No Bake Strawberry Cheesecake
on Jan 09, 2016, Updated Oct 21, 2020
This super simple No Bake Strawberry Cheesecake will make for the perfect dessert. We start with a graham cracker crust, a delish strawberry cheesecake filling, and top with fresh strawberries. No baking involved and so easy.
No Bake Strawberry Cheesecake
This cheesecake will be perfect for Valentine’s Day, a special occasion, or an everyday dessert. Since we use fresh strawberries in the filling you will find amazing flavors.
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I love making no bake cheesecakes. Since they are so super simple, I can make them quite quickly. I have shared quite a few no bakes cheesecakes here on my blog. Each of my kiddos have a favorite. My personal favorite is my No Bake Reese’s Peanut Butter Cheesecake. My daughter loves the No Bake Pumpkin Cheesecake I made for Thanksgiving. My boys LOVE the No Bake OREO Cheesecake. Can you see a trend here? They all have a favorite.
I made this No Bake Strawberry Cheesecake in hopes that it will be great for our Valentine’s Day dessert this year. I am so super excited that it turned out perfect. The strawberries and cream cheese work so well with the graham cracker crust.
Baked cheesecakes can be intimidating, time consuming, and need to be baked. This cheesecake resembles a high end restaurant cheesecake and can be made right at home.
Fresh strawberry desserts are always so amazing. I achieved a nice pink color that is very subtle. No additional food coloring was needed to make this cheesecake look pink. LOVE IT!
You will need graham crackers, cream cheese, heavy whipping cream, sugar, butter, and fresh strawberries. You can have this cheesecake made in little to no time. I usually freeze my no bake cheesecakes, cut them in slices, and then get them out to thaw for about 30 minutes before serving. I then refrigerate any remaining pieces.This method always works great. You can also just refrigerate the cheesecake.
INGREDIENTS
Crust:
30 Graham Crackers
5 tbsp melted Butter
2 tbsp Sugar
Filling:
16 oz softened Cream Cheese
2 tbsp Sugar
1 lb Strawberries
16 ounce Heavy Whipping Cream
Garnish:
5 Strawberries, sliced
Additional Whipped Topping
DIRECTIONS
Crush graham crackers if food processor.
Add melted butter and sugar and pulse to incorporate.
Press mixture into bottom an partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese and sugar until creamy.
Whip heavy cream until stiff peaks form.
Fold cream cheese mixture into whipped cream.
Puree strawberries in food processor.
Fold strawberry puree into mixture until fully blended.
Spread evenly into crust.
Freeze for 2 hours.
Allow to thaw 30 minutes before serving.
Garnish with sliced strawberries and additional whipped topping if desired.
Do you make homemade cheesecakes often?
No Bake Strawberry Cheesecake
Ingredients
- Crust:
- 30 Graham Crackers
- 5 tbsp melted Butter
- 2 tbsp Sugar
- Filling:
- 16 oz softened Cream Cheese
- 2 tbsp Sugar
- 1 lb Strawberries
- 16 ounce Heavy Whipping Cream
- Garnish:
- 5 Strawberries, sliced
- Additional Whipped Topping
Instructions
- Crush graham crackers if food processor.
- Add melted butter and sugar and pulse to incorporate.
- Press mixture into bottom an partially up the sides of a springform pan.
- Refrigerate at least 30 minutes to firm.
- In a large bowl, beat cream cheese and sugar until creamy.
- Whip heavy cream until stiff peaks form.
- Fold cream cheese mixture into whipped cream.
- Puree strawberries in food processor.
- Fold strawberry puree into mixture until fully blended.
- Spread evenly into crust.
- Freeze for 2 hours.
- Allow to thaw 30 minutes before serving.
- Garnish with sliced strawberries and additional whipped topping if desired.
Looking for other No Bake Cheesecake ideas? Be sure to see these other recipes that I have shared…
Jen, I love a recipe that starts with ‘super simple’. Can’t wait to try it!
Thank you for sharing your No Bake Strawberry Cheesecake recipe at Create, Bake, Grow & Gather party this week. I’m delighted to be featuring it at tonight’s party and pinning too.
Hugs,
Kerryanne
Looks amazing. Creamy and so yummy. I am happy to feature this decadent dessert at Love Your Creativity.
Hello Jen, this post will be one of my features for SSPS #297, thank you for sharing with us. Pinned!
No bake and cheesecake – that’s a language I understand.
Thanks so much for participating and sharing at SSPS 296. See you again next week!
These proportions must be off, once I added the strawberries it was way too runny to set up, and it was tangy and sour. I ended up adding cool whip to try to give it a light sweetness and help make it firm, but what was supposed to be a quick recipe took forever.
I don’t recommend this
I made this for my husband and he absolutely loved it so simple and he said it had just the right amount of sweetness. It’s definitely a keeper. Thanks so much for posting this recipe.
When making desserts I taste everything before assembling and this one definately needed more sugar! It was really bland so I added a few more tbsp of sugar and then treated good. Mine set good but we were taking it to a friend’s house and they didn’t have room in the freezer so I put it in the fridge, ate it about an hour later instead of half hour and it completely lost shape. When cutting and putting it on plates it was so soft it fell apart and looked more like pudding. Was so disappointed.
I’m sure with more sugar added like I did and eating it right after coming out of the freezer it would be good, definitely not good for leftovers.
I made this recipe with a few changes based on reviews, I used 4 tbsps of sugar instead of 2 called for in the cream cheese, I was careful to fold as instructed and not mix, I tend to be heavy handed. I used the whole box of graham crackers and a whole stick of butter and added 2 more tbsps of sugar to the crust. It turned out set and delicious! Thank you for your recipe!
Agree with Angela and Karen. It set perfectly and looked very pretty but very bland. Definitely needs more sugar and I don’t have a sweet tooth.
how much graham cracker crumbs,,if you dont have crackers,,can you use cool whip instead of whipping cream
It needs more sugar
This was not worth making. After you froze I took out and after a while it turned to mush. Very disappointed.
OMG! Yes, I just experienced this same thing, and I am very disappointed. OMG
This doesn’t set at all. It was bland as heck and absolutely didn’t set. It was like yogurt. What a waste of my time and money. I am so dissapointed
This was yummy! For personal preference I did add 2.5 tbsp to my cream before whipping & I didn’t purée my strawberries as much shown. I still had some berry bites! But it set up perfectly in my ring mold and is delicious!
I made this today. I read some of the comments and did add more sugar. I am sure that is just a personal taste. The pie set up perfectly. I beat the whipping cream till stiff peaks formed. I creamed the cream cheese and sugar for several minutes until very creamy. I FOLDED the ingredients in the order as stated and put in the freezer for 2 hours! It turned out perfect!
I had pinned this and purchased all ingredients before reading the deterring reviews. Determined not to return to the grocery store, I decided to pay close attention to the tips from the recipe’s defenders in the comments section as well as add a heaping tbs of sugar. It was perfect. Follow the recipe or Marie will tear you to shreds. ;-)
Mine set but I didn’t find it had a lot of strawberry flavour.
Hi! I made this today and it turned out PERFECT! Just a bit of advice due to all the negative comments:
?Make sure you whip the heavy cream A LOT! Almost to the point of butter. (Not quiet – but almost) it also helps to add a few tablespoons of sugar to the whip cream PRIOR to blending. The sugar will help keep the whipcream stiff.
?I do not blend my strawberries to liquid. I pulsed the blender several times but made sure my berries did not liquefy too much (hint: adding a ton of liquid to whipcream will “deflate” the cream.
?Make sure you FOLD the mixture together. Not stir! This is a major thing. When you stir whipped cream it will loose the air that you just put in.
? Last: you need to FREEZE this. Not refrigerate.
I wish I could add a picture, before putting my pie in the freezer, it was very stiff and held together perfectly to cut it even. Not funny at all. :)
HOPE THIS HELPS!
Can You use store bought pie shell like graham cracker instead
You sure could. You will want to half the recipe though because your pie shell will not have the depth that a springform pan does:) Hope that helps.
I made this recipe its not very good!