This no bake strawberry cheesecake is total dessert bliss! The texture is amazingly melt-in-your-mouth light and fluffy. It has a buttery graham cracker crust with a rich, creamy filling that is flavored with fresh strawberry reduction sauce.
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❤️About This Recipe
You’ll need 8 ingredients only and gets ready in 30 minutes.
- Make-ahead dessert: You can make this no bake strawberry cheesecake a day before and store it in the refrigerator.
- Perfect summer dessert: you are not turning on the oven in this hot summer to make this delicious dessert.
- Customizable: Instead of strawberry reduction, you can use your choice of fruit reduction sauce e.g. mango, blueberry, peach, raspberry, etc.
It has no eggs, no gelatin, no agar-agar.
The swirls of strawberry sauce on the cheesecake make this dessert pretty looking.
🧾Ingredient Notes
- Strawberries - I have used fresh strawberries and made a smooth puree into the blender. Instead, you can use frozen ones to make this sauce.
- Corn starch - It helps to thicken the sauce.
- Graham cracker crumbs - This gives a delicious, crunchy cheesecake crust. Instead, you can use digestive biscuits.
- Melted butter - it is combined with graham cracker crumbs and helps the base to set and gives a rich, buttery flavor.
- Cream cheese - This is the key ingredient in this no bake strawberry cheesecake just like all other cheesecake recipes. It gives a creamy and tangy flavor. Make sure to use room temperature cream cheese to avoid lumps.
- Sweetened condensed milk - It adds sweetness, creaminess to the cheesecake filling.
- Lemon juice - Please use the freshly squeezed lemon juice. It adds a fresh tanginess and brightens everything up. It also enhances the overall flavors.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Make Strawberry Sauce:
1) Take strawberry puree, sugar, corn starch and lemon juice in a saucepan.
2) Mix everything well and make a lump-free mixture. Turn the heat on and bring the mixture to a boil.
3) Then keep stirring constantly and keep cooking on medium-low heat.
4) Cook until thickened and reduce by half. Remove it to a bowl and let it cool down to room temperature.
Make Crust:
1) Take graham cracker crumbs in a bowl and add melted, cooled butter.
2) Mix everything well.
3) Transfer the mixture into the 8 or 9 inch springform pan and spread it out using a spoon or spatula so crumbs are evenly distributed.
4) Press and smooth out the surface using flat-bottomed glass or bowl. Press hard so the crust holds together well. Cover it with plastic wrap and keep it in the refrigerator meantime you make the cheesecake filling.
Make Filling:
1) Take room temperature-softened cream cheese, condensed milk and lemon juice in a large bowl.
2) Using a hand mixer (or whisk attachment in a stand mixer) beat it until everything is combined and smooth.
3) Add ¼ cup of strawberry sauce (cooled to room temperature).
4) Beat it again until everything is combined and smooth. Scrape the sides and bottom of the bowl using a spatula and make sure everything is well combined.
5) Remove the springform pan from the fridge. Transfer the filling mixture into the pan. Spread evenly and smooth out using a spatula.
6) Take remaining strawberry sauce into the piping bag and pipe in the spiral shape on top of the filling.
7) Now take a toothpick and run back and forth (from center to outwards) to create swirls.
8) Cover the pan with plastic wrap. Keep the pan in another tray for easy transfer. Chill in the refrigerator overnight and let it set. Once set, slice and serve.
💭Expert Tips
- Use room temperature cream cheese to get a smooth (lump-free) mixture. For that remove it from the fridge at least an hour or two before you start making it.
- Press the crust mixture tightly, so it holds better and you get clean pieces when slice. If not pressed then crust may fall apart into crumbs as you slice.
- This cheesecake is best when served chilled (overnight preferably).
- Springform pan (or removable bottom pan) is best for this no bake strawberry cheesecake so it can be removed easily. You can use a square or other pan, but it will be hard to remove the pieces.
Make mini cheesecakes: Use the muffin tray lined with muffin liners or use silicone muffin molds.
Variations: instead of strawberries, you can use any other berries or other fruits like mangoes, peaches.
Serving: You can serve a dollop of whipped cream with few fresh sliced strawberries on top of each slice.
🍰 Storage Instructions
- Refrigerator: It stays good for 2-3 days in the fridge.
- Freezer: It stays good for 3 months. To freeze this no bake strawberry cheesecake, wrap in plastic and then wrap in foil. Thaw in the refrigerator before serving.
FAQs
Over beating the cheesecake mixture will result in soft (not firm) cheesecake. Beat the mixture just until combined. Plus, use a hand mixer or stand mixer (w/ whisk attachment). Do not use a blender or food processor.
This cheesecake can be set within 6-8 hours. But it is best to leave it overnight in the fridge to set it completely. So it is a good idea to make a day before and serve the next day.
Check Out Other No Bake Desserts
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
No Bake Strawberry Cheesecake
Ingredients
For Sauce:
- ½ lb Strawberries pureed (=1 cup puree)
- 2 tablespoons White granulated sugar
- 1 tablespoon Lemon juice freshly squeezed
- 1 tablespoon Corn flour (corn starch)
For Crust:
- 1 cup Graham cracker crumbs
- ¼ cup Unsalted butter Melted and cooled
For Filling:
- 2 (8 oz) packages Cream cheese softened at room temperature
- 1 (14 oz) can Sweetened condensed milk
- 2 tablespoons Lemon juice freshly squeezed
Instructions
Make Strawberry Sauce:
- Take strawberry puree, sugar, corn starch and lemon juice in a saucepan. Mix everything well and make a lump-free mixture.
- Bring the mixture to a boil on medium heat.
- Then keep stirring constantly and keep cooking on medium-low heat until thickened and reduce by half.
- Remove it to a bowl and let it cool down to room temperature.
Make Crust:
- Take graham cracker crumbs in a bowl and add melted, cooled butter. Mix everything well.
- Transfer the mixture into the 8 or 9 inch springform pan and spread it out using a spoon or spatula so crumbs are evenly distributed.
- Press and smooth out the surface using flat-bottomed glass or bowl. Press hard so the crust holds together well.
- Cover it with plastic wrap and keep it in the refrigerator meantime you make the cheesecake filling.
Make Filling:
- Take room temperature-softened cream cheese, condensed milk and lemon juice in a large bowl. Using a hand mixer (or whisk attachment in a stand mixer) beat it until everything is combined and smooth.
- Add ¼ cup of strawberry sauce (cooled to room temperature). Beat it again until everything is combined and smooth. Scrape the sides and bottom of the bowl using a spatula and make sure everything is well combined.
- Remove the springform pan from the fridge. Transfer the filling mixture into the pan. Spread evenly and smooth out using a spatula.
- Take remaining strawberry sauce into the piping bag and pipe in the spiral shape on top of the filling.
- Now take a toothpick and run back and forth (from center to outwards) to create swirls.
- Cover the pan with plastic wrap. Keep the pan in another tray for easy transfer. Chill in the refrigerator overnight and let it set. Once set, slice and serve.
Notes
- Use room temperature cream cheese to get a smooth (lump-free) mixture. For that remove it from the fridge at least an hour or two before you start making it.
- Press the crust mixture tightly, so it holds better and you get clean pieces when slice. If not pressed then crust may fall apart into crumbs as you slice.
- Make mini cheesecakes: Use the muffin tray lined with muffin liners or use silicone muffin molds.
- Variations: instead of strawberries, you can use any other berries or other fruits like mangoes, peaches.
- Serving: You can serve a dollop of whipped cream with few fresh sliced strawberries on top of each slice.
- Storage: It stays good for 2-3 days in the fridge. It stays good for 3 months in the freezer. To freeze, wrap in plastic and then wrap in foil. Thaw in the refrigerator before serving.
Mamta
The cream cheese was very runny and did not set at all
Kanan Patel
i'm sorry to hear it.
Please let me know the details like did you substitute any ingredients, made any other change. So I can help.
Kamlesh
Thank you for such great recipes.
Yet to try it. Is it ok to try the recipe without the strawberry sauce?
Kanan Patel
Yes, without strawberry sauce it will be plain cheesecake.
Neel
Hi I tried this recipe. The crust became too hard and inspite of keeping the cheese cake fir more than 12hrs the cheese mix with strawberry sauce did not set. I had followed the recipe as given. Could you suggest?
Kanan
I don't know what went wrong. because this recipe works for me all the time
Kashish
Hi, instead of the strawberries, can we use blueberries. Will it come out in the same way as this one..
Kanan
yes you can use blueberries.
Maya
I tried this recipe and it came out perfect . Thanks 🙂
Kanan
Glad to hear that.
Thank you for the feedback