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A clear glass bowl showing the gentle incorporation of fluffy white whipped cream into a creamy pink strawberry cheesecake mixture.

The Ultimate No-Bake Strawberry Cheesecake

A creamy, dreamy no-bake strawberry cheesecake built on a buttery graham cracker crust and a fresh strawberry cream cheese filling. No oven, no eggs, and no gelatin required your ultimate summer dessert solution.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup unsalted butter melted
  • 2 tbsp granulated sugar
For the Strawberry Cheesecake Filling
  • 16 oz cream cheese full-fat, brick-style, softened
  • ½ cup granulated sugar
  • 1½ cups fresh strawberry puree about 1 lb fresh strawberries
  • 1 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 1 ½ cups heavy whipping cream cold
For the Topping
  • 1 cup fresh strawberries sliced
  • ¼ cup strawberry glaze or preserves optional, warmed
  • Whipped cream optional, for garnish
  • Fresh mint leaves optional, for garnish

Equipment

  • 1 9-inch springform pan
  • 1 Stand mixer or hand mixer such as a KitchenAid
  • 1 Food processor or blender for puree and crumbs
  • 1 Fine-mesh strainer for smooth, seedless puree
  • 1 Rubber spatula for folding
  • 1 Digital kitchen scale optional, for precise measuring

Method
 

  1. Combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand.
    A glass mixing bowl filled with a golden-brown mixture of crushed graham crackers, butter, and sugar, achieving a texture similar to wet sand.
  2. Press firmly into the bottom of a 9-inch springform pan. Chill for at least 20 minutes.
    A 9-inch springform pan on a grey kitchen counter, containing a perfectly pressed and flat graham cracker crust base, ready for chilling.
  3. Blend hulled strawberries until smooth; strain through a fine-mesh sieve for a seedless puree.
    A clear glass mixing bowl on a grey kitchen counter filled with a vibrant, smooth, bright red strawberry puree, with a small potted herb in the background.
  4. Beat softened cream cheese and sugar together until smooth with no lumps.
    A clear glass mixing bowl on a grey kitchen counter filled with a smooth, glossy, white cream cheese and sugar mixture, ready for the next step of the cheesecake recipe.
  5. Add strawberry puree, lemon juice, and vanilla extract; mix until fully combined.
    A clear glass mixing bowl on a kitchen counter filled with a creamy white cheesecake base, with swirls of bright red strawberry puree, lemon juice, and drops of vanilla extract, ready to be folded together.
  6. In a separate bowl, whip cold heavy cream until stiff peaks form.
    A glass mixing bowl filled with freshly whipped, thick, and stable heavy cream, forming distinct, firm peaks, sitting on a kitchen counter.
  7. Gently fold the whipped cream into the strawberry cream cheese mixture in 2–3 additions.
    A glass mixing bowl on a kitchen counter showing a pink strawberry cream cheese mixture with a dollop of white whipped cream on top, captured mid-fold to show the gentle incorporation of ingredients.
  8. Pour the filling over the chilled crust and smooth the top.
    A 9-inch springform pan sitting on a grey kitchen counter, filled with a smooth, bright pink strawberry cheesecake mixture that has been leveled off, ready to be chilled.
  9. Cover and refrigerate for at least 6 hours, or overnight for best results.
    A springform pan containing a strawberry cheesecake covered with plastic wrap, sitting on a glass shelf inside a refrigerator, with a label that reads "Refrigerate: 6+ hrs".
  10. Before serving, top with fresh sliced strawberries and an optional glaze.
    A complete no-bake strawberry cheesecake on a white cake stand, topped with beautifully arranged fresh strawberry slices over a smooth glaze, ready to be served.
  11. Slice with a clean, sharp knife, wiping the blade between cuts.
    A full strawberry cheesecake on a white pedestal stand with one slice removed and placed on a separate matching white plate next to a sharp knife.

Notes

  • Choose strawberries with deep red color all the way to the cap for the sweetest puree.
  • Straining the puree removes seeds for a silkier, bakery-style filling.
  • Whip cream to stiff peaks only — overwhipping causes a grainy texture.
  • Full chill time is essential; this cheesecake will not set properly if rushed.
  • Store covered in the refrigerator for up to 4 days, or freeze (without topping) for up to 2 months.