This easy No Bake Strawberry Cheesecake recipe is full of strawberry flavor! Made with gelatin and cooked strawberries, it has a thick and creamy texture that makes it a totally irresistible cheesecake. The perfect strawberry dessert for spring and summer.
Looking for no-bake cheesecake recipes in other flavors? Try my Perfect No-Bake Cheesecake recipe, or this No-Bake Oreo Cheesecake!
An Easy No Bake Strawberry Cheesecake Recipe
Strawberry desserts that depend on fresh strawberries for their flavor tend to present a bit of a problem. Pureeing enough berries to give you a good strawberry flavor ends up being a lot of liquid, which doesn’t always work well. In a no bake cheesecake, it’s a problem because in order to not have your cheesecake melt all over the place, you need to thicken that strawberry puree.
How to Make a Perfect Strawberry Cheesecake
To accomplish that in this cheesecake, I used both gelatin and cornstarch, which is cooked with the strawberry puree over the stove. I tried using just one or the other, but wasn’t happy with either result. You need to add so much of either that it starts to really effect the flavor of the cheesecake. I don’t know about you, but tasting gelatin when I bite into a cheesecake is not what I want. So I used just the right combination of both gelatin and cornstarch to get a firmer texture cheesecake without interfering with the flavor.
So to get started, combine the strawberry puree with some cornstarch and cook it over the stove. We are using a full pound of strawberries here. LOTS of flavor! Let the mixture come to a boil and then simmer for a couple minutes and it’ll start to thicken up nicely. Set it aside to being to cool a bit.
While the strawberry mixture begins to cool, sprinkle a little water over some powdered gelatin and let it sit for about 5 minutes. It’ll get firm – just as you’d expect gelatin to do. Heat it up just until it’s melted and stir it into the cooked strawberry mixture. Let that cool a bit while you make the rest of the filling.
The remainder of the filling is pretty straightforward. Combine the cream cheese and sugar, then make the whipped cream. The strawberry mixture is stirred into the cream cheese and sugar mixture in three parts. It might be tempting to just add it all, but you’ll end up with some lumps if you do that. I found that it turned out best when added more slowly, in three batches.
Once the strawberry mixture is added, fold in the whipped cream in two parts. The whipped cream lightens up the texture of the cheesecake and adds volume.
The filling is added to a vanilla wafer crust, but you could also do a classic graham cracker crust if you prefer.
Can You Make this Strawberry Cheesecake Ahead? Yes!
Let the cheesecake firm up for several hours, until firm. One of the great things about cheesecakes is that they can be made ahead, which is what I typically do. You could definitely make this the day before serving, or even a couple days before. Cheesecakes last really well, which is awesome.
The cheesecake is finished off with some whipped cream, which also stays sturdy and nice, and some strawberries.
The final result is truly the perfect No Bake Strawberry Cheesecake! With a little gelatin and cornstarch, a full pound of strawberries is pureed and turned into a thick and creamy cheesecake! So much strawberry flavor and so delicious! It’ll definitely be your new favorite cheesecake for summer.
Read transcript
More Strawberry Dessert Ideas to Try:
Strawberry Shortcake Cheesecake
Strawberry Brownie Cheesecake
Chocolate Covered Strawberry Cheesecake
Easy Strawberry Cheesecake
Mini Strawberry Cheesecakes
Mini Strawberry Champagne Cheesecakes
Strawberry Cheesecake Chocolate Cookie Cups
Strawberries and Cream Cheesecake Cake
Strawberries and Cream Cupcakes
No Bake Strawberry Cheesecake
- Prep Time: 2 hours 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This easy No Bake Strawberry Cheesecake recipe is full of strawberry flavor! Made with gelatin and cooked strawberries, it has a thick and creamy texture that makes it a totally irresistible cheesecake. The perfect strawberry dessert for spring and summer.
Ingredients
CRUST
- 2 1/4 cups (302g) vanilla wafer crumbs
- 2 tbsp (26g) sugar
- Pinch of salt
- 10 tbsp (140g) unsalted butter, melted
CHEESECAKE FILLING
- 1 lb strawberries, washed and hulled
- 2 1/2 tbsp cornstarch
- 2 tbsp cold water
- 2 1/4 tsp | 0.25 oz package unflavored gelatin
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 1/4 cups (300ml) heavy whipping cream, cold*
- 3/4 cup (86g) powdered sugar
- 1/2 tsp vanilla extract
WHIPPED CREAM TOPPING
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 3/4 tsp vanilla extract
- Strawberries
Instructions
1. In a medium bowl, combine the crust ingredients and mix well to combine.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. Add the strawberries to a food processor or blender and puree until smooth.
4. Add the strawberry puree and cornstarch to a medium to large saucepan and cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.
5. Turn the heat to medium-low and allow to the strawberry mixture bubble and simmer for 1-2 minutes, then remove from heat, pour into a bowl and set aside to cool on the counter.
6. Add the cold water to a small bowl and sprinkle the powdered gelatin over the water. Let it sit for about 5 minutes.
7. Heat the gelatin in 10 second increments, stirring between, until it’s melted and smooth.
8. Pour the melted gelatin into the warm strawberry mixture and stir well to combine. Set the mixture aside to cool a little while you work on the rest of the filling.
9. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
10. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract.
11. Whip on high speed until stiff peaks form. Set aside.
12. Add about 1/3 of the strawberry mixture to the cream cheese mixture and beat until well combined and smooth.
13. Add another third of the strawberry mixture and beat until well combined and smooth.
14. Add the remaining strawberry mixture and beat until well combined and smooth. The strawberry mixture is added in parts to make sure it’s all incorporated fully without leaving any lumps.
15. Carefully fold the whipped cream into the cream cheese/strawberry mixture in two parts until well combined.
16. Add the filling to the crust and spread into an even layer.
17. Refrigerate cheesecake until firm, 5-6 hours or overnight.
18. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
19. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
20. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with some sliced strawberries, if desired.
21. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.
Notes
NOTE: If you’d like to use Cool Whip instead of homemade whipped cream, replace the heavy whipping cream, powdered sugar and vanilla extract with 8 oz of Cool Whip.
Nutrition
- Serving Size: 1
- Calories: 445
- Sugar: 28 g
- Sodium: 393.9 mg
- Fat: 31.5 g
- Carbohydrates: 36.1 g
- Protein: 6.3 g
- Cholesterol: 93.5 mg
Keywords: no bake strawberry cheesecake, strawberry cheesecake, best strawberry cheesecake recipe, how to make strawberry cheesecake, strawberry desserts
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I really want to make this for Friday. I live rurally and unable to get to town but have all other ingredients except gelatine. Could I use jelly powder and if so how much to this qty of water.
I haven’t ever used jelly powder so I’m not sure. Sorry!
Great recipe but it wasn’t easy for me. I am disabled with a lot of pain issues. Can’t stand up very long so by the time I was done it took me almost 4 hours to make it. If you’re healthy I’m sure that it’s a breeze to make.
★★★★
This is the best recipe! I would have never known to bake the graham cracker crust! It turned out so good..I felt like a professional baker!
★★★★★
Wonderful! So glad to hear that!
This was delicious, one change I’d make is to use regular sugar rather then icing sugar because the icing sugar gives a chalky taste.
★★★★
Hi Lindsay,
1) I have pre sweetened whipped cream which beats up nice and stiff.
How much cream do you recommend I take since it’s already sweet and it doesn’t require any sugar.
2) If I want to mango cheesecake how much mango will I need instead of the strawberry.
Please let me know.
Thank you,
Mayanka
★★★★
I’d use the same amount of whipped cream, but keep in mind that the powdered sugar doesn’t just add sweetness, it also stabilizes the whipped cream so that it doesn’t wilt. If you don’t add powdered sugar, you might need to use another stabilizer – or get unsweetened whipped cream. As for the mango, I don’t know. I haven’t ever baked with mango.
Can’t wait to try it! Can I use frozen strawberries? Thanks Lindsay
Yes, but you’ll want to thaw them completely and pat them dry first to remove as much of the water as you can so it doesn’t water down the strawberry flavor.
How tall a cheesecake does this make? 🤔 2inches?
I would say it’s closer to 3, but between 2 and 3.
678 gms of cream cheese, that’s nearly 3 packets in Australia. When I watched your video, you only had 2 packs. Can you please confirm.
It’s correct as listed. There are three in the video, it’s just kind of hidden behind the other two.
When I was looking for a no bake cake, I came across to this recipe. I am from Indonesia, so I had to modify some of the recipe according to what I have here. And so glad that it turns out great. I made it for my daughter’s birthday cake. And she loved it so much. Thank you for the recipe. Planning to make one again next month.
★★★★★
Oh, wow, I made this cheesecake substituting the strawberries with frozen raspberries. I did strain the seeds with a sieve. The taste and texture of the cheesecake was amazing, very light and delicate. I also made a raspberry glaze with gelatin and let it set over the top, looked very elegant.
★★★★★
Sounds great! Glad you enjoyed it!
I made this recipe exactly as it was posted – the only thing I changed was using McVitties biscuits as the base
It is amazing!!! Really great strawberry flavour and a lovely texture. I highly recommend it and will be making it again!
★★★★★
So glad you enjoyed it!
Hi, could I use jam instead of fresh fruit to flavour it as I would like to try different flavours, if so how much would I add, The question may sound stupid but I am a non baking male pensioner, but willing to try.
You could try jam, but since I haven’t tried it myself, it’d be hard to say how much you should use.
Can i use this recipe for a 10 inch pan???
You could, but it’d be a thinner cheesecake.
hello i made this last week it was really god but how do i keep it from melting it wasnt thick enough in the fridge i kept it in there for 2 days i had to put it in the freezer but once it unthawed it melted again what can i add to keep it firm in the fridge?
It’s hard to say without seeing you make the recipe. There any number of possibilities. But as long as the strawberry purée was cooked down and you used the gelatin correctly, it should not be too thin. The other possibility is that the whipped cream isn’t stable, but if you added the powdered sugar to it, it should be fine. I hope that’s helpful.
I am seriously drooling over this recipe! We have only just been strawberry picking and polished off 7kg of them but think we need to go back so I can make your cheesecake. I just wanted to drop you a note to say that I have featured this recipe in our roundup, 6 Scrumptious Strawberry Recipes. I hope that is ok, let me know if not! You can view it here if you wish, https://www.diythought.com/6-scrumptious-strawberry-recipes/ Thanks!
If I want to put it in a 9 x 13 pan should I double or 1 1/2 it? It won’t be as pretty but it is for a small crowd. My 9″ springform pan does not look big enough for 8 adults and a toddler.
★★★★★
I would do 1 1/2 recipes worth.
Thank you. I am thinking of putting it in the 9″ springform for presentation and the remainder in an 8×8 square for additional servings. Sound alright?
I have ripe frozen mangoes in my freezer. I want to use this instead of strawberries. I want to use my mangoes instead. Do I use the same process as the strawberries, i.e. pureeing the mangoes, adding cornstarch and gelatin, in the same measurements? Also, do I also use 1 lb. of mango pulp? Thank you.
★★★★★
I haven’t tried mango to be sure, but I think it’d be fine to do an even swap.
Thanks for the reply. I think it will come out just as good as the strawberries.
Recipe is outstanding. I added a ganache on top of the crust. Then topped the cheesecake with whipped cream and more ganache. Was so popular I had to make a second one 3 days later.
★★★★★
Awesome! So glad it was a hit!
Hi,
I only have gelatin leaves, would u know how many grams of gelatin leaves I would need to sub for the powdered gelatin?
I’ve never used gelatin leaves, so I’m not really sure. I’m sorry.
very good, made it
This takes time but is delicious and the presentation is lovely .
★★★★★
So glad you enjoyed it!!
I made this for my son who wanted an unbaked cheesecake- I’d never made one before as I prefer baked. It was lovely!
I did find the cornflour made lumps, next time I will mix it with a little water to a paste first.
We ran out of wafers so had to sub in weetbix (plain wheat breakfast biscuits for non-Australian readers ) and they worked fine. I really liked the lighter base, as compared to a more shortbready one.
The flavour was good – I might try raspberry or mixed berry another time. Will definitely make it again.
I’m so glad to hear you enjoyed it!
Lindsay,
This looks deliciously amazing! Can you substitute raspberries instead of strawberries? Just wondering for different variations. Thanks in Advance!