No-Bake Strawberry Cheesecake
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No Bake Strawberry Cheesecake is the perfect seasonal dessert to kick off summer! A simply made graham cracker crust filled with creamy, no bake cheesecake, and topped off with fresh strawberries smothered in cool, sweet strawberry sauce is guaranteed to be a hit!
No Bake Strawberry Cheesecake
Take advantage of peak-season summer strawberries and make No-Bake Strawberry Cheesecake. How can you go wrong with juicy, fresh strawberries covered with a jello glaze?!
The no-fail cheesecake easily comes together in minutes by whipping together cream cheese, sour cream, vanilla and powdered sugar. Fold in some Cool Whip, and you are done!
No special equipment is needed to make this show-stopping dessert. Anyone can pull off this easy, no bake dessert recipe. I’ll show you how!
This No Bake Strawberry Cheesecake recipe is a BIG DEAL this time of year.
When strawberries are in season their taste is infinitely sweeter and more potent. Our family loves to pick and eat them fresh, sliced on pancakes, shortcakes, or in another no bake strawberry dessert
Tips and Tricks for the Perfect No Bake Cheesecake
- The no bake crust comes together in minutes, but you can make it even easier (with less clean up) by throwing everything in a food processor. Just put in the whole graham crackers, melted butter, and brown sugar. Process until crumbly and voila! No need to crush the graham crackers ahead separately.
- The recipe calls for softened cream cheese, but if you forget to set out the cream cheese, no worries! Place the unwrapped cream cheese blocks on a microwave safe dish and hit the “defrost” button (or at 30% power) on your microwave for 45 seconds to 1 minute.
- I tested the recipe with full fat versus light cream cheese and sour cream. The no bake cheesecake sets with both versions. However, as much as I hate to be the bearer of bad news, the full fat version was thicker and tasted better (duh).
- Don’t forget to remove 1 tablespoon of strawberry jello from the package before adding it to the sugar water. Leaving it in makes the strawberry glaze a little too gelatinous.
- The recipe calls for 1 pound of strawberries, but you might need more, depending on the size of your strawberries. Smaller strawberries will require more to cover the top of the cheesecake.
- The recipe only requires 2 cups of Cool Whip whipped topping. Use the leftover whipped topping for dolloping on top of slices.
Kitchen Tools You Will Need
- 9” Pie Dish – Another reason why this cheesecake is so simple to throw together. There’s need for a special springform cheesecake pan. Just throw everything in your pie dish.
- Strawberry Huller – With picking so many strawberries every year, I have tried out a lot of strawberry hullers. This one, by far, is my favorite and easiest to use.
- Hand Mixer – The key to making the cheesecake filling so silky and creamy is beating the daylights out of it. This is easily done by using a powerful hand mixer.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite no-bake recipes:
No-Bake Summer Berry Icebox Cake
Strawberry Shortcake No-Bake Icebox Cake
Lemon Cloud No-Bake Icebox Cake
Peanut Butter Caramel No-Bake Icebox Cake
No Bake Strawberry Cheesecake
Ingredients
No Bake Crust
- 1 1/2 cups graham cracker crumbs, 10 full cracker sheets
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 12 ounces cream cheese, softened
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 cups Cool Whip whipped topping
Fresh Strawberry Topping
- 1 pound fresh strawberries, might need more depending on size of strawberries
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 ounces strawberry jello mix, with 1 tablespoon removed
- 2 tablespoons corn syrup
Instructions
- In a medium bowl, mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
- In a large bowl, use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
- Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
- Wash strawberries, hull, and then place on towels to dry.
- In a small saucepan whisk together sugar, corn STARCH, and water. Bring to boil, whisking occasionally.
- Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
- Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Spoon cooled strawberry gelatin mixture over fresh strawberries. Return cheesecake to refrigerator for gelatin to set, about 1 hour. Serve cheesecake with remaining whipped topping.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2018. Updated and republished August 2019.
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Could you use peaches and peach jello? Or maybe blueberries and like black raspberry jello??
Wonderful! Super easy and Yummmy
I made this today & it is quite yummy & an easy recipe. Had quite a bit of both mixtures leftover using a 9" pie plate, so I whipped up more crust & made a 2nd smaller one. Will definitely make this wonderfulness again but will use a 11x7x2 glass pan. Plus I'm not unknown,I have a Name and it is Kary
No bake recipes are my favorite, I have made this several times with many different toppings. It is such a great recipe!
Why not just either buy a premade graham crust , a container of Philly Cheesecake in chilled section next to regular cream cheese and then add the fresh strawberries. Sorry I’m all for the easiest way.
I have tried the recipe and it tasted great but I am very unsure of the quantities as everyone’s cup is a different size so didn’t set too well. Is it possible to give weights
etc. for each cup I would find this very helpful and lead to me making it many more times. I do regularly try your recipes.