Why You’ll Love This Recipe

No-Bake Strawberry Cheesecakes are a quick and refreshing dessert with a creamy, tangy filling layered over a buttery graham cracker crust and topped with sweet strawberries. Perfect for warm days or when you need a hassle-free treat, these mini cheesecakes are portioned individually, making them ideal for parties, picnics, or just a personal indulgence. No oven required—just chill and enjoy!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsmelted buttersugarcream cheese (softened)granulated sugarvanilla extractlemon juiceheavy whipping creamfresh strawberriesstrawberry jam (optional, for topping)

directions

Combine graham cracker crumbs, melted butter, and a bit of sugar in a bowl until the mixture resembles wet sand.

Press the mixture firmly into the bottom of serving cups or jars to form the crust. Chill while preparing the filling.

In a mixing bowl, beat the softened cream cheese with granulated sugar, vanilla extract, and lemon juice until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spoon or pipe the filling over the prepared crust in the jars, smoothing the tops.

Top with sliced fresh strawberries or a spoonful of strawberry jam for extra flavor.

Chill the cheesecakes in the refrigerator for at least 2-4 hours, or until set.

Serve cold and enjoy.

Servings and timing

This recipe yields 6-8 individual cheesecakes in small jars or cups.Preparation time: 20 minutesChilling time: 2-4 hoursTotal time: 2 hours 20 minutes to 4 hours 20 minutes

Variations

Swap strawberries with raspberries, blueberries, or mango for a different fruit twist.

Add a chocolate drizzle or chocolate chips for extra richness.

Use Oreo crumbs instead of graham crackers for a deeper flavor.

Mix chopped strawberries directly into the filling for bursts of fruit in every bite.

Use mascarpone cheese instead of cream cheese for a lighter texture.

storage/reheating

Store no-bake strawberry cheesecakes in the refrigerator, covered, for up to 4 days.They are not suitable for reheating but can be frozen for up to 1 month. Thaw in the fridge before serving for best texture.

FAQs

Can I make these ahead of time?

Yes, they’re perfect for prepping the night before an event.

Can I use store-bought whipped topping instead of whipping cream?

Yes, just fold it in gently as you would whipped cream.

Do I need gelatin to set the cheesecake?

No, the whipped cream gives the filling structure without needing gelatin.

What if I don’t have individual jars?

You can layer everything in a single 8×8 dish and serve it as bars.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly without affecting the texture too much.

Do I have to use lemon juice?

It adds brightness, but you can omit it or substitute with lime juice.

Are these kid-friendly?

Absolutely! They’re sweet, creamy, and fun to eat.

Can I use frozen strawberries?

Yes, just thaw and drain them before topping, or cook them into a compote.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly softer.

How long do they need to chill?

At least 2 hours, but 4 hours or overnight is best for a firmer set.

Conclusion

No-Bake Strawberry Cheesecakes are a creamy, fruity, and refreshing dessert that comes together with ease—no oven, no stress. Whether you’re making them for a summer gathering or a cozy night in, they offer the perfect combination of flavor, texture, and simplicity. Give them a try and enjoy a sweet treat that’s as pretty as it is delicious.