No-Bake Strawberry Cheesecake

Cool, creamy strawberry cheesecake that slices into clean wedges—set in the fridge only, with zero gelatin and zero baking.

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No-Bake Strawberry Cheesecake

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

slices

Prep time

35

minutes

Cooking time

12

minutes

Calories

430

kcal

Total time

8

hours 

47

minutes

Creamy no-bake strawberry cheesecake that sets cleanly in the fridge without gelatin using a thick strawberry concentrate and whipped cream structure.

Ingredients

• 2 1/4 cups graham cracker crumbs (270g)

• 2 tbsp granulated sugar (25g)

• 1/2 tsp fine salt (2g)

• 10 tbsp unsalted butter, melted (142g)

• 1 1/2 lb strawberries, hulled (680g)

• 1/3 cup granulated sugar (67g)

• 24 oz full-fat block cream cheese (680g)

• 1 cup powdered sugar (120g)

• 2 tsp vanilla extract (10ml)

• 1 1/4 cups cold heavy whipping cream (300ml)

Directions

• Line a 9-inch springform pan with parchment.
• Mix graham crumbs, sugar, salt, and butter; press firmly into pan and chill.
• Blend strawberries; strain if desired.
• Simmer puree with sugar until thick; cool completely.
• Beat cream cheese smooth; add powdered sugar, vanilla, and cooled puree.
• Whip cream to stiff peaks.
• Fold whipped cream gently into filling.
• Spread into crust, cover, and refrigerate at least 8 hours.
• Slice cold with a hot, wiped knife.

Notes

• Key texture marker: Center feels firm to light pressure and slices lift cleanly.
  Storage: Refrigerate up to 4 days.
• INTERNATIONAL SUBSTITUTIONS
  Graham crackers: digestive biscuits
  Powdered sugar: icing sugar
  Heavy whipping cream: thickened cream
  Cream cheese: full-fat block style only

Why This Recipe Works

Reduced strawberry puree delivers strong flavor with minimal liquid, so the filling stays thick. Block cream cheese provides structure and firms as it chills.

Whipped cream beaten to stiff peaks creates lift that stabilizes in the fridge. Gentle folding preserves air, which helps the cheesecake set instead of slump.

Extended refrigeration allows the fat and air structure to fully firm for clean slices.

Ingredients & Substitutions

Strawberries: Fresh strawberries are blended and reduced to concentrate flavor without excess moisture. The puree must be fully cooled before mixing.

Cream cheese: Full-fat block cream cheese creates a dense, sliceable filling when chilled.

Heavy cream: Cold heavy whipping cream must reach stiff peaks to support the structure.

Sugar: Granulated sugar sweetens the strawberries; powdered sugar dissolves smoothly in the filling.

Graham crackers + butter: A tightly packed, fully chilled no-bake crust supports clean slicing.

Essential Equipment

• 9-inch springform pan
• Food processor or blender
• Electric mixer
• Small saucepan
• Fine-mesh sieve
• Offset spatula

How to Make No-Bake Strawberry Cheesecake

Strawberry concentrate

1. Blend hulled strawberries until smooth. Strain if desired for a smoother texture.
2. Simmer the puree with sugar over medium-low heat until thick and glossy, similar to loose jam. Transfer to a bowl and cool completely to room temperature.

Crust

1. Combine graham cracker crumbs, melted butter, and salt until evenly moistened.
2. Press firmly into the base of a lined springform pan. Chill while preparing the filling.

Filling

1. Beat cream cheese until smooth. Add powdered sugar, vanilla, and cooled strawberry concentrate. Beat until thick and uniform.
2. Whip cold cream to stiff peaks.
3. Fold gently into the strawberry mixture until just combined.
4. Spread the filling into the chilled crust and smooth the top. Cover tightly.

Chilling & setting

1. Refrigerate for at least 8 hours, preferably overnight, until fully firm and sliceable.

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Expert Tips

• Cool the strawberry concentrate fully before mixing or the filling will loosen.
• Whip cream to true stiff peaks so the structure holds as it chills.
• Fold gently to preserve air and prevent a soft set.
• Press the crust firmly so slices lift cleanly.
• Release the pan only when fully chilled to avoid dragging the sides.

Storage & Freezing

To Store: Refrigerate covered for up to 4 days.

To Freeze Baked: Freezing is not recommended for this recipe.

To Freeze Dough: Freezing is not recommended for this recipe.

FAQ

1. Why didn’t my no-bake strawberry cheesecake set firmly?
   The strawberry concentrate may have been too thin or warm, the cream under-whipped, or the chill time too short.
2. My filling looks soft after mixing—is that normal?
   Yes. It firms only after extended refrigeration.
3. Can I use frozen strawberries for the puree?
   Yes, fully thawed and reduced until thick.
4. How long should it chill for clean slices?
   At least 8 hours; overnight is best.
5. Do I need to strain the strawberry puree?
   Optional, but it creates a smoother slice.