katie, it may be due to compacting the crust too much or it could possibly be due to changing proportions of crumbs to butter? If there is more butter, it can become overly firm. I hope that helps to troubleshoot the issue 🙂
This recipe was delicious! However, after beating the heavy whipping cream and adding the mascarpone mine didn’t become smooth and instead had a cottage cheese like consistency. What did I do wrong?
Hi Lisa, I’d love to help you troubleshoot through this. Was it possibly over mixed or not cold enough? Also, did you mix the HEAVY whipping cream until it was stiff?
Help!! I whipped the cream added mascarpone ans all the whipped cream melted!! Now I just have a mess and dont know what to do????!!!
Hi Lynn, did you use HEAVY whipping cream and beat until it was stiff and fluffy? Try beating a little longer and it should still set up in the refrigerator.
Any reason why this wouldn’t work as smaller, one serving cheesecakes?
And what is your opinion on those mini, pre made graham cracker crusts for this recipe?
I’d like to make this for a July 4th barbecue with berries on top for the red, white and blue. Thanks for your help. I will let you know how they turned out.
Hi Jenny the pre-made crusts should work! It should also work to scale down the recipe keeping the ingredients proportionate.
I know better than to scale down one of your recipes, it’s always eaten up so fast lol
I generously filled 15 pre made mini graham cracker crusts. I only used 1 cup heavy cream like you suggested to do for a firmer cheesecake. They were so good! Big hit with everyone at the party. The pre made crusts are a little bland compared to the one you make, but not bad and a big time saver. I had dessert ready in 15 minutes. Thanks so much!
You’re so welcome! I’m glad you enjoyed it!
Amazing recipe! So light & yummy. I only used 1/2 cup of sugar and it was sweet enough!
Thanks!
A great Canada day dessert recipe!
You’re so welcome! I’m happy you enjoyed it!
I made this with a mix of berries and the strawberry sauce for my birthday party. It was loved by everyone. Thanks Natasha!
I’m so so happy to hear you all loved the no-bake cheesecake!! Thanks for the amazing review!
Hi Natasha,
I made this cheesecake last night and its taste is delicious, however it is pretty soft. Could I add 1/2 leaf of gelatin in the batter to get it harder. Thank you for your amazing recipes
Hi Anh, 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.
Simply AMAZING
Thank you for the wonderful review!
Monkey Pod has the best Mai Tai drinks too! Fun and hip place with great food. We ended up going there multiple times.
I’m making this dessert again today. 2 cakes this time, 1 for us and one for my grandparents 🙂
Woah two cakes! That is so awesome!
Hi Natasha, Would I be able to substitute whole milk ricotta cheese instead of the mascarpone cheese?
Hi Alexis, I haven’t tested that but I think it could work. Ricotta will make this taste slightly different. If you experiment, let me know how you liked the recipe.
Is the recipe for the strawberry sauce.
Hi Muriel. Here is the Strawberry Sauce Recipe 🙂 Hope this helps & what you were trying to ask for? 🙂
This is the most delicious cheesecake I have ever had! I am so….addicted to it! lol :)))))
Thank you Natasha, for this awesome recipe! It’s the perfect dessert for summer! love love love it!!!
I’m so happy to hear that! Thank you for sharing your great review!
Made it for fathers day. Awesome! Family LOVED it!
That is seriously awesome and I’m so happy you loved our strawberry no-bake cheesecake!!
WOW! I wish I could give this 100 stars! I have tried no bake cheesecakes multiple times and it has never worked out, but your recipe is absolutely perfection. The cheesecake was so delicious I ate almost half 🙂
I am always trying out your recipes and this is by far my most favorite EVER, unless you make something even better! Keep up the good work, blessings to you and your family
I’m all smiles reading your comment! I’m so happy you loved our no-bake cheesecake! Thank you for that amazing review!! 🙂
Made this for my daughter’s going-away dinner. (She’s leaving for a one-year internship in Florida.) When my husband tasted it, I thought he’d fall off his chair. He complimented it so much and said it’s one of the best desserts he’s had! He said it reminds him of a dessert he used to order in a cafe in Ternopil, Ukraine in his student days. My husband loves strawberries (which are now in season locally), and this strawberry sauce, made from local berries, is such a perfect compliment to the cheesecake. A+++ recipe. Thank you, Natasha!
Wow! I’m so inspired reading your review. Thank you for sharing that with us, Vera!
Natasha, if I were to use oreos for the crust, how many cookies would I need?
Hi Lisa, you’d want to have enough crushed cookie to fill 1 1/2 cups of crumbs (cream removed). I haven’t tried the Oreos myself yet so I don’t have an exact amount. 🙂 Hope this helps.
Thanks – will have to try it 🙂
You’re welcome!
My kids and I made this for their daddy for Father’s Day. Sweet memories, sweet surprise, and sweet (and delicious) cheesecake. I only had 8 oz mascarpone cheese so mine was not as sturdy as yours but it was still delicious. I’d definitely make it again!
I’m so glad you enjoyed it! Thank you for the wonderful review, Diana!
Delicious and so rich — and it looks so fancy! Made it for the family.
Question: when making the cream cheese filling, why do you manually fold in the lemon juice instead of adding it to the cream cheese and sugar mixture (which is what I did to save some time)? There must be a reason for it.
Thanks.
Hi Kathryn, it seems to turn out a little fluffier when adding it at the end. I’ve tried it both ways and it does work to add it earlier as well.
Can I put it in the freezer without the strawberries?
I haven’t tried freezing the no bake cheesecakes before. Typically cheesecakes do really well in the freezer for a couple of months. Since this is a fluffy no bake version the texture might not be the same post freezer but if you try freezing this we’d love to hear your feedback!
I love mascarpone but I’ve never thought of using it in a cheesecake before. This does totally sound like $10 a slice cheesecake!
It’s so much richer and creamier than cream cheese. It definitely elevates this recipe and makes it truly Italian!
Hi Natasha, I made this cheesecake on Saturday. It was so delicious. Thank you for sharing with us .
I’m so happy to hear that! Thank you for sharing your great review!
Natasha, this looks yummy. You always have the most awesome recipes. what if I can’t find the marscapone cheese what else could I use?
Hi Laura, you could substitute with cream cheese but I do think mascarpone gives a better texture and overall flavor. If using cream cheese, I would recommend probably 16 oz cream cheese and 1 1/2 cups of heavy whipping cream and keep everything else the same. The mascarpone also helps to stabilize the whipped cream so it’s easier to slice.
Natasha, I love all of the funny additions you add to your videos! This recipe looks delicious, and hope to try it soon 🙂
Thank you Kay for the compliment and for noticing the additions 😀
Should the strawberries and sauce be put on right before serving? I plan to make it to bring to a party. Thanks!
Hi Erin, the filling and crust may be put together and chilled for up to 3 days before serving. I would recommend using fresh strawberries once you’re ready to serve.
I THOUGHT CREAM CHEESE AND MASCARPONE WAS THE SAME THING????
Mascarpone is an Italian cream cheese that has a slightly higher fat content than cream cheese. It is also much richer and creamier.
Hi, Natasha!
Big fan of your recipes. Just a quick question related to this one: not sure which cream cheese to use: would Philadelphia Original cream cheese be OK?
Many thanks!
Adrian
Hi, yes Philadelphia is a great choice.
Where do you buy Italian mascarpone. ?
We buy from our local grocery stores. I recommend calling your local store to see if they have any in stock.
Natasha,
I was surprised that there wasn’t a recipe for brownies on your blog!
Natalya
We don’t have one yet but thank you for the suggestion 😀
I am telling you this is the best recipe ever I already tried it and I love it
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
I just finish making this i LOVE it
I’m so glad you enjoyed it!