This No-Bake Strawberry Cheesecake is creamy, refreshing, and effortlessly elegant. It is the perfect dessert when you want something stunning without turning on the oven. It’s made with a smooth, velvety cream cheese filling. It sets beautifully in the fridge. This creates a light yet indulgent texture. The texture pairs perfectly with the bright sweetness of fresh strawberries.
A buttery graham cracker crust adds a delicious contrast to the creamy filling. A glossy strawberry topping brings color and freshness. It also adds just the right amount of fruity tartness. Each bite delivers a melt-in-your-mouth creaminess. It is balanced with a burst of real strawberry flavor. This makes it ideal for spring gatherings and summer parties. It’s perfect for any day you want a dessert that feels special with minimal effort.
This no-bake cheesecake is simple to prepare. It is always crowd-pleasing. It is the recipe you’ll want to make again and again. The flavors are classic, the texture is dreamy, and the presentation is effortlessly beautiful—just chill, slice, and enjoy!
Ingredients
The Base
- 7 oz oreo cookies (200 g)
- ¼ cup butter (60 g), melted
The Strawberry Coulis
- 1 ½ tsp powdered gelatin (5 g)
- 2 tbsp lemon juice
- 10.5 oz strawberry (300 g)
- ¼ cup sugar (50 g)
- 2 tbsp cornstarch (16 g)
The Filling
- 13 oz cream cheese (370 g), room temperature
- ⅔ cup icing sugar (80 g), sifted
- 1 tsp vanilla extract
- ⅔ cup whipping cream min 35% fat (160ml), chilled
How to Make No-Bake Strawberry Cheesecake – Quick & Delicious
The Base
- In a food processor, blend oreo cookies together with the cream into a fine mixture. Pour into a bowl together with butter and mix well.
- Pour mixture into a 7 inch (18 cm) round spring form pan and press tightly to the base. Place in the freezer for 30 minutes.
The Strawberry Coulis
- Add lemon juice and gelatin into a bowl and leave for 5 minutes for the gelatin to bloom.
- Hull, cut the strawberries into chunks and blend into a puree. Pour into a small pot together with the rest of the coulis ingredients, including the bloomed gelatin.
- Cook on medium heat until the coulis thickens, whisk continuously. Sift into a bowl and set aside to cool to room temperature before using.
The Filling
- Add cream cheese into a bowl and whisk until fluffy using a handheld machine. Then add in vanilla extract, icing sugar and mix well.
- While mixing, add in cooled coulis bit by bit. Mix everything well. In another bowl, whisk the whipping cream until soft peaks form. Then, add it to the cream cheese mixture. Fold it in with a spatula.
- Pour the mixture into the prepared base. Shake the pan to settle everything in and smooth out the top.
- Chill in the fridge overnight or until it fully sets. Once fully set, remove the spring form pan and transfer cheesecake onto a serving plate.
How To Serve
- Cut the slices you want and place the cheesecake back in the fridge.
- I strongly recommend you to keep the cheesecake in the fridge as much as you can. Although it has gelatin, it’s in a small amount. This cheesecake is so creamy.
- If you want to keep it outside the fridge longer, put it in the freezer for 30 minutes. Do this before serving.
- The same goes for if your place is hot. If your place is like mine, place it in the freezer for 30 minutes before serving.
How To Keep
- Best consumed within 2 days.
- To freeze: the taste won’t be as fresh if you freeze it. My family doesn’t mind so I do it. What I do is cut it into portions, separate them and place in the freezer for 2 hours. Once they’re frozen, I wrap them individually with cling film, place in ziploc bag and back in the freezer.
- To defrost: take the portions you need, remove cling film and thaw at room temperature.
Serving Suggestions
- Serve chilled with a drizzle of strawberry or chocolate sauce for extra indulgence.
- Garnish with fresh mint leaves or edible flowers for a beautiful presentation.
- Pair with a scoop of vanilla ice cream or whipped cream for added creaminess.
- Slice into small squares for a dessert platter or party bites.
- Add a few fresh berries on the side to complement the cheesecake’s fruity flavor.
Video
Notes & Tips: No-Bake Strawberry Cheesecake
- Use full-fat cream cheese for the creamiest, richest texture.
- Chill long enough: Let the cheesecake set in the fridge for at least 4 hours, or overnight for best results.
- Strawberries: Use fresh, ripe strawberries for topping. You can also lightly macerate them with a teaspoon of sugar to enhance sweetness.
- Crust options: Graham cracker crust is classic, but digestive biscuits or even crushed cookies work well too.
- Prevent cracking: Avoid over mixing the filling; mix just until smooth.
- Make ahead: This cheesecake can be made a day in advance, making it perfect for gatherings or parties.
- Variations: Swirl in strawberry puree into the filling for extra flavor and a pretty marbled effect.
Frequently Asking Questions (FAQs):
1. Can I make this cheesecake ahead of time?
Yes! It actually tastes better if chilled overnight, allowing the flavors to meld and the filling to firm up perfectly.
2. Can I use frozen strawberries for the topping?
Fresh strawberries are best, but if using frozen, thaw them completely and drain excess liquid to avoid a soggy crust.
3. How long does this cheesecake last?
Stored in an airtight container in the refrigerator, it stays fresh for 3–4 days.
4. Can I make it gluten-free?
Absolutely! Use gluten-free graham crackers or cookies for the crust.
5. Can I substitute the cream cheese?
You can try mascarpone. Another choice is a blend of cream cheese and Greek yogurt for a lighter version. Nonetheless, the texture will be slightly different.
6. Do I need gelatin to set it?
No, this cheesecake sets beautifully in the fridge without gelatin thanks to the cream cheese and chilled setting.
No-Bake Strawberry Cheesecake
This No-Bake Strawberry Cheesecake is creamy, refreshing, and effortlessly elegant. It is the perfect dessert when you want something stunning without turning on the oven. It’s made with a smooth, velvety cream cheese filling. It sets beautifully in the fridge. This creates a light yet indulgent texture. The texture pairs perfectly with the bright sweetness of fresh strawberries.
Ingredients
The Base
- 7 oz oreo cookies (200 g)
- ¼ cup butter (60 g), melted
The Strawberry Coulis
- 1 ½ tsp powdered gelatin (5 g)
- 2 tbsp lemon juice
- 10.5 oz strawberry (300 g)
- ¼ cup sugar (50 g)
- 2 tbsp cornstarch (16 g)
The Filling
- 13 oz cream cheese (370 g), room temperature
- ⅔ cup icing sugar (80 g), sifted
- 1 tsp vanilla extract
- ⅔ cup whipping cream min 35% fat (160ml), chilled
Instructions
The Base
- In a food processor, blend oreo cookies together with the cream into a fine mixture. Pour into a bowl together with butter and mix well.
- Pour mixture into a 7 inch (18 cm) round spring form pan and press tightly to the base. Place in the freezer for 30 minutes.
The Strawberry Coulis
- Add lemon juice and gelatin into a bowl and leave for 5 minutes for the gelatin to bloom.
- Hull, cut the strawberries into chunks and blend into a puree. Pour into a small pot together with the rest of the coulis ingredients, including the bloomed gelatin.
- Cook on medium heat until the coulis thickens, whisk continuously. Sift into a bowl and set aside to cool to room temperature before using.
The Filling
- Add cream cheese into a bowl and whisk until fluffy using a handheld machine. Then add in vanilla extract, icing sugar and mix well.
- While mixing, add in cooled coulis bit by bit. Mix everything well. In another bowl, whisk the whipping cream until soft peaks form. Then, add it to the cream cheese mixture. Fold it in with a spatula.
- Pour the mixture into the prepared base. Shake the pan to settle everything in and smooth out the top.
- Chill in the fridge overnight or until it fully sets. Once fully set, remove the spring form pan and transfer cheesecake onto a serving plate.
How To Serve
- Cut the slices you want and place the cheesecake back in the fridge.
- I strongly recommend you keep the cheesecake in the fridge as much as you can. Although it has gelatin, it's in a small amount. This cheesecake is so creamy.
- If you want to keep it outside the fridge longer, put it in the freezer for 30 minutes. Do this before serving.
- The same goes for if your place is hot. If your place is like mine, place it in the freezer for 30 minutes before serving.
How To Keep
- Best consumed within 2 days.
- To freeze: the taste won't be as fresh if you freeze it. My family doesn't mind so I do it. What I do is cut it into portions, separate them and place in the freezer for 2 hours. Once they're frozen, I wrap them individually with cling film, place in ziploc bag and back in the freezer.
- To defrost: take the portions you need, remove cling film and thaw at room temperature.
Notes
- Use full-fat cream cheese for the creamiest, richest texture.
- Chill long enough: Let the cheesecake set in the fridge for at least 4 hours, or overnight for best results.
- Strawberries: Use fresh, ripe strawberries for topping. You can also lightly macerate them with a teaspoon of sugar to enhance sweetness.
- Crust options: Graham cracker crust is classic, but digestive biscuits or even crushed cookies work well too.
- Prevent cracking: Avoid over mixing the filling; mix just until smooth.
- Make ahead: This cheesecake can be made a day in advance, making it perfect for gatherings or parties.
- Variations: Swirl in strawberry puree into the filling for extra flavor and a pretty marbled effect.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 447Total Fat: 27gSaturated Fat: 15gUnsaturated Fat: 12gCholesterol: 69mgSodium: 371mgCarbohydrates: 42gFiber: 1gSugar: 34gProtein: 10g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
