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.
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…
Only I am the only Cheesecake fan left in our home. My “baby”just turned 18.But,ironicallu,the hubs fave dessert is the frozen peanut butter pie recipe from an old(very)Bordens’comdensed milk cookbook. From back when could save labels,and a buck or two and have a great cookbook. Some were free. Would call the toll free numbers and just ask if they had any publications. So fun! Was so industrious! So, I enjoy the no-bakes as well as lushes and tortes or “lasagnas”.Depending on where one lives. Still. I really enjoy the real deal with, like, 48 oz.of cream cheese at least once per year! By the by, have been enjoying your blog, pinned, printed and created many of your recipes. Thanks. Is really appreciated and enjoyed!!
Hey Jen,
I love this no bake strawberry cheesecake. Stopping by to share it. Thank you for linking up to Wonderful Wed. blog hop.
Pinning, pinning, pinning
Blessings,
Diane
What size spring form pan? I didn’t see where it says what size for this recipe
You had me at no bake! Seriously, this looks delicious!
Yum! Love these kind of desserts!
I am so glad I found you on Share It One More Time I love this cheese cake yum. I would like to know How do you get such get quality photos?
Jen, this strawberry no bake cheesecake looks fantastic! Pinning and sharing. Thanks so much for partying with us @ Dream. Create. Inspire. Link. Have a great week and take care Tara
I prefer no-bake cheesecakes – do not like the dry texture of baked cheesecakes. Thanks for sharing this – I’m going to make it for Valentine’s dinner. Sounds so good, especially with fresh strawberries!
Looks low carb compared to other desserts. Pinned Thank you.
I made this today for Easter dinner and sad to say, it was an epic fail. It was bland and had little to no flavor. I decided to taste the feeling before I put it in the refrigerator and I’m so glad I did. I scooped all the filling out of the pan and had to add 1 cup of sugar before it tasted OK. 2 tablespoons of sugar is just not nearly enough. I had it in the refrigerator for several hours not just t taste the feeling before I put it in the refrigerator and I’m so glad I did. I scooped all the filling out of the pan and had to add 1 cup of sugar before it tasted OK. 2 tablespoons of sugar is just not nearly enough. I had it in the refrigerator for several hours and it did not set. It was more like pudding. i’m glad I had a couple other pies on hand because I did not end up serving this. I would not make it again. For what it’s worth the berries were sweet so it was not because of that and I bake a lot so I don’t think it was from lack of knowing what I was doing. You had mentioned that you freeze it first, and maybe that needs to be something that has to be done for it to set.
I just made this and tasted the filling. Totally agree…..Not sweet enough. I’m going to add some sugar, I think, to try and redeem this. If not, I’ll have to run to the store in the morning……
2 Tbsp of sugar is not enough.
I loved this recipe when I read it and promptly decided to make it. Everything worked out great except the mixture is still runny after 4 hours. In other similar recipes I use Gelatin as a binding agent. Did I miss something here?
No Bake is my favorite! Thank you for sharing at Merry Monday!
I made this last weekend when my brother showed up outta the blue and had my parents over for dinner. I love strawberries and cheesecake. I was so disappointed in this. First it never set up like it should and the taste was definitely lacking. It was bland to say the least, and yes the strawberries were sweet. But the biggest regret was when we tried having it the next day it was a big washout. The crust was soggy , so i had to throw it away. I will not make this again.
Yum – that looks amazing! Pinning to try one day. Thank you for sharing with us at the #HomeMattersParty
I just now made this and I wish I had read the comments first. Are you sure about only 2 tablespoons of sugar??? First of all, whipping cream is not sweet and neither is cream cheese. The cheesecake had absolutely no flavor. This cheesecake definitely needs more sugar. Disappointed!
Me too Karen. I added a lot more sugar and it taste like yogurt. I made it for my mom on her birthday and it so bad. So disappointed
Bland bland bland – the sugar ratio is completely off. Love that it’s no bake but you definitely need more sugar.
It also completely fell apart when I removed the springform. I had it in the fridge for 5 hrs. And never set up.
FREEZER!!! Not fridge
And it fell apart because you did not whip enough. It is always stiff for me
One TB per 8 ounce cream cheese is TOO SWEET for me who has a sweet tooth!
I thought it was too sweet
Next time I make, it will have Stevia (2 packets per 8 ounce cream cheese)
i just made this….. WHAT A FAIL!!! I am warning everyone do not DO NOT make this!!! it did not set and when i took it out of the mold, it fell and was not cheesecake at all. It was runny and such a mistake.
You are suppose to whip and then fold together, NOT mix all up
I always sets for me.
You probably added too many strawberries too
Can you use frozen strawberries?
Yes, but 1 pound or less
Yum! This looks fabulous!
I have made this for my hub’s birthday treats last weekend and was really disappointed it didn’t hold its form. I froozed it overnight and took out to thawed before serving as per recommended but it was a mess when I cut it to serve. It was runny. It tasted great so I am wondering if you’re supposed to serve it still frozen because thawing it is just not doing it. Can it be freezed overnight or just 2 hours as in the recipe’s instructions.
For all the people who did not like this recipe. I tried it and it worked extremely well. I do agree on the sugar amount, but I only added 2 and 1/2 tbsp of extra sugar and it tasted amazing. The freezing amount is correct also. So if you want to try this recipe, make sure to follow it. It was such a simple recipe too!
I made this recipe its not very good!
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.
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!
Mine set but I didn’t find it had a lot of strawberry flavour.
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. ;-)
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!
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!