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!

Strawberry Cheesecake with slice cut out

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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!

No Bake Cheesecake Slice with forkful

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.

Inside slice of no bake cheesecake after refrigerating and freezing

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.

Ingredients for strawberry cheesecake with strawberries, cream cheese, cream, mascarpone, gelatin, graham crackers and butter

  1. Oil a springform pan and line sides with parchment paper.
  2. Mix together graham cracker crumbs with butter and sugar and press into the bottom of springform and chill.
  3. Puree strawberries and strain. Discard the seeds.
  4. Beat together cream cheese and sugar. Blend in heavy cream then Mascarpone.
  5. Blend in strawberry puree then lemon juice.
  6. Bloom then melt gelatin and gradually beat into filling.
  7. Pour mixture over chilled crust, cover and refrigerate (or freeze).

How to make strawberry puree step by step photos

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.

How to bloom gelatin before and after blooming 5 minutes

Must-Try Strawberry Recipes:

Calling all strawberry lovers! Try these strawberry recipes to get the most out of sweet, ripe summer strawberries.

A strawberry recipe for No Bake Strawberry Cheesecake

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

4.93 from 110 votes
Author: Natasha of NatashasKitchen.com
No bake strawberry cheesecake with slice cut for serving
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.
Prep Time: 30 minutes
Chilling Time: 4 hours 30 minutes
Total Time: 5 hours

Ingredients 

Servings: 14 people

Ingredients for Graham Cracker Crust:

  • 1 3/4  cups  graham cracker crumbs , from 12 whole crackers
  • Tbsp  granulated sugar
  • Tbsp  unsalted butter 

Ingredients for No Bake Cheesecake:

Topping/ Decor:

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

Optional: Add red gel food coloring to the cheesecake mixture 1 drop at a time to reach the desired color.

Nutrition Per Serving

538kcal Calories42g Carbs7g Protein39g Fat23g Saturated Fat107mg Cholesterol277mg Sodium158mg Potassium2g Fiber23g Sugar1270IU Vitamin A23.1mg Vitamin C103mg Calcium1.4mg Iron
Nutrition Facts
No-Bake Strawberry Cheesecake
Amount per Serving
Calories
538
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
107
mg
36
%
Sodium
 
277
mg
12
%
Potassium
 
158
mg
5
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
23
g
26
%
Protein
 
7
g
14
%
Vitamin A
 
1270
IU
25
%
Vitamin C
 
23.1
mg
28
%
Calcium
 
103
mg
10
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake
Skill Level: Easy
Cost to Make: $$
Calories: 538
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

4.93 from 110 votes (41 ratings without comment)

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Recipe Rating




Comments

  • Therese
    December 1, 2022

    Hello Natasha!
    I am interested in making this dessert.

    What do you recommend for melting bloomed gelatin if microwave is not available?

    Thank you!

    Reply

    • NatashasKitchen.com
      December 1, 2022

      Hi Therese! The Knox gelatin brand website has a great reference for all the different ways to bloom gelatin. I hope you love this recipe!

      Reply

      • Narissa
        May 11, 2023

        Hi Natasha,

        I fresh strawberries we get in our country are very tart? Can i use frozen strawberries instead?

        Reply

        • NatashasKitchen.com
          May 11, 2023

          Hi Narissa! 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.

          Reply

  • Ann
    October 24, 2022

    Hi Natasha
    This looks absolutely amazing!
    I can’t wait to try it
    Sorry Im a bit confused what to do with the cream🤔 In the video it shows you pouring it in as a liquid but your answer to a comment was to whip it till thick
    Thanks for clarifying
    Ann

    Reply

    • Natashas Kitchen
      October 24, 2022

      Hi Ann, yes, you pour the cream into a bowl to beat it into a stiff peak mixture. See step #3 in the recipe: “In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed).” I hope that helps!

      Reply

  • Sherry
    October 6, 2022

    This was fabulous!! Will this recipe also work for mini cheesecakes?

    Reply

    • NatashasKitchen.com
      October 6, 2022

      Hi Sherry! Glad you loved the recipe. I haven’t made this in miniature size but I think it would work fine.

      Reply

  • jim
    August 26, 2022

    hi is whip cream whipped when added or liquid thank you beautiful looking cake ???

    Reply

    • NatashasKitchen.com
      August 26, 2022

      Hi Jim! Be sure to use heavy whipping cream (not whipping cream) and you beat it from liquid form to be stiff (see step 3). 🙂

      Reply

      • Tricia Celenza
        April 6, 2023

        Natasha, I am also confused. The video will not come up for me so maybe you covered it there. I do not see instructions for making the topping. Planning to make this for Easter.

        Reply

        • Tricia Celenza
          April 6, 2023

          I’m talking about the Topping/Decor at the bottom of the ingredients using cream, sugar and vanilla.

          Reply

          • NatashasKitchen.com
            April 6, 2023

            Oh, I see now, I’m sorry for the confusion. I will try to get that updated in the notes. For now, I will attach the youtube video link here to see if you can pull it up that way, the instructions for the whipped topping start at 4 minutes into the video, YouTube link here. You will combine those ingredients and beat them on med-high speed for about 2mins until whipped and fluffy.

  • Lynnweizel@gmail.com
    July 23, 2022

    Hi Natasha, could you please post your recipe for lemon blueberry bread. I have made your lemon blueberry muffins, they are beyond awesome. I love all your posts and use many of your recipes. However, I cannot find the lemon blueberry bread.

    Reply

    • Natasha's Kitchen
      July 24, 2022

      Are you referring to this Lemon Blueberry cake recipe?

      Reply

    • simone fonseca
      April 9, 2023

      Just made it for Easter! Delicious… very light… but I have to confess that your original cheesecake is better… that was my favorite 😍

      Reply

  • Ladida
    July 23, 2022

    I had frozen raspberries from my last years harvest so I used those instead, and boy did it turn out wonderful!!! I ommited the lemon juice as the berries were tart enough! The color is fabulous and the taste even better 🙂
    Thank you for a fabulous recipe!!!😘

    Reply

    • Natashas Kitchen
      July 23, 2022

      You’re very welcome, Ladida! I’m so happy it was a hit!

      Reply

  • Sue Cripps
    July 15, 2022

    Hi Natasha,
    Amazing recipe thank you so much. I followed the recipe step by step and my cheesecake was set within 5 hours, despite not using firm cream cheese as we don’t have it in the UK or heavy cream. Tastes gorgeous had loads of compliments, I also used brownie Oreo’s for the base which complimented the strawberry cream amazingly . I just wish ml’s and or grams could be written into the recipes.

    Reply

    • Natashas Kitchen
      July 15, 2022

      I’m so glad it all worked out, Sue! Thank you so much for sharing that with me!

      Reply

  • Anne Sullivan
    July 8, 2022

    Really delicious, light and Summery cheesecake, a showstopper of a cake!

    Reply

    • Natashas Kitchen
      July 8, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Anne!

      Reply

  • Maria Gerace
    June 12, 2022

    I made your no bake strawberry cheesecake and it was phenomenal… could take a pic because it went so fast!
    My question to you is do you have a no bake lemon cheesecake recipe, would love to try it if you do
    Thanks

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Hi Maria, no worries about the pic. Feel free to share some pics of your creation on our Facebook page or group next time. I don’t have a recipe for that yet but thank you for your suggestion. I’ll try to add that to our list.

      Reply

  • Amanda
    June 12, 2022

    Can I substitute marscapone cheese for more cream cheese? Marscapone is expensive. Would it affect texture? Just want it to set.

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Hi Amanda, 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.

      Reply

  • Amanda
    June 5, 2022

    Do you really have to strain the strawberries? Could you not just puree and put them in?

    Reply

    • NatashasKitchen.com
      June 6, 2022

      Hi Amanda! I do this to discard the seeds, resulting in a smooth cheesecake. If you’d like to skip this, I think it would be fine.

      Reply

  • monika
    May 26, 2022

    Hi! Looking forward to making this beauty of a cheesecake, but need to know how many GRAMS of graham crackers you use? I never have those on hand and use Petit Beurre cookies instead. Thanks so much.

    Reply

    • Natashas Kitchen
      May 26, 2022

      Hi Monika, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Susan Salter
    April 16, 2022

    Made the strawberry cheesecake everything was good until I added the bloomed gelatin everything was clear and when mixing it turned lumpy with gelatin?

    Reply

    • Natasha
      April 16, 2022

      Hi Susan, I haven’t had that issue but did you make sure the gelatin was fully dissolved as described in the post above and also add gradually while mixing?

      Reply

  • Kathy Kauffman
    April 13, 2022

    I wonder if you could adjust this to make mini-cheesecakes in muffin tins? Looks delish!

    Reply

    • Natasha's Kitchen
      April 13, 2022

      Hi Kathy, I think that’s going to work but I haven’t personally tested that to advise. I also have a recipe for Mini Strawbery Cheesecake if you’d like to try this one out instead.

      Reply

    • monika
      May 26, 2022

      Of course you can – and since it is no-bake, there are no adjustments…

      Reply

  • Suzanne
    April 10, 2022

    Hi Nat I’m Sue from Malta. Can I use gelatin leaf instead of powder ?

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Hi Sue, I haven’t tested using leaf to advise but I think it’s worth experimenting with! Feel free to do an experiment.

      Reply

    • monika
      May 26, 2022

      1 pouch is about 2 1/2 teaspoons (7g) unflavoured gelatine, so adjust accordingly.

      Reply

  • Analise Fernandes
    February 15, 2022

    Hi Nathsha, I Really Love Your No Bake Strawberry Cheesecake. It Was Worth Try,And I Love The Creamy Texture….Thanks For Sharing Such A Pleasant Up To The Mark Cheesecake….

    Reply

    • Natasha's Kitchen
      February 16, 2022

      Hi Analise, you are welcome. Great to hear that you loved this recipe.

      Reply

  • Donna Pacheco
    February 4, 2022

    I made this and it came out fantastic!!!! Everyone loved it!!! I sent you a photo to your web site. First cheesecake I ever made. My husband is the cheesecake maker…and he was very impressed!!!!!! Love everything you make!!!!

    Reply

    • Natasha's Kitchen
      February 4, 2022

      Hi Donna, that’s awesome! Thanks a lot for the great feedback, I’m glad everyone loved the cheesecake!

      Reply

  • Kaleigh
    January 31, 2022

    Could you make this with a chocolate cookie crust- or add chocolate in some other way?

    Reply

    • Natashas Kitchen
      January 31, 2022

      Hi Kaleigh, I haven’t tried this with a chocolate crust, I have this Raspberry Apricot Cheesecake with Chocolate Crust you may try.

      Reply

    • Daphne Wold
      June 24, 2022

      I have made this recipe several times. It is always a hit. I decided to experiment with a chocolate cookie crust. My husband and I agreed it was okay but not nearly as good as the graham wafer crust. Love Natasha’s recipes!

      Reply

      • NatashasKitchen.com
        June 24, 2022

        Thanks for sharing, Daphne!

        Reply

  • Edward
    January 24, 2022

    I’m just curious. Can this also be considered as an Italian dessert?

    Reply

  • Vishweta mohan
    January 17, 2022

    I forgot to put lemon juice , would it impact the taste or texture ?

    Reply

    • Natashas Kitchen
      January 17, 2022

      Hi Vishweta, the acidity in the lemon cuts the sweetness and balances the cake. If you try it without the lemon, I would love to know how you like that, but I haven’t tried that myself to advise. Vanilla may work also.

      Reply

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