EASY, EASY, EASY No-Bake Strawberry Cheesecake that is whipped, creamy and loaded with fresh strawberry flavor. The amount of strawberries in the cheesecake is impressive and you will love the simple crust.
Strawberry Cheesecake is a cross between our wildly popular Classic No-bake Cheesecake and our Easy Strawberry Cake. It’s a show-stopping cake and it also freezes well. When it’s partially thawed, it tastes like a strawberry ice cream cake!
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No-Bake Strawberry Cheesecake Recipe:
This is a great make-ahead cake that is perfect for Summer. It comes together quickly, looks beautiful and tastes amazing.
Watch everyone eyes light up when you set your Strawberry Cheesecake on the dessert table. It’s perfect for baby showers, birthdays, picnics, potlucks, bridal showers, you name it!
How to Freeze a No-Bake Cheesecake:
This cake is the ultimate dessert because it’s freezer friendly! To freeze a no-bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 3 hours for easier slicing. When it’s still partially frozen, the taste and texture is like an ice cream cake and best of all – it doesn’t melt all over the place when it’s thawed.
Since the cake has fresh strawberry puree in it, if you aren’t going to eat it within 1-3 days, it’s best to freeze it then thaw before serving.
How to Make Strawberry Cheesecake:
Watch the video tutorial below and you will see how easy it is to make a great no-bake strawberry cheesecake. BONUS: there’s no need to heat your oven and all you need is a hand mixer and blender or food processor, a 9-inch springform pan and a sieve for straining.
- Oil a springform pan and line sides with parchment paper.
- Mix together graham cracker crumbs with butter and sugar and press into the bottom of springform and chill.
- Puree strawberries and strain. Discard the seeds.
- Beat together cream cheese and sugar. Blend in heavy cream then Mascarpone.
- Blend in strawberry puree then lemon juice.
- Bloom then melt gelatin and gradually beat into filling.
- Pour mixture over chilled crust, cover and refrigerate (or freeze).
How to Bloom Gelatin:
To bloom unflavored gelatin, you will need 1/4 cup water for every 7 grams or 1 packet of gelatin powder (or 1/2 cup for 14 grams gelatin). Pour the water into a bowl and sprinkle the top evenly with gelatin. Let sit 5 minutes at room temperature. The gelatin will absorb the water and “bloom” or grow in size.
Once its bloomed, heat it in the microwave for about 30 seconds, stirring every 10 seconds. Stir and heat until gelatin is completely dissolved. If you see any pieces of gelatin, scrape them against the side of the bowl with a spoon to break it up for easier dissolving.
Must-Try Strawberry Recipes:
Calling all strawberry lovers! Try these strawberry recipes to get the most out of sweet, ripe summer strawberries.
- Strawberry Pretzel ‘Salad’ – most requested dessert!
- Strawberry Sauce – just 3 ingredients
- Mini Strawberry Cheesecakes – so easy and so good
- Strawberry Smoothie – creamy with banana
- Summer Strawberries & Cream – a childhood favorite
Watch How to Make Strawberry Cheesecake:
I hope this No-bake Strawberry Cheesecake becomes one of your go-to Summer desserts!
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No-Bake Strawberry Cheesecake
Ingredients
Ingredients for Graham Cracker Crust:
- 1 3/4 cups graham cracker crumbs , from 12 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter
Ingredients for No Bake Cheesecake:
- 1 lb strawberries
- 8 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 1 cups heavy whipping cream , chilled
- 12 oz mascarpone cheese , chilled
- 2 Tbsp lemon juice
- 14 grams unflavored gelatin , (2 packets)
Topping/ Decor:
- 1 cup heavy cream
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 6 strawberries, halved
Instructions
- Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
- Place graham crackers In the bowl of a food processor, 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.
- Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.
- In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.
- Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.
- In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.
- Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled then serve with desired toppings.
How to Make Topping:
- Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it firm enough to pipe but don't overbeat. Transfer to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired and serve.
Notes
Nutrition Per Serving
Filed Under
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made the no baked cheesecake. My dad said it might be the best he’s ever had. Thank you so much for this wonderful recipe.
Hi Theis! You’re very welcome. I’m so glad he enjoyed it!
Hi there, I meant to post here. What adjustments should I make if I only have a 10 inch springform pan?
Hi Theis! You can still use a 10” pan but it would be thinner. You can increase the recipe servings size to 15-16 as well and that should help give you a thicker cheesecake like if you were using a 9” pan.
I’ve made it with strawberries and with blueberries. It’s not as pretty with blueberries and the blueberries die make a mess of the strainer but both are delicious.
I’m so glad you enjoyed it!
Could you use this same recipe with blueberries? I did make it with strawberries (delish) and would like to do it again now with blueberries. 🙂
Hi Kris! I haven’t tested it but one of my viewers left a comment that it works great with blueberries too.
Didn’t you have a strawberry cheesecake that had a chocolate crust??? I can’t seem to find it.
Hi Kara! I do not have a recipe like that.
Hi Kara you can you Oreos (without cream) or chocolate wafer cookies for the crust
Made this for my grandson’s 12th Birthday (at his request). One of the best cheesecake recipes yet. So smooth and creamy. Will definitely make again.
That’s great, Pat! Happy birthday to your grandson. I’m so glad he loved it!
I made this cheesecake and it looks wonderful! Will it keep in the fridge overnight? I already added the whipping cream and strawberries on top.
Yes, you can refrigerate it.
Hi Natasha can I use all cream cheese my husband’s forgot the mascarpone
Hi Bonnie. The mascarpone is a key ingredient to help it set properly so I do not recommend skipping it.
Hello Natasha,
Can I use agar agar instead of gelatin? If so, how much and how.
Thanks so much,
Nuriana
Hello! I haven’t tested this recipe with agar but one of our readers shared this “Agar-agar is a perfect, vegetarian, and available substitute for gelatine.You can find it in the supermarket.” Hope that helps!
It was good but surprisingly heavy. Seemed like a lot more work than simply cooking a real cheesecake with strawberry topping. It looked beautiful and got many compliments. I doubt I’ll make it again. I love your strawberry pretzel dessert better than this one.
HI Stacy, I wouldn’t normally describe this as heavy – did you substitute any of the ingredients?
One question, would the measurements be different if it was made in a 9×13 inch pan?
Hi Mel! I’m sorry, I haven’t tested it in a different size pan to give those instructions and measurements. Please let us know if you experiment.
I made this recipe today and it was absolutely great! I could hardly wait the four hours to taste it. I like that it was not too sweet and that it was much lighter than a typical cheesecake. Natasha, your recipes have never failed me. I really enjoy watching your little videos.
Hi Carol! Thank you so much. I am happy you are enjoying the recipes. I appreciate the feedback.
Can you use strawberry jello instead on unflavored gelatin in recipe?
Hi Toni! It’s not quite the same. You can try my no-bake strawberry cheesecake if you want a strawberry-flavored one.
I made this last night and had some issues! The collar wouldn’t stick! So I decided to skip that and just sprayed it instead! I also had a hard time getting the strawberry purre to go through my mesh strainer!
It turned out great though! I love pink, and this is my first cheesecake recipe! I made it for a work potluck and I’m really proud of it! It looks super cute!!
Hi Faith! I’m glad you loved the recipe. You can always tag me on Instagram or Facebook if you want to share a picture of your creation. #natashaskitchen Thank you for the feedback!
Hello Natasha. Could I use frozen strawberries to make the puree?
Hi Ally! I haven’t tested this with frozen strawberries, but it should still work. You can use the same amount or slightly more per preference since I imagine they may shrink a bit post freezer.
I have just made No Bake
strawberry cheesecake for a group of 8 people – all loved it 😍 Will definitely make it again
Caroline from Sydney, Australia.
So glad it was a hit, Caroline!
I have made this before and it was a very good desert can I freeze slices of this desert. I will add all your recipes I have tried are simply wonderful and usually easy to make
Hi Arleen! Thank you, I’m glad you enjoy the recipe. See my notes in the blog above for instructions on freezing. 🙂
We’d prefer not to use gelatin. Is there a substitute for it?
I haven’t tried making this recipe without gelatin or an alternative so I’m not honestly sure how it would turn out. Let us know how it turns out if you experiment.
Agar-agar is a perfect, vegetarian, and available substitute for gelatine.
You can find it in the supermarket.
How to substitute with agar agar? I mean how much of it would you take for this cake?
Hi Natasha,
I don’t know what I did wrong. The gelatin doesn’t dissolve in the cream very well. The cream doesn’t look creamy after I mixed in the gelatin and became runny. I have tried this recipe for the 4th times and I always get the same result. The cream tastes so good but doesn’t look creamy like your.
Halle
Hi Halle, I wonder if it is the type of gelatin you are using? It’s hard to say without being there, but I recommend ensuring all of your ingredients are the same we use with no substitutions.
I had the same problem. The mix was fine up until adding the gelatin. Now it looks like it separated with flecks of white and pink. Not a blended mixture. I used Knox gelatin
HI Autumn, it sounds like the gelatin wasn’t dissolved enough prior to combining. It’s critical to “Heat and stir until fully dissolved and liquid looks clear.”