No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake: A Creamy Dreamy Summer Dessert

There’s something magical about a no-bake dessert, especially when it involves strawberries and cheesecake. Picture this: a buttery graham cracker crust, a velvety smooth filling, and a luscious strawberry topping—all without turning on your oven. Whether you’re dodging summer heat or just craving a fuss-free treat, this No-Bake Strawberry Cheesecake is your new best friend.

I first made this recipe for a last-minute girls’ night, and let’s just say it was love at first bite. The best part? It’s nearly impossible to mess up. No cracking, no water baths, just pure strawberry bliss. Plus, it’s a fantastic make-ahead dessert for potlucks, birthdays, or those days when you need a little extra sweetness. If you’re a fan of easy, creamy desserts (and really, who isn’t?), this one’s for you.

Why You’ll Love This No-Bake Strawberry Cheesecake

This dessert checks all the boxes:

No oven required—perfect for hot days or tiny kitchens.
Only 20 minutes of hands-on time—the fridge does the heavy lifting.

Customizable—swap strawberries for blueberries, raspberries, or even a drizzle of chocolate.
Crowd-pleaser—kids and adults alike will beg for seconds.

How to Make No-Bake Strawberry Cheesecake

Ingredients You’ll Need

2 cups graham cracker crumbs

½ cup melted butter
16 oz cream cheese, softened
1 cup powdered sugar

1 tsp vanilla extract
1 cup heavy whipping cream
2 cups fresh strawberries, sliced

¼ cup strawberry jam (for glaze)

Step-by-Step Instructions

Make the crust: Mix graham cracker crumbs and melted butter, then press into a 9-inch springform pan. Chill for 10 minutes.
Whip the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture.

Assemble: Spread the filling over the crust and smooth the top. Refrigerate for at least 4 hours (or overnight).
Add the topping: Before serving, arrange strawberry slices on top. Warm the strawberry jam slightly and brush over the berries for a glossy finish.

Tips for the Perfect No-Bake Cheesecake

Here’s how to avoid common pitfalls:

Softened cream cheese is key—cold cream cheese will leave lumps.
Don’t overmix the filling—fold gently to keep it light and airy.
Chill time matters—4 hours minimum, but overnight is even better.

Use fresh strawberries—frozen berries can make the topping watery.

For more no-bake dessert inspiration, try my No-Bake Chocolate Peanut Butter Bars—they’re another crowd favorite!

Frequently Asked Questions

Can I use frozen strawberries for the topping?

Fresh strawberries work best, but if you must use frozen, thaw and pat them dry to prevent excess moisture.

How long does no-bake cheesecake last in the fridge?

Up to 3 days, though it’s rarely around that long! Cover it tightly to prevent odors.

Can I make this gluten-free?

Absolutely! Swap graham crackers for gluten-free cookies or almond flour crust.

Why is my cheesecake filling runny?

It likely needed more chilling time or the cream wasn’t whipped enough. Pop it back in the fridge for another hour.

Can I use a different fruit?

Of course! Blueberries, raspberries, or even mango would be delicious. Check out these summer fruit desserts for ideas.

Is there a lighter version?

For a lighter option, try reduced-fat cream cheese and swap heavy cream for whipped coconut cream (more info here).

There you have it—a dessert that’s as easy to make as it is to devour. Whether you’re celebrating a special occasion or just treating yourself, this No-Bake Strawberry Cheesecake is guaranteed to bring smiles. And if you’re anything like me, you’ll be making it on repeat all summer long. Happy no-baking!