Strawberry Cheesecake
No-Bake Strawberry Cheesecake is one of our favorite summer desserts.
It’s got a buttery graham cracker crust and creamy filling that’s topped with sweet and juicy glazed strawberries. This made-from-scratch, no-bake dessert is delicious and refreshing.
As much as I love cooking and baking during the summer, I prefer no-bake desserts like White Chocolate Mousse with Strawberries during the heat of summer.
Making this no-bake cheesecake is really easy. It breaks down into three components: crust, filling, and topping.
You don’t need to turn on your oven to make this fabulous dessert.
You will have to plan to wait for a few hours until the cake has properly chilled before serving. However, the active time for this recipe is less than 30 minutes.
So you’ll be in and out of in kitchen without breaking a sweat!
And make no mistake, although we make this recipe most often during the summer month when strawberry season is at its peak, this dessert will be a hit all year.
Ready to make it extra special? Try adding some homemade mint whipped cream.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
STRAWBERRIES – For this dessert, I recommend using fresh strawberries.
LEMON – Use the zest of the entire lemon and the juice of half a lemon.
VANILLA EXTRACT – Adds a subtle bit of divine flavor.
CREAM CHEESE – Make sure the cream cheese is a room temperature. You might need to place it in the microwave for a few minutes. Microwaves typically have a “soften cream cheese” setting. Using this shortcut will help you when you beat the cream cheese.
HEAVY WHIPPING CREAM – Adds light
SUGAR – We’ll use both granulated sugar and powdered sugar for this recipe. The granulated sugar is for the graham cracker crust, and the powdered sugar is for whisking the heavy whipping cream.
GRAHAM CRACKERS – Use about a dozen sheets of crackers to make this crust.
How To Make A No-Bake Strawberry Cheesecake
- Crush graham crackers into fine crumbs, mix with melted butter, press into a springform pan, and refrigerate.
- Beat cream cheese, lemon juice, lemon zest, vanilla, and powdered sugar until smooth. Whip the cream with a little powdered sugar, then fold it into the cream cheese mixture.
- Pour the filling over the crust, smooth the top, and chill in the fridge.
- Cook strawberries and sugar until soft, blend for a smoother texture, then stir in a cornstarch slurry and simmer until thickened. Strain out the seeds.
- Arrange sliced strawberries over the chilled cheesecake, then brush or spoon the glaze over them.
- Refrigerate for at least six hours before serving.
Leftovers and Storage
STORE – Keep the cheesecake covered in the fridge for up to five days. The flavors meld even better over time.
FREEZE – Freeze the cheesecake (without the fresh strawberries on top) for up to one month. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.
REHEAT – No need to reheat, but if the cheesecake is frozen, allow it to come to room temperature for about 15 minutes before slicing for easier serving.
MAKE AHEAD – This cheesecake is best when made at least a day in advance. You can prepare the crust and filling ahead of time, then add the strawberries and glaze the next day.
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More Recipe Success Tips
- Use full-fat cream cheese.
- Allow the cream cheese to rise to room temperature. But make sure that the heavy whipping cream is cold.
- When you fold in the whipped cream, avoid overworking the mixture.
- Refrigerating the cheesecake overnight is best.
Serving Suggestions
WHIPPED CREAM – A dollop of freshly whipped cream adds a light, airy touch.
CHOCOLATE DRIZZLE – A thin drizzle of melted chocolate makes for an extra indulgent twist.
VANILLA ICE CREAM – A scoop on the side makes this even more decadent.
Equipment
Springform – A standard 9″ springform works best. I’ve never tried it, but in a pinch, you could try using an 8×8″ pyrex dish.
Hand Mixer – Although I love my Kitchen Aid stand mixer, I prefer using a hand mixer for this recipe.
Immersion Blender—This is one of my most used kitchen tools in the winter. It’s perfect for pureeing soups or sauces, and it’s a great tool for pureeing the strawberries for this recipe. If you don’t have an immersion blender, you can always transfer the strawberries to a food processor or regular blender.
More Easy and Delicious Recipes
Blueberry Crisp – this dessert takes just about 5 minutes to prep.
Key Lime Cookies – refreshing key lime flavors in a delicious cookie
German Cheesecake – one of Germany’s most popular cakes
Blueberry Coffee Cake – moist and tender blueberry breakfast cake
German ‘Erdbeerkuchen’ (Strawberry Torte) – super fruity dessert
No Bake Strawberry Cheesecake
Ingredients
- 4½ cups strawberries 4 cups sliced for the topping, ½ cup to make the glaze
For The Crust
- 12 sheets graham crackers crushed
- 6 tablespoons butter melted
For The Filling
- 16 ounces cream cheese softened
- ½ lemon lemon zest + juice
- 1 tablespoon vanilla extract
- 1 cup powdered sugar divided
- 1½ cups heavy whipping cream
For The Glaze
- 2 tablespoons sugar
- 1½ tablespoons cornstarch
- 1 tablespoon water
Instructions
PREP
- Grease the bottom and sides of a springform with baking spray (or shortening). Set aside.
- Wash, dry, and slice the fresh strawberries. Set ½ a cup of strawberries aside for the glaze.
Making the Crust
- Put the graham crackers into a ziplock bag and crush with a rolling pin or meat tenderizer. Alternatively use a food processor.
- In a medium mixing bowl combine crushed graham crackers and melted butter. Spoon the mixture into the springform and press into the bottom. Chill in the fridge.
Making The Filling
- In a large bowl combine cream cheese, lemon juice, lemon zest, vanilla extract, and powdered sugar. Use an electric mixer and beat until smooth and creamy.
- In a separate mixing bowl beat heavy whipping cream on medium speed. Just before the cream stiffens, add one tablespoon of sifted powdered sugar. Continue to beat until soft peaks form.
- Fold whipped cream into the cream cheese mixture. Pour the mixture into the springform. Smooth the top with a knife or cake spreader. Chill in the refrigerator.
Making The Strawberry Glaze
- In a small saucepan cook the strawberries and sugar on medium-low heat for 10 minutes. Stir occasionally. Use an immersion blender (optional) and blend strawberries.
- In a small bowl mix the cornstarch and water until there are no lumps. Slowly pour liquid cornstarch into the strawberry sauce. Simmer for a few minutes until the mixture becomes thick and syrupy. Strain the strawberry sauce through a sieve to remove the seeds.
Finishing The Cake
- Arrange a layer of thinly sliced strawberries on top of the pre-chilled cheesecake. Start with a ring on the outer layer and work your way inwards. Use a pastry brush or spoon to add the strawberry glaze.
- Return the strawberry cheesecake to the fridge and chill for at least 6 hours.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Can this be made in a 13×9 pan? I would like to make this but don’t have a spring form pan.
Great question. Now, I’ve always used a springform.
But I don’t see why you couldn’t use a baking pan. However, a 13×9 will probably be too large, and you’d end up with a very shallow cheesecake.
But if you have a 9×9 or an 8×8 pan, I don’t see why it shouldn’t work. You might find that cutting the first piece is a bit awkward, but overall if it were me, I’d try it. 🙂 Hope that helps.