Creamy, luscious, and packed with bright, juicy strawberries, this no-bake strawberry cheesecake is a summer showstopper that’s surprisingly simple to make. Imagine a velvety cream cheese filling sitting on a buttery graham crust, topped with glossy fresh strawberries and a sweet strawberry glaze — it’s dessert comfort in every forkful. Fun fact: no-bake cheesecakes became popular in the mid-20th century when home cooks wanted a cool, oven-free dessert for warm nights. This recipe stands out for being quick to prepare, family-friendly, and perfect for potlucks.
If you love easy desserts, you’ll want to check out my other take on similar flavors in this No-Bake Strawberry Cheesecake recipe to compare tips and variations. Get ready to make something everyone will ask for seconds of!
What is No-Bake Strawberry Cheesecake?
What’s in a name? No-bake strawberry cheesecake is exactly what it sounds like: a cheesecake that sets in the refrigerator instead of the oven. Why no-bake? Who wants to heat up the kitchen when fresh strawberries are in season? Could it be a sneaky shortcut for busy weeknights or a way to impress guests without breaking a sweat? Maybe both. Some say “the way to a man’s heart is through his stomach,” and this dessert might be the fastest route for anyone who loves sweet, creamy treats. Try it and see what kind of compliments you get — I dare you.
Why You’ll Love This
This no-bake strawberry cheesecake is irresistible for three big reasons:
- Creamy, dreamy filling: The combination of cream cheese, sour cream, powdered sugar, and Cool Whip creates a silky, light filling that melts in your mouth.
- Homemade savings: Making this at home costs far less than buying a specialty dessert from a bakery, and you control the sweetness and quality of ingredients.
- Fresh fruit magic: A glossy strawberry topping made from real strawberries and strawberry jello provides bright flavor and beautiful presentation.
Compared to richer baked cheesecakes, this version is lighter and quicker, yet still decadent — if you enjoy fruity twists, also take a look at this playful banana-strawberry cheesecake fantasy for another crowd-pleasing option. Now dig out your springform or pie pan and let’s get started!
How to Make:
Quick Overview
This cheesecake is easy because nothing needs to be baked — just mix, chill, and assemble. The filling is smooth and airy, the crust is crisp and buttery, and the strawberry topping adds a glossy, jam-like finish. Prep time is about 25 minutes, chilling time is about 2 hours total (20 minutes for the crust, 1 hour after filling, and 1 hour for the topping to set), and total hands-off time allows you to prepare other dishes while the cheesecake firms up.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups brown sugar
- 6 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened to room temperature
- 0.33 cups sour cream
- 1 teaspoon vanilla extract
- 0.75 cups powdered sugar
- 2 cups Cool Whip whipped topping, thawed
- 1 pound fresh strawberries, washed, hulled, and halved
- 0.67 cups granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 ounces strawberry jello gelatin (use the packet but remove 1 tablespoon of powder as directed)
- 2 tablespoons corn syrup
Directions
- Make the crust: In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in melted butter until the mixture resembles damp sand. Dump the crumbs into a 9-inch pie pan. Use your fingers or the bottom of a flat glass to press crumbs firmly and evenly across the bottom and up the sides of the pan. Place the crust in the refrigerator to chill for 20 minutes.
- Prepare the filling: In a large mixing bowl, add softened cream cheese, sour cream, vanilla extract, and powdered sugar. Use a hand mixer on high to beat until smooth and lump-free, about 1 minute. Scrape down the bowl to ensure everything is evenly mixed.
- Fold in whipped topping: Gently fold 2 cups of Cool Whip into the cream cheese mixture using a rubber spatula. Fold just until no streaks remain — you want to keep the mixture light and airy.
- Chill the filling: Evenly spread the cheesecake filling into the chilled crust. Smooth the top with an offset spatula or the back of a spoon. Return the pan to the refrigerator for 1 hour while you make the strawberry topping.
- Prepare strawberries: Wash, hull, and dry the strawberries on paper towels. Cut larger berries in half so pieces are uniform for topping.
- Make the glaze: In a small saucepan, whisk together granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, and bring to a boil. As soon as it boils, remove from heat. Whisk in the strawberry jello packet (after removing 1 tablespoon from the packet) and 2 tablespoons corn syrup. Stir until the gelatin dissolves. Let the glaze sit and cool while stirring occasionally until it thickens and reaches room temperature, about 45–60 minutes.
- Assemble the cheesecake: Arrange the hulled and dried strawberries cut-side down on top of the cheesecake filling in a single layer. Spoon the cooled strawberry glaze evenly over the strawberries. Return the cheesecake to the refrigerator for about 1 hour to let the glaze set. Serve slices with the remaining whipped topping if desired.
What to Serve With
- Fresh mint leaves or a dusting of powdered sugar for garnish.
- A simple mixed green salad with a light vinaigrette to balance the sweetness.
- Shortbread cookies or extra graham crackers on the side for crunch.
- Beverage pairings: chilled iced tea, sparkling rosé, or a fruity mocktail complement this dessert beautifully.
Top Tips for Perfecting
- Use room temperature cream cheese: It blends smoothly and prevents lumps.
- Don’t overmix whipped topping: Fold gently to keep the filling airy.
- Adjust strawberry sweetness: If berries are tart, add an extra tablespoon of sugar to the glaze.
- Gelatin tip: Removing one tablespoon from the jello packet prevents the glaze from becoming too firm; stick to this step for perfect spoonability.
- Make ahead: You can prepare the crust and filling a day ahead; add the fresh strawberries and glaze right before serving for maximum freshness.
- Avoid watery strawberries: Thoroughly dry berries before glazing to keep the crust from getting soggy.
Storing and Reheating Tips
- Refrigeration: Store leftover cheesecake covered in the refrigerator for up to 4 days. Use a cake dome or wrap the pan loosely with plastic wrap.
- Freezing: For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: This dessert is best served cold. If you prefer a slightly softer texture, sit slices at room temperature for 15–20 minutes before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries can be used for the glaze, but fresh strawberries are recommended for topping because they hold their shape better and look more appetizing. If using frozen, thaw and drain well before arranging on the cheesecake.
Do I have to remove one tablespoon of the strawberry jello?
Yes. This recipe calls for removing 1 tablespoon of the jello mix to prevent the glaze from setting too firmly. It keeps the topping glossy and spoonable.
Can I make this dairy-free or vegan?
You can swap dairy ingredients with vegan cream cheese, dairy-free sour cream, and a nondairy whipped topping. Results may vary slightly in texture but can be delicious with the right products.
How long does the cheesecake need to chill before serving?
Plan for about 2 hours of chilling total — 20 minutes for the crust, 1 hour after filling, and another hour after adding the strawberry glaze. Chilling ensures a firm slice.
Can I use a different crust?
Absolutely. Substitute an Oreo or shortbread crust if you prefer a chocolatey or buttery base. Adjust the sugar amount if your cookie crumbs are already sweet.
Conclusion
This no-bake strawberry cheesecake is proof that impressive desserts don’t have to be complicated — creamy filling, crisp crust, and a glossy strawberry finish make it a winner for family dinners, parties, and warm-weather gatherings. If you want another perspective or additional tips, this external write-up on No Bake Strawberry Cheesecake – A Classic Twist offers helpful variations and serving ideas to inspire your next bake-free dessert adventure. Give this recipe a try and share the creamy goodness with people you love — it’s an easy way to make any day feel special.
No-Bake Strawberry Cheesecake
Equipment
- Mixing Bowl
- 9-inch pie pan
- Small saucepan
- Rubber Spatula
- Hand Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cups Brown sugar
- 6 tablespoons Unsalted butter, melted
Filling
- 12 ounces Cream cheese, softened At room temperature
- 0.33 cups Sour cream
- 1 teaspoon Vanilla extract
- 0.75 cups Powdered sugar
- 2 cups Cool Whip, thawed
Topping
- 1 pound Fresh strawberries, washed, hulled, and halved
- 0.67 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1 cup Water
- 3 ounces Strawberry jello gelatin Remove 1 tablespoon of powder as directed
- 2 tablespoons Corn syrup
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in melted butter until the mixture resembles damp sand. Dump the crumbs into a 9-inch pie pan. Use your fingers or the bottom of a flat glass to press crumbs firmly and evenly across the bottom and up the sides of the pan. Place the crust in the refrigerator to chill for 20 minutes.
- Prepare the filling: In a large mixing bowl, add softened cream cheese, sour cream, vanilla extract, and powdered sugar. Use a hand mixer on high to beat until smooth and lump-free, about 1 minute. Scrape down the bowl to ensure everything is evenly mixed.
- Fold in whipped topping: Gently fold 2 cups of Cool Whip into the cream cheese mixture using a rubber spatula. Fold just until no streaks remain — you want to keep the mixture light and airy.
- Chill the filling: Evenly spread the cheesecake filling into the chilled crust. Smooth the top with an offset spatula or the back of a spoon. Return the pan to the refrigerator for 1 hour while you make the strawberry topping.
- Prepare strawberries: Wash, hull, and dry the strawberries on paper towels. Cut larger berries in half so pieces are uniform for topping.
- Make the glaze: In a small saucepan, whisk together granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, and bring to a boil. As soon as it boils, remove from heat. Whisk in the strawberry jello packet (after removing 1 tablespoon from the packet) and 2 tablespoons corn syrup. Stir until the gelatin dissolves. Let the glaze sit and cool while stirring occasionally until it thickens and reaches room temperature, about 45–60 minutes.
- Assemble the cheesecake: Arrange the hulled and dried strawberries cut-side down on top of the cheesecake filling in a single layer. Spoon the cooled strawberry glaze evenly over the strawberries. Return the cheesecake to the refrigerator for about 1 hour to let the glaze set. Serve slices with the remaining whipped topping if desired.