No-Bake Strawberry Cheesecake, quick and easy dessert recipe using fresh strawberries, made from scratch. Fluffy, creamy, and bursting with flavor.

No Bake Strawberry Cheesecake -A lovely dessert and always popular any time of year!

No-Bake Strawberry Cheesecake, a really delicious and easy-to-make dessert. If you're looking for a simple dessert, using ingredients you're most likely to have available, then look no further because this strawberry cheesecake is a really easy no-bake recipe.

It's packed with strawberry flavor, and I have not added any sugar as I have relied on the natural sugars in the strawberries themselves.

However, when you are making up the mixture, do taste it incase your strawberries are not very sweet, then add enough powdered sugar to your liking.

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For this strawberry cheesecake, you can use fresh or frozen strawberries, depending on the time of year. I used my frozen strawberries which I had harvested from the garden in the summer and froze them so they were still juicy and full of sweetness.

If you'd like to see our handy little guide for how to freeze soft berries, you can take a look here.

Fresh Strawberries

This is a great dessert to serve up any time, whether it's for a BBQ or a summer party.

This is a great recipe to make for Mother's Day or Easter too.

In the Winter and Fall months, people often make this for Thanksgiving, along with a few more desserts for their family gathering.

You can make this strawberry cheesecake ahead of time, pop in the freezer or keep chilled and just let it defrost in the fridge until you're ready to serve.I wouldn't suggest keeping it refrigerated for more than 2 days in case the base goes soft, after all, you want a bit of a crunch from the base.

No Bake Strawberry Cheesecake -A lovely dessert and always popular any time of year!

So let's get straight to the recipe and see how we make this delicious strawberry cheesecake. Please enjoy!

It's packed with strawberry flavor, and I have not added any sugar as I have relied on the natural sugars in the strawberries themselves.

Our sister site also has a lovely No-Bake Mandarin Cheesecake if you'd like to make that too! It's delicious and great for parties and gatherings.

Prep time

20 minutes

Chill time

4 Hours refrigeration

Serving size

6 servings

Equipment

8-9 inch cake round tin. Springform or one where the base comes out. (You need to be able to get the pie out without damaging it.)

Ingredients

The Base

2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling

7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
3 1/2 oz or 100 g of strawberries fresh or frozen
1 Tablespoons Icing sugar / powdered sugar (optional)

Hold back a handful of the strawberries for the top decoration if you wish

Instructions

1. Cut out some parchment paper and line the base of the tin.

If you are using a springform tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

No Bake Strawberry Cheesecake, lining pan

2. If you are using frozen strawberries, dry them off after defrosting with kitchen paper. Mash the strawberries or put them in a blender to smooth.

Mash strawberries for cheesecake filling

Place all your digestives / Graham Crackers in a zippy bag, 

Then use a rolling pin to crush the biscuits until fine crumbs.

Cheesecake Base

3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave.

It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbled digestives to the butter and mix very well until it is all incorporated.

Cheesecake Base
Cheesecake Base

4. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.

5. Use the bottom of a glass or other object and compress the digestives mixture as much as possible.

The harder it is the less likely it will come apart when you take it out of the pan. 

Cheesecake Base

Use the back of your hand and go along the edges pushing the mix down and compressing.

Cheesecake Base

6. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff.

Consistency of whipped cream

Pop the cream cheese in a bowl and just loosen it with a fork or small whisk before adding to the whipped cream.

showing cream cheese mixture
Make sure there's no lumps!

7. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.

8. Use a spatula and carefully smooth the surface of the mixture.

No Bake Strawberry Cheesecake -A lovely dessert and always popular any time of year!

 

Place in the fridge for 4 hours MINIMUM.

When ready to serve you can decorate the top or leave it plain. the choice is yours!

Top tips

  • If you are worried the pie has not set, place it in the freezer for 60 minutes before you are ready to serve it, and then remove it from the tin and cut it whilst it is still cold.
  • It is easier to cut 'clean' slices if you use a very sharp knife under hot water first, and cut straight through the pie.
  • If you want to achieve a smooth finish on the top of the pie, use a long-bladed flat rounded knife, dip in a glass of hot water and smooth the surface and sides.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

No Bake Strawberry Cheesecake -A lovely dessert and always popular any time of year!

Recipe Card

No Bake Strawberry Cheesecake -A lovely dessert and always popular any time of year!

No - Bake Strawberry Cheesecake

Yield: 6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

No-Bake Strawberry Cheesecake,Quick and easy dessert recipe using fresh strawberries, made from scratch. Fluffy, creamy and bursting with flavor, no gelatin needed, only 20 minutes to make

Ingredients

The Base

  • 2 1/2 oz or 75 g butter
  • 8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling

  • 7 oz fl or 200 ml fresh whipping cream
  • 7 oz or 200 g cream cheese, room temperature
  • 3 1/2 oz or 100 g of strawberries fresh or frozen
  • 1 Tablespoons Icing sugar / powdered sugar, optional
  • ***Hold back a handful of the strawberries for the top decoration if you wish.

Instructions

  1. Cut out some parchment paper and line the base of the tin.
  2. If you are using frozen strawberries, dry them off after defrosting with kitchen paper. Mash the strawberries or put them in a blender to smooth. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

** If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

  1. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
  2. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
  3. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
  4. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your blended strawberries but keep 2 tablespoons back for garnish if you would like, and mix until everything is incorporated.
  5. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.
  6. Use a spatula and carefully smooth the surface of the mixture. Place in the fridge for 4 hours MINIMUM.
  7. When ready to serve you can decorate the top or leave it plain. the choice is yours!

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Nutrition Information:
Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 603Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 102mgSodium: 305mgCarbohydrates: 53gFiber: 1gSugar: 39gProtein: 5g

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15 thoughts shared

  1. Comment author image

    Stanley Johnson

    says:

    It’s a perfect recipe! I whisked cream and cheese to a thick consistency. The perfect recipe my guest asked for the recipe too.

    Stanley

  2. Comment author image

    Donna McClure

    says:

    5 stars
    Hi , all your cheesecakes look amazing and so easy to make. I work in a Day Centre with adults that have a physical disability and I do a cookery group with them each week We have no facilities to cook things in an oven so no bake is all we can do. I plan to do a cheesecake next week and an struggling to decide which of these great recipes to try first I will probably do the Strawberry one first as this is my favourite. Thank you so much for sharing all these recipes and I look forward to trying each and everyone of them

    1. Thank you C.Brody! Yes, you are right, the addition of the sprinkles was because I made this for a 7 year old’s birthday party, she wanted a ‘pink’ colored cake, so I tried to make it a little fun too, and also I didn’t want to use any colorings or additives, hence it is a pale pink. But it is certainly fresh tasting with the strawberries, and not sickly sweet.
      Thanks for your feed back and happy cooking to you!

  3. Comment author image

    Karen @BakingInATornado

    says:

    I make something that looks similar but doesn’t actually have the fresh strawberries in it. I love using fresh fruit, especially this time of year, so this one I must try.