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
Hello Natasha!
I am interested in making this dessert.
What do you recommend for melting bloomed gelatin if microwave is not available?
Thank you!
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!
Hi Natasha,
I fresh strawberries we get in our country are very tart? Can i use frozen strawberries instead?
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.
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
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!
This was fabulous!! Will this recipe also work for mini cheesecakes?
Hi Sherry! Glad you loved the recipe. I haven’t made this in miniature size but I think it would work fine.
hi is whip cream whipped when added or liquid thank you beautiful looking cake ???
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). 🙂
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.
I’m talking about the Topping/Decor at the bottom of the ingredients using cream, sugar and vanilla.
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.
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.
Are you referring to this Lemon Blueberry cake recipe?
Just made it for Easter! Delicious… very light… but I have to confess that your original cheesecake is better… that was my favorite 😍
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!!!😘
You’re very welcome, Ladida! I’m so happy it was a hit!
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.
I’m so glad it all worked out, Sue! Thank you so much for sharing that with me!
Really delicious, light and Summery cheesecake, a showstopper of a cake!
I’m so happy you enjoyed that. Thank you for sharing that with us, Anne!
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
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.
Can I substitute marscapone cheese for more cream cheese? Marscapone is expensive. Would it affect texture? Just want it to set.
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.
Do you really have to strain the strawberries? Could you not just puree and put them in?
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.
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.
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.
Made the strawberry cheesecake everything was good until I added the bloomed gelatin everything was clear and when mixing it turned lumpy with gelatin?
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?
I wonder if you could adjust this to make mini-cheesecakes in muffin tins? Looks delish!
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.
Of course you can – and since it is no-bake, there are no adjustments…
Hi Nat I’m Sue from Malta. Can I use gelatin leaf instead of powder ?
Hi Sue, I haven’t tested using leaf to advise but I think it’s worth experimenting with! Feel free to do an experiment.
1 pouch is about 2 1/2 teaspoons (7g) unflavoured gelatine, so adjust accordingly.
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….
Hi Analise, you are welcome. Great to hear that you loved this recipe.
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!!!!
Hi Donna, that’s awesome! Thanks a lot for the great feedback, I’m glad everyone loved the cheesecake!
Could you make this with a chocolate cookie crust- or add chocolate in some other way?
Hi Kaleigh, I haven’t tried this with a chocolate crust, I have this Raspberry Apricot Cheesecake with Chocolate Crust you may try.
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!
Thanks for sharing, Daphne!
I’m just curious. Can this also be considered as an Italian dessert?
I forgot to put lemon juice , would it impact the taste or texture ?
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.