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!

Strawberry Cheesecake with slice cut out

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

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!

No Bake Cheesecake Slice with forkful

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.

Inside slice of no bake cheesecake after refrigerating and freezing

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.

Ingredients for strawberry cheesecake with strawberries, cream cheese, cream, mascarpone, gelatin, graham crackers and butter

  1. Oil a springform pan and line sides with parchment paper.
  2. Mix together graham cracker crumbs with butter and sugar and press into the bottom of springform and chill.
  3. Puree strawberries and strain. Discard the seeds.
  4. Beat together cream cheese and sugar. Blend in heavy cream then Mascarpone.
  5. Blend in strawberry puree then lemon juice.
  6. Bloom then melt gelatin and gradually beat into filling.
  7. Pour mixture over chilled crust, cover and refrigerate (or freeze).

How to make strawberry puree step by step photos

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.

How to bloom gelatin before and after blooming 5 minutes

Must-Try Strawberry Recipes:

Calling all strawberry lovers! Try these strawberry recipes to get the most out of sweet, ripe summer strawberries.

A strawberry recipe for No Bake Strawberry Cheesecake

Watch How to Make Strawberry Cheesecake:

I hope this No-bake Strawberry Cheesecake becomes one of your go-to Summer desserts!

P.S. Have you subscribed to our Youtube Channel yet? P.S. Once you do, click the bell icon to be notified when we post a new video. THANK YOU for subscribing!

No-Bake Strawberry Cheesecake

4.93 from 111 votes
Author: Natasha of NatashasKitchen.com
No bake strawberry cheesecake with slice cut for serving
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.
Prep Time: 30 minutes
Chilling Time: 4 hours 30 minutes
Total Time: 5 hours

Ingredients 

Servings: 14 people

Ingredients for Graham Cracker Crust:

  • 1 3/4  cups  graham cracker crumbs , from 12 whole crackers
  • Tbsp  granulated sugar
  • Tbsp  unsalted butter 

Ingredients for No Bake Cheesecake:

Topping/ Decor:

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

Optional: Add red gel food coloring to the cheesecake mixture 1 drop at a time to reach the desired color.

Nutrition Per Serving

538kcal Calories42g Carbs7g Protein39g Fat23g Saturated Fat107mg Cholesterol277mg Sodium158mg Potassium2g Fiber23g Sugar1270IU Vitamin A23.1mg Vitamin C103mg Calcium1.4mg Iron
Nutrition Facts
No-Bake Strawberry Cheesecake
Amount per Serving
Calories
538
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
107
mg
36
%
Sodium
 
277
mg
12
%
Potassium
 
158
mg
5
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
23
g
26
%
Protein
 
7
g
14
%
Vitamin A
 
1270
IU
25
%
Vitamin C
 
23.1
mg
28
%
Calcium
 
103
mg
10
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake
Skill Level: Easy
Cost to Make: $$
Calories: 538
Natasha's Kitchen Cookbook

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

4.93 from 111 votes (41 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Linda
    May 7, 2025

    Made this for a friend’s BD. It turned out beautifully. I did do something that some people have been asking about…I used Frozen Strawberries. I partially defrosted the berries and then processed them in a food processor. I then proceeded to cook them down a bit since the berries would contain liquid from freezing and I wanted the flavour more concentrated. Allowed the berries to come back to room temp and then proceeded with the remainder of the recipe. Works great and you can do this recipe all year and not worry about the flavour of the berries. Thanks Natasha for another great recipe.

    Reply

    • NatashasKitchen.com
      May 7, 2025

      Thank you for sharing that with us, Linda! I’m happy it turned out well!

      Reply

  • Sonia
    April 13, 2025

    Hi Natasha,
    I’d like to make this recipe but don’t have a microwave to melt the gelatin. Is there another way to melt it once it’s bloomed?

    Reply

    • Natasha's Kitchen
      April 13, 2025

      Hi there! You may use a stovetop for your gelatin. Bloom the gelatin as instructed, place the bowl with the bloomed gelatin over a small saucepan with an inch or two of simmering water (not boiling). Stir it gently until it gets dissolved (approx 1-2 mins) and let it cool slightly before adding it to the cheesecake mixture. Hope that helps.

      Reply

  • Connie
    April 12, 2025

    Hi Natasha. I’m thinking of making this recipe. Is it possible to make it in individual cups? Thanks

    Reply

    • NatashasKitchen.com
      April 12, 2025

      Hi Connie! I haven’t personally tested it with this recipe, but it should work just fine.

      Reply

As Featured On

Never Go "Hangry" Again!

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