No Bake Strawberry Cheesecake
Creamy, cool no-bake strawberry cheesecake with fresh strawberries on a buttery graham cracker crust. Ready in 25 minutes hands-on time, then the fridge sets it.
Prep
25 min
Cook
5 min
Total
4 hr 30 min
Servings
12 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here 9-Inch Springform Pan Holds the graham crust and chilled filling, then releases for clean slices. Check price on Amazon
- Electric Hand Mixer Beats the cream cheese smooth, then whips the cream to stiff peaks. Check price on Amazon
- 3-Quart Saucepan Cooks the strawberries and cornstarch slurry into a glaze for the top. Check price on Amazon
Instructions
- 1
Make the crust. Stir the graham cracker crumbs and sugar together, then pour in the melted butter and mix until every crumb is damp and holds together when pressed. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup to pack it tight — a loose crust crumbles when you slice. Chill in the freezer for 15 minutes while you make the filling.
- 2
Beat the filling base. With an electric mixer on medium speed, beat the softened cream cheese and sugar until completely smooth and fluffy, about 2–3 minutes. Scrape the bowl once halfway through. Mix in the vanilla and lemon juice until combined. The lemon juice brightens the flavor and balances the richness — don't skip it.
- 3
Whip the cream and fold. In a separate chilled bowl, whip the heavy cream to stiff peaks. You'll know it's ready when the cream holds its shape on the whisk and doesn't slide. Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest. Use a spatula in slow sweeping motions to keep as much air as possible — this is what gives the cheesecake its tall, mousse-like texture.
- 4
Fill the crust. Pour the filling over the chilled crust and spread it into an even layer with an offset spatula or the back of a spoon. The surface should be smooth and slightly domed in the center. Cover with plastic wrap (don't let it touch the top) and refrigerate for at least 4 hours, or overnight for the cleanest slices.
- 5
Make the strawberry topping. Toss the sliced strawberries with sugar and lemon juice in a saucepan over medium heat. Cook for 3–4 minutes until the berries soften and release their juices. Stir in the cornstarch slurry and cook for another minute until the glaze thickens enough to coat the back of a spoon. Let it cool completely before spooning over the cheesecake — warm topping will melt the filling.
- 6
Top and serve. Spread the cooled strawberry topping over the set cheesecake. For clean slices, run a sharp knife under hot water and wipe it between each cut.
Used in this recipe: 9-Inch Springform Pan Electric Hand Mixer 3-Quart Saucepan (Amazon, affiliate links)
Notes
Tips for Success
- Let the cream cheese soften at room temperature for at least one hour so it blends smoothly without lumps.
- Chill the bowl and beaters before whipping the cream so it reaches stiff peaks reliably, especially on a hot day.
- Refrigerate the cheesecake overnight rather than the minimum 4 hours so the texture sets firmly for clean slices.
- Pat diced strawberries dry before folding them into the filling so they don't add extra moisture that could prevent the cheesecake from setting.
- Pack the graham cracker crust firmly using the flat bottom of a measuring cup so the crust holds together when sliced.
Common Mistakes to Avoid
- Don't whip the cream to just soft peaks — it must reach stiff peaks so the filling sets properly without becoming runny.
- Don't overmix the filling after folding in the whipped cream — gentle folding preserves the air pockets that give the cheesecake its light texture.
- Don't rush the chilling time — refrigerate for at least 4 hours, preferably overnight, so the cheesecake sets fully before slicing.
Nutrition (per serving)
450 kcal
Calories
4g
Protein
38g
Carbs
32g
Fat
1g
Fiber
280mg
Sodium
This no bake strawberry cheesecake is creamy, cool, and loaded with fresh strawberries on a buttery graham cracker crust — no oven required. It needs about 25 minutes of hands-on work and then at least 4 hours in the fridge to set, and it serves 12. That makes it a good make-ahead dessert for summer cookouts and potlucks.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 14–16 full sheets, crushed)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese (two 8-oz blocks), softened to room temperature — cold cream cheese will leave lumps
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1½ cups cold heavy whipping cream
Strawberry Topping
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1½ teaspoons cornstarch mixed with 1 tablespoon cold water
Building the Crust, Filling and Berry Glaze
Make the crust. Stir the graham cracker crumbs and sugar together, then pour in the melted butter and mix until every crumb is damp and holds together when pressed. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup to pack it tight — a loose crust crumbles when you slice. Chill in the freezer for 15 minutes while you make the filling.
Beat the filling base. With an electric mixer on medium speed, beat the softened cream cheese and sugar until completely smooth and fluffy, about 2–3 minutes. Scrape the bowl once halfway through. Mix in the vanilla and lemon juice until combined. The lemon juice brightens the flavor and balances the richness — don’t skip it.
Whip the cream and fold. In a separate chilled bowl, whip the heavy cream to stiff peaks. You’ll know it’s ready when the cream holds its shape on the whisk and doesn’t slide. Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest. Use a spatula in slow sweeping motions to keep as much air as possible — this is what gives the cheesecake its tall, mousse-like texture.
Fill the crust. Pour the filling over the chilled crust and spread it into an even layer with an offset spatula or the back of a spoon. The surface should be smooth and slightly domed in the center. Cover with plastic wrap (don’t let it touch the top) and refrigerate for at least 4 hours, or overnight for the cleanest slices.
Make the strawberry topping. Toss the sliced strawberries with sugar and lemon juice in a saucepan over medium heat. Cook for 3–4 minutes until the berries soften and release their juices. Stir in the cornstarch slurry and cook for another minute until the glaze thickens enough to coat the back of a spoon. Let it cool completely before spooning over the cheesecake — warm topping will melt the filling.
Top and serve. Spread the cooled strawberry topping over the set cheesecake. For clean slices, run a sharp knife under hot water and wipe it between each cut.
Getting a Filling That Sets and Slices Cleanly
- Soften the cream cheese fully. Set the blocks out for at least an hour; cold cream cheese leaves lumps that mixing will not remove.
- Chill the bowl and beaters before whipping the cream. A warm bowl can stop it reaching stiff peaks, especially on a hot day.
- Whip to true stiff peaks and fold gently. Soft peaks or heavy mixing after folding deflate the filling, and it will not set.
- Chill overnight if you can. The filling needs the 4 hours minimum, but the texture firms considerably with more time.
- For stronger strawberry flavor throughout, fold 1/2 cup finely diced fresh strawberries into the filling. Pat them dry first so they do not add moisture.
Crust, Berry and Timing Swaps
- Store-bought graham crust: Works, but it may hold less than this filling, so expect a little left over.
- Vanilla wafer or Oreo crust: Use the same amount of melted butter and press firmly. Wafers give a subtler base; Oreo adds contrast to the berries.
- Frozen strawberries for the topping: Thaw and drain them first. Expect a thinner glaze and a slightly darker color; you may need a little more cornstarch.
Storing and Freezing the Cheesecake
Keep it covered in the fridge for up to 4 days; the crust stays crisp for the first 2 to 3 days and softens after that. This dessert contains cream and cream cheese, so do not leave it out for more than 2 hours. You can also freeze it without the strawberry topping: wrap the pan tightly in plastic wrap and foil and freeze for up to 2 months, then thaw overnight in the fridge before adding the topping. You can make the filled cheesecake up to 2 days ahead and top it on the day you serve.
What to Serve It With
For a summer dessert table, pair it with the lighter strawberry icebox cake, or offer the festive red white and blue cheesecake for a July 4th spread. Strawberry shortcake truffles work as bite-sized extras.
FAQ
Why is my cheesecake filling runny?
Usually the cream was not whipped to stiff peaks, the filling was overmixed after folding in the cream, or the cheesecake was not chilled for the full 4 hours.
