Strawberry No-Bake Cheesecake

No bake desserts are my favorite kind. They look fancy, taste delicious and don’t make you break a sweat in the kitchen. And this Strawberry No-Bake Cheesecake is all of those things. No oven. No stress. Just cool, creamy, fruity perfection that’s practically begging to be the star of your next get-together.

This recipe has been a lifesaver more times than I can count. Whether it’s a last-minute BBQ invite or a summer birthday, this cheesecake has shown up for me and I’m telling you, it’s about to be your new secret weapon too.

What Makes This Cheesecake So Special?

This isn’t just any no-bake cheesecake. It’s got layers of texture and flavor that feel thoughtful, without being over-the-top. Here’s what we’re working with:

A buttery graham cracker base that holds everything together with a satisfying crunch.
A creamy vanilla filling that’s light, fluffy, and not overly sweet.
Fresh diced strawberries folded right into the mix for bursts of fruitiness.
A strawberry swirl topping that looks like something you’d see in a café window display seriously, this part is a total showstopper.

Ingredients You’ll Need

For the Crust:

2 cups graham cracker or digestive biscuit crumbs (250 g)
⅔ cup unsalted butter, melted (150 g)

For the Filling:

16 oz cream cheese, softened (450 g)
⅔ cup heavy cream, cold (150 ml)
½ cup granulated sugar (90–100 g, adjust to your sweet tooth)
1 tsp vanilla extract (5 ml)
1 tbsp unflavored gelatin (10 g)
1 cup diced fresh strawberries (150 g)

For the Strawberry Swirl Topping:

1½ cups fresh strawberries (250–300 g)
1 tbsp granulated sugar (or more if your berries are tart)
1½ tsp unflavored gelatin (5 g)

Step-by-Step Instructions

1. Make the Crust

Start by crushing your graham crackers or digestives into fine crumbs. If you’ve got little helpers around, this is a fun job for them just toss the cookies into a ziplock and let them go to town with a rolling pin.

Mix the crumbs with your melted butter until everything looks like damp sand. Press the mixture firmly into the bottom of a springform pan (8-inch works perfectly). Use the bottom of a measuring cup or glass to really compact it.

Pop it in the fridge to chill while you work on the filling about 20–30 minutes should do the trick.

makin the crust for Strawberry Cheesecake

💡 Tip: Want an extra layer of flavor? Toss a pinch of cinnamon into the crust mixture. SO good.

2. Whip Up the Filling

In a large bowl, beat your softened cream cheese with sugar and vanilla until it’s smooth and fluffy. You’re looking for creamy, dreamy goodness with no lumps.

In a separate bowl, whip the cold heavy cream until stiff peaks form (think whipped cream that holds its shape).

Now, gently fold the whipped cream into the cream cheese mixture. Don’t overmix treat it like you’re folding a blanket, not stirring soup.

making the filling for Strawberry Cheesecake

3. Add the Gelatin

Time for the magic glue that helps our cheesecake set beautifully. Sprinkle 1 tablespoon of unflavored gelatin over 3 tablespoons of water (room temperature). Let it “bloom” for a few minutes it’ll look like a weird jelly blob, but that’s exactly what we want.

Then gently warm it in the microwave or a small saucepan until fully dissolved (just 10–20 seconds should do it). Let it cool for a few minutes before folding it into your cheesecake mixture. This step helps everything firm up without needing the oven.

4. Fold in the Strawberries

Toss in your diced fresh strawberries and gently fold them through the filling

folding in strawberries into cream cheese filling

5. Make That Gorgeous Strawberry Topping

Blend the remaining strawberries and a bit of sugar into a smooth purée. Taste it if your berries are extra tart, feel free to add another teaspoon of sugar.

Bloom the remaining 1½ teaspoons of gelatin in 2 tablespoons of water, melt it, let it cool for a moment, then stir it into your purée. This gives your swirl topping a little staying power once it’s chilled.

6. Assemble Your Masterpiece

Pour the creamy filling over your chilled crust and smooth the top. Now here comes the fun part…

Gently spoon your strawberry topping over the surface. Don’t worry about being perfect imperfection is part of the charm.

Grab a toothpick or skewer and drag it through the topping in gentle swirls. You’ll get that beautiful marbled effect that looks so impressive.

💡 Swirl pro tip: Less is more! A few elegant swoops go a long way.

7. Chill Out

Slide your cheesecake into the fridge and let it chill for at least 4–6 hours, but overnight is best if you have the time. It gives the flavors a chance to mingle and the texture to fully set.

Serving & Storing Tips

To serve: Run a sharp knife under hot water, dry it off, and slice cleanly through the chilled cheesecake. Wipe the knife between cuts for those crisp edges.
Garnish: Add a few extra fresh strawberry slices and maybe a little mint on top if you’re feeling fancy.
Storage: Cover and keep in the fridge for up to 4 days. (It never lasts that long in our house!)

Why You’ll Love It (And So Will Everyone Else)

This dessert checks all the boxes:

Make-ahead friendly (perfect for entertaining without the last-minute panic)
Kid-approved and adult-beloved
Beautiful to look at.
Light and fruity, perfect for warmer days (or when you’re just craving something fresh)

Once you make this cheesecake, and I promise it’ll earn a permanent spot in your dessert rotation.

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