Name: No-Bake Strawberry Cheesecake
Prep time: 40 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: ¼ cup (2 fl oz / 60 ml) water; 2 sachets (16 g / 5 teaspoons) unflavored powdered gelatin; 3 cups (9 oz / 255 g) plain biscuits (graham crackers or digestive biscuits); ½ cup (4 oz / 115 g) butter, melted; 3 cups (15 oz / 426 g) fresh strawberries, hulled; ⅓ cup (2 ½ oz / 71 g) granulated sugar; 3 cups (24 oz / 675 g) block cream cheese; 1 ½ cups (12 fl oz / 360 ml) heavy whipping cream; Extra strawberries and whipped cream for decoration

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This No-Bake Strawberry Cheesecake is a beautifully creamy, fruity, and elegant dessert that’s sure to impress without even turning on the oven. With a buttery biscuit crust, smooth strawberry-infused cream cheese filling, and a whipped cream topping, it’s perfect for warm-weather gatherings or any time you want a make-ahead treat that’s as gorgeous as it is delicious.

No-Bake Strawberry Cheesecake

Why You’ll Love This Recipe

No oven needed: Perfect for summer or when you want to keep things simple
Fresh and fruity: Bursting with real strawberries for a natural flavor
Creamy and luscious: The cheesecake filling is smooth, rich, and light all at once
Make-ahead: Chill it overnight and it’s ready to serve the next day
Beautiful presentation: Top with whipped cream and strawberries for a show-stopping dessert
Versatile: Can be decorated with berries, citrus, or edible flowers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

water
unflavored powdered gelatin
plain biscuits (graham crackers or digestive biscuits)
butter, melted
fresh strawberries, hulled
granulated sugar
block cream cheese
heavy whipping cream
extra strawberries and whipped cream for decoration

Directions

Bloom the Gelatin
In a small bowl, add the water and sprinkle the gelatin evenly over the top. Let it sit for 10 minutes to bloom.
Make the Crust
In a food processor, blend the biscuits into fine crumbs. Add the melted butter and blend until the mixture holds together. Press firmly into the bottom of a 9-inch springform pan in an even layer. Chill in the refrigerator while you prepare the filling.
Dissolve the Gelatin
Microwave the bloomed gelatin for 20–30 seconds until fully melted. Let it cool for 5 minutes.
Make the Filling
In the food processor, puree the strawberries and sugar until completely smooth. Add the cream cheese and blend until creamy and lump-free.
Incorporate the Gelatin
Add 1 tablespoon of the cream cheese mixture to the cooled gelatin and whisk quickly to combine. This prevents clumping. With the food processor running, slowly pour in the heavy cream and the tempered gelatin mixture. Blend until the mixture thickens and is fully combined.
Chill the Cheesecake
Pour the cheesecake filling over the prepared crust. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours, preferably overnight, until set.
Decorate and Serve
When ready to serve, pipe whipped cream rosettes on top and garnish with fresh strawberries. Add additional toppings like raspberries, blueberries, citrus slices, or edible flowers if desired.

Servings and timing

Servings: 12
Prep Time: 40 minutes
Chill Time: 6 hours
Total Time: 6 hours 40 minutes

Variations

Berry mix: Use a blend of strawberries, raspberries, and blueberries for a mixed berry version.
Citrus twist: Add lemon zest or orange zest to the filling for a fresh citrus note.
Chocolate crust: Swap the graham crackers for chocolate cookies or Oreo crumbs.
Mini cheesecakes: Use muffin tins or small jars for individual servings.
Nutty base: Blend in some toasted nuts with the crust for added texture.
Vegan version: Use dairy-free cream cheese, coconut whipped cream, and a plant-based gelatin substitute.

Storage/Reheating

Storage: Store covered in the refrigerator for up to 3 days.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Note: Do not heat or microwave—this is a chilled dessert meant to stay cool.

FAQs

Can I make this without gelatin?

You can try using a vegetarian gelatin substitute like agar-agar, though results may vary in firmness and texture.

What kind of cream cheese should I use?

Use full-fat block cream cheese for best texture. Avoid whipped or spreadable cream cheese, which can make the filling too soft.

How do I know the cheesecake is fully set?

It should feel firm to the touch and hold its shape when sliced. Chill for at least 6 hours, preferably overnight.

Can I use frozen strawberries?

Yes, just thaw and drain them first to remove excess moisture before pureeing.

Can I make this in advance?

Yes, it’s ideal for making a day ahead of serving. Chill overnight for best results.

How do I prevent the crust from crumbling?

Use enough butter in the crust and press it down firmly into the pan. Chilling helps it hold together.

Do I need a springform pan?

It’s highly recommended for easy removal and clean presentation. If you don’t have one, use a deep dish with parchment for easier slicing.

Can I add sugar to the whipped cream topping?

Yes, sweeten to taste before piping or spooning on top.

What other toppings work well?

Lemon slices, edible flowers, berries, mint leaves, or a drizzle of strawberry sauce all work beautifully.

How long can it sit at room temperature?

No more than 1 hour. This cheesecake is best served chilled.

Conclusion

No-Bake Strawberry Cheesecake is a dreamy dessert that’s light, luscious, and full of fresh flavor. With its buttery crust, creamy strawberry filling, and elegant presentation, it’s perfect for entertaining or a special treat. Make it ahead, chill it well, and decorate just before serving for a guaranteed crowd-pleaser that looks as impressive as it tastes.