No-Bake Strawberry Cheesecake

This creamy no-bake strawberry cheesecake is a summer’s dream! Fresh and sweet strawberries are swirled into cream cheese and then refrigerated to allow the flavors to come together. The easy recipe is a summer favorite!

My family and I enjoy strawberries all year round, but when summer comes around I want STRAWBERRIES!

What better way to showcase strawberries than with strawberry cheesecake. No-bake cheesecakes are easy, quick, and a great way to keep things cool!

If you love strawberries as much as I do, then you have to try Strawberry Muffins, Skillet Strawberry Shortcake Cake, and Strawberry Cupcakes in addition to this cheesecake!

What Ingredients Do I Need For This Strawberry Cheesecake?

Strawberries – I used fresh strawberries for this recipe and I used them in two different places. You could use frozen and thawed in a pinch, but why not take advantage of the season’s best!

Graham Cracker Crumbs – You can buy crumbs or make your own.

Brown Sugar

Cinnamon

Butter

Cream Cheese – It’s best to soften your cream cheese before use. I like to use Neufchatel because it is a little lighter, but you can use any cream cheese you like.

Granulated Sugar

Lemon Juice

Vanilla

Heavy Cream

How Do I Make No-Bake Strawberry Cheesecake

STEP ONE – Prepare the strawberries for your filling. In a saucepan combine, chopped fresh strawberries, water, sugar, and cornstarch. Heat over medium heat and stir until sugar is dissolved. Bring to a boil, reduce heat, and simmer until thick. Cool.

STEP TWO – In a small bowl, mix cracker crumbs, and brown sugar stir in butter. Press onto bottom and 1 in. upsides of an ungreased 9-in. springform pan. Refrigerate the crust 30 minutes.

STEP THREE – In a large bowl, beat cream cheese, sugar, lemon juice, and vanilla extract until smooth. Gradually add cream; beat until stiff peaks form. Fold in reserved strawberry mixture until combined. Transfer the cheesecake filling to the prepared crust. Refrigerate, covered, overnight.

STEP FOUR – In a mixing bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries.

STEP FIVE – With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with sweetened strawberry topping and whipped cream.

Store your no-bake cheesecake covered in the fridge for up to 3 days.

You can also freeze this strawberry cheesecake, by covering it with plastic wrap and then foil. This cheesecake can stay frozen for a month.

Recipe Tips

• This recipe will work with almost any berry! Blueberries would be wonderful!
• Instead of a traditional graham cracker crust, trying using Lemon Oreos instead.
• Strawberry extract can be added to the filling to intensify the flavor.
• When preparing the topping, do not allow the strawberries to sit in sugar for too long before using, they will begin to break down. If you are not serving this cheesecake right away, prepare the strawberries just before serving.
• Premade strawberry sauce can be used in place of fresh strawberries if desired.

No-Bake Recipes

No-Bake Cheesecake Squares

Toasted Coconut No-Bake Cheesecake

No-Bake Cannoli Cheesecake

Cheesecake Recipes

Tiramisu Cheesecake

Mini Blueberry Cheesecakes

Strawberry Lemonade Cheesecake Cupcakes

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Yield: 10

No-Bake Strawberry Cheesecake

Print

This creamy no-bake strawberry cheesecake is a summer’s dream!  Fresh and sweet strawberries are swirled into cream cheese and then refrigerated to allow the flavors to come together.  The easy recipe is a summer favorite!

Prep Time 45 minutes

Additional Time 12 hours

Total Time 12 hours 45 minutes

Ingredients

• 2 cups chopped strawberries
• 3 tablespoons water
• ¼ cup sugar
• 2 tablespoons cornstarch
• CRUST:
• 1-1/2 cups graham cracker crumbs
• 1/3 cup packed brown sugar
• 1/2 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 2 cups heavy whipping cream
• TOPPING:
• 2 cups chopped strawberries
• 2 tablespoon sugar

Instructions

1. Prepare the strawberries for your filling.  In a saucepan combine, chopped fresh strawberries, water, sugar, and cornstarch.  Heat over medium heat and stir until sugar is dissolved.  Bring to a boil, reduce heat, and simmer until thick.  Cool.
2. In a small bowl, mix cracker crumbs, and brown sugar stir in butter. Press onto bottom and 1 in. upsides of an ungreased 9-in. springform pan. Refrigerate the crust 30 minutes.
3. In a large bowl, beat cream cheese, sugar, lemon juice, and vanilla extract until smooth.
4. Gradually add cream; beat until stiff peaks form.
5. Fold in reserved strawberry mixture until combined.
6. Transfer the cheesecake filling to the prepared crust.
7. Refrigerate, covered, overnight.
8. In a mixing bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries.
9. With a knife, loosen sides of cheesecake from pan; remove rim.
10. Serve cheesecake with sweetened strawberry topping and whipped cream.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 445Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 84mgSodium 203mgCarbohydrates 41gFiber 2gSugar 29gProtein 4g

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