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 Natasha I’m a big follower. I’m from England what type of crackers can I use for the base?
Hi Anna, a shortbread cookie crust would work just as well. Feel free to swap out for your favorite cookie.
Digestive biscuits would work perfectly
Strawberry cheese cake absolutely superb.Very tasty every one loved it.
Perfect! I’m glad you loved this recipe, Chris.
Hello Natasha ♥
I’m planning to make this cheesecake very soon & I am wondering if gelatin is really needed? What does it bring to the cake’s texture? I wouldn’t want to have a Jell-o-ish texture.tyvm.
Hi Serge, 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.
Hi Natasha, thank you so much for sharing your recipes! I just baked this cake and everyone loved it! I was wondering if you can substitute the strawberries for blueberries?
So great to hear that! I imagine blueberries would also be great for this recipe.
Hey Natasha, I have been silently following and trying ur recipes … yum they all are … had a query regarding this one … is there any Substitute for mascarpone cheese … i am not getting it here … thanks in advance
Thank you, Sheenu. 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 Natasha, when freezing
It, do you take it out of the spring form pan or leave it in there? Thank you I’m advance! Love your stuff so much! Thank you for what you do!
Yes, that will work. 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.
Can I make this on a Thursday night to serve on a Saturday? I’m having an early Christmas and have so many dishes to make while still working 🙂
Hello May, yes you can make this ahead. You can check this portion in the recipe How to Freeze a No-Bake Cheesecake
I LOVED the recipe. I made it for thanksgiving this year and it was a hit. My friends who are not dessert people (imagine that) devoured it and said it was the best! It was a hit with everyone. I substituted strawberry with canned mango purée and added mango topping. It was so light and airy and not heavy like the regular cheesecake. Thank you Natasha. I tried your strawberry cake as well and that was a hit too. All your recipes are easy and delicious.
You’re welcome! I’m so happy you enjoyed it, Sony!
Hello!! Would this recipe work still if it was halved? Just wondering.
Thank you!!
Hi Jacquelyn, I imagine that should work. If you experiment I would love to know how you like that.
Yes it works. I make half recipe all the time. The only thing you have to watch is the gelatin in the microwave. If you heat it for 30 seconds it gets very hot. I heat it for less, until it dissolves.
Has anyone tried this with frozen strawberries?
Hi Stewart, 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.
hi what can u add insead of gealtin
Hi Saja, 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.
How long can this freeze for? Want to make it ahead of time for thanksgiving. Thank you! Also loved your chicken sandwiches!
Hi Rose, 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.
love your recipes
I’m so glad you’re enjoying our recipes!
Mine curdled after I added lemon juice…not because of the gelatin…what do you suggest? is the lemon there to preserve the strawberries?
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 the mixer on med-low speed, gradually add gelatin and beat until well incorporated.
Thank you!! you need to make a cook book!!!
Stay tuned! We have one in the works
I really wanted to like this, especially after putting a lot of time and effort into it (I made it with my 5 year old.). But it’s just meh—barely any strawberry flavor at all. Of course the crust And cool whip topping is great but thats about it.
Hi Alicia, I’m sorry to hear that. This normally has great strawberry flavor. You might consider if there were any substitutions made in the recipe?
I had the same reaction. I consider myself an above average home chef. I followed directions. Pretty straightforward and simple recipe. The texture was beautiful. The flavor was definitely lacking. After tasting the first slice I made a topping of pureed strawberries and sour cream hoping to redeem before it went in the trash. Really didn’t help.
Hi Christy, could it have been the strawberries? Winter strawberries aren’t quite as flavorful and I have had some pretty flavorless batches.
Hello,
Do you have chocolate cheesecake recipe?
Hi Cheryl, I don’t have that recipe available, I only have this Raspberry Apricot Cheesecake with Chocolate Crust.
love your kitchen
CAN YOU USE CUPCAKE PAN INSTEAD OF THE CAKE PAN?
Hi Kaysn, I have not tested this in cupcake format. If you happen to experiment please let me know how you like that
THANK YOU!!
My grandchildren loved this cheesecake so much my grandson wants one as a birthday cake. A very big thumbs up from Scotland xoxox
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I just made this fabulous cheesecake tonight. O M G it’s so delicious.
Thanks for sharing 🙂
Super! Thanks for your excellent feedback, Carmen.
I followed recipe and it tastes like jello, can’t taste the mascarpone or cream cheese at all. Am I the only one? Reminds me of those containers of chunks of jello mixed with whip cream. Really wanted to like this and add to my recipes
Hi Sana, this is the first report of it tasting like jello. It really shouldn’t unless jello is used. We used gelatin and fresh strawberries which makes for a really great naturally strawberry flavor.
Natasha: Just made the no-bake strawberry cheesecake today and as they say in New Orleans: DA BOMB!
Thank you so much for sharing that with me Larry! So happy to hear you’re enjoying this recipe!