Easy No Bake Strawberry Cheesecake – The Perfect Strawberry Dessert

This super simple no bake strawberry cheesecake is hands down one of the best easy desserts for summer. It has a buttery vanilla wafer crust and a luscious strawberry filling that’s bursting with fresh berry flavor. Plus, you don’t have to heat up your kitchen with the oven!

Fresh, filled with real strawberry goodness, and super easy, this no bake strawberry cheesecake is the type of treat you’ll want to enjoy all summer long. It starts with a buttery vanilla wafer crumb crust, then a thick, creamy filling that’s brightened with natural strawberry puree and gently set with gelatin, and finishes with a swirl of fluffy whipped cream plus fresh berries on top. All that flavor without turning your oven on — talk about a win!

Keep scrolling for everything you need: a full ingredient list with exact measurements, detailed step-by-step directions (including how to cook down the strawberries and soften that gelatin), plus my best tips, simple ingredient swaps, and handy storage and make-ahead tricks. This cheesecake comes together in a 9-inch springform pan and needs to chill 5–6 hours (overnight is my fave) so it’s perfect for weekend get-togethers or a relaxing family dessert.

If you want to jump right to the recipe card for exact amounts and the full method, it’s right below. Otherwise, keep reading for tips, flavorful variations, and answers to your burning questions.

Why This Dessert Works

Summer is strawberry season, and there’s nothing quite as satisfying as a dessert that really showcases those sweet, juicy berries, like classic strawberry shortcake with whipped cream. This no bake cheesecake packs serious strawberry flavor, but it’s also so much easier to make than the typical baked versions. Here’s why I think you’re going to love it too:

• Thick, creamy, and dreamy. This cheesecake has a wonderful texture. The cream cheese gives it that rich, dense creaminess while the homemade whipped cream folded in keeps it light and fluffy. Plus, gelatin helps it set up perfectly so it’s sturdy but still silky. You get to enjoy a strawberry-filled cheesecake that’s just as satisfying as a baked one, but so much easier.
• Made with real strawberries. The strawberry flavor here comes straight from fresh, cooked down berries — no artificial stuff. Cooking the berries thickens the puree and concentrates their natural sweetness, giving a fresh, summery punch to every bite.

• Fast, fuss-free, and no oven needed. If the thought of baking a cheesecake feels intimidating or you just don’t want to heat up the kitchen, this no bake version is exactly what you need. It takes less than half the time, no oven involved, and yields every bit as delicious a result. Bonus: it’s made with simple, easy-to-find ingredients.

Ingredients and Crust Components

• 2 1/4 cups (302g) vanilla wafer or graham cracker crumbs
• 2 tbsp (26g) sugar
• Pinch of salt
• 10 tbsp (140g) unsalted butter, melted
• 1 lb strawberries, washed and hulled
• 2 1/2 tbsp (19g) cornstarch
• 2 tbsp cold water
• 2 1/4 tsp (0.25 oz package) unflavored gelatin
• 24 oz (678g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 1/4 cups (300ml) heavy whipping cream, cold*
• 3/4 cup (86g) powdered sugar
• 1/2 tsp vanilla extract
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Strawberries

How to Assemble the Cheesecake

1. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. Mix vanilla wafer crumbs, sugar, salt, and melted butter in a bowl.
3. Press the crumb mixture firmly into the bottom and up the sides of the pan.

4. Refrigerate the crust until chilled.

   

5. Puree the strawberries in a food processor or blender until smooth.
6. Combine the strawberry puree and cornstarch in a medium-large saucepan.
7. Cook the strawberry mixture over medium heat, stirring constantly, until it thickens and begins to bubble.

8. Reduce heat to medium-low and simmer 1–2 minutes, then remove from heat and transfer to a bowl to cool slightly.

   

9. Sprinkle unflavored gelatin over cold water and let it bloom about 5 minutes.
10. Microwave the bloomed gelatin in short 10-second bursts, stirring between bursts, until melted and smooth.
11. Stir the melted gelatin into the warm strawberry mixture and set aside to cool further.

12. Beat room-temperature cream cheese and sugar in a large bowl until smooth and creamy.

    

13. Add the cooled strawberry mixture to the cream cheese in thirds, beating after each addition until fully incorporated and lump-free.
14. Whip cold heavy cream with powdered sugar and vanilla in a separate bowl until stiff peaks form.
15. Gently fold the whipped cream into the strawberry cream cheese mixture in two batches until combined.

16. Spread the filling evenly over the chilled crust.

    

17. Refrigerate the assembled cheesecake for at least 5–6 hours or overnight to set.
18. Loosen the cheesecake from the springform pan and transfer it to a serving plate.
19. Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form for the topping.

20. Pipe or spoon swirls of whipped cream around the edge and decorate with fresh sliced strawberries.

    

21. Keep the finished cheesecake chilled until ready to serve.

    

Tips for Flawless Results

Ready to dive in? Before you start, take a peek at these tips that’ll help you nail this cheesecake every time. You’ll be a no bake pro before you know it!

• Choose your strawberries wisely. Since the strawberry flavor comes 100% from fresh berries, picking the best ones makes a huge difference. Look for bright red, fragrant berries—those are the sweetest and juiciest!
• Mind your temps. Getting the temperatures just right makes a big difference here. Make sure your heavy cream, both for whipping and filling, is really cold so it whips up easily and holds that airiness. Meanwhile, cream cheese should be room temp to blend smoothly without lumps or overmixing.
• Take it slow folding in. When you add the strawberry puree to the cream cheese, do it in parts. It takes a little extra time but ensures everything mixes smoothly and evenly without lumps. Prefer a pretty ribboned finish? Try the swirl method in this No-Bake Strawberry Swirl Cheesecake.
• Don’t overdo the folding! When you fold the whipped cream in, be gentle and just fold until combined. Overmixing knocks the air out, and the filling loses its light, fluffy texture.

• In a hurry? No worries. No shame in shortcuts! If you’re pressed for time, you can totally swap out the homemade whipped cream for 8 oz of Cool Whip. Just skip the heavy cream, sugar, and vanilla in the topping and fold in Cool Whip instead. The texture will be lighter but still deliciously stable. For a streamlined walkthrough from crust to chill, see our step-by-step No-Bake Strawberry Cheesecake Recipe.

Ways to Customize the Cheesecake

Want to switch things up or fit this recipe to your dietary needs? Here are some fun and easy ways to customize your cheesecake:

• Crust swaps: Use a graham cracker crust for a classic base, crushed Oreos for a chocolatey twist, or almond flour mixed with a bit of butter and sugar to keep it gluten-free and add a nice nutty flavor.
• Fruit alternatives: Swap some or all of the strawberries for raspberries, blueberries, or a mix of berries for a different berry profile. You can also swirl in a little jam for an extra sweet burst.
• Filling tweaks: Try replacing up to half the cream cheese with mascarpone for a richer, silkier texture, or fold in a bit of Greek yogurt for a tangier, lighter bite.
• Chocolate and layers: Spread a thin layer of chocolate ganache over the set filling before you add whipped cream, or add melted white chocolate to the crust for some decadent flair.
• Lighter or quicker: Use Cool Whip (about 8 oz) in place of whipping cream for a lighter, faster-to-prepare filling.
• Vegetarian gelatin alternatives: Substitute with plant-based gelling agents like agar-agar (follow package instructions—usually dissolved in boiling liquids). Agar-agar tends to set firmer and has a slightly different feel in your mouth.
• Mini cheesecakes: Use a muffin tin or jars to make mini no-bake cheesecakes—chill times will be shorter, and it’s super cute for parties!
• Boost flavors: Add a teaspoon of lemon zest for brightness or a splash of strawberry liqueur or extra vanilla to deepen the flavor.

How to Store and Prep Ahead

No bake cheesecakes are great for making ahead! If you want another make-ahead option, try my No Bake Oreo Cheesecake. Once assembled (but before you top with fresh strawberries), you can keep the whole cheesecake in the fridge for up to 4 days. When you’re ready to serve, just add those fresh berries on top.

If you’re worried about the whipped cream losing its volume, don’t be. Homemade whipped cream with powdered sugar is surprisingly stable and can chill several days without wilting. For more details, see my storage instructions below.

After the cheesecake is set and chilled fully, store it covered in an airtight cake carrier or wrap it carefully in plastic wrap. A neat trick is to use toothpicks to keep the plastic from squashing the whipped cream decorations. If you prefer, slice it and put the slices in a single layer airtight container. Store it in the fridge for up to 4-5 days this way.

Yes, you can freeze this cheesecake! I recommend freezing it before adding the whipped cream and strawberries so those toppings stay fresh. Chill the undecorated cake in the freezer for a couple hours until firm, then wrap it tightly in two layers of plastic wrap. For pre-sliced cake, arrange slices in a single layer in an airtight container. Freeze up to 3 months. To enjoy, thaw in the fridge, then add your whipped cream topping and fresh strawberries before serving.

Description

This easy No Bake Strawberry Cheesecake recipe is bursting with real strawberry flavor! Made with fresh cooked strawberries and stabilized with gelatin, it has a delightfully thick and creamy texture that makes it absolutely irresistible. It’s a perfect no oven-needed dessert that’s ideal for spring and summer.

Ingredients

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Crust

• 2 1/4 cups (302g) vanilla wafer or graham cracker crumbs
• 2 tbsp (26g) sugar
• Pinch of salt
• 10 tbsp (140g) unsalted butter, melted

Cheesecake filling

• 1 lb strawberries, washed and hulled
• 2 1/2 tbsp (19g) cornstarch
• 2 tbsp cold water
• 2 1/4 tsp | 0.25 oz package unflavored gelatin
• 24 oz (678g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 1/4 cups (300ml) heavy whipping cream, cold*
• 3/4 cup (86g) powdered sugar
• 1/2 tsp vanilla extract

Whipped cream topping

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Strawberries

Instructions

For the crust

1. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. In a small bowl, mix together vanilla wafer crumbs, sugar, salt, and melted butter. Press firmly into the bottom and up the sides of the pan.
3. Refrigerate the crust until chilled, while you prepare the filling.

For the filling

1. Puree the strawberries in a food processor or blender until smooth.
2. Pour strawberry puree and cornstarch into a medium-large saucepan. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, about 5 to 10 minutes.
3. Lower heat to medium-low and let it simmer for 1-2 more minutes. Remove from heat and pour into a bowl to cool at room temperature.
4. In a small bowl, pour cold water and sprinkle gelatin on top. Let it bloom for about 5 minutes.
5. Microwave gelatin in 10-second bursts, stirring in between, until melted and smooth. Stir gelatin into the warm strawberry mixture and set aside to cool slightly.
6. In a large bowl, beat cream cheese and sugar until smooth and creamy.
7. Add strawberry mixture to cream cheese in thirds, beating after each addition until fully incorporated with no lumps. Set aside.
8. In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
9. Gently fold whipped cream into cream cheese and strawberry mixture in two parts until combined.
10. Spread filling evenly over chilled crust. Refrigerate for 5-6 hours or overnight to firm up.

For the whipped cream and assembly

1. Remove cheesecake from springform pan and place on a serving plate.
2. Whip heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form for the topping.
3. Pipe or spoon swirls of whipped cream around the edge. Decorate with fresh sliced strawberries.
4. Chill cheesecake until ready to serve. Best enjoyed within 4-5 days.

Notes

Note: In a pinch, you can use 8 oz of Cool Whip instead of making your own whipped cream. Just skip the heavy cream, powdered sugar, and vanilla and fold in the Cool Whip as the topping.

Nutrition

• Serving Size: 1 Slice
• Calories: 445
• Sugar: 28 g
• Sodium: 393.9 mg
• Fat: 31.5 g
• Carbohydrates: 36.1 g
• Protein: 6.3 g
• Cholesterol: 93.5 mg

Troubleshooting and Frequently Asked Questions

Can I use frozen strawberries? Absolutely! Just thaw them completely, drain off any extra liquid, then puree and cook as usual. You might need to cook the puree a little longer to get rid of extra moisture.

How long do I need to chill the cheesecake? Chill it for at least 5–6 hours for it to fully set, but overnight always gives the best texture and easiest slices.

Why use gelatin, and can I leave it out? Gelatin helps the filling firm up so you get clean slices that hold their shape. You can skip it if you prefer, but your cheesecake will be softer and more delicate; for more on getting a firm set without gelatin, see our classic no-bake cheesecake. If you want a vegetarian option, agar-agar works—just follow the package directions since it dissolves and sets differently than gelatin. For a fully vegan approach, try our Vegan Biscoff Cheesecake Recipe.

Can I make this ahead? How do I store it? Yes! Assemble the cheesecake (save the fresh strawberries for the last minute) and keep it refrigerated for up to 4 days. For longer storage, freeze the undecorated cheesecake tightly wrapped for up to 3 months, then thaw in the fridge before adding toppings.

Is low-fat cream cheese or cream okay? You can use reduced-fat versions, but expect a softer texture and less richness. Full-fat cream cheese and heavy cream create the best creamy, stable filling.

How do I get clean slices? Make sure your cheesecake is well chilled. Heat a sharp knife in hot water, dry it quickly, slice, then wipe the knife clean and repeat between slices for smooth edges.

How to stabilize whipped cream? Use really cold heavy cream, powdered sugar, and don’t overwhip. For extra hold, you can fold in a little mascarpone or use Cool Whip like the notes suggest.

Can I adjust the sweetness? Yes! Taste as you go. If your strawberries are super sweet, you might want to reduce the sugar slightly; if not, feel free to add a bit more to suit your taste.