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 cream cheese filling, and a luscious strawberry topping that tastes like sunshine. The best part? You don’t even need to turn on your oven. This No-Bake Strawberry Cheesecake is the answer to your summer dessert prayers—easy, refreshing, and utterly irresistible.

Whether you’re hosting a backyard BBQ, celebrating a special occasion, or just treating yourself (because why not?), this recipe is a crowd-pleaser. I first made it for a last-minute potluck, and let’s just say the empty dish came home with compliments instead of leftovers. It’s that good. Plus, it’s a fantastic make-ahead dessert, so you can spend less time in the kitchen and more time enjoying the moment. Ready to dive into strawberry heaven? Let’s go!

Why You’ll Love This No-Bake Strawberry Cheesecake

If you’re still on the fence about making this dessert, here are a few reasons it’ll become your new go-to:

• No oven required: Perfect for hot summer days when baking feels like a chore.
• Quick and easy: Just mix, chill, and enjoy—no fancy techniques needed.
• Customizable: Swap strawberries for blueberries, raspberries, or even a drizzle of chocolate.
• Crowd favorite: Creamy, fruity, and just sweet enough to satisfy every palate.

How to Make No-Bake Strawberry Cheesecake

This recipe is as simple as it gets, but a few pro tips will ensure your cheesecake turns out perfect every time. Here’s the step-by-step breakdown:

Ingredients You’ll Need

• 2 cups graham cracker crumbs
• 1/2 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
• 1/4 cup strawberry jam (for glaze)

Step-by-Step Instructions

1. Make the crust: Mix graham cracker crumbs and melted butter, then press into a 9-inch springform pan. Chill for 15 minutes.
2. 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.
3. Assemble: Spread the filling over the crust and smooth the top. Refrigerate for at least 4 hours (or overnight).
4. Add the topping: Before serving, arrange sliced strawberries on top and brush with warmed strawberry jam for a glossy finish.

Tips for the Perfect No-Bake Cheesecake

A few extra tricks to ensure your cheesecake is flawless:

• Use full-fat cream cheese for the creamiest texture.
• Let the cream cheese soften at room temperature to avoid lumps.
• Chill the bowl and beaters before whipping the cream—it’ll help it hold its shape.
• For a lighter version, try Greek yogurt in place of some cream cheese.

There you have it—a No-Bake Strawberry Cheesecake that’s as easy to make as it is delicious. Whether you’re serving it at a party or savoring a slice on a quiet evening, this dessert is sure to bring a little joy. For more no-fuss sweet ideas, check out our summer dessert roundup. Happy baking (or not baking)!

No-Bake Strawberry Cheesecake

• Author: Baking Enthusiast

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Description

A creamy, dreamy no-bake strawberry cheesecake with a buttery graham cracker crust and fresh strawberry topping. Perfect for summer gatherings or when you want a fuss-free dessert!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the filling:
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, chilled
• For the topping:
• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch dissolved in 1 tablespoon water

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Instructions

1. Prepare the Crust:

1. 1. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
2. 2. Press mixture firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
3. 3. Make the filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, beat until creamy.
4. 4. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
5. 5. Spread filling over chilled crust. Smooth top with a spatula. Refrigerate for 4 hours.
6. 6. Make the topping: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5 minutes.
7. 7. Stir in cornstarch mixture and cook until thickened, about 2 minutes. Cool completely before spreading over cheesecake.
8. 8. Chill assembled cheesecake for at least 2 more hours before serving.

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Notes

For best results, use full-fat cream cheese and make sure all ingredients are at room temperature (except the heavy cream). The cheesecake can be made 1 day ahead – store covered in refrigerator.