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. The Strawberry Sauce takes this dessert to the next level so don’t skip it.

If you love no-bake desserts like Chocolate Lasagna or our Berry Trifle, you’ll love this No-Bake Cheesecake.

No Bake Cheese Cake Recipe topped with sliced strawberries on platter

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No-Bake Cheesecake 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 the strawberry sauce on all of your desserts.

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The Best No-Bake Cheesecake

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 asked 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 topped with strawberries

Ingredients

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.

  • Graham Cracker Crumbs – You can buy these pre-crushed or crush your own crackers
  • Butter – moistens the crumbs and keeps them set in the pan
  • Cream Cheese – provides a classic cheesecake flavor
  • Sugar – we use granulated sugar to add just the right amount of sweetness
  • Heavy whipping cream – be sure to use HEAVY cream for the correct fat content or the cheesecake won’t set properly.
  • Mascarpone – This is a key ingredient. It stabilizes the whipped cream and makes this cheesecake taste like a $10 slice at a fancy restaurant.
  • Lemon Juice – Make sure to use FRESH lemon juice. It cuts the sweetness and balances the cake.

Pro Tip: Be sure to have your ingredients at the proper temperatures. Keep heavy cream and mascarpone chilled in the refrigerator until you are ready to use them. You’ll want to soften the cream cheese for 1 1/2 hours at room temperature so you don’t get lumps in your creamy cheesecake.

Tools you will need

  • A 9″ springform pan with 3-inch walls works best for this recipe
  • Parchment paper – we found that adding a round of parchment paper to the bottom of the springform makes it easier to slide and transfer the cake out of the springform mold once it’s set.
ingredients for no bake cheesecake with strawberries, mascarpone, cream cheese, 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)

Pro Tip: To crush the crackers, put them into a zip bag, remove excess air, and crush with a rolling pin. You can also pulse them in a food processor until fine crumbs form then follow the 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, it can make them ahead and even frozen (see instructions below).

  1. Combine Crushed Crackers with sugar and melted butter then press into a 9″ springform pan then chill.
  2. Beat together cream cheese and sugar until fluffy.
  3. Beat heavy whipping cream in a separate bowl 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-Ahead Tip: This no-bake cheesecake (the crust, filling, and syrup) can be made for up to 3 days, covered, and stored in the refrigerator. It’s perfect for easy entertaining.

Can I substitute mascarpone?

Just like with a tiramisu, the mascarpone helps the cream set up properly into a thick and sliceable cheesecake. It not only adds flavor but acts as a stabilizer so I don’t recommend substituting it.

Can you Freeze a No-Bake Cheesecake?

This is a make-ahead dessert and freezes well. Just be sure to let it set in the refrigerator before freezing. I prefer to keep it in the springform pan for freezing.

  • To Freeze: Wrap with several layers of plastic wrap and freeze it for up to 3 months.
  • To Thaw: set in the refrigerator overnight and it will taste just as good as fresh no-bake cheesecake. We also love it partially frozen because it tastes like an ice cream cake.

Cheesecake Toppings

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:

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. Also, I’d love to hear about your favorite summer dessert in the comments below.

More Summer Desserts

No-Bake Cheesecake Recipe

4.94 from 263 votes
no bake cheesecake with strawberries on top
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.
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients 

Servings: 12 people

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:

  • Make the Strawberry Sauce Recipe 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. The strained strawberry sauce will keep 3-4 days.

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 a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
  • In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 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 for at least 6 hours or overnight until completely chilled. Just before serving, arrange sliced strawberries in rings over the top and brush with the strained strawberry sauce. Serve extra strawberry sauce over each slice.

Notes

This no-bake cheesecake (the crust, filling and syrup) can be made up to 3 days ahead which is perfect for entertaining.

Nutrition Per Serving

443kcal Calories23g Carbs4g Protein37g Fat22g Saturated Fat103mg Cholesterol156mg Sodium92mg Potassium16g Sugar1250IU Vitamin A12.2mg Vitamin C88mg Calcium0.6mg Iron
Nutrition Facts
No-Bake Cheesecake Recipe
Amount per Serving
Calories
443
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
22
g
138
%
Cholesterol
 
103
mg
34
%
Sodium
 
156
mg
7
%
Potassium
 
92
mg
3
%
Carbohydrates
 
23
g
8
%
Sugar
 
16
g
18
%
Protein
 
4
g
8
%
Vitamin A
 
1250
IU
25
%
Vitamin C
 
12.2
mg
15
%
Calcium
 
88
mg
9
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: No Bake Cheesecake
Skill Level: Easy
Cost to Make: $$
Calories: 443
Natasha's Kitchen Cookbook
4.94 from 263 votes (126 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Jocelyn T Ding
    February 5, 2025

    Hi, in comparing this recipe with the No Bake Strawberry Cheesecake, I noted that this No Bake Classic Cheesecake has no gelatin while the No Bake Strawberry Cheesecake has gelatin. What’s the reason for this difference? How does this difference affect each of these cheesecakes?

    Reply

    • Natasha
      February 6, 2025

      Hi, the strawberry cheesecake has strawberry sauce in it which makes it more difficult to set properly – it would be too loose, which is why I added the gelatin there.

      Reply

  • Matilde
    December 29, 2024

    One of the best no bake cheese cake it is firm, fluffy and easy to serve and toppings are amazing, I also used Lady fingers at bottom a little like tiramisu recipe a little less sweet but amazing just delicious Thank you I just love all your Recipies Natacha, simple and easy!

    Reply

  • Charmagne
    December 25, 2024

    Would I be able to use this recipe for Biscoff Cheesecake? Thanks

    Reply

    • Natasha's Kitchen
      December 25, 2024

      Hello there! You should be able to make that work with some adjustments. You can use Biscoff cookies for the crust and add Biscoff spread into the filling. We’d love to know how it goes!

      Reply

  • Sharon Martinenko
    December 21, 2024

    Is this a firm cake like a baked cheesecake?

    Reply

    • NatashasKitchen.com
      December 21, 2024

      Hi Sharon! It holds its shape, but it doesn’t have the same firm texture of baked cheesecake.

      Reply

  • Alta
    December 11, 2024

    I am staying in South Africa and love your recipies never flop. Can I maybe use grienadella in a tin for the sause. Looking for a yellow cover. Must I add sugar and cook the sause?

    Reply

    • Natasha
      December 12, 2024

      HI Alta, I’m honestly not familiar with that product and haven’t tested it.

      Reply

  • Mary bauer
    September 17, 2024

    Wandering if I can substitute the strawberries for blueberries or cherries and if I can layer them using this no bake cheesecake recipe with marscapone cheese.

    Reply

  • Thursby Patricia
    September 3, 2024

    I made this according to directions and I have a couple of comments.
    I think it is labor-intensive and very expensive to make.
    I think that 3 to 5 minutes to form stiff peaks on the whipping cream is too long. It only took about 90 seconds when I did it. Also, I think it needs a little bit more lemon juice too cut the sharpness of the mascarpone.
    That being said, everyone loved it and thought it was the best cheesecake that they ever had. And I also made the strawberry sauce as well
    I can’t figure out how to post my picture that I took of it.

    Reply

  • Gigi
    July 20, 2024

    Can I omit the lemon juice and just add vanilla extract? I’m scared of the lemon juice curdling the mixture

    Reply

    • NatashasKitchen.com
      July 20, 2024

      Hi Gigi! It cuts the sweetness and balances the cake but if you prefer to omit, that would be fine.

      Reply

  • Dolores Mercado
    July 16, 2024

    Do you have a recipe for no bake kahlua cheesecake.

    Reply

    • Natashas Kitchen
      July 16, 2024

      Hi Dolores, I do not have that exact flavor at this time.

      Reply

  • Ash Johnson
    July 3, 2024

    I have been a big lover of your no bake cheese cake. I am Indian and I make it every 4th of July for them and they love it.

    Reply

    • Natashas Kitchen
      July 3, 2024

      I love that its become a tradition for you, Ash! Thank you for your awesome review! Happy 4th of July!

      Reply

  • Raihana
    June 19, 2024

    Hello,Ur page is the first I look into for dessert / breakfast recipes .the measurements are so precise and detailed! Thankyou.i have a question regarding your no bake cheesecake recipes.in one,gelatin is added whereas in the other it’s not.wondering why is it so.

    Reply

    • Natasha
      June 19, 2024

      Hi Raihana, adding the fruit puree would make the flavored no-bake cheesecake too liquidy without the added gelatin.

      Reply

  • Melith
    June 14, 2024

    Delicious recipe and easy to make this no bake cheese cake ,thanks ms.natasha

    Reply

    • NatashasKitchen.com
      June 15, 2024

      You’re very welcome!

      Reply

  • Luke Sky
    June 13, 2024

    Ah! Third time making this and it’s beyond delicious, but I think I mixed too much and it was more like a batter. Any way to fix this?

    Reply

    • NatashasKitchen.com
      June 14, 2024

      Hi Luke! I’m glad you love the recipe. I’m not sure that there is a way to fix the issue if it’s been over-mixed.

      Reply

      • Jasmine
        June 16, 2024

        Everything was going great until I added the lemon juice the whole thing turned into curds. I’m so bummed the ingredients were not that cheap. I should of just bought one.

        Reply

        • Natasha
          June 16, 2024

          Hi Jasmine, I haven’t had that happen before. Did you substitute any of the ingredients or possibly use lemon juice from concentrate?

          Reply

  • Dana
    June 12, 2024

    This recipe is wonderful!! So easy, beautiful, and delicious 😋 all of the recipes I’ve ever made of yours are fantastic!! You are my go to for no fail, delicious recipes. I appreciate your videos so much too, I love to watch and know that when I make whatever it is I am doing it correctly! Thank you for your amazing recipes🤍

    Natasha, I’d like to make this recipe but into smaller individual sizes for a party. Can I use this same recipe instead of the one you have listed for your no bake mini cheesecakes?

    Reply

    • Natashas Kitchen
      June 12, 2024

      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, Dana. 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 Mini Cheesecake Recipe (non no-bake) that we made into mini sizes that you can use for reference. I hope this is helpful.

      Reply

  • Tisha
    May 26, 2024

    Just made this recipe, does it have to set up for 6 hours. Usually recipes say chill for 2-3 hours.

    Reply

    • Natasha
      May 26, 2024

      Hi Tisha, 6 hours will make it much easier to slice without it sliding apart. Most no-bake cheesecakes that I recall seeing are at least 6 hours or overnight.

      Reply

  • Maribel
    May 21, 2024

    Hi Natasha, This is the one of the best no-bake cheesecake that I’ve tried from others that I’ve tried. I’ve tried multiple recipes from your website and really loved them and enjoyed and very delicious. Thank You for sharing! ♥️😋

    Reply

    • Natasha's Kitchen
      May 21, 2024

      Awwww thank you for your kind words and goood feedback. I appreciate it!

      Reply

  • Maria
    May 21, 2024

    Hi Natasha, I so love all your recipes!! My family loves all them all. The list goes on.. from the ribs, salads, cakes. ❤️ I wanted to ask you, what is the difference between this no bake cheesecake and the strawberry cheesecake where you add gelatine? Would this cake work if I add gelatine to it? I have made this cheesecake in the past it tastes delish, but I always find it slightly softer and messy to slice. Could I add gelatine?

    Reply

    • Natasha
      May 21, 2024

      HI Maria, in the strawberry no-bake cheesecake, there is gelatin since it also has strawberry puree which needs a little extra help to set up properly. You could add a little more here but what can make the difference in this recipe is if you make sure to beat the heavy cream adequately until stiff peaks form. If it’s too loose, the mixture will struggle to set up properly.

      Reply

  • Marie
    April 21, 2024

    This was my first time making cheesecake. The receipe is easy to follow and the results fantastic. Thank you.

    Reply

  • Bill Doering
    April 11, 2024

    Yep, mighty tasty! For the sauce, I picked the cherries out of 1 can of cherry pie filling to use with the fresh strawberries. This switch might not be as good as Natasha’s homemade sauce, but it’s better than store-bought strawberry sauce.

    Reply

    • Prachi
      November 21, 2024

      Does this recipe yield 1kg Cheesecake? I want to try in 500gm or 1kg unit

      Reply

      • NatashasKitchen.com
        November 21, 2024

        Hi Prachi! I’m sorry, I didn’t weigh the cheesecake but based on the amounts of ingredients we used, likely over 1000g without the strawberry topping.

        Reply

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