No-Bake Strawberry Cheesecake Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: A fresh, melt-in-your-mouth cheesecake bursting with sweet and fruity strawberry flavor. This decadent No-Bake Strawberry Cheesecake looks and tastes elegant, yet this dessert can be made in just under 20 minutes.

My elegant pink No-Bake Strawberry Cheesecake is delicious anytime, especially perfect in spring and summer for picnics and parties. And it’s one of the best ways to take advantage of strawberries while they are in their peak season! Topped with fresh berries and vibrant flowers, this cake makes for an impressive treat.

IMPORTANT NOTE This recipe was updated and improved on 2/8/2025, to include the extra gelatin amount for setting the no-bake cheesecake properly, Pro Chef Tips on what type of cream cheese to use, how to incorporate gelatin correctly, and answers to the most frequently asked question. 

Table of Contents

• What is No-Bake Strawberry Cheesecake?
• Tools You Need for the No-Bake Strawberry Cheesecake Recipe
• Important Ingredients and Why
• How to Make No-Bake Strawberry Cheesecake
• Can I Make No-Bake Strawberry Cheesecake in Advance?
• FAQs
• Gemma’s Pro Chef Tips
• Enjoy More No-Bake Cheesecakes

What is a No-Bake Cheesecake?

• A no-bake cheesecake has a mousse-like filling relying on whipping up cream cheese and cream and incorporating air to set.
• Gelatin is OPTIONAL in no-baked cheesecake recipes for a firmer texture.
• The filling is typically spread on a crumb crust, and the cheesecake is put in the refrigerator or freezer to chill and firm up.
• In Ireland, we eat a lot of cheesecakes like this one. My Mum made many for us growing up. She used to melt a tablet of strawberry or lemon jelly (similar to American Jell-O) and mix it in. Here’s the recipe for my ‘The Easiest No-Bake Lemon Cheesecake’. It’s still to this day one of my favorite desserts, jelly and all.

Tools You Need To Make No-Bake Strawberry Cheesecake

• Measuring cups and spoons
• Food processor or blender
• 9-inch springform pan (Gemma-approved!)
• Clingfilm (plastic wrap)
• Mixing bowls
• Stand mixer, hand mixer, or whisk
• Optional: resealable plastic bag, rolling pin, and fork

Important Ingredients and Why

Graham Crackers or Digestive Biscuits:

• In Ireland, I grew up on digestive biscuits, which are like a cross between graham crackers and buttery shortbread.
• You can make your own using my How to Make Digestive Biscuits recipe or Homemade Graham Crackers recipe as well.
• Alternatively, use Biscoff Cookies, Oreo Cookies, or other options from my cookies recipes! Make the crust gluten-free if needed!

Fresh Strawberries:

• Strawberries give this cheesecake its gorgeous pink color. I recommend using fresh strawberries for the best flavor and texture.
• Frozen berries in a cheesecake can give you a too-soft result.

Granulated Sugar (aka white sugar or regular sugar):

• In no-bake desserts like this, you can use stevia or coconut sugar, or check out my Sugar Substitute Chart for more options!

Cream Cheese:

• Make sure you use room temperature block cream cheese with less water content than spreadable cream cheese from a tub.
• Using block cream cheese will help your no-bake cheesecake set firmer.

Heavy Whipping Cream:

• Heavy Whipping Cream is just natural cream skimmed from milk with a fat content of 36% to whip up well.
• Alternatively, use full-fat coconut cream.

Gelatin

• Gelatin is essential to set the no-bake cheesecake properly. Do NOT ship it.
• Be sure to read my Pro Chef Tips to know how to use gelatin correctly.

How to Make No-Bake Strawberry Cheesecake

Prepare the Gelatin

Make the Crust

2. Blend the biscuits in a food processor until fine crumbs are fine. Pour in the butter and blend until the cookie base comes together.
3. Press the cookies into a 9-inch springform pan in a even layer. Cover and place in the fridge until needed.

Make the Filling

4. Place the sponged gelatin in the microwave for 20 to 30 seconds until liquified. Let cool down for 5 minutes.
5. In the food processor, puree the strawberries and sugar together until lump free.
6. Add in the cream cheese and blend until smooth.
7. Add about 1 tablespoon of the cream cheese mixture into the cooled liquid gelatin and swiftly whisk to combine. It’s the same technique as tempering and will ensure the gelatin does not lump when added and it will effectively set your cheesecake. (Be sure to read my Pro Chef Tips on how to use gelatin properly.)
8. While the machine is running, pour in the cream and the liquid gelatin mixture and continue blending until your mix has thickened.
9. Pour cheesecake filling over the prepared crust, cover with plastic wrap and refridgerate for at least 6 hours but preferably overnight.

Chill and Decorate the Cheesecake

10. When ready to serve pipe on some whipped cream rosettes and place on fresh strawberries. Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things–raspberries, blueberries, blackberries, lemons, roses, lavender, and honeysuckle–on top to create an impressive dessert.

Can I Make No-Bake Strawberry Cheesecake in Advance?

Prepare this cheesecake up to 3 days in advance for convenient storage and readiness for that summer picnic or party.

FAQs

How to use gelatin properly?

• When adding in the liquid gelatin to the cream cheese mixture it’s important it is not too hot or it will set in lumps and will not be effective.
• Best practice when using gelatin is to mix a tablespoon or so of the cream cheese mixture into the cooled liquid gelatin and mix swiftly together.

This will ensure the gelatin does not lump when added to the rest of the cheesecake batter and it will effectively set your cheesecake.

How do I make my No-Bake Strawberry Cheesecake firmer without gelatin?

• Make sure you use block cream cheese with less water content than spreadable cream cheese from a tub.
• Make sure cream cheese is at room temperature to whip up until smooth before adding in cream. This will incorporate air to build up a structure to hold cream. Then whip up the mixture until it thickens up.
• Chill the No-Bake Strawberry Cheesecake at least six hours, preferably overnight, or freeze it to make it even firmer.

Can I make the No-Bake Strawberry Cheesecake if I don’t have a food processor?

• Place biscuits or graham crackers into a gallon-sized resealable plastic bag instead of a food processor. Crush the biscuits with your hands or with a rolling pin until they become fine crumbs.
• For the cheesecake filling, mash the strawberries with a fork in a mixing bowl and combine them with other ingredients.

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

• Baked cheesecakes rely on eggs to set the custard.
• No-bake cheesecakes rely on whipping up cream cheese and cream to incorporate air and then chilling to set the structure. They’re egg-free with a lighter, fluffier texture.
• If you want to try a baked cheesecake, check out my Best-Ever New York Cheesecake or Burnt Basque Cheesecake.

Gemma’s Pro Chef Tips

• Use block cream cheese NOT spreadable cream cheese from a tub. Tubs of cream cheese have water added and are softs which will yield you a soft cream cheese that might not set.
• Do NOT skip gelatin. European  cream cheese can have a tendency to be softer than what I get here in America. For that reason I made the addition of gelatin mandatory to ensure your cheesecake sets. In European a good option is Neufchâtel which is on the firmer side. 
• Incorporate gelatin properly. When adding in the liquid gelatin to the cream cheese mixture it’s important it is not too hot or it will set in lumps and will not be effective. Best practice when using gelatin is to mix a tablespoon or so of the cream cheese mixture into the cooled liquid gelatin and mix swiftly together. This will ensure the gelatin does not lump when added to the rest of the cheesecake batter and it will effectively set your cheesecake.
• If you want to try a vegan and dairy-free substitute for whipping cream or heavy cream, try whipping coconut cream instead.
• Prevent leaking. Wrap the bottom piece of your springform pan with parchment paper or tin foil, then assemble the pan. Wrap the outside of the pan with tinfoil to further prevent leakage.
• I saw a gorgeous cheesecake decorated with flowers by ‘Call Me Cupcake’ on Pinterest. That’s where I got the inspiration to adorn my beautiful No-Bake Strawberry Cheesecake. I adore Linda Lomelino’s recipes and think you should definitely check out her blog.
• If you’re looking for more ways to use fresh strawberries, check out my Strawberry Shortcake, Sublime Strawberry Rhubarb Crisp, Strawberry Cream Cheese Cobbler, Strawberry Cornmeal Quick Bread, and Strawberry 3-Ingredient Microwave Jam.

Enjoy More No-Bake Cheesecakes:

• Pumpkin Cheesecake
• Single Serve Funfetti Cheesecake
• Fudge Brownie Cheesecake
• Dulce de Leche Cheesecake
• Single Serve Lemon and Blueberry Cheesecake

IMPORTANT NOTE This recipe was updated and improved on 2/8/2025, to include the extra gelatin amount for setting the no-bake cheesecake properly, Pro Chef Tips on what type of cream cheese to use, how to incorporate gelatin correctly, and answers to the most frequently asked question. 

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Ask Gemma! Your Cheesecake Baking Questions Answered!