No-Bake Strawberry Cheesecake

This no-bake strawberry cheesecake is my summer hero: creamy, tangy-sweet, and set on a buttery graham crust, all without turning on the oven.

It takes 20 minutes of hands-on time, then the fridge does the rest.

Prep: 20 min  |  Cook: 0 min  |  Total: 20 min  |  Serves: 12

The Secret to This Recipe

Beat the cream cheese until completely smooth before folding in the whipped cream. That’s what gives the filling its light, airy texture that slices like a dream.

No-Bake Strawberry Cheesecake

A dreamy no-bake strawberry cheesecake with a buttery graham crust. Creamy, fruity, and no oven required.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Method

Ingredients

  

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1.5 cups heavy cream
• 2 cups fresh strawberries, sliced
• 2 tablespoons strawberry jam

Method

 

1. Mix the graham cracker crumbs and melted butter, then press firmly into a springform pan. Chill.
2. Beat the cream cheese, powdered sugar, and vanilla until smooth.
3. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
4. Spread the filling over the crust and smooth the top.
5. Refrigerate for at least 4 hours or overnight until set.
6. Warm the jam and toss with the sliced strawberries, then arrange on top before serving.

Tips for the Best Results

• Make sure the cream cheese is fully softened to avoid lumps.
• Chill the crust while you make the filling so it stays firm.
• For clean slices, dip your knife in hot water between cuts.

Variations

• Swap strawberries for mixed berries.
• Add lemon zest to the filling for brightness.
• Use crushed cookies instead of graham crackers for the crust.

Storage

Keep refrigerated for up to 4 days, or freeze (without the fresh topping) for up to 1 month.