Creamy No-Bake Strawberry Cheesecake (Easy Recipe)

The Ultimate No-Bake Strawberry Cheesecake: Creamy, Dreamy & So Easy!

Estimated reading time: 8 minutes  |  Prep time: 30 minutes  |  Total time: 8 hours 30 minutes (includes chilling)

Key Takeaways

• Effortless & Oven-Free: This is a completely no-bake dessert, perfect for hot summer days or when you need a simple, stress-free recipe.
• Luxuriously Creamy Texture: We use full-fat cream cheese and fresh whipped cream to create a rich, melt-in-your-mouth filling that’s perfectly balanced by a crisp biscuit crust.
• Make-Ahead Friendly: This cheesecake needs to chill for at least 6-8 hours, making it the ideal dessert to prepare a day in advance for parties, holidays, or family gatherings.
• Fresh & Flavorful: A homemade strawberry puree made from fresh berries gives this cheesecake an authentic, vibrant flavor that store-bought toppings can’t match.

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 dessert that delivers maximum “wow” factor with minimal effort, you’ve found it. This recipe is designed to be simple, straightforward, and incredibly delicious. Forget turning on the oven—this showstopper comes together right on your countertop and sets to perfection in the fridge. It’s the ultimate family-friendly dessert for any occasion, from a sunny summer barbecue to a special holiday celebration.

What makes this cheesecake truly special is its incredible texture and authentic flavor. We create a luscious, airy filling by combining velvety smooth cream cheese with homemade whipped cream, all infused with a vibrant strawberry puree made from scratch. This sits atop a buttery, crunchy digestive biscuit crust that provides the perfect contrast. Every bite is a harmonious blend of creamy, sweet, and tangy. This simple recipe guarantees a perfect result every time, creating a homemade dessert that looks as good as it tastes.

Ingredients You’ll Need

Using high-quality, full-fat ingredients is the secret to achieving the perfect texture for this creamy No-Bake Strawberry Cheesecake. Here’s what you’ll need:

For the Buttery Biscuit Crust:

• Digestive Biscuits or Graham Crackers: 2 cups (200g), crushed into fine crumbs. These form the classic, crunchy base.
• Unsalted Butter: 1/2 cup (113g), melted. This binds the crumbs together and adds a rich, buttery flavor.
• Granulated Sugar: 2 tablespoons (25g). Adds a touch of sweetness to the crust.

For the Creamy Strawberry Filling:

• Fresh Strawberries: 1 lb (450g), hulled. The star of the show!
• Granulated Sugar: 1/4 cup (50g), for the strawberry puree.
• Fresh Lemon Juice: 2 teaspoons. This brightens the strawberry flavor and helps the puree thicken.
• Full-Fat Block Cream Cheese: 16 oz (450g), softened to room temperature. This is critical for a lump-free, creamy filling. Do not use the spreadable tub kind.
• Powdered Sugar: 1 cup (120g), sifted. Sweetens the filling and helps it set firmly.
• Pure Vanilla Extract: 1 teaspoon. Adds a layer of warmth and depth to the flavor.
• Cold Heavy Whipping Cream: 1 1/2 cups (360ml). Must be cold to whip into stiff peaks, which gives the cheesecake its light, airy texture.

For Decoration (Optional):

• Fresh Strawberries: 1/2 cup, sliced or halved.
• Fresh Mint Leaves: For a pop of color and freshness.

Step-by-Step Instructions

Follow these simple steps to create a flawless homemade cheesecake from scratch. We’ll start with the crust, move to the luscious filling, and finish with assembly and chilling.

Part 1: Prepare the Biscuit Crust

1. Crush the Biscuits: In a food processor, pulse the digestive biscuits or graham crackers until they form fine, even crumbs. Alternatively, place them in a sealed ziplock bag and crush them with a rolling pin.
2. Combine Crust Ingredients: Transfer the crumbs to a medium bowl. Stir in the granulated sugar. Pour the melted butter over the mixture and stir with a fork until all the crumbs are evenly moistened. The texture should resemble wet sand.
3. Form the Base: Tip the crumb mixture into a 9-inch (23cm) springform pan. Press it firmly and evenly into the bottom and slightly up the sides of the pan. Use the flat bottom of a measuring cup or glass to pack it tightly.
4. Chill the Crust: Place the pan in the refrigerator to chill and firm up for at least 30 minutes while you prepare the filling.

Part 2: Create the Luscious Strawberry Filling

5. Make the Strawberry Puree: Set aside about 1 cup (150g) of the freshest strawberries for decoration. Place the remaining strawberries, 1/4 cup of granulated sugar, and the lemon juice into a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally. The berries will break down and the sauce will thicken into a beautiful puree.
6. Cool the Puree: Remove the saucepan from the heat and let the puree cool for about 15 minutes. For an extra-smooth filling, you can strain it through a fine-mesh sieve to remove the seeds (this is optional). It is crucial to let the puree cool completely to room temperature before adding it to the cream cheese mixture.
7. Beat the Cream Cheese and Sugar: In a large mixing bowl, use an electric hand mixer or a stand mixer with the paddle attachment to beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Sift in the powdered sugar to avoid clumps and beat again until smooth and creamy.
8. Add Flavor: Add the vanilla extract and the completely cooled strawberry puree to the cream cheese mixture. Beat on low speed until just combined. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated, but be careful not to overmix.

Part 3: Assemble and Chill the Cheesecake

9. Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. The peaks should hold their shape when you lift the beaters. This airiness is key to the cheesecake’s light texture.
10. Fold Gently: Using a rubber spatula, gently fold about one-third of the whipped cream into the strawberry-cream cheese mixture to lighten it. Then, add the remaining whipped cream and fold until the mixture is uniform in color with no white streaks. Be gentle to avoid deflating the cream.
11. Fill the Crust: Pour the filling over your chilled biscuit crust. Use an offset spatula or the back of a spoon to spread it into an even, smooth layer.
12. Chill to Set: Cover the springform pan with plastic wrap (without touching the surface) and refrigerate for at least 6-8 hours. For the best, firmest set, chilling overnight is highly recommended. This step is crucial and cannot be rushed!
13. Decorate and Serve: Once set, run a thin knife around the edge of the cheesecake before releasing the springform pan’s side. Decorate with fresh sliced strawberries and mint leaves. Slice, serve chilled, and enjoy every creamy bite!

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect No-Bake Strawberry Cheesecake

• Room Temperature is Key: For a perfectly smooth, non-lumpy filling, your block cream cheese MUST be at room temperature. Take it out of the fridge at least 1-2 hours before you begin. Cold cream cheese is the number one cause of lumpy cheesecake.
• Use Full-Fat Ingredients: This is not the recipe for low-fat substitutes. Full-fat block cream cheese and heavy whipping cream (at least 35% fat) are essential for the cheesecake to set properly and achieve its signature rich, creamy texture.
• Chill Everything: For the best whipped cream, chill your mixing bowl and whisk attachments in the freezer for 10-15 minutes before you start. The cold temperature helps the cream whip up faster and create more stable peaks.
• Patience is a Virtue: Do not rush the chilling time! The cheesecake needs at least 6-8 hours in the refrigerator to fully set and become firm enough to slice cleanly. Chilling overnight is even better.

Easy Variations You Can Try

• Different Biscuit Base: Swap digestive biscuits for Biscoff cookies, shortbread, or chocolate wafer cookies for a different flavor profile.
• Add White Chocolate: Melt 1/2 cup (100g) of good quality white chocolate and let it cool slightly. Fold it into the cream cheese mixture before adding the whipped cream for an extra decadent twist.
• Intensify the Strawberry Flavor: For a more powerful strawberry taste, add 2-3 tablespoons of freeze-dried strawberry powder to the cream cheese mixture along with the powdered sugar. This boosts the flavor without adding extra liquid.
• Lemon Zing: Add the zest of one lemon to the cream cheese mixture to brighten the flavors and add a lovely citrus note that complements the strawberries beautifully.

How to Serve & Store Your No-Bake Strawberry Cheesecake

Serve this delicious cheesecake chilled, straight from the refrigerator, for the best texture and flavor. It’s stunning on its own but also pairs beautifully with a dollop of fresh whipped cream, a drizzle of chocolate sauce, or a light dusting of powdered sugar. For storage, keep any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. Note that the biscuit base will soften slightly over time.

This cheesecake also freezes exceptionally well! To freeze, place the entire cheesecake (or individual slices) on a baking sheet and freeze until solid. Then, wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil. It will keep in the freezer for up to 1 month. When you’re ready to enjoy, simply thaw it in the refrigerator for several hours or overnight before serving. For another amazing dessert, try our famous moist banana bread recipe next!

Watch: How to Make It

Frequently Asked Questions