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Judy John

No Bake Strawberry Cheesecake Recipe

This no bake strawberry cheesecake combines buttery crust, silky filling, and fresh berry flavor for an easy chilled dessert. It tastes bright, creamy, and wonderfully elegant.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Strawberry Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 cups heavy cream cold
  • 1 tsp vanilla extract
  • 1 1/2 cups strawberries pureed and strained
Topping
  • 1 cup strawberries sliced fresh
  • 1 cup whipped cream optional

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Food Processor
  • Rubber Spatula
  • Measuring Cups
  • Refrigerator
  • Freezer
  • Knife
  • Whisk

Method
 

  1. Grease a 9-inch springform pan and line the base.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Chill crust for 15 minutes while preparing the filling.
  4. Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
  5. Blend in strawberry puree until fully combined and rosy pink.
  6. Whip heavy cream to stiff peaks in a separate bowl.
  7. Fold whipped cream into the strawberry mixture gently until silky. Spoon over chilled crust.
  8. Smooth the top evenly. Refrigerate at least 4 hours or freeze 1 hour for faster setting.
  9. Top with sliced strawberries and whipped cream if desired. Slice with a warm knife and serve cold.

Notes

For a softer mousse-like texture, chill 4 hours. For firmer slices, chill overnight or freeze briefly before serving. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw in the refrigerator. Strain puree to avoid watery filling. Add lemon zest, chocolate drizzle, raspberries, or coconut for flavor twists. Store covered in the refrigerator up to 4 days.