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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hi. Just wanted to say that this cake is one of the bests I have ever tried! My husband is in love with it! He asked me to try making it with raspberries instead of strawberries and and add some blueberries inside. Have you tried it with raspberries or adding berries inside? Do I need to make some adjustments for it? Thank you!
Hi Viktorija, I have not tested that inside but I bet that would work, I would strain the raspberries as well to get rid of the seeds. I hope you love it as the raspberry version.
So, I made it with raspberries instead of strawberries and added raspberries and blueberries inside as well and it was as fantastic as the original version! P.S. Thank you for you quick response!
Thank you so much for getting back with that feedback, Viktorija! I’m so glad you enjoyed that.
Hi Natasha, I have made this for our New Year Desert and everyone loved it, it’s a hit with the fresh strawberry flavor and not overly sweet…love, love, love keep your recipes coming!
I’m so glad you enjoyed it, Amelia!
Hi what can we use to replace mascrapone?
Thanks
Hi Sana, The mascarpone is key here – it stabilizes the whipped cream and makes this cheesecake taste like… a $10 slice at a fancy restaurant! You are more than welcome to use more cream cheese instead.
I made this the other day and it was such a big hit. So light and airy.
Im making it again tomorrow swapping out the strawberries for baileys instead.
Can’t wait to see how it turns out
That’s so great! It sounds like you have a new favorite!
Hi. I have one more question. I want to make this cake out of the have portion. What size spring form should I use? Thank you.
Hi Viktorija, are you asking if you can make half the recipe?
Hi natasha! Im so excited to try this recipe so I went to Wegmans to get the ingredients but i got confused with the mascarpone. is that cheese, custard? where can i find it? thanks
Hi Angel, Mascarpone is essentially Italian cream cheese, but it’s made from whole cream. We purchase it at our local grocery store, If it is not by the cream cheese it may be by the fine cheeses in the deli. Or you can ask an associate to help you find some.
Thank you, Natasha!
Delicious!!!!!! Easy to make. Not too sweet. Everyone loved it and it was gone within an hour!
That’s so great! It sounds like you have a new favorite, Yien!
This was easy, and very, very yummy! Thank you for sharing!
I’m so glad you enjoyed that, Leah!
Hi Natasha,
Thank you so much for your wonderful recipe. I made it several times and my family really love it. Could you tell me what kind of piping tip you used ?
Hi Anh, we use our favorite frosting tips that can be found here. I hope that helps.
Hi Natasha
Is whipping cream is same as the heavy cream?
Hi Mano, there is whipping cream and heavy whipping cream. Heavy cream will whip better and hold its shape longer than whipping cream. I hope that helps.
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?
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.
Hey Natasha, do you think I can make this no bake cheesecake with blackberries?
Hi Natalya, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha!
Thank you so much for this great recipe. I wonder how many millilitres 1 cup contains?
Hi Anastasia, for liquid measurements 1 cup = 240 ml.
Hi natasha can I use sour cream instead of mascarpone ?
Hi Sophia, sour cream will be too loose and doesn’t help with firming up the cheesecake the way mascarpone does. Mascarpone helps to stabilize the entire mixture.
Hi Natasha!!!! What can I use instead of mascarpone? Can I use cream cheese & how much of it? It’s really hard for me to find it where I live.
Hi Irma, we love it with mascarpone but cream cheese should work!
Made this cake today. Turned out very well. I need to spray the bottom of the pan a little more.
I’m glad you enjoyed it Larry!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sharon!
This was easy, and very, very yummy! Thank you for sharing!
I’m so glad you enjoyed it!
Hello, I just put the cheesecake in the refrigerator but I do not have enough time. Could I finish it in the freezer?
Hi, I have frozen this cake before and it was great! It tasted like an ice cream cake.
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
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.
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?
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.
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?
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?
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.
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.
I hope you love it, Donna! I look forward to your feedback.
Unfortunately mine also curdled. Super dissappointing, but my question is- is it still safe to eat?
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.”
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.
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.
Hi Tasha, the texture of this will be more creamy and not like a classic baked cheesecake. I’m happy you enjoyed this recipe!
Can I Substitute Gelatin for Agar Agar Powder? If so, How much should I use?
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.
Whole foods or any grocery with gourmet cheese section. It’s an Italian cream cheese.