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

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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!

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!

Natasha's Kitchen Cookbook

No-Bake Strawberry Cheesecake

4.93 from 106 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:

  • 1 lb strawberries
  • 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

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

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

Natasha Kravchuk

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

Read more posts by Natasha

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Recipe Rating




Comments

  • Nuriana Calikan
    May 23, 2024

    Hello Natasha,
    Can I use agar agar instead of gelatin? If so, how much and how.
    Thanks so much,

    Nuriana

    Reply

    • Natasha's Kitchen
      May 23, 2024

      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!

      Reply

  • Stacy
    February 12, 2024

    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.

    Reply

    • Natasha
      February 13, 2024

      HI Stacy, I wouldn’t normally describe this as heavy – did you substitute any of the ingredients?

      Reply

  • Mel
    July 5, 2023

    One question, would the measurements be different if it was made in a 9×13 inch pan?

    Reply

    • NatashasKitchen.com
      July 5, 2023

      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.

      Reply

  • Carol
    June 24, 2023

    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.

    Reply

    • NatashasKitchen.com
      June 25, 2023

      Hi Carol! Thank you so much. I am happy you are enjoying the recipes. I appreciate the feedback.

      Reply

  • Toni Tatum
    June 23, 2023

    Can you use strawberry jello instead on unflavored gelatin in recipe?

    Reply

  • Faith Pate
    May 26, 2023

    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!!

    Reply

    • NatashasKitchen.com
      May 26, 2023

      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!

      Reply

      • Ally Thorpe
        December 29, 2023

        Hello Natasha. Could I use frozen strawberries to make the puree?

        Reply

        • NatashasKitchen.com
          December 29, 2023

          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.

          Reply

  • Caroline Finlay
    March 6, 2023

    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.

    Reply

    • NatashasKitchen.com
      March 7, 2023

      So glad it was a hit, Caroline!

      Reply

  • Arleen Giarla
    March 4, 2023

    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

    Reply

    • NatashasKitchen.com
      March 4, 2023

      Hi Arleen! Thank you, I’m glad you enjoy the recipe. See my notes in the blog above for instructions on freezing. 🙂

      Reply

  • Vivian from Vancouver, Canada
    February 2, 2023

    We’d prefer not to use gelatin. Is there a substitute for it?

    Reply

    • NatashasKitchen.com
      February 3, 2023

      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.

      Reply

    • Perry
      April 3, 2023

      Agar-agar is a perfect, vegetarian, and available substitute for gelatine.
      You can find it in the supermarket.

      Reply

      • Yuliia
        June 1, 2023

        How to substitute with agar agar? I mean how much of it would you take for this cake?

        Reply

  • Halle Le
    December 5, 2022

    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

    Reply

    • Natashas Kitchen
      December 6, 2022

      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.

      Reply

    • Autumn
      May 17, 2024

      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

      Reply

      • Natasha
        May 18, 2024

        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.”

        Reply

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