Name: No-Bake Strawberry Cheesecake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits); ½ cup (4 oz/115 g) butter, melted; ¼ cup (2 fl oz/60 ml) water; 2 sachets (16 g/5 teaspoons) unflavored powdered gelatin; 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; Whipped cream

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If you’re searching for the perfect summer dessert that’s fresh, creamy, and wonderfully easy, this No-Bake Strawberry Cheesecake Recipe is definitely a keeper. I first made it on a bright weekend when I didn’t want to heat up the kitchen with the oven, and the result was so delicious that it quickly became one of my go-to treats for warm days. The combination of a crumbly biscuit base, silky cream cheese filling, and bright strawberry flavor hits all the right notes without fuss.

What I love most about this No-Bake Strawberry Cheesecake Recipe is how approachable it is—you don’t need any fancy ingredients, and it sets up in the fridge while you relax or prep other parts of your meal. If you like easy desserts that look impressive and taste incredible, you’ll really enjoy making this one. Plus, there’s nothing quite like the fresh strawberry topping to brighten up the whole cheesecake and make each bite sing.

Ingredients You’ll Need

Each ingredient plays a simple but important role to make sure your cheesecake has the perfect texture and flavor. When you shop, aim for the freshest strawberries and a good quality cream cheese for that smooth, rich finish.

Water: Just a bit to bloom the gelatin and make sure it dissolves evenly, so your cheesecake sets beautifully without lumps.
Unflavored powdered gelatin: This is our no-bake secret—responsible for that perfect, sliceable texture.
Plain biscuits (graham crackers or digestive biscuits): A simple, sweet base with just the right crunch; pick your favorite and crush them finely.
Butter, melted: Binds those biscuit crumbs together, creating a rich and sturdy crust.
Fresh strawberries, hulled: For the filling and topping—choose ripe, juicy strawberries for the best flavor impact.
Granulated sugar: Sweetens the strawberries and balances the tangy cream cheese.
Block cream cheese: The star of the show—full-fat cream cheese gives that creamy, luscious mouthfeel.
Heavy whipping cream: Whipped to soft peaks, it makes the cheesecake light and airy, so it’s never heavy.
Extra strawberries and whipped cream for decoration: These add a lovely finishing touch and brighten the presentation.

Variations

I’ve played around with this No-Bake Strawberry Cheesecake Recipe in a few ways, and honestly, it’s pretty forgiving so you can make it your own. Whether you want to swap fruits, tweak the sweetness, or make it lighter, there’s a variation to fit your mood or occasion.

Berry Mix: I like mixing in some blueberries or raspberries with the strawberries, especially when fresh strawberries aren’t at their peak. It adds lovely color and a little extra tang.
Gluten-Free Crust: I’ve swapped the biscuits for gluten-free cookies before—perfect if you have dietary restrictions and still want that crumbly base.
Lower Sugar: When I’m watching sugar intake, I cut back slightly on the granulated sugar and used a splash of vanilla extract to keep it flavorful.
Dairy-Free Version: Using vegan cream cheese and coconut cream can turn this into a delicious dairy-free treat, though I recommend chilling a bit longer to ensure it sets.

How to Make No-Bake Strawberry Cheesecake Recipe

Step 1: Prepare the Gelatin

Start by pouring the water into a small bowl and sprinkling the powdered gelatin over the top. Give it a gentle stir and let it sit for about 5–10 minutes to bloom. This step is crucial—it helps the gelatin dissolve fully later so your cheesecake firms up nicely without any gritty texture.

Step 2: Make the Biscuit Base

While the gelatin bloomed, crush your biscuits into fine crumbs. You can do this by placing them in a ziplock bag and using a rolling pin or pulse them in a food processor. Melt the butter and mix it into the crumbs until everything’s combined and looks like damp sand. Press this mixture firmly into the bottom of your springform pan or dish, making sure it’s even. Pop it in the fridge to chill while you prepare the filling.

Step 3: Prepare the Strawberry Mixture

Put the hulled strawberries and sugar in a blender or food processor and blend until smooth. You want to sweeten and puree the fruit so it blends seamlessly into the cheesecake filling. This step lets that vibrant strawberry flavor shine through in every bite.

Step 4: Make the Creamy Filling

In a saucepan, gently warm the bloomed gelatin over low heat just until it’s fully dissolved—don’t let it boil! Let it cool slightly while you mix the cream cheese and strawberry puree in a large bowl. Once the gelatin has cooled but is still liquid, stir it into the cream cheese-strawberry mixture. Next, whip the heavy cream to soft peaks and fold it gently into the filling. This keeps the filling light and airy, balancing nicely with the richness of the cream cheese.

Step 5: Assemble and Chill

Pour the filling on top of the chilled biscuit base and smooth the surface with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight if you can. Patience here is key—the cheesecake needs that time to set completely so it slices cleanly and holds its shape.

How to Serve No-Bake Strawberry Cheesecake Recipe

A round, two-layer pink cake with a smooth, creamy texture topped with twelve evenly spaced white whipped cream swirls around the edge. Six of these swirls each have a half of a bright red strawberry with green tops placed on top. The cake sits on a white plate with a small blue flower pattern around the rim, which is placed on a white marbled surface. A silver cake server with a floral design and a blue scalloped plate with two forks are nearby, along with a white napkin embroidered with colorful flowers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra wow factor, I love topping the cheesecake with fresh sliced strawberries and a dollop of whipped cream right before serving. It adds vibrant color and a fresh, light contrast to the creamy filling. Sometimes, I also sprinkle a tiny bit of lemon zest on top for a zesty twist.

Side Dishes

This cheesecake pairs beautifully with a simple fruit salad or a cup of freshly brewed coffee or tea. It’s a great dessert after a casual brunch or a light dinner with friends where you want to impress without stressing.

Creative Ways to Present

I’ve found that making mini versions in individual jars or glasses is perfect for parties. It makes serving easier and looks adorable! Also, layering some whole sliced strawberries between the crust and the cheesecake layer adds a fun surprise and makes it look extra special for celebrations.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake should be stored tightly covered in the fridge where it keeps beautifully for up to 3 days. I like to cover mine with plastic wrap pressed directly onto the surface of the cheesecake to prevent it drying out or absorbing other fridge odors.

Freezing

This dessert freezes well, which is a lifesaver when I want to make it ahead. I freeze it uncut and wrapped tightly in plastic and foil. When you’re ready to enjoy, just thaw it slowly overnight in the fridge — it keeps its flavor and texture better that way.

Reheating

Since it’s a no-bake cheesecake, reheating isn’t ideal. Instead, just serve chilled straight from the fridge once thawed. If it feels a bit too firm after chilling, letting it sit at room temperature for 15 minutes softens the texture perfectly without losing that refreshing coolness.

FAQs

Can I use frozen strawberries for the No-Bake Strawberry Cheesecake Recipe?

Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before pureeing. This helps prevent the cheesecake filling from becoming too watery and ensures the right texture.
What’s the best way to crush biscuits for the crust?

I find using a rolling pin inside a sealed plastic bag to be quick and easy if you don’t have a food processor. Just crush the biscuits until they’re fine crumbs for an even base. Avoid big chunks unless you want extra crunch.
How long does the cheesecake need to chill?

Chilling for at least 4 hours is necessary for the gelatin to set properly. Overnight chilling is even better if you have the time—it makes slicing cleaner and the texture more stable.
Can I prepare this No-Bake Strawberry Cheesecake Recipe without gelatin?

Gelatin is key to this recipe’s structure, but if you want a vegetarian option, you can try using agar-agar. Just note the setting times and ratios will be different, so follow the package’s instructions carefully for best results.
How should I slice the cheesecake for clean pieces?

Use a sharp knife dipped in hot water and wiped dry before each cut. The warmth helps the knife glide through smoothly for clean, beautiful slices without smudging the filling.

Final Thoughts

This No-Bake Strawberry Cheesecake Recipe holds a special place in my recipe box because it’s both simple and stunning—no baking stress, just fresh flavor and creamy texture every time. I hope you’ll give it a try soon, especially when you want a showstopper dessert that doesn’t keep you in the kitchen all day. Trust me, once you taste it, it’ll become a beloved classic you’ll want to make again and again.