This No-Bake Strawberry Cheesecake is a dreamy dessert that combines creamy richness with the bright, fresh flavor of strawberries. With a velvety filling and a buttery graham cracker crust, every bite is a perfect balance of smooth and crunchy textures. The best part? It’s ready in just 40 minutes of prep, leaving you plenty of time to relax while it chills to perfection.
Indulge in the luscious, tangy-sweet flavor of this cheesecake, topped with juicy strawberries for a burst of freshness. Its no-bake simplicity means no oven fuss, making it ideal for warm days or last-minute gatherings. After six hours of chilling, you’ll be rewarded with a dessert that’s as stunning as it is delicious—cool, creamy, and utterly irresistible.
Ingredients for No-Bake Strawberry Cheesecake
- 2 tablespoons water
- 1 sachet (8 g/2 ½ teaspoons) unflavored powdered gelatin
- 3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)
- ¾ cup (6 oz/170 g) butter, melted
- 3 cups (15 oz/426 g) fresh strawberries, hulled
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- 3 cups (24 oz/675 g) cream cheese
- Extra strawberries, edible flowers, and whipped cream for decoration (optional)
Step-by-Step Instructions
- Prepare the gelatin: In a small bowl, add the water and sprinkle the gelatin over it. Set aside for 10 minutes to let it set.
- Make the crust: Blend the biscuits in a food processor until fine crumbs form. Add the melted butter and blend until the mixture comes together. Press the mixture evenly into a 9-inch springform pan. Cover and refrigerate until needed.
- Melt the gelatin: Microwave the sponged gelatin for 20 to 30 seconds until liquified. Let it cool for 5 minutes.
- Prepare the filling: In the food processor, puree the strawberries and sugar until smooth. Add the cream cheese and blend until combined. While the machine is running, pour in the heavy cream and the cooled liquid gelatin. Continue blending until the mixture thickens.
- Assemble the cheesecake: Pour the filling over the prepared crust. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Decorate and serve: When ready to serve, pipe whipped cream rosettes on top and add fresh strawberries. Decorate with additional toppings like raspberries, blueberries, edible flowers, or citrus slices for an impressive presentation.
- Storage: Store the cheesecake in the fridge for up to 3 days. It also freezes well for longer storage.
Creative Toppings & Decor Ideas
Take your no-bake strawberry cheesecake to the next level with fun and elegant toppings! Try a mix of fresh berries like raspberries, blueberries, and blackberries for a vibrant look. For a touch of sophistication, add edible flowers like roses or lavender.
If you’re feeling adventurous, drizzle a little honey or melted white chocolate over the top. Pro tip: Use a piping bag to create whipped cream rosettes for a professional finish.
Perfect Pairings for Serving
This cheesecake is a showstopper on its own, but pairing it with the right accompaniments can elevate your dessert spread. Serve with a side of vanilla ice cream or a light fruit sorbet for a refreshing contrast.
A cup of freshly brewed coffee or a glass of sparkling wine also complements the creamy, fruity flavors beautifully. For a summer gathering, consider adding a fruit salad or a platter of assorted desserts to impress your guests.
Storage & Freezing Tips
This cheesecake stays fresh in the fridge for up to 3 days—just make sure it’s tightly covered with plastic wrap or stored in an airtight container.
If you’d like to freeze it, wrap the whole cheesecake (or individual slices) in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. To serve: Thaw in the fridge overnight and add fresh toppings before enjoying.
Time-Saving Hacks
Short on time? Use pre-crushed graham crackers or digestive biscuits for the crust to skip the food processor step. You can also opt for store-bought strawberry puree instead of blending fresh strawberries.
For a quicker chill, place the cheesecake in the freezer for 2-3 hours instead of refrigerating overnight. Just be sure to let it sit at room temperature for 10 minutes before serving.
Recipe Variations to Try
Switch up the flavors to suit your taste! Use raspberries or mangoes instead of strawberries for a different fruity twist. For a chocolatey version, mix 1/4 cup of cocoa powder into the crust and add melted chocolate to the filling. Feeling indulgent? Add a layer of caramel or chocolate ganache between the crust and the filling. The possibilities are endless!
No-Bake Strawberry Cheesecake Recipe
Ingredients
Base Ingredients
- 2 tablespoons water
- 1 sachet (8 g/2 ½ teaspoons) powdered gelatin, unflavored
- 3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)
- ¾ cup (6 oz/170 g) butter, melted
Filling Ingredients
- 3 cups (15 oz/426 g) fresh strawberries, hulled
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- 3 cups (24 oz/675 g) cream cheese
Decoration Ingredients
- Extra strawberries, edible flowers, and whipped cream for decoration
Instructions
- In a small bowl add the water and sprinkle over the gelatin. Set aside to set for 10 minutes.
- Blend the biscuits in a food processor until fine crumbs are fine. Pour in the butter and blend until the cookie base comes together.
- Press the cookies into a 9-inch springform pan in a even layer. Cover and place in the fridge until needed.
- Place the sponged gelatin in the microwave for 20 to 30 seconds until liquified. Let cool down for 5 minutes.
- In the food processor, puree the strawberries and sugar together until lump free.
- Add in the cream cheese and blend until smooth. While the machine is running, pour in the cream and the cooled liquid gelatin and continue blending until your mix has thickened.
- Pour cheesecake filling over the prepared crust, cover with plastic wrap and refridgerate for at least 6 hours but preferably overnight.
- 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.
