Best-Ever No Bake Strawberry Cheesecake Recipe (+VIDEO)

Give this simple no bake strawberry cheesecake a try if you are looking for a make-ahead dessert to "wow" your guests! The cheesecake filling is incredibly light and fluffy while holding its shape perfectly when slicing it. It truly tastes like no other. I'm sharing how to make it with easy steps and simple ingredients you can get at any grocery store!

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What Is No Bake Cheesecake?
Why You'll Love This Recipe
Tips For The Ingredients
Step-By-Step Instructions To Make No-Bake Strawberry Cheesecake
Variations For No Bake Strawberry Cheesecake
Frequently Asked Questions
The Video Tutorial
More No-Bake Recipes
More Strawberry Recipes
Printable Recipe
No Bake Strawberry Cheesecake

What Is No Bake Cheesecake?

Unlike classic baked cheesecake, which is set with the help of eggs, no-bake cheesecake uses gelatin and whipped cream instead for the effect. It results in a lighter, fluffier texture when made successfully. As a fan of cheesecake, I have always loved classic New York cheesecake for its richness. But no-bake cheesecake is my go-to choice whenever I want to make something slightly lighter or make it in a shorter time.

Why You'll Love This Recipe

Incredible texture: The best thing about this cheesecake is the texture. I think I finally perfected the texture after multiple tests! It is silky-smooth, creamy, and fluffy while you can still enjoy the amazing richness. If you are not a big fan of no-bake cheesecake because you've had a dense one before, I'd like you to try this one!
Simple steps: Although it might seem intimidating to make no-bake cheesecake, especially if this is your first time trying it, you'll be surprised how easy it is. Both the topping and filling can be made within 15 minutes each. The hardest part is to just wait until the cheesecake sets!
100% natural fresh strawberry flavor: The bright strawberry flavor spreads in a mouth and creates an amazing harmony with the creamy cheesecake filling. It is a perfect dessert to celebrate the strawberry season or through a whole year if you are a strawberry lover like me!
Not overly sweet or tangy: The amount of sweetness & tartness holds just the right balance to go with the melty strawberry topping.
So versatile: You can enjoy the recipe in various ways by changing the shapes and sizes.

Tips For The Ingredients

Cheesecake Crust

Graham crackers: My favorite is HoneyMaid graham crackers.
Granulated sugar: Use regular white sugar.
Unsalted butter: Avoid salted butter if it tastes too salty.

Cheesecake Filling

Unflavored gelatin: Use gelatin powder or gelatin sheets, whichever you can get. I used Knox gelatin powder this time. I minimized the amount of gelatin so that you can enjoy the lightest, fluffiest cheesecake texture while still being able to hold its shape as a cake.
Icy cold water: It is used to hydrate gelatin beforehand. Read the instructions section below to learn how to hydrate both gelatin powder and sheets.
Cream cheese: Use full-fat cream cheese to get the best results. Avoid spread-type soft cream cheese to prevent the filling from getting loose. My ultimate favorite is Philadelphia cream cheese.
Sour cream: Sour cream adds a refreshing flavor and slightly lighter texture.
Granulated sugar: Use regular white sugar, such as granulated sugar or caster sugar.
Lemon juice: A little bit of lemon juice enhances the bright strawberry flavor. It also helps to set the cheesecake slightly more.
Vanilla extract: You can omit it or use vanilla beans instead.
Heavy cream: Use regular heavy cream or heavy whipping cream. Avoid the ones with low-fat content to prevent the filling from getting loose.

Strawberry Topping

Strawberries: Use fresh strawberries for the best taste. You can make it with frozen strawberries in case you can not get fresh ones.
Granulated sugar: It works as a preservative to extend the shelf life slightly more.
Cornstarch: It helps to thicken the topping.
Lemon juice: It adds a nice tartness to enhance the strawberry flavor. The acid also helps to keep the strawberry color bright while cooking it.

Whipped Cream (optional)

Heavy cream: Use regular heavy cream or heavy whipping cream.
Granulated sugar: Use any white sugar.

Use room-temperature cream cheese.

Leave cream cheese at room temperature for some time to soften it. This is the most crucial part of making the smooth cheesecake filling! Cold cheesecake does not blend well and leaves pieces of cream cheese all over the finished filling. And yes, I can tell you it makes a huge difference from my mistakes in the past.

It usually takes about 3 - 6 hours, depending on the room temperature. In case the cream cheese is still a bit too firm to mix by the time you want to use it, heat it in the microwave for 5 - 10 seconds and check each time to prevent it from getting melted.

Gelatin Bloom

"Bloom" refers to its strength - The higher the number is, the thicker your mousse gets. And the lower the number is, the softer your mousse gets. For any dessert using gelatin, it is important to know the number beforehand to get the right consistency, although I feel it is not mentioned enough. The gelatin powder I used today is Knox gelatin powder (Bloom: 225), which is widely sold at most grocery stores in the United States.

I also like PerfectaGel platinum gelatin sheets (Bloom: 230). It is my all-time favorite high-quality gelatin sheet. When you can only find gelatin sheets or powder with different blooms, don't give up! You can adjust the amount to get the same consistency. If you are not sure of the strength, I advise you to make it one time and see if you need to adjust the next time.

Step-By-Step Instructions To Make No-Bake Strawberry Cheesecake

Cheesecake Crust

Melt butter. Meanwhile, grease the 9-inch springform pan with soft butter all over the surface and attach parchment paper. (I like to grease the side with butter to attach the crust on them more easily, but ensure to run a small cake spatula between the parchment paper and pan before removing the side of the pan! - otherwise, the filling does not come off clean.)
Crash graham crackers using a Ziploc and rolling pin (or a food processor). Leave some small pieces instead of making it completely powdery to make a better, more crumbly crust.

Add the crushed graham cracker crumbs, sugar, and melted butter to a bowl and mix until combined evenly.
Spread it into the prepared pan and press really well to form a crust. Use a cup, hand, or small spatula, whichever works best for you. Do this while the butter is melted so they can stick together better. Chill it in the fridge until right before use.

Cheesecake Filling

Hydrate the gelatin. When using gelatin powder: Sprinkle the powder into icy cold water, mix well, and set it aside for about 10 minutes. When using gelatin sheets: Soak the sheets in icy cold water and wait for about 10 minutes.
In a large bowl, mix room-temperature cream cheese with a whisk to ensure it's smooth. You can also use a stand mixer with a paddle attachment.

Add sour cream and granulated sugar and mix each time.
Add lemon juice and vanilla extract and mix. Switch to a rubber spatula and scrape off the sides and bottom of the bowl, as well as the cream cheese attached to the whisk, to ensure everything is evenly incorporated.

In a separate bowl, whip heavy cream until very fluffy and stiff. It's important to make a fluffy whipped cream so that the cheesecake sets properly. The combination of stiffer whipped cream and less gelatin results in a fluffier, creamier cheesecake filling.
Heat the hydrated gelatin in the microwave until it feels very warm or almost hot (122 - 140ºF or 50 - 60ºC). Be careful not to boil it. Add 1 big scoop of the cream cheese mixture to it and mix well until smooth.
Pour it back into the cream cheese mixture and mix quickly with a whisk until combined. * I used the tiny cup for gelatin this time, but it made the process harder. Use a larger bowl to mix it quickly and easily!

Pour about ⅓ of the cream cheese mixture into the whipped cream and fold with a spatula until roughly combined. Pour it back into the cream cheese mixture and fold until evenly blended. Scrape off the sides and bottom of the bowl to check if it's evenly incorporated.
Move it into the prepared pan, tap with a small cake spatula to ensure there are no gaps between, and flatten the surface.
Chill it in the fridge for 4 - 6 hours until the filling is set completely. I usually make the strawberry topping while waiting for it!

Strawberry Topping

Cut half of the strawberries into small pieces and the remaining half into half.

Mix granulated sugar and cornstarch with a whisk to eliminate the lumps of cornstarch. Heat strawberries cut into pieces, sugar & cornstarch mixture, and lemon juice at medium heat in a medium saucepan. Turn the heat down to medium-low heat once it starts boiling everywhere to prevent the bottom from getting burned. Mix evenly and frequently. Continue heating it until it starts thickening like jam. It usually takes about 5 - 7 minutes. (It can vary depending on the size/type of the pan and stove or the condition of strawberries.)
Once thickened enough, add the strawberries cut in half, and cook it shortly for about another 1 minute.

Pour it into a bowl and chill it in the fridge until it cools completely. (1h -)
Take the cheesecake out of the pan (When the butter is greased on the side, insert a small cake spatula between the parchment paper and pan to detach the coated butter) and pour the topping on top. You can also pour it on top of a sliced cake instead.

Whipped Cream (optional)

Add sugar to the heavy cream and whip until it forms stiff peaks. Pipe a generous amount of whipped cream next to a slice of cheesecake on a plate. Bon Appetit🍓

Variations For No Bake Strawberry Cheesecake

Enjoy this strawberry cheesecake in many different ways! Here are some of the ideas:

Smaller strawberry cheesecakes: One batch of the recipe is more than enough to make 2 6-inch (15 cm) cakes. Or make 1 6-inch cake with half batch to enjoy it among smaller family or friends.
Strawberry cheesecake cupcakes: You can make it with a cupcake pan to share with crowds easily! I shared how to make baked strawberry cheesecake cupcakes before, but you can get the idea from the post!
No-bake strawberry cheesecake bars: Use a baking sheet and cut it into any desirable shape! It's also a great option when you have lots of guests to serve.
Strawberry cheesecake Ice cream style: Serve it on ice cream cones to make it look so playful and fun. The filling is pipeable, so it'll look exactly like ice cream!
Try different toppings: You can also use strawberry jam as the topping instead or try different fruit toppings to make many variations.

strawberry cheesecake cupcakes cut in half

Frequently Asked Questions

How should I store no-bake strawberry cheesecake?

Wrap the surface with plastic wrap and store it in the fridge for up to a few days. It's possible to store it for a little bit longer time, but note that the filling slowly gets heavier, and the strawberry topping loses its bright color as it sits. I recommend enjoying it within the day to enjoy a lighter, fluffier texture.

Can I use frozen strawberries to make the strawberry topping?

Yes! The cooking time may vary slightly. Pay more attention to the thickness to prevent the topping from getting too thick or loose.

Can I make it a crustless, no-bake cheesecake?

Yes! Just omit the crust and follow the exact same steps.