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!

No Bake Cheese Cake Recipe

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!*

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 (Amazon affiliate link) works best for this recipe

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

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.

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.

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

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!

Thank you so much for subscribing. We are so excited to have over 258K subscribers now and it’s growing fast. We love hanging out with you on our Youtube Channel!

Cheesecake Recipes to Explore:

No-Bake Cheesecake Recipe with Strawberries

4.91 from 33 votes
Prep Time: 30 minutes
No Bake Cheesecake

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
Calories: 443 kcal
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*
Total Fat 37g 57%
Saturated Fat 22g 110%
Cholesterol 103mg 34%
Sodium 156mg 7%
Potassium 92mg 3%
Total Carbohydrates 23g 8%
Sugars 16g
Protein 4g 8%
Vitamin A 25%
Vitamin C 14.8%
Calcium 8.8%
Iron 3.2%
* 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

No bake cheesecake recipes with strawberry topping and strawberry glaze over the top

Have you ever tried making a no-bake cheesecake? It’s so easy and good, it might just spoil you forever!

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Karen
    December 14, 2018

    This recipe is awesome! Don’t change a thing. Love your recipes and videos. Reply

    • Natashas Kitchen
      December 14, 2018

      I’m so happy you enjoyed that, Karen!! Thank you! Reply

  • Mariya
    November 29, 2018

    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! Reply

    • Natashas Kitchen
      November 29, 2018

      Hi Mariya, you would need a really tall pan for that. This one fills our up nearly to the top. Reply

  • Aima
    November 28, 2018

    Hi Natasha! how do i adjust the recipe if i use 6 inch round pan? Thank youuuu! Reply

    • Natashas Kitchen
      November 29, 2018

      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

  • Chris Jarowyj
    November 23, 2018

    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. Reply

    • Natashas Kitchen
      November 23, 2018

      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 🙂 Reply

  • Karol
    November 22, 2018

    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! Reply

    • Natasha
      November 22, 2018

      Hi Karol, I honestly haven’t tested it that way so I could only guess. I wish I could help with that question. Reply

  • Michelle
    November 22, 2018

    Hi Natasha
    I only have an 8oz mascarpone will that change the taste drastically? Reply

    • Natasha
      November 22, 2018

      Hi Michelle, I would replace the rest with cream cheese. It won’t be very drastic – should still work well. Reply

  • Tonya
    November 20, 2018

    I haven’t been able to find mascarpone cheese. I would like to try this recipe. Help!! Reply

    • Natasha
      November 20, 2018

      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? Reply

      • Tonya
        November 20, 2018

        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!! Reply

        • Natashas Kitchen
          November 20, 2018

          We found some at our local grocery store. I recommend calling around local stores to see who carries that Reply

    • Sandie
      November 25, 2018

      I found a recipe on line to make mascarpone it sound quite easy, I can’t wait to try this recipe. Reply

      • Natashas Kitchen
        November 25, 2018

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

  • Kate
    November 17, 2018

    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! Reply

    • Natashas Kitchen
      November 17, 2018

      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. Reply

  • Heidi
    November 15, 2018

    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? Reply

    • Natashas Kitchen
      November 15, 2018

      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! Reply

  • Maria
    November 15, 2018

    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 Reply

    • Natashas Kitchen
      November 15, 2018

      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. Reply

  • Aleksandra
    November 14, 2018

    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? Reply

    • Natashas Kitchen
      November 14, 2018

      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. Reply

  • Deborah Cooper
    November 12, 2018

    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!!! Reply

    • Natashas Kitchen
      November 12, 2018

      You’re so welcome Deborah! Thank you for sharing this with us! Reply

  • Deana Cornelson
    November 12, 2018

    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 Reply

    • Natasha
      November 12, 2018

      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! 🙂 Reply

  • Juli
    October 28, 2018

    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! Reply

    • Natashas Kitchen
      October 28, 2018

      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. Reply

      • Julo
        October 29, 2018

        Will give it a try, thank you for your speedy reply 👍😊 Reply

        • Natashas Kitchen
          October 29, 2018

          You’re welcome! Reply

  • Rezina
    October 24, 2018

    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. Reply

    • Natashas Kitchen
      October 24, 2018

      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. Reply

    • Abby
      December 6, 2018

      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??? Reply

      • Natashas Kitchen
        December 6, 2018

        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! Reply

  • Virginia
    October 19, 2018

    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? Reply

    • Natashas Kitchen
      October 20, 2018

      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 🙂 Reply

  • Luda KHOMICH
    September 22, 2018

    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!😊 Reply

    • Natashas Kitchen
      September 22, 2018

      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! Reply

  • Veronika
    September 14, 2018

    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. Reply

    • Natasha
      September 14, 2018

      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? Reply

  • Judith Rice
    September 14, 2018

    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!! Reply

    • Natashas Kitchen
      September 14, 2018

      Thank you for sharing this with me Judith! I love that you are sharing this at your church! Enjoy! Reply

  • Ei
    September 7, 2018

    I can’t find the sauce receipe in this post Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Ei! Here is the Strawberry Sauce Recipe 🙂 Hope this helps & what you were looking for? 🙂 Reply

  • Jenny
    September 5, 2018

    This is excellent as written and so darn easy
    Reply

    • Natashas Kitchen
      September 5, 2018

      Thank you Jenny! It is pretty easy isn’t it! Thanks for the great review! Reply

  • Jan Myers
    September 5, 2018

    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! Reply

    • Natashas Kitchen
      September 5, 2018

      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! Reply

  • Barbara
    August 9, 2018

    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? Reply

    • Natashas Kitchen
      August 9, 2018

      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. Reply

  • Tina
    August 6, 2018

    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 ;( Reply

    • Natasha
      August 6, 2018

      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! Reply

  • Suzanna
    August 4, 2018

    We made this for a recent gathering and it turned out great. I would love to see more recipes like this. Reply

    • Natashas Kitchen
      August 4, 2018

      That’s so great! Reply

    • MARIA CONCEPCION ARTEE FELIX
      August 12, 2018

      I LOVE IT!!!!!! Reply

  • Tina
    August 3, 2018

    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. Reply

    • Natashas Kitchen
      August 3, 2018

      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 🙂 Reply

  • Alexa
    August 3, 2018

    Would I be able to bake the crust for a couple minutes just to make it a bit more solid? Reply

    • Natashas Kitchen
      August 3, 2018

      Hi Alexa, I don’t see why not if that is your preference 🙂 Reply

  • Jaylana
    August 2, 2018

    HELP!!!!

    I can’t find mascarpone. Is there a good sub? Reply

    • Natashas Kitchen
      August 2, 2018

      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. Reply

  • Kelly
    August 2, 2018

    Could I sub the strawberry topping with blueberry or cherry pie filling from a Can ? Reply

    • Natashas Kitchen
      August 2, 2018

      I don’t see why not! Those are great ideas! Reply

  • Cassandra Charette
    July 25, 2018

    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! Reply

    • Natasha
      July 25, 2018

      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. Reply

  • Linda Norden
    July 21, 2018

    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. Reply

    • Natashas Kitchen
      July 21, 2018

      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. Reply

      • Linda Norden
        July 23, 2018

        Oh i will! Thank you 🙂 Reply

  • Roger
    July 17, 2018

    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. Reply

    • Natashas Kitchen
      July 17, 2018

      What a great idea, Roger! Thank you for sharing that with us! Reply

  • Katie Peduri
    July 14, 2018

    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 ! Reply

    • Natasha
      July 14, 2018

      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 🙂 Reply

  • Lisa
    July 5, 2018

    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? Reply

    • Natashas Kitchen
      July 5, 2018

      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? Reply

  • Lynn
    July 3, 2018

    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????!!!  Reply

    • Natasha
      July 4, 2018

      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. Reply

  • Jenny
    July 2, 2018

    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. Reply

    • Natasha
      July 2, 2018

      Hi Jenny the pre-made crusts should work! It should also work to scale down the recipe keeping the ingredients proportionate. Reply

      • Jenny
        July 5, 2018

        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! Reply

        • Natashas Kitchen
          July 5, 2018

          You’re so welcome! I’m glad you enjoyed it! Reply

  • Carolyn
    July 2, 2018

    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! Reply

    • Natashas Kitchen
      July 2, 2018

      You’re so welcome! I’m happy you enjoyed it! Reply

  • Rambie
    July 1, 2018

    I made this with a mix of berries and the strawberry sauce for my birthday party. It was loved by everyone. Thanks Natasha! Reply

    • Natasha
      July 1, 2018

      I’m so so happy to hear you all loved the no-bake cheesecake!! Thanks for the amazing review! Reply

  • Anh
    July 1, 2018

    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 Reply

    • Natasha
      July 1, 2018

      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. Reply

  • Vicki M.
    June 27, 2018

    Simply AMAZING Reply

    • Natashas Kitchen
      June 27, 2018

      Thank you for the wonderful review! Reply

      • Vicki M
        July 12, 2018

        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 🙂 Reply

        • Natashas Kitchen
          July 12, 2018

          Woah two cakes! That is so awesome! Reply

  • Alexis
    June 25, 2018

    Hi Natasha, Would I be able to substitute whole milk ricotta cheese instead of the mascarpone cheese? Reply

    • Natashas Kitchen
      June 26, 2018

      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. Reply

  • Muriel
    June 25, 2018

    Is the recipe for the strawberry sauce. Reply

    • Natashas Kitchen
      June 25, 2018

      Hi Muriel. Here is the Strawberry Sauce Recipe 🙂 Hope this helps & what you were trying to ask for? 🙂 Reply

  • Lydia
    June 24, 2018

    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!!! Reply

    • Natashas Kitchen
      June 25, 2018

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

  • Misty Hiller
    June 22, 2018

    Made it for fathers day. Awesome! Family LOVED it! Reply

    • Natasha
      June 23, 2018

      That is seriously awesome and I’m so happy you loved our strawberry no-bake cheesecake!! Reply

  • Ivy
    June 20, 2018

    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 Reply

    • Natasha
      June 20, 2018

      I’m all smiles reading your comment! I’m so happy you loved our no-bake cheesecake! Thank you for that amazing review!! 🙂 Reply

  • Vera
    June 20, 2018

    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! Reply

    • Natashas Kitchen
      June 20, 2018

      Wow! I’m so inspired reading your review. Thank you for sharing that with us, Vera! Reply

  • Lisa Greco
    June 20, 2018

    Natasha, if I were to use oreos for the crust, how many cookies would I need? Reply

    • Natashas Kitchen
      June 20, 2018

      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. Reply

      • Lisa
        July 2, 2018

        Thanks – will have to try it 🙂 Reply

        • Natashas Kitchen
          July 2, 2018

          You’re welcome! Reply

  • Diana
    June 19, 2018

    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! Reply

    • Natashas Kitchen
      June 19, 2018

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

  • Kathryn
    June 19, 2018

    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. Reply

    • Natasha
      June 20, 2018

      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. Reply

  • Maryse
    June 19, 2018

    Can I put it in the freezer without the strawberries? Reply

    • Natashas Kitchen
      June 19, 2018

      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! Reply

  • Jennifer
    June 18, 2018

    I love mascarpone but I’ve never thought of using it in a cheesecake before. This does totally sound like $10 a slice cheesecake! Reply

    • Natashas Kitchen
      June 18, 2018

      It’s so much richer and creamier than cream cheese. It definitely elevates this recipe and makes it truly Italian! Reply

  • Tanya
    June 18, 2018

    Hi Natasha, I made this cheesecake on Saturday. It was so delicious. Thank you for sharing with us . Reply

    • Natashas Kitchen
      June 18, 2018

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

  • Laura
    June 18, 2018

    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? Reply

    • Natasha
      June 18, 2018

      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. Reply

  • Kay
    June 17, 2018

    Natasha, I love all of the funny additions you add to your videos! This recipe looks delicious, and hope to try it soon 🙂 Reply

    • Natasha
      June 17, 2018

      Thank you Kay for the compliment and for noticing the additions 😀 Reply

  • Erin
    June 17, 2018

    Should the strawberries and sauce be put on right before serving? I plan to make it to bring to a party. Thanks! Reply

    • Natashas Kitchen
      June 18, 2018

      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. Reply

  • pauline morris
    June 16, 2018

    I THOUGHT CREAM CHEESE AND MASCARPONE WAS THE SAME THING???? Reply

    • Natashas Kitchen
      June 16, 2018

      Mascarpone is an Italian cream cheese that has a slightly higher fat content than cream cheese. It is also much richer and creamier. Reply

    • Evelyn
      June 17, 2018

      Where do you buy Italian mascarpone. ? Reply

      • Natashas Kitchen
        June 18, 2018

        We buy from our local grocery stores. I recommend calling your local store to see if they have any in stock. Reply

  • Natalya
    June 16, 2018

    Natasha,

    I was surprised that there wasn’t a recipe for brownies on your blog!

    Natalya Reply

    • Natasha
      June 17, 2018

      We don’t have one yet but thank you for the suggestion 😀 Reply

  • Kayden
    June 15, 2018

    I am telling you this is the best recipe ever I already tried it and I love it Reply

    • Natashas Kitchen
      June 15, 2018

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

  • Molly
    June 15, 2018

    I just finish making this i LOVE it Reply

    • Natashas Kitchen
      June 15, 2018

      I’m so glad you enjoyed it! Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

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