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!
This post may contain affiliate links. Read my disclosure policy.
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!
P.S. Have you subscribed to our Youtube Channel yet? P.S. Once you do, click the bell icon to be notified when we post a new video. THANK YOU for subscribing!
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,
I made this cake and it unfortunately I added hot gelatin to the cream mixture and the whole mixture became butter 😭😭
Didn’t know this as I’m new to baking and I follow your instructions blindly.
I just wanted to ask if I can use Agar agar instead of gelatin?
What should be the quantity of agar agar powder if I use that.
I’m planning to make this cake soon again and I’m sure this time it will be perfect.
Hi Mansi, 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.
I made this recipe yesterday but used raspberries. It is delicious!! Thanks for the awesome recipe!
You’re welcome! I’m so glad you enjoyed it, Carol!
Hi Natasha:) I love all your recipes and I’m Sure I will love this one as well.. was just wondering how long this cake can stand in the fridge ?:)
Thank you and this should be good for up to a week in the fridge.
Delicious! Thank you! Great recipe! The family loved it!
You’re welcome! I’m so happy you enjoyed it, Sarina!
I made this today for Easter tomorrow. All was great until I added the gelatin just as recipe states. Turned to large curd cottage cheese. Spent so much time following so carefully not sure where I went wrong. Yes, gelatin was dissolved. Maybe the warmth from being microwaved?
HI Zina, did you make sure to add it gradually with the mixer on?
This recipe is amazing and also works if you want to make a blueberry cheesecake, just switch out the strawberry jam for blueberry jam like I did. The strawberry jam recipe worked wonderfully for blueberry jam as well. 🙂
I’m so happy to hear that! Thank you for sharing your great review, Ashe!
Amazing! So addictive. Every recipe I’ve ever done from your website has been amazing.
I’m happy to hear that, Caitlin. Thank you for your wonderful review and feedback!
Mine curdled unfortunately and I’m terrified to try it again. It tasted so delicious before it curdled. It happened when I was adding in the gelatin. Perhaps I added it too soon. I have to go to the store to pick up more mascarpone but I definitely want to master this.
HI Alla, make sure all of your ingredients are at the correct temperatures as stated in the recipe card. Also, your gelatin should be completely dissolved before adding it and add it with the mixer on so it incorporates right away as you add it. I suggest watching the video again to make sure your process is the same.
I threw out the first cake and I tried it again. I even strained the gelatin this time. I felt like it was starting to curdle on me so I stopped adding the gelatin and unfortunately it didn’t last at the outside party and completely melted lol.
Love, love love this recipe. Very delicious, easy to make, your video is amazing. I followed exactly the recipe, that presentation is a bit different.
That’s so great, Joanne! I’m so glad you enjoyed this recipe!
Made this for July 4th and it was the hit of the day! So easy and delicious. Immediately began thinking of other flavors I could make. Mango, lemonade etc.
I’m so happy to hear this was a hit, Nellie! Thank you so much for sharing that with me.
Natasha can I remove the marcasite since I do have cream cheese but not marcasite cheese here in sri lanka thats why
Hi Asantha, are you referring to the mascarpone cheese? 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.
ok thanks i mispelled marcaspone
I changed my name to Ranuth
Made this for a summer cookout tonight! It was a hit. Light and delicious. The crust was the best part!! It decorates beautifully.
That’s just awesome! Thank you for sharing your wonderful review, Liz!
Hi Natasha,
When freezing, should I decorate the cake first with the whipped flowers and strawberry halves on top then wrap and freeze or this part done after I take it out to thaw?
Hi Maria, I would freeze it without the strawberries or whipped topping.
I made the original recipe the first time around, and it’s excellent. I baked the graham cracker crust, as I prefer the toasted nutty flavor of the grahams. Then I got to thinking about the 12 oz. of strawberry puree and it occurred to me that cans of juice concentrate are also 12 oz., the perfect cross-over. Cake #2 was lime. A 12 oz. can of limeade concentrate plus the zest and juice from one lime knocked it out of the park. Cake #3 was lemon, with a 12 oz. can of lemonade concentrate plus the zest and juice of one lemon. Outstanding! The bright “fresh squeezed” citrus flavors really pop! They make a very refreshing dessert.This cake could be made with any juice concentrate like orange, mango, etc. I also found that beating the filling on high speed once combined, will fluff up and lighten it.
I’m so happy to hear that! Thank you for sharing your great review, Jim!
I’ve wanted to make this cake for sooo long and when I finally did, all my strawberry cheesecake dreams really did come true!! Seriously, this cheesecake is fantastic. I served it to lunch company and they polished off almost the whole thing! It was super light and fluffy, but not weirdly buttery like how this kind of cheese cake can be sometimes. I think I’ll use more ripe strawberries next time to get an even more intense flavor and color. Thanks Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Natasha!!
Hi Natasha , ive made this many times and it a crowd pleaser, however im from Ontario and we dont have our strawberries in season yet so alot of the strawberries arent as sweet, is there something i can do in the puree to make the strawberries a bit sweeter for the cake to be sweeter?
Hi Liz, I would add a little more sugar to compensate for tart strawberries.
This dessert was amazing! I used regular instead of heavy whipping cream for the cheesecake and it was fine. I saw some reviews about the strawberry flavor not being strong enough and I think you have to use good quality ripe strawberries.
Thank you for your great review, Yuri. So true, good quality strawberries would really enhance the flavor, thanks for sharing that with us!
Would I be able to substitute the strawberry for passion fruit puree? Do you think it could work?
Hi Lee, I haven’t tested that substitution to advise. If you happen to experiment, I would love to know how you like that.
Hi Natasha, i always watch your videos, i wonder if i can make this without the gelatin? 🙂
Thanks for always watching my videos, Valine. 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.
Wow what an AMAZING cheesecake!!! I have made this strawberry one but want to know if I can twist THIS recipe to make a plain cheesecake? With just some chocolate ganache on top 😉
I’m so glad you enjoyed it, Lee! I bet that could work. If you experiment, I would love to know how you like that.
How would I adjust this strawberry recipe to make a plain one?
Hi Lee, I would recommend making this recipe HERE.
A new family favorite! 5 stars!
That’s so great! It sounds like you have a new favorite!