Name: Strawberry No-bake Cheesecake
Prep time: 55 min
Cook time: 15 min
Total time: 550 min
Ingredients: ½ cup crushed pretzel crumbs (from a cup of pretzel pieces or salty pretzel twists); 1 cup graham cracker crumbs (~ 8 whole sheet graham crackers); 3 tbsp granulated sugar; 5 tbsp melted (unsalted butter); 1.5 lbs rinsed and hulled strawberries; 1 cup heavy cream/ heavy whipping cream (cold); 16 ounces softened (full-fat brick cream cheese, room temperature); 1 cup confectioners’ sugar; 1 tsp pure vanilla extract; 1 cup sliced strawberries; 2 tbsp + 1 tsp granulated sugar (used separately); 1 cup heavy cream/heavy whipping cream (cold); ½ tsp pure vanilla extract

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Remember the no-bake cheesecake recipe I shared with you?

The feedback was so amazing that it got me thinking about trying new flavors, which led to this awesome no-bake cheesecake recipe with strawberries! Just like the original, you don’t have to bother with any baking at all.

Why Everyone Loves Homemade Strawberry Cheesecake With Strawberry Cream Cheese

The cheesecake filling bursts with the juicy sweetness of fresh strawberries, all nestled on a simple graham cracker crust. It’s a whole-taste sensation that’s hard to beat! And no baking is needed, like AT ALL, so you can totally nail it even if you’re new to baking.
Don’t even get me started on the graham cracker crust — it adds an amazing crunchy texture that takes the whole thing to the next level.
The best part is pairing the cheesecake with other dishes! This creamy dream goes well with savory meals for a balanced feast. I also serve it with a fruit salad or a light dessert wine to end the meal on a high note.
The fun doesn’t stop there. Trust me, it doesn’t matter if it’s a potluck, summer shindig, or special occasion like Valentine’s Day or Mother’s Day. Or, you can whip up its mini cheesecakes for a joyful picnic day. This perfect dessert steals the show EVERY. SINGLE. TIME.

19 Basic Steps To Make Strawberry No-bake Cheesecake

Step 1.

Let’s get started! First, preheat your oven to 350°F (177°C).

Crust

Step 2.

Now, for the crust. If you’ve got a blender or food processor handy, toss in the graham crackers and pretzels and whirl until they’re finely crumbly.

No fancy equipment? No problem! Just throw them in a zip-top bag and give them a good whack with your rolling pin.

Step 3.

Once you’ve got your crumbs, mix them with melted butter and granulated sugar in a medium bowl ’til everything’s nicely combined. This mixture will be coarse, thick, and quite sandy.

Step 4.

Press this mixture firmly and tightly onto the sides and bottom of a pie dish (a 9-inch one is my go-to). Use a measuring cup (its flat bottom, to be more accurate) to REALLY pack it in there.

Step 5.

Pop it in the oven for about 15 minutes (give or take a few minutes) until beautifully golden. After that, let it cool for 30 minutes at room temperature (or you can let it rest for up to two days) before moving on to the next step.

While that’s cooling, let’s get our strawberry puree ready!

Strawberries (For Filling)

Step 6.

Puree your strawberries until smooth. You’ll end up with about 1 ½ to 2 cups of strawberry goodness (give or take a bit; it’s no biggie).

Step 7.

Now, grab a fine mesh sieve and strain that puree through it. I often use a small spoon to help it along and leave those pesky seeds behind. They cannot stay here!

Step 8.

Pop that puree into a saucepan and let it simmer over low to medium heat, stirring now and then. We want to reduce it to about ½ cup.

This step usually takes 25 to 40 minutes, but keep an eye on it — it might need a bit longer, depending on the pan size or how fleshy the strawberries were.

Oh, and here’s the key: don’t add sugar to the puree. It’s all about the natural strawberry flavors!

Step 9.

Once it’s nicely reduced, let it cool to room temp before adding it to the filling.

Filling

Step 10.

Grab a mixer (both hand and stand mixers are fine for me). Pour in the heavy cream and crank up the speed to medium-high. It’ll take about 5 minutes of mixing until stiff peaks form. Once you’ve nailed that, set it aside.

Step 11.

Next up, it’s time to work our cream cheese magic!

Beat the brick cream cheese at medium speed – again using your mixer (or some good old elbow grease) – until super creamy and smooth. Remember to scrape the bowl’s sides to make sure everything is mixed in nicely.

Step 12.

Add the cool strawberry puree we just made, along with some confectioners’ sugar and a splash of vanilla extract. Crank up the speed to medium-high and mix until everything is beautifully combined, smooth, and creamy.

Watch out for sneaky cream cheese lumps; if you spot any, keep mixing until they’re gone.

Step 13.

Alright, now for the fun part: folding in the heavy cream. You’ll want to do this gently to keep all the lovely air there. Slow and steady wins the race!

Step 14.

Spread this dreamy filling into your cooled crust. Use a small rubber spatula or spoon to smooth out the top and make it look all fancy.

Step 15.

Cover it with aluminum foil or plastic wrap, then pop it in the fridge for 8 hours. If you can hold back the urge to dig in right away, leaving it there for about 12 hours will be even better — the longer, the merrier!

And whatever you do, NEVER stick it in the freezer. Trust me, it’s worth the wait.

Topping

Step 16.

About 10 to 17 minutes before digging into your cake, stir some sliced strawberries with a teaspoon of white sugar. Set that aside while we whip up our cream topping.

Step 17.

Grab your mixer (again, both types are fine), and let’s get to work!

Pour in heavy cream, the rest of the sugar, and a splash of vanilla extract. Whisk it up at medium-high speed ’till you see lovely medium peaks. Think of medium peaks as a perfect in-between — not too soft or stiff. They’re just right for piping and topping on desserts!

Step 18.

Now, take your no-bake strawberry cheesecake out of the fridge. Spoon juicy strawberries over the top and pipe some whipped cream all around the pie’s edges. If you’re feeling fancy, use a piping tip (any tip will do), or serve each slice with some strawberries and whipped cream.

Step 19.

When it’s time to slice the pie, make sure you have a dry, sharp knife handy. For clean and neat slices, remember to wipe the blade between each cut. That way, you’ll get beautiful, picture-perfect servings every time!

Already miss the oven? Try this classic (and, of course, baked) cheesecake!

Note

You can make this recipe ahead of time, you know! I actually recommend that so the cheesecake can settle properly in the refrigerator.

FAQs

Do I Need To Use Gelatin In The Cheesecake Filling?

Nope. It surely firms up the texture, but many recipes (including mine) achieve a good set without it!

How Should I Decorate My No-Bake Cheesecake?

Simple-yet-elegant is the key to this cheesecake, but feel free to get creative with fresh berries (other than strawberries), chocolate shavings, and cookie crumbles.

—Very simple, right? Happy baking!