No-Bake Strawberry Cheesecake Recipe

HERE’S WHY YOU’LL FALL FOR THIS RECIPE:

If you’re all about dessert that’s both simple and stunning, this pink-hued No-Bake Strawberry Cheesecake is your new go-to. It shines brightest in spring and summer when strawberries are juicy and sweet, making it ideal for everything from picnics to family dinners or that next get-together where you want wow-worthy without the hassle. Topped with fresh berries and a little whipped cream, this cheesecake really steals the show.

Over time, this recipe became a favorite among our Bold Baking friends, but I kept hearing the same questions, especially about getting it to set just right. So I dove back in, retested every step, and gave it a fresh update — now with a helpful step-by-step video, clearer instructions, plus a super smart trick: adding gelatin for a perfectly firm set every time. I also share why picking the right cream cheese matters big time and how to work with gelatin like a pro for that silky, lump-free finish.

• Classic no-bake cheesecakes get their airy, mousse-like texture by whipping cream cheese and heavy cream, which brings lightness and structure as it chills.
• Gelatin is optional but definitely a game-changer if you want your cheesecake firmer and foolproof.
• The creamy filling goes on a crumbly crust and then chills in the fridge or freezer until just right.
• Growing up in Ireland, cheesecakes like this were everyday treats! My mom would sometimes stir in melted strawberry or lemon jelly for extra zing—a little nostalgic twist I still adore.

Ingredients and Substitutions

• ¼ cup (2fl oz/60 ml) water
• 2 sachets (16 g/5 teaspoons) unflavored powdered gelatin
• 3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)
• ½ cup (4 oz/115 g) butter, melted
• 3 cups (15 oz/426 g) fresh strawberries, hulled
• ⅓ cup (2 ½ oz/71 g) granulated sugar
• 3 cups (24 oz/675 g) block cream cheese*
• 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
• extra strawberries and whipped cream for decoration

Step-by-Step Assembly

1. Start by pouring water into a small bowl and sprinkling the powdered gelatin on top—let it sit for 10 minutes to bloom and get nice and spongy.

2. Put your biscuits in a food processor and pulse until you get fine crumbs.

   
3. Pour melted butter over the crumbs and pulse again until the texture looks like wet sand—perfect for packing down.

4. Press the crumb mixture evenly into the bottom of a 9-inch springform pan for your crust; wrap and chill in the fridge.

   

5. Warm the gelatin in the microwave for 20–30 seconds until fully melted, then let it cool for about 5 minutes so it’s not hot when mixed in.

6. Puree your hulled strawberries with sugar in a food processor until smooth and creamy, no lumps here.

   

7. Add your room-temperature block cream cheese to the strawberry puree and blend until smooth and velvety.

8. To keep your filling silky, stir a tablespoon of this cream cheese and berry mix into the cooled gelatin first—this tempers the gelatin and stops lumps from forming.

   

9. With the food processor running on low speed, slowly pour in the heavy whipping cream and the tempered gelatin mixture; blend until the filling thickens and soft peaks form.

10. Spoon and spread the creamy filling over your chilled crust, cover with plastic wrap, and refrigerate for at least 6 hours or overnight so everything sets perfectly.

    

11. When ready to serve, pipe pretty whipped cream rosettes on top and add halved fresh strawberries for a festive touch.

    

Storage and Freezing Tips

This cheesecake is your best friend when it comes to prepping ahead. You can whip it up and chill it in the fridge up to 3 days before you need it. Need to keep it longer? No problem—it freezes really well, making it perfect for your summer cookouts, picnics, or special celebrations when you want a fresh, pretty dessert ready to go without any last-minute fuss.

Answers to Common Questions

How do I use gelatin the right way?

• Make sure to let the gelatin cool down a bit after melting so it doesn’t cook the cream cheese mixture when combined—that’s what causes lumps.
• The trick is tempering: stir a spoonful of the cream cheese mixture into the cooled gelatin first, mix it well, then add this back into the bigger batch. This keeps everything smooth and lump-free.

Following this step means your cheesecake will set with a silky, even texture every single time.

How can I get a firmer cheesecake without using gelatin?

• Select block cream cheese instead of the spreadable tub kind, which has more water and can make your cheesecake too soft.
• Let the cream cheese warm to room temperature and whip it well before adding the cream—that helps trap air and builds structure.
• Give your cheesecake plenty of chill time — at least 6 hours or overnight. For extra firmness, you can pop it in the freezer for a short while before serving.

What if I don’t have a food processor?

• No worries! Put your biscuits in a sealed bag and crush them finely with a rolling pin or your hands.
• For the filling, mash strawberries really well with a fork and mix with sugar, cream cheese, and cream using a hand mixer or even just a sturdy whisk.

What’s the difference between no-bake and baked cheesecakes?

• Baked cheesecakes rely on eggs and time in the oven to set a smooth custard base.
• No-bake cheesecakes get fluffy and set using whipped cream and cream cheese, chilled to firm up, sometimes with gelatin added. They’re lighter and easier to make since no oven is required.

Baker’s Best Tips

• Always choose block cream cheese over tubs. Those tubs usually have extra moisture that can make your cheesecake too soft and loose.
• Don’t skip the gelatin, especially if using European-style cream cheese. European varieties tend to be softer, so gelatin is the secret to a firmer, perfect set. If you want to avoid gelatin, try Neufchâtel cheese, which is naturally firmer.
• Temper your gelatin carefully. Adding hot gelatin straight into cream cheese leads to lumps, but stirring a bit of the cream cheese mixture into cooled gelatin first keeps your filling silky smooth.

• If you want a dairy-free twist, try whipping up coconut cream instead of heavy cream for a delicious vegan-friendly option.
• Keep your springform pan from leaking! Line the bottom with parchment or foil before adding the crust, then wrap the outside with tin foil to seal everything tight.

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• Stick with block cream cheese—not the tub version. Extra moisture in tubs can make your cheesecake soft and tricky to slice.
• Gelatin is essential if you use European cream cheese. It guarantees a nice firm set. If you’re avoiding gelatin, pick firmer cheeses like Neufchâtel.
• Always temper the gelatin. Blend some cream cheese filling into the cooled gelatin first to avoid lumps in the final mixture.
• If you want to keep it dairy-free, swap heavy cream for whipped coconut cream.
• Stop leaks by wrapping your pan well. Line the bottom with parchment or foil and wrap the outside of your springform pan with tin foil for a tight seal.

Nutrition Facts

No-Bake Strawberry Cheesecake Recipe

Amount Per Serving (1 g)

Calories 468Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 11g69%

Polyunsaturated Fat 3g

Cholesterol 106mg35%

Sodium 297mg13%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 16g18%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

What Makes It Special

This No-Bake Strawberry Cheesecake truly shines as a fuss-free favorite. With less than 20 minutes of hands-on time, you’ll whip up a light-yet-creamy mousse that boasts fresh strawberries for flavor and a gorgeous natural pink color. Thanks to the gelatin and block cream cheese, your slices will always be clean and perfect, with no soggy bottoms or runny filling.

• Fast and simple prep — ideal for busy weekdays or surprise company.
• Fresh strawberries bring bold flavor and a pretty soft pink hue.
• Egg-free and no bake needed, so it’s lighter and easier than traditional cheesecakes.
• Gelatin and the right cream cheese ensure a reliable firm set for perfect servings every time.
• Prep it ahead — chill for hours or overnight, keep refrigerated for days, or freeze it for longer storage.

Elegant, fresh, and incredibly easy to make. You get a naturally pink dessert bursting with summer strawberry goodness in under 20 minutes. The airy, light filling contrasted with a firm set means this cheesecake is just right for sharing with family and friends.

• Quick prep and big flavor power: Make this dessert while you run errands or prep other meals, then let it chill while you unwind.
• No oven or eggs required: Perfect for warm days or light treats, it’s airy, rich, and refreshing without turning on the oven.
• Consistent success: Gelatin and block cream cheese give you a firm, smooth filling that slices beautifully every time.
• Natural color and flavor: Fresh strawberries lend a lovely pink tint and bright taste—no artificial colors or flavors here.
• Prep ahead with confidence: Chill for at least 6 hours or overnight, keep refrigerated for a few days, or freeze for convenience.
• Make it your own: Switch up crusts, fruits, or dairy ingredients to suit your tastes or the occasion (see swaps below for ideas).
• Impress with presentation: Pipe whipped cream rosettes and add fresh berries or edible blooms to create a bakery-worthy dessert.

Swaps and Mix-Ins

Looking to make it your own? Here are some tasty options to switch things up or tailor this no-bake cheesecake to fit your style without complicating the basics.

• Crust alternatives: Swap out plain biscuits for crushed Oreos for a chocolate twist, gluten-free cookie crumbs to suit diets, or buttery shortbread for richness.
• Fruit swaps: Use raspberries, blueberries, or a berry combo for a colorful, flavor-packed change.
• Add bright flavors: Fold lemon or orange zest into the filling or swirl in lemon curd for a fresh citrus kick.
• Dairy-free ideas: Replace heavy cream with whipped coconut cream and use vegan cream cheese. Keep in mind gelatin isn’t vegan—try agar-agar or another plant-based setting agent following those instructions.
• Texture tips: For firmer cheesecake without gelatin, choose a hearty block cream cheese and chill overnight, or freeze briefly. If using gelatin, always temper it properly for the smoothest result.
• Mini servings: Make cute individual cheesecakes in jars or muffin tins—fun for parties and easy to grab on the go.
• Rich add-ins: Stir in mascarpone for extra creaminess or fold in mini chocolate chips or a drizzle of chocolate ganache for indulgence.
• Decorating flair: Finish with fresh berries, candied lemon peel, edible flowers, or piped whipped cream rosettes to wow your guests.