The Ultimate No-Bake Strawberry Cheesecake: A Creamy & Easy Dessert Recipe
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 8 hours 25 minutes (includes chilling)
Key Takeaways
- Perfectly Creamy & Light: This recipe achieves a luxuriously smooth, airy texture without any baking, thanks to full-fat cream cheese and freshly whipped cream.
- Beginner-Friendly Recipe: With simple, straightforward steps and no oven required, this is a foolproof dessert perfect for bakers of all skill levels.
- Make-Ahead & Freezer-Friendly: Prepare this cheesecake a day or two in advance for stress-free entertaining. It also freezes beautifully, making it a great dessert to have on hand.
- Stunning Party Dessert: The beautiful strawberry swirl makes this a show-stopping centerpiece for any occasion, from family dinners to summer barbecues. Serve it chilled for a refreshing treat.
Table of Contents
Why You’ll Love This No-Bake Strawberry Cheesecake Recipe
Welcome to the only No-Bake Strawberry Cheesecake recipe you’ll ever need! If you’re searching for a simple recipe that delivers a show-stopping dessert without turning on your oven, you’ve found it. This homemade cheesecake is the epitome of an easy dessert, combining a buttery biscuit crust, a rich and velvety cream cheese filling, and a vibrant, fresh strawberry swirl topping. The texture is unbelievably light and airy, melting in your mouth with a perfect balance of sweet and tangy flavors.
What makes this dessert truly special is its simplicity and elegance. It’s a family-friendly dessert that comes together with just a handful of ingredients and a bit of chilling time. The process is completely stress-free, making it perfect for summer gatherings, holiday celebrations, or whenever you need a reliable, delicious treat. The rich filling gets its structure from whipped heavy cream and full-fat cream cheese, creating a perfect texture that holds its shape beautifully when sliced. The homemade strawberry topping cuts through the richness, adding a bright, fruity note that makes every bite refreshing. Get ready to impress your friends and family with this stunning and delicious cheesecake, made entirely from scratch.
Ingredients You’ll Need
Using high-quality, full-fat ingredients is the key to achieving the perfect creamy texture for this No-Bake Strawberry Cheesecake. Here’s what you’ll need:
For the Buttery Crust:
- 1 1/2 cups (150g) crushed digestive biscuits or graham crackers
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Creamy Cheesecake Filling:
- 16 ounces (452g) full-fat block cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar (confectioners’ sugar)
- 1 cup (240ml) cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
For the Fresh Strawberry Topping:
- 2 cups (300g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon water
Equipment Needed:
- 9-inch (23cm) round springform pan
- Large and medium mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula & offset spatula
- Small saucepan
- Measuring cups and spoons
Step-by-Step Instructions
Follow these simple steps to create a flawless homemade cheesecake that’s sure to impress.
- Prepare the Crust: In a medium bowl, combine the crushed biscuit crumbs and granulated sugar. Pour the melted butter over the mixture and stir with a fork until all the crumbs are evenly moistened and have the texture of wet sand. Press this mixture firmly and evenly into the bottom of your 9-inch springform pan. Use the flat bottom of a glass or measuring cup to pack it down tightly, creating a compact base. Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the filling.
- Create the Strawberry Topping: In a small saucepan, combine the sliced strawberries, granulated sugar, and water. Cook over medium heat, stirring occasionally. The strawberries will begin to break down and release their juices. Let the mixture simmer for about 8-10 minutes until it has thickened into a beautiful, glossy sauce. Remove from the heat and set aside to cool completely to room temperature. This is crucial—hot topping will melt the filling.
- Make the Creamy Filling – Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes, until it is completely smooth and free of lumps. Scrape down the sides and bottom of the bowl with a spatula. Add the powdered sugar, vanilla extract, and lemon juice. Beat on low speed until just combined, then increase to medium and beat until everything is smooth and creamy.
- Whip the Cream: In a separate, chilled medium bowl, pour the cold heavy whipping cream. Using clean beaters, whip the cream on high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters, the peak that forms holds its shape and doesn’t collapse. This airiness is key to the light texture of the cheesecake.
- Combine and Assemble: Gently fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula to lighten the base. Then, carefully fold in the remaining whipped cream until the mixture is uniform in color and texture. Be careful not to overmix, as this will deflate the cream and make the cheesecake dense. Retrieve the chilled crust from the refrigerator. Pour the cheesecake filling over the crust and spread it into an even, smooth layer with an offset spatula.
- Add Topping and Chill: Dollop spoonfuls of the cooled strawberry topping over the cheesecake filling. Use a knife or skewer to gently swirl the topping into the filling to create a beautiful marbled pattern. Do not over-swirl, or the colors will become muddy. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, but preferably overnight. This chilling time is essential for the cheesecake to set properly. Before serving, carefully run a thin knife around the edge of the pan to loosen it, then release the springform collar.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect No-Bake Strawberry Cheesecake
- Use Room Temperature Cream Cheese: This is non-negotiable for a lump-free filling. Set your cream cheese out on the counter for at least 1-2 hours before you begin. Cold cream cheese will result in a clumpy texture.
- Full-Fat Ingredients are Essential: For a no-bake cheesecake, the fat content is what provides structure and richness. Use full-fat block cream cheese (not the spreadable kind in a tub) and cold heavy whipping cream for the best results.
- Don’t Overmix the Whipped Cream: When folding the whipped cream into the cream cheese base, use gentle, sweeping motions. Overmixing will deflate the air you worked so hard to incorporate, leading to a dense, heavy cheesecake.
- Patience is Key for Chilling: The most crucial step is the chilling time. Rushing this will lead to a soft, unset dessert that won’t slice cleanly. Chilling overnight is always the best option for a perfectly firm and sliceable No-Bake Strawberry Cheesecake.
- Chill Your Bowl and Beaters: For the quickest and most stable whipped cream, place your mixing bowl and beaters in the freezer for 10-15 minutes before you start whipping the cream.
Easy Variations You Can Try
- Different Berry Topping: Swap the strawberries for raspberries, blueberries, or a mixed berry blend. Follow the same process for the topping.
- Chocolate Crust: Substitute the digestive biscuits with Oreo cookies (filling and all) for a delicious chocolate-strawberry combination.
- Lemon Zest Boost: Add the zest of one lemon to the cream cheese filling for an extra bright and tangy flavor that complements the strawberries perfectly.
- Gluten-Free Version: To make this recipe gluten-free, simply use your favorite gluten-free cookies or biscuits for the crust. The filling and topping are naturally gluten-free.
How to Serve & Store Your No-Bake Strawberry Cheesecake
Serve this delicious cheesecake chilled, directly from the refrigerator, for the best texture and clean slices. For an extra touch of elegance, garnish each slice with fresh strawberries and a dollop of homemade whipped cream. To store, cover the cheesecake tightly with plastic wrap or in an airtight container and keep it in the refrigerator for up to 4 days. Note that the crust may soften slightly over time.
For longer storage, this cheesecake freezes wonderfully. You can freeze individual slices or the whole cheesecake. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months. To serve, thaw the frozen cheesecake in the refrigerator for several hours or overnight before enjoying.
Watch: How to Make It
Frequently Asked Questions
Can I freeze this No-Bake Strawberry Cheesecake?
Absolutely! This cheesecake freezes beautifully. For best results, freeze it without any fresh fruit garnish. Wrap the whole cheesecake (or individual slices) in a layer of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Can I reduce the amount of sugar in this recipe?
You can slightly reduce the sugar in the filling, but do so with caution. Powdered sugar adds sweetness and also contributes to the cheesecake’s structure. Reducing it by more than a quarter cup may result in a softer set and a more tangy flavor from the cream cheese.
How can I make this cheesecake gluten-free?
It’s very simple to make this recipe gluten-free. Just substitute the digestive biscuits or graham crackers in the crust with your favorite gluten-free cookies. The rest of the ingredients are naturally gluten-free, so no other changes are needed.
Can I use frozen strawberries for the topping?
Yes, frozen strawberries work well for the topping. You do not need to thaw them first; place them directly in the saucepan with the sugar and water. Please note that frozen berries may release more liquid, so you might need to simmer the topping for a few extra minutes to achieve the desired thickness.
