No-Bake Strawberry Cheesecake Recipe
No-Bake Strawberry Cheesecake – an easy, beautiful dessert that requires no baking. Follow this recipe to make a creamy homemade strawberry cheesecake.
This strawberry cheesecake recipe originally debuted on my YouTube channel back in 2018, and it quickly became a fan-favorite. With nearly 800K views and thousands of people trying it, it proved to be a foolproof recipe. Now, in 2025, I’ve updated it based on reader feedback to make it even creamier, silkier, and more flavorful.
How to Make No-Bake Strawberry Cheesecake
Watch the full video recipe to learn how to make this recipe for strawberry cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Strawberry Cheesecake 🍓
- A Foolproof Recipe – This recipe has been tested by thousands and has almost 800K views on my YouTube channel. It’s a great choice for beginners and experienced bakers alike.
- No-Bake & Easy – No oven required! Just mix, chill, and enjoy a stress-free, easy strawberry cheesecake.
- Fresh & Fruity – The strawberry gelatin cheesecake topping enhances the natural sweetness of the strawberries, making each bite burst with flavor.
- Perfect for Any Occasion – Whether it’s a birthday, holiday, or just because, this homemade strawberry cheesecake is an elegant, crowd-pleasing dessert.
- Customizable – You can swap ingredients and flavors (more on that in the variations section!).
Tips and Tricks for the Perfect No-Bake Strawberry Cheesecake
Mastering this no-bake strawberry cheesecake is easy with these essential tips:
- Tempering the Gelatin – This step ensures a smooth, lump-free filling. To temper, add a few spoonfuls of cheesecake mixture to the melted gelatin, mix well, and then incorporate it back into the main mixture. This prevents lumps and helps the gelatin distribute evenly.
- Use Cold Heavy Cream – Cold cream whips up better and gives the cheesecake a light and airy texture.
- Chill Overnight – Letting the cheesecake set in the fridge for at least 8 hours (preferably overnight) ensures it holds its shape and slices beautifully.
- Choose Similar-Sized Strawberries – For a professional-looking cake, use evenly sized strawberries when lining the sides of the pan.
- Don’t Overmix the Filling – Overbeating can cause too much air to be incorporated, making the cheesecake too soft to hold its shape.
Variations and Substitutes
Looking to put your own spin on this no-bake strawberry cheesecake? Try these delicious variations:
- No-Bake Chocolate Strawberry Cheesecake – Add melted chocolate to the filling for a rich, decadent twist.
- Strawberry Lemon Cheesecake – Add lemon zest and juice to the filling for a tangy contrast to the sweetness.
- Mixed Berry Cheesecake – Replace some of the strawberries with blueberries, raspberries, or blackberries for a vibrant berry mix.
- Dairy-Free Option – Use dairy-free cream cheese and coconut whipped cream for a lactose-free version.
- Gluten-Free Crust – Swap the graham crackers for gluten-free biscuits or almond flour crust.
Frequently Asked Questions
Yes! If you prefer a gelatin-free cheesecake, you can use agar-agar as a substitute. However, the texture may be slightly different.
Absolutely! Frozen strawberries work just as well. Just thaw them before cooking and strain any excess liquid to prevent a watery topping.
This could be due to not properly dissolving the gelatin, overmixing the filling, or not chilling it long enough. Be sure to follow the instructions carefully for best results.
How to Store
- Refrigerator – Store in an airtight container for up to 4-5 days.
- Freezer – Wrap the cheesecake tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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No-Bake Strawberry Cheesecake
Equipment
Ingredients
For the base:
- 9 oz (255 g) Biscuits/graham cracker
- ½ cup + 1 tablespoon (130 g) Butter melted
For the filling:
- 10.5 oz (300 g) Strawberries
- 2¾ cups (620 g) Cream cheese room temperature
- 2 cups + 1 tablespoon (500 ml) Heavy cream cold
- 1¼ cups (150 g) Powdered sugar
- 1 teaspoon Vanilla extract
- 6 teaspoons (18 g) Gelatin powder
- ¼ cup + 2 tablespoons (90 ml) Water cold
For the topping:
- 10.5 oz (300 g) Strawberries
- 3 tablespoons (37 g) Sugar
- 3 teaspoons (10 g) Gelatin powder + 50ml cold water
- 100 ml (100 ml) water
Instructions
- To make the crust: In a food processor, process biscuits until fine. add melted butter and process again until combined. Press onto bottom of 24cm/9-inch springform pan. Refrigerate while preparing filling.
- To make the filling: Whisk together the gelatin and the cold water in a small bowl, set it aside to let the gelatin absorb the water.
- In a bowl of stand mixer place the cream cheese, powdered sugar and vanilla extract. Beat until smooth. Gradually add heavy cream and beat until incorporated.
- Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add a few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back into the cheesecake mixture and mix until combined.
- Cut the strawberries in half and arrange them around the edges of the pan. Try to use similar size strawberries. Pour the filling into the pan. Place in the freezer while making the topping.
- To make the topping: in a small bowl whisk gelatin and cold water. Set aside for 5-10 minutes. In small saucepan place strawberries, sugar and water. Cook over medium-high heat until the sugar is dissolves and simmer for 5 minutes. Puree the strawberries with a hand blender until very smooth (to get darker red color add few drops of red food coloring). Let cool 5 minutes and add the gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
- Refrigerate the cake overnight.
I know that you do not call for Strawberries to be mixed into the filling but If I wanted strawberries in the cheese part too, how much puree could I put into the cheese mixture without changing its ability to be a no bake cheesecake? Thank you, your cake is beautiful
If I want the cake to be taller, will this work if I double the filling and use a taller springform pan?
Also, when do you remove it from the pan…before refrigerating overnight or the day of serving?
Thank you!
best strawberry cheesecake ever!