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
I added my gelatine as per directed, it wasnt hot when added and it unfortunately seemed to have split my cake
Hi Stephanie, I’m sorry to hear that. Did it appear the same or did you possibly use a different type of gelatin?
Amazing recipe! So fresh and creamy! I made it with my 11-year daughter and it came out really delicious. Perfect for a cup of aromatic coffee! My whole family was extremely delighted with this exquisite dessert. Thank you for the receipt!
That’s just awesome!! Thank you for sharing your wonderful review!
Hi
My question would be I have everything but gelatin! I could not find this at my store right now ! would I be able to still make this with everything but this?
Hello Lynn, I haven’t tried making this recipe without gelatin yet so I’m not honestly sure how it would turn out. Let us know how it goes if you want to do an experiment.
I just skipped it and made your no bake regular one with the strawberry on the top I didn’t want to take a chance for my daughters 16 th birthday trying to make it as special as possible being stuck at home !! She loves that one by the way so I know it be great !! Thank you!!
Sounds like a great plan. I’m sure she’s gonna love it!
Hi, I just made this and subsituted Swerve for regular sugar where it was called out, even in the topping. Sample testing, it taste great. Excited to check it out later tonight! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
On your no bake strawberry cheese cake. Can u subsute Triva Sugar for the regular sugar
Hello Deborah, I haven’t tried that yet to advise but I imagine it should be alright I’m just not sure about the measurements since I haven’t tested that yet. Please share with us how it goes if you do an experiment.
I did and it came out wonderful!
I’m so glad you enjoyed that Evelyn!
My strawberry cheesecake looks ugly why didn’t it rise up ? Everything went smooth up to adding the gelatin ! Is it because it was to hot?
Hi Gloria, I haven’t had that experience but that could be if there was a sharp temperature change. I’d suggest watching the video to see if anything else was different in your process or ingredients (including the temperature of ingredients).
Tried it!!!! so delicious and easy to make!!!! the best in all your recipes is the confidence you give!!!!!
That’s just awesome, Ina! Thank you for that wonderful review!
It’s a very delicious and easy to make cheesecake. Thank you for this recipe Natasha. I love your cooking God bless you and your beautiful family!
You’re welcome! I’m so glad you enjoyed that!
Mine came up a treat, but I had to do a couple of improvisations on the fly.
Your recipe calls for 1 and 3/4 cups of Graham crackers. I purchased mine already crumbled. However, I had already used some, and I didn’t have enough. I had a bag of crumbled chocolate cookies, and mixed the two together.
The second one caught me right off guard, and it was completely my fault. I had a bag of frozen strawberries, and they didn’t purée in my fantastic new Breville Super Q blender. Oh no, what do I do now? I pulled out a can of cherry pie filling, and blended the two together.
Thank you for sharing that with us! It is important nowadays that we know how to improvise our ingredients so I am so happy that you were able to make it work and the end result is still amazing. I appreciate this info and thanks for your excellent review!
I’ve never made a no bake cheesecake. I followed your directions to the T, except for the grocery store was out if whipping cream, so I add Cool Whip sugar free. My husband absolutely loved this recipe. I will definitely be making this again & again. Thank so very much for sharing your recipe.
That’s so awesome, Victoria! Thank you for sharing that awesome review!
I don’t have a microwave.
What else can I do?
Hi Liana, let it sit in the water for 5 minutes then to fully melt it, you can place it over a dish of hot water and stir, or you can bloom the gelatin in a small saucepan but putting it over hot water is a little cleaner and easier.
First of all, yummy cake! My kids want me to make another one right away however, this morning I realized that I forgot to use mascarpone cheese! I used everything else though and it came out beautifully and set perfectly. It was almost like a strawberry mousse on top of crackers anyways, love the recipe and will definitely make it again!! Thank you
Thank you so much for sharing that with me Inna! That’s so great!
Natasha you are the best!! I love all your recipes.
Aww that’s the best! Thank you for sharing that with us!
The flavor was absolutely delicious but the consistency was so off-putting. It was way too firm and not soft and creamy. I am wondering if this was the expected result?
Hi Lisa, I’m glad you enjoyed the flavor. Normally this has a whipped, airy and creamy consistency. You might consider if anything in the ingredients or process was changed including the recommendations for temperature ingredients.
Really?! Mine was so soft!
I made this but my cake did not set when i cut it, it was a mess the mousse was flowing ever where i don’t know what went wrong
Hi Mavra, I haven’t had that happen but it could be due to oversoftening the cream cheese beating it together or any substitutions that were made. I’m more than happy to troubleshoot, did you make any changes to the recipe?
Thanx for replying. Not really just gelatine did not bloom like yours but i did wait for 5 min
What are thoughts on putting strawberry slices in between crust and filling and or in the filling itself? How can I go about that? Definitely something I want to do…
Hello James.I think that’s a good idea if you want it to be sweeter and tastier but I haven’t personally tried that. Please share with us how you liked it if you decide to experiment.
Have you made any non dairy desserts yet using almond/soy milks in market? I really think there us a big demand fir good tasting desserts without dairy..but not enough recipies?? Pls pls try and do some videos fir us unfortunately no dairy people!!
Hi Marlene thanks for your suggestion. I’ll make sure to add that to the list.
Hi natasha,
Can I use agar agar powder as I am not able to find gelatin easily. If yes what’s the ratio I am supposed to use.
Hi Svetlana, 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.
Yummy and easy dessert to make for a dinner party. The only thing I did different was to cook the strawberries with sugar then strain it. Just felt it would keep better than fresh. Caution: it is a rich dessert so a conservative slice should be just fine.
Hi Yuri! Thank you for that great feedback! I’m so glad you enjoyed this recipe.
Question where did u get masacapoin ?
Hi Valentina, we purchased it at our local grocery store.