This No Bake Strawberry Cheesecake comes together in minutes and tastes like something you spent hours making. A buttery graham cracker crust, a rich and creamy cheesecake filling, and a crown of fresh strawberries — no oven required for the filling!
I originally shared this recipe back in 2015, and today I’m updating it with new information and extra tips!
When summer heat hits and turning on the oven feels like a personal attack, this is the recipe I reach for. No Bake Strawberry Cheesecake is one of those desserts that looks impressive, tastes incredible, and is secretly very easy to pull off. Fresh strawberries are at their best right now and this is one of the finest things you can do with them.
And yes… I know this is a no bake dessert with a baked crust. Sorry friends… Hang with me here. In the world if searchable internet we call no bake desserts with baked crusts no bake. If you are now confused I prescribe coffee. You will still be confused but delightfully caffeinated!
You can buy a crust (if you must), suck it up with the oven or even just press the crust in without baking! It will be super crumbly but it tastes SO good still and what you loose in presentation you make up for in “easy” so you do you!
Why You’ll Love No Bake Strawberry Cheesecake
This cheesecake is genuinely easy. The filling takes less than a minute with a hand mixer and requires zero baking. The crust has a quick 7-minute stint in the oven, but if you want to skip even that, a store-bought graham cracker shell works just fine. This is summer dessert on your terms.
- Ready to serve after a hands-off chill in the refrigerator
- Uses simple, easy-to-find ingredients
- Adaptable — swap the crust, swap the fruit, make it your own
- Rich and creamy without being heavy
How to Make No Bake Strawberry Cheesecake
Make the crust: Preheat your oven to 375°F. Mix the graham cracker crumbs, sugar, and melted butter together until the mixture is evenly combined and holds together when pressed. Starting at the sides of your pie plate, use your fingers to press the mixture firmly into place, then press the remaining crumbs into the bottom. Bake for 7 minutes until the edges are just starting to turn golden. Set aside and allow to cool completely — about 1 hour.
Make the filling: Once the crust is fully cool, add the cream cheese, powdered sugar, lemon juice, vanilla, salt, and heavy whipping cream to a large bowl. Beat on high for about 45 seconds. The filling will be fluffy, creamy, and mostly smooth.
Assemble and chill: Spread the filling evenly into your cooled crust. Refrigerate for at least 3 hours until the filling is set and slices cleanly. When ready to serve, slice the strawberries and arrange them over the top however makes you happy.
Tips for the Best No Bake Strawberry Cheesecake
Your cream cheese must be fully room temperature. This is the single most important thing. Cold cream cheese will leave you with lumps no amount of mixing will fix. If yours is still cool, microwave the blocks for 20 seconds at a time until your finger easily presses through. It should feel soft all the way through.
Use true heavy whipping cream. Look for cream with 36–40% fat content. It whips up and holds far better than regular whipping cream or anything labeled “light.” This is what gives the filling its body and richness.
Don’t skip the lemon juice. It might seem like a small amount but it does important work — the acid balances the richness of the cream cheese and makes the whole filling taste brighter and more interesting. Fresh squeezed has the best flavor. But if you have to use bottled juice most people won’t catch on if you use a good quality one that is relatively fresh 😉
Make your strawberries extra pretty. To get that classic heart shape, cut a small V-shaped notch into the stem end of each strawberry slice before you fan them out. It’s a tiny detail that makes the presentation look really polished. The other thing I do is use my mushroom slicer to slice the berries into perfect, symmetrical slices and spread the all over the top – it’s very pretty!
Crust variations: Graham crackers are the classic choice here, but shortbread cookies, Golden Oreos, chocolate Oreos, or gingersnap cookies all make fantastic crusts with the same quantities. Chocolate Oreos with strawberries are particularly dangerous. My personal favorite might be the shortbread cookies when I have some homemade ones around. (By which I mean I baked a batch because those never just “sit around.” They are freakishly good!
Make-Ahead and Storage for No Bake Strawberry Cheesecake
This cheesecake is a great make-ahead dessert. Bake the crust, make the filling, and let it chill overnight — then top with fresh strawberries right before serving for the best presentation and texture.
Leftovers keep covered in the refrigerator for 2–3 days. The crust will soften over time (think of it as a little less crunchy each day) but the flavor stays great.
Frequently Asked Questions
Can I use frozen strawberries? Fresh strawberries are strongly recommended for the topping. Frozen strawberries release a lot of liquid as they thaw and will make the top of your cheesecake wet and soggy. Save the frozen berries for smoothies and grab fresh ones for this recipe — it’s worth it. (You COULD use homemade jam or other fresh fruit you have!)
Why is my filling lumpy? Almost always this comes down to cream cheese that wasn’t soft enough before mixing. Make sure your cream cheese is fully room temperature — it should feel soft all the way through, not just on the outside. If it’s still cool, microwave the blocks in 20-second increments until your finger presses through easily. Once the cream cheese is truly soft, lumps are rarely a problem.
Can I use a store-bought crust? Absolutely. A pre-made graham cracker shell works great here and shaves a step off the process. If you want to get a little wild, a chocolate cookie crust is a fantastic pairing with strawberries.
Does this cheesecake need to chill before serving? Yes — plan for at least 3 hours in the refrigerator before slicing. This is what sets the filling and gives you clean, beautiful slices. If you can make it the night before and let it chill overnight, even better. If you just can’t chill it you could make individual serving cups! Just spoon some crust into a pretty dessert dish and then filling on top of that and then fresh strawberries! It will be very spoonable and taste great but it just won’t be sliceable without that setting time.
More No Bake Desserts Like Strawberry Cheesecake
- Easy Huckleberry Cheesecake – Another No Bake Cheesecake with a twist!
- Icebox Chocolate Covered Cherry Ice Cream Sandwich Cake – so unique and fun!
- Strawberry Ice Cream Sandwich Cake – Made With Rice Crispy Treats!
- White Chocolate Raspberry Cheesecake Dip
- Lemonade Icebox Pie with Golden Oreo Crust
- Chocolate Cheesecake Deviled Strawberries – you know you wanna try it!
No Bake Strawberry Cheesecake
Ingredients
Crust:
- 1½ cups graham cracker crumbs from about 12 graham crackers can sub shortbread cookies, Golden Oreos, chocolate Oreos, or gingersnap cookies
- ⅓ cup granulated sugar
- 6 Tablespoons salted butter melted
Filling:
- 8 oz full-fat brick cream cheese at room temperature (2 bricks)
- 1 cup heavy whipping cream 40% fat preferred
- ¾ cup powdered sugar
- 1-2 teaspoons fresh squeezed lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Topping:
- 1 pound fresh strawberries or other favorite fruits
Instructions
To Make The Crust
- Preheat oven to 375°F. Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into a 9-inch pie plate, starting with the sides. Bake 7 minutes until lightly golden. Cool completely, about 1 hour.
To Make The Filling
- Add soft cream cheese, heavy whipping cream, powdered sugar, lemon juice, vanilla, and salt to the bowl of a stand mixer. Beat on high for about 45 seconds until fluffy and smooth. (Alternately use a hand mixer on high - both work well for this!)
- Spread filling into cooled crust. Refrigerate at least 3 hours until set. (This allows for easy slicing and superior taste!)
Topping
- Top with sliced fresh strawberries before serving. For heart-shaped slices, cut a small V-shaped notch into the stem end of each berry. You can top with any other berries or fruits you would enjoy!
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
plasterer bristol says
Wow this looks incredible. Thanks for sharing this deliciois recipe.
Simon
Mirlandra says
You are welcome! It is a favorite of ours around here!