Why You’ll Love This Recipe

No-Bake Strawberry Cheesecake is a creamy, fruity dessert that’s easy to make and doesn’t require an oven. With a buttery graham cracker crust, smooth cream cheese filling, and fresh strawberry topping, it’s a refreshing treat perfect for warm days, special occasions, or any time you need a fuss-free dessert.

ingredients

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

For the crust:
graham cracker crumbsmelted buttergranulated sugar

For the filling:
cream cheese (softened)powdered sugarsour cream or Greek yogurtheavy whipping creamvanilla extractlemon juice

For the topping:
fresh strawberriesgranulated sugarsaltlemon juiceoptional: cornstarch or strawberry jam

directions

Make the crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.

Make the filling:
In a large bowl, beat the softened cream cheese until smooth.

Add powdered sugar, sour cream, lemon juice, and vanilla extract. Mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Pour the filling over the chilled crust and spread evenly. Smooth the top with a spatula.

Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set.

Prepare the topping:
In a saucepan over medium heat, combine chopped strawberries, sugar, a pinch of salt, and lemon juice. Cook until the strawberries break down and the mixture thickens slightly.

Optional: Stir in a bit of cornstarch slurry to thicken or add a spoonful of strawberry jam for extra richness.

Cool completely before spooning over the chilled cheesecake.

Slice and serve cold.

Servings and timing

This recipe serves 10-12Preparation time: 25 minutesChilling time: 6 hours or overnightTotal time: 6.5-7 hours

Variations

Use crushed vanilla wafers or chocolate cookies for a different crust flavor.

Swap strawberries for raspberries, blueberries, or mixed berries.

Fold chopped fresh strawberries directly into the filling for extra fruitiness.

Top with whipped cream or mint leaves for garnish.

Make mini cheesecakes in jars or muffin tins for individual servings.

storage/reheating

Store cheesecake covered in the refrigerator for up to 5 days.Freeze for up to 2 months—wrap tightly and thaw in the fridge before serving.Do not reheat—this dessert is meant to be served chilled.

FAQs

Can I use frozen strawberries?

Yes, thaw them first and drain excess liquid before making the topping.

Is this cheesecake firm enough to slice?

Yes, once fully chilled, it slices cleanly and holds its shape well.

Can I make this ahead of time?

Absolutely, it’s best made a day in advance to allow time to set.

Do I need a springform pan?

It’s ideal for easy removal, but a deep pie dish can also work.

Can I use Cool Whip instead of whipped cream?

Yes, use about 2 cups and fold it in gently for a similar texture.

How do I prevent a runny filling?

Be sure to beat the cream cheese until smooth and whip the cream to stiff peaks before folding.

Is this gluten-free?

Use gluten-free graham crackers or cookies to make it fully gluten-free.

Can I use low-fat cream cheese?

Yes, but the texture may be softer. Full-fat is best for structure and flavor.

Can I make it without lemon juice?

Yes, but the lemon adds brightness—try substituting with a bit of vanilla or strawberry extract.

How do I thicken the topping if it’s too runny?

Add a cornstarch slurry (cornstarch mixed with cold water) while simmering the topping to help thicken it.

Conclusion

No-Bake Strawberry Cheesecake is a creamy, fruity dessert that’s as beautiful as it is easy to make. With no oven needed and just a few steps, it’s perfect for summer gatherings, birthdays, or whenever you’re craving something sweet, light, and delicious. Make it once, and it’s sure to become a favorite.