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
Oh my goodness, this is so delicious! It’s not a super heavy cheesecake, which was wonderful, but it’s still rich and full of flavor. It really wasn’t difficult to make, just takes time. Loved that I could make the night before. Huge hit with my guests!
I love it when a crowd likes a recipe! That’s so great!
Can this recipe do without gelatin? Just wondering since the last time we used it, we didn’t like the jello texture. Thank you!!
Hi Lisa, 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.
Had friends over for dinner last night, and told them I’d prepared a strawberry no-bake cheesecake for dessert.
They were definitely intrigued, and then I told them it was from Natasha’s kitchen. They smiled and said ‘Oh, if it’s a recipe from her, then it’s pretty much guaranteed to be good!’
And sure enough it was. Thank you again for another exceptional treat!
Awww that’s the best! Thank you so much for sharing that with me Ian! I’m all smiles!
Hi Natasha, I’m always impressing others with your recipes. So I decided to make my first cheesecake. I followed exactly your technique. After 5 hours in the fridge, the cake was still not holding, so I kept overnight.
Now the taste is really good, the cake looks amazing, it holds better now, but the texture is “granulated”… I’m not sure what would be the reason in order to improve it next time.
Hi Edward, I haven’t had a cheesecake come out granulated but I will do my best to troubleshoot – did you make sure all of the ingredients were at room temperature when mixing (otherwise, the cream cheese won’t blend properly and you will have pieces of cream cheese in the batter). Also, make sure not to substitute anything especially when making it for the first time and use the exact ingredients and measurements in the recipe.
The whole way seemed fine until I added 1/2 cup of water with 14 g of gelatin. I didn’t need to microwave at all because of the amount of water I think. Anyway, the whole mixture became very watery so I disolved another bag of gelatin with just enough to disolve and added into the mixture. Is it really 1/2 cup of water that is required? I don’t think it will set but I don’t want to waste the ingredients. Let’s see how it goes…..
Hi Vicky, the 1/2 cup for 14 grams is correct. Make sure not to skip the microwaving step for blooming the gelatin.
I want to make this but I dont have a microwave. Can I heat the bloomed gelatin on stovetop? If so how long. Thanks love your recipes
Hi Valerie, the Knox gelatin brand website has a great reference for all the different ways to bloom gelatin.
Hi
Can I use Strawberry jelly instead of gelatin.
I haven’t tried that yet to advise sorry. I’m afraid the result might not be the same if I recommend it without trying.
Hi! can I substitute mascarpone cheese for cream cheese?
Hi Rita, 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.
Hello Natasha! I love your recipes and want to try this one for my son’s B-Day! Can I use the standing mixer or it has to be the hand one? Thanks a lot!
Hi Alina, that may work! If you test this in a stand mixer be sure to not over mix.
Thanks! Will do!
This turned out DELICIOUS! My family is asking me to make it again. Has anyone tried doing this recipe with mango? Don’t want to ruin this perfect recipe, but at the same time want to put a little twist on it
Hi Marina, I bet that could work but I have not tested that to advise If you experiment I would love to know how you like it.
Natasha, I’m so sad. I made this recipe tonight, everything was going well until I added the strawberry syrup which I did as you said, strained and everything..after mixing didn’t look as smooth, then when I added the gelatine the mix transformed to cheese curds like cottage cheese.. it looked so grossand I couldn’t fix it after that. I don’t understand what happened???!! Any ideas? Suggestions? I poured the gelatine after I pulled from microwave..
Hi Klau, was the gelatin completely dissolved and also make sure to add it gradually while mixing.
Hello Natasha!
I just want you to know I made a cake for very first time in my life LOL. This recipe was amazing. My strawberries was not enough , so I added a blueberries. For mascarpone cheese, I added strawberry cream cheese flavor instead (I can’t find it in the store). Anyway, It was a hit! Everyone loves it and I feel having a beginner’s luck. I also made your Strawberry Sponge Cake for my partner’s bday. He loves it! I have zero experience of baking, but your recipe made me think I am a baker now. Thank you Natasha! P. S. your Chocolate cake is my next project this weekend. I cannot wait!
Wow that is so awesome! Thank you so much for sharing that with us, I’m so happy that you enjoyed every recipe that you’ve tried so far. Love it!
My very first cheesecake ever and it came out perfect! I love your videos and every recipe I try from your blog is amazing. Thank you for helping make my family smile every time I whip out the apron 🙂
That is awesome to know, Michele. Thanks for your wonderful feedback, I love it!
Can you use gelatin sheets instead? If so, how much should I use?
Hello Sarah, sorry but I haven’t tested using gelatin sheets yet to advise.
Hi Natasha, in your recipe it says heavy whipping cream is for the cake and heavy cream is for the topping. Isn’t supposed to be other way around. I am using heavy cream to make a whipping cream and it doesn’t get thick
Hi Alla, heavy cream and heavy whipping cream is the same thing. You want to avoid using plain whipping cream which has a lower fat content. If it says HEAVY cream on it, that should be at least 35% fat content and will whip much easier than regular whipping cream.
The No bake cheesecake turned out a real disaster.i made it exactly like the recipe.but it came a joghurt.it didnt get stiff at all.the taste is good but when i took off the ring of the tin everything just went running down.totally disappointed.when theres gelatine involved the cakes never turned out as they should be.i wont do it again.as i really madd it ecactly follosing the recipe.
Hi Tamara, did you use a different kind of gelatin? Also, make sure the ingredients are at the correct temperature as called for in the recipe. For example, cold cream cheese can break the consistency and look grainy. Also, adding chilled strawberry puree (if you were making that part ahead) could cause it.
I had everything at the temperatures like said in the recipe.and i used the powder gelatine.i really cant understand why it didnt get stiff.and the strawberry puree was room temperature aswell coz i just made it at that time.
How do you get it off the spring pan without ruining it?
Hi Alexis, I usually serve it off the springform pan base, but you can put a sheet of parchment underneath it for an easier transfer = it makes it easier to get a thin spatula under.
Hi Natasha, I haven’t seen any mascarpone at any of our stores here, is there something I can replace it with or just not add it?
Hi Linda, 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.
Hi Natashia
What can I use to set this cake instead of gelatine? I’m a vegetarian (not Vegan) so dairy is no problem. Cake looks great and would love to have a go at making one.
Hi Carol, I haven’t tried anything besides gelatin to give specific advice. I know agar agar is a vegetarian product but I haven’t tested it in this recipe.
My hubby absolutely loved this cheesecake. I made it sugar free because he is diabetic. This is truly a keeper recipe!! TY
I’m so glad you were able to alter this for him! Thank you for sharing that great feedback with us!
You could use Monk fruit to replace the sugar is a 1:1 replacement and is doesn’t affect the glycemic levels. Ideal for diabetic people.
Hi Klau, I have not tested that to advise. If you experiment please let me know how you like that.
Delicious and easy to make had to adjust recipe to Australian measurements turned out pretty much perfect!
I’m so glad you enjoyed it, Jessica! Thank you for the wonderful review!