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No Bake Strawberry Cheesecake (VIDEO)

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. 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!

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No-Bake Strawberry Cheesecake

4.75 from 16 votes
Prep Time: 30 minutes
Chilling Time: 4 hours 30 minutes
Total Time: 5 hours
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$12 (varies by season)
Keyword: strawberry cheesecake
Calories: 538 kcal
Servings: 14 people

Ingredients

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:

Instructions

  1. Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
  2. 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.
  3. 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.

  4. 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.
  5. 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.
  6. Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.
  7. 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.

  8. Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled.

Recipe Notes

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

Nutrition Facts
No-Bake Strawberry Cheesecake
Amount Per Serving
Calories 538 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 107mg36%
Sodium 277mg12%
Potassium 158mg5%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 23g26%
Protein 7g14%
Vitamin A 1270IU25%
Vitamin C 23.1mg28%
Calcium 103mg10%
Iron 1.4mg8%
* 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

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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.

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Read comments/reviewsAdd comment/review

  • Margaret
    October 9, 2019

    I made this cake for a baby shower for a baby girl. My mom is allergic to gluten, so I found a crust recipe that’s made from almond flour. The cake was a big hit with everyone. I made it a day before and kept covered with plastic wrap in the refrigerator. The only problem I had that when I took the cake out there were puddles of liquid on top of my cake. I used paper towel to blot them. Did anyone else had this problem? Reply

    • Natashas Kitchen
      October 9, 2019

      I’m so glad you enjoyed that Margaret! I haven’t had that happen but I’d be more than happy to troubleshoot, it could be caused by condensation, the way it was wrapped, including moisture levels in your refrigerator. Reply

    • Natalya
      November 9, 2019

      Hey Natasha, do you think I can make this no bake cheesecake with blackberries?  Reply

      • Natashas Kitchen
        November 9, 2019

        Hi Natalya, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Anastasia
    September 27, 2019

    Hi Natasha!
    Thank you so much for this great recipe. I wonder how many millilitres 1 cup contains? Reply

  • Larry
    September 21, 2019

    Made this cake today. Turned out very well. I need to spray the bottom of the pan a little more. Reply

    • Natashas Kitchen
      September 21, 2019

      I’m glad you enjoyed it Larry! Reply

  • sharon toki
    September 13, 2019

    I usually only make baked cheese cakes but today i made this one, omg was amazing loved it!! i used a bit of ricotta as i didn’t have enough masapone and i used the wrong cream how ever it still turned out great. Reply

    • Natashas Kitchen
      September 14, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Sharon! Reply

  • Nolangie
    September 7, 2019

    Hello, I just put the cheesecake in the refrigerator but I do not have enough time. Could I finish it in the freezer? Reply

    • Natasha
      September 7, 2019

      Hi, I have frozen this cake before and it was great! It tasted like an ice cream cake. Reply

  • Maria Greer
    September 3, 2019

    Hi Natasha,
    I made your No Bake Strawberry cheese cake, which was wonderful. Can this be made with Raspberries, have you tried this variation? Would love to hear your input. Thank you Reply

    • Natashas Kitchen
      September 3, 2019

      Hi Maria, I think that would taste amazing, but I would strain the raspberries as well to get rid of the seeds. I hope you love it as the raspberry version. Reply

  • Christine
    September 1, 2019

    Hi, i used whipping cream instead of heavy cream. Mixture turned up a runny. I just left in the freezer. I am worrying that the cake will not set. Is there any way to save it? Will freezing it 4-6hrs help? Reply

    • Natasha
      September 1, 2019

      Hi Christine, that would probably be the best way to save it – turn it into an ice cream cake and also serve it chilled as an ice cream cake. It will still taste delicious. Reply

      • Nolangie
        September 7, 2019

        OMG! Reading this review I noticed I did the same thing. I just found whipping cream at the supermarket and thought that was it. What should I do? Reply

  • Diana
    August 26, 2019

    I made this a few weeks ago and it was bomb. I didn’t have trouble with curdling.

    Question: if I use frozen strawberries, how much should I use? What would be an equal sub? Reply

    • Natashas Kitchen
      August 27, 2019

      I Diana, I haven’t tested this with frozen 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

  • Donna
    August 10, 2019

    When I read the comments about the curdling I got nervous about making this but I didn’t have any issues. Haven’t tasted it yet. It’s for a family birthday party. I don’t see where to post a pic of mine though. Reply

    • Natashas Kitchen
      August 10, 2019

      I hope you love it, Donna! I look forward to your feedback. Reply

  • Anonymous
    August 8, 2019

    Unfortunately mine also curdled. Super dissappointing, but my question is- is it still safe to eat? Reply

    • Natashas Kitchen
      August 10, 2019

      bummer! I’m sorry to hear that! There was another person who reported the same thing and in their case it was not having the gelatin dissolved completely. Was yours dissolved? I wonder if it could be due to any substitutions or using a different kind of gelatin? Also, this step is very important to reduce the risk of curdling: “With mixer on med-low speed, gradually add gelatin and beat until well incorporated.” Reply

  • Tasha Conerly
    August 4, 2019

    Okay so I have tried this recipe twice now. The first time, like many other reviewers, mine completely curdled after adding the gelatin. Ended up being a huge waste of money. I just tried it again after looking at comments and watching the video 3 times and once again, curdled mess as soon as you add the gelatin. I believe the issue is that everything in the bowl is already room temp or chilled and you’re adding a hot liquid to it. Even putting a few tsps of gelatin at a time didnt help matters so I stopped before even half of my gelatin was in. Refusing to waste my money again, I slightly warmed my mixture in the microwave (20-25 secs or long enough to have everything break back down) and then added my gelatin. Poured it into the crust and now its setting in the fridge. I dont know much about gelatin, but I’m hoping that will help it to still set even though I warmed it up. Next time, I will let the gelatin fall to more of room temp before I try. The flavor of this is already amazing! Love your recipes and videos btw. Reply

    • Tasha Conerly
      August 4, 2019

      follow up: My cake did set which is great! The only issue my husband and I have with it is the consistency is not quite as cheesecakey as we would like, but the flavor is nice and the sugar is not overpowering. That may depend how sweet your strawberries are. Overall, good recipe! I only took a star off for the difficulty with the gelatin more than anything. Reply

      • Natashas Kitchen
        August 5, 2019

        Hi Tasha, the texture of this will be more creamy and not like a classic baked cheesecake. I’m happy you enjoyed this recipe! Reply

  • Jayshree
    July 31, 2019

    Can I Substitute Gelatin for Agar Agar Powder? If so, How much should I use? Reply

    • Natasha
      July 31, 2019

      Hi Jayshree, I honestly have not tried agar as a substitution in this recipe so I won’t be able to advise on that without testing it first. Reply

  • Alena
    July 13, 2019

    Hi, for some reason when I add the gelatin my mix curdles. any idea why that is happening? Already redid it twice and same thing. All ingredients are fresh and I followed all the steps exactly. Reply

    • Natasha
      July 13, 2019

      Hi Alena, Did you make sure the cream cheese was at room temperature? Was anything changed in the process or the way ingredients were added? Also, it could be an issue with the gelatin – make sure it is fully dissolved in water after microwaving (no lumps and clear looking) before adding it to the rest of the mixture. Also, make sure you mix until everything is well blended after adding the heavy whipping cream and everything should be mixed in right away after adding it. Lastly, be sure to use real lemon juice (not from concentrate) and blend right after adding it so it doesn’t cause the mixture to separate. I hope that helps! Reply

      • Roxy cortese
        July 23, 2019

        Me too I followed everything to a key huddled after I added the gelatin. It was clear free of lumps. I still out in fridge not sure if it can still be eaten if not a 28.00 failure of ingredients. Can’t afford to do agajn. I love in Puerto Rico were everything is expensive. Went to 3 stores to find mascarpone. You are my favorite recipe person. But I am nowcrying. I guess you can’t eat gurdled right? Reply

        • Natasha
          July 23, 2019

          Hi Roxy, bummer! I’m sorry to hear that! There was another person who reported the same thing and in their case it was not having the gelatin dissolved completely. Since yours was dissolved, I wonder if it could be due to any substitutions or using a different kind of gelatin? Also, this step is very important to reduce the risk of curdling: “With mixer on med-low speed, gradually add gelatin and beat until well incorporated.” Reply

          • Roxanne cortese
            July 23, 2019

            I did just that. But I put in fridge. Husband tasted it loved it. So I hope it’s ok to eat.

        • Nolangie
          September 7, 2019

          Hi Roxy, where did you find the heavy whipping cream in PR? Reply

          • Roxanne cortese
            September 9, 2019

            Sam’s club and pueblos

  • Janice
    July 8, 2019

    Wonderful-enjoyed by all. Very easy to make. Thanks!!! Reply

    • Natashas Kitchen
      July 8, 2019

      That’s so great! Thank you for sharing that awesome review with me! Reply

  • Dominika
    July 4, 2019

    Hi Natasha,
    I followed your recipe religiously (just like I always do :), but it looks like the cheese separated and there was liquid at the bottom of the bowl. What do do you think I did wrong that this happened? Reply

    • Natashas Kitchen
      July 6, 2019

      Hi Dominika, I haven’t had that separate before but it could be due to oversoftening the cream cheese beating it together. I’m more than happy to troubleshoot, did you make any changes to the recipe? Reply

  • Lianne
    July 1, 2019

    I made this and it was completely spectacular! I made my own mascarpone (easy). The flavour was sparkling with strawberry as promised, the texture was very cheesecake/mousse hybrid. It fed 8 adults and 4 children generously! What a winning recipe. Reply

    • Natasha
      July 1, 2019

      Way to go on making your own mascarpone!! That is awesome! What method did you follow? I’m so happy you loved the recipe and I’m smiling big reading your comment. Thank you! Reply

      • Eveline
        September 21, 2019

        Hey guys i just wanted to clear everyone up about the curdling issue.
        Once your gelatin is completly dissolved, you have to add a tablespoon of cream cheese mixture into you gelatin mixture and mix it up very quick. Once its mixed, slowly add more and more by tablespoons, mixing after every spoon added. When you have about 5 to 10 tbsps of cream cheese mixture in the gelatin bowl it is completly safe to add it to the big bowl with the cream cheese mixture. I have been taught this method by my mom and it has always worked out perfectly for me.
        It curdles up because of the sudden tempature change for the gelatin when you add it to the cream cheese right away.
        Good luck everyone and hope this helps. Reply

  • Barry W Ramer
    June 30, 2019

    Hi Natasha.. Double comment here. The final product was delicious and we enjoyed it very much. We found that that “cheesecake” was more like a Strawberry mousse than a cheesecake consistency and flavor. Yes, it was delicious but for cheesecake I will go back to your original recipe and perhaps with the gelatin to get it to setup quicker.
    Keep up your wonderful offerings, and a jumbo serving of thanks. Reply

    • Natashas Kitchen
      June 30, 2019

      I’m so happy you enjoyed that Barry. Thank you for sharing that with us! Yes since this is a no-bake cake the texture will be a little different and will not set like a standard cheesecake. Reply

  • Elizabeth
    June 27, 2019

    I can’t find the marscaponi in my grocery store can I substitute sour cream ? Reply

    • Natasha
      June 27, 2019

      Hi Elizabeth, I would try substituting with a second package of cream cheese instead of sour cream. Reply

  • Donna Richmond
    June 27, 2019

    Can wait to see what you come up with for this weekend’s cooking pleasure! Reply

    • Natashas Kitchen
      June 27, 2019

      Don’t forget to tune into our Youtube page on Friday! Reply

  • Donna Richmond
    June 27, 2019

    This cake 🎂 was fun to make. I had never worked with mascarponi prior to this recipe. I made the cake and took it to work. People liked it and said it was moose (haha) like. And refreshing for summer. Also made thos shrimp fajitas.. Major ir yum factor. Thanks Reply

    • Natashas Kitchen
      June 27, 2019

      That’s so awesome Donna! I’m so happy you enjoyed that! Reply

  • Nadia
    June 24, 2019

    Made this cake with high expectations and boy, this cake delivered YUMMM!!!! It is perfect, love all the creamy additions, mascarpone, heavy whip cream and cream cheese and the fresh berries take this cake to another level! The lemon is just right and the crust goes so well with the cske. My husband doesn’t like things too sweet while I love super sweet things but we both loved this cake! Thank you Natasha for another keeper 🙂 Reply

    • Natashas Kitchen
      June 24, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Nadia! Reply

      • Nadia
        July 7, 2019

        Natasha, I made this cake again with raspberries(didn’t strain them) and 2 blocks cream cheese and an extra 1/3 cup sugar, half the lemon, no mascarpone this time because I didn’t have any. AND… it was just so good!!! My husband is requesting another cake asap already! Thank you for the versatile recipe! Reply

        • Natashas Kitchen
          July 8, 2019

          That’s when you know its good!! Thank you for that great review, Nadia! Reply

  • Monica Rauch
    June 24, 2019

    This cake looks amazing! Do you think the recipe could be doubled and prepared in a 9×13 pan? Reply

    • Natashas Kitchen
      June 24, 2019

      Hi Monica, I haven’t tested that in a 9×13 but I imagine that should work if you double it1 Reply

  • Nelli
    June 23, 2019

    How long can this be stored in the freezer for? Reply

    • Natasha
      June 24, 2019

      Hi Nelli, I think it would keep best for up to a month (freshest results when thawing). If storing longer, you might wrap it in an extra layer of foil over the top of several layers of plastic wrap. Reply

  • Sherie
    June 22, 2019

    Have not tried this yet but I will everything I’ve made of yours has turned out great but here’s my question I’m not a big fan of gram cracker crust how about a short bread cookie crust? Reply

    • Natasha
      June 22, 2019

      Hi Sherie, thank you for that wonderful review. Yes a short bread cookie crust would work just as well. Feel free to swap out for your favorite cookie. Reply

  • Valentina
    June 21, 2019

    Looks amazing! Do you think I can substitute it with raspberries? Reply

    • Natasha
      June 22, 2019

      Hi Valentina, I think that would taste amazing, but I would strain the raspberries as well to get rid of the seeds. I hope you love it as the raspberry version. Reply

      • Barry W Ramer
        June 30, 2019

        We did the Raspberry version. Worked just the same. Also, if you have a Vitamix blender or equivalent, a couple minutes on HIGH pulverizes the seeds and saves straining. Enjoy. Reply

        • Natashas Kitchen
          June 30, 2019

          Thank you so much for sharing that Barry! Reply

  • Ina
    June 21, 2019

    Hi, Can I use farmer’s cheese instead of cream cheese for this recipe? Reply

    • Natasha
      June 22, 2019

      Hi Ina, I haven’t tried that substitution so I can’t say for sure how it would affect the consistency. If you experiment, let me know how it goes. Reply

  • Yelena
    June 21, 2019

    Hey Natasha this cheesecake looks beautiful.
    Do you think I can use cream cheese instead of mascarpone cheese? Reply

    • Natashas Kitchen
      June 21, 2019

      Hi Yelena, we love it with mascarpone but cream cheese should work! Reply

  • June 21, 2019

    My kids really can’t stop eating this! It was so good! Reply

    • Natashas Kitchen
      June 21, 2019

      That’s so awesome Toni! I’m so happy you enjoyed that! Reply

  • Fletch
    June 21, 2019

    I have no idea yet how to make this recipe. I don’t even remember what it is. But I love the adorable creativity between you and your husband, lol. Reply

    • Natashas Kitchen
      June 21, 2019

      You’re so nice! Thank you for sharing that! Reply

  • Kristyn
    June 21, 2019

    This is seriously all I could eat all summer long!! It’s so smooth & creamy & so yummy!! Reply

    • Natashas Kitchen
      June 21, 2019

      Hey same here! Thank you for that awesome review Kristyn! Reply

  • Stephanie
    June 21, 2019

    This is the perfect summer dessert! It takes incredible and I don’t need to turn my oven on to use it! Reply

    • Natashas Kitchen
      June 21, 2019

      Yes! That is exactly why we love it for summer! Reply

  • Sara Welch
    June 21, 2019

    Wow! This looks like it came straight from the bakery window! I am excited to give this a try! Reply

    • Natashas Kitchen
      June 21, 2019

      Thank you for that aweomse review Sara! I hope you love this recipe! Reply

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