No Bake Strawberry Cheesecake

With under 20 minutes of prep and only simple ingredients, this luscious No-Bake Strawberry Cheesecake might be the easiest cheesecake ever!

Course Dessert

Cuisine American

Keyword no bake cheesecake, no bake cheesecake recipe, no bake strawberry cheesecake, no bake strawberry cheesecake recipe

Prep Time 10

Chilling time 4

Total Time 4 10

Servings slices

Calories 592kcal

Using a blender or food processor, finely crush the graham crackers. Pour them into a bowl and add the melted butter and 2 Tablespoons of sugar, and mix until a somewhat sticky, sandy mixture forms.
2½ cups Graham crackers, ½ cup Salted butter, 2 Tablespoons White sugar
Press the graham cracker crumbs into a greased 9" springform pan and place in the fridge to set. I like using a cup measure to press the crust flat.
Wash the fresh strawberries, then dice into small pieces. Puree the strawberries in a blender until smooth, then strain out the seeds and set the puree aside in a separate bowl. (You should have about 1 cup.)
2 cups Strawberries
In a large mixing bowl, add room-temperature cream cheese and the rest of the sugar. Use an electric mixer or stand mixer with the paddle attachment to mix until creamy, about 2-3 minutes.
24 oz Cream cheese, 1 cup White sugar
Pour in the heavy cream and vanilla extract, and whip up until fully incorporated, smooth, and creamy.
1 cup Heavy whipping cream, 1 teaspoon Vanilla extract
Pour in the puree, and mix again until evenly mixed. Alternatively, you can stir it in partially with a spatula to leave streaks of strawberry.
Pour the cheesecake filling into the springform pan and place in the freezer to chill for at least 4 hours.
Once totally chilled, remove from the freezer and let rest 10-15 minutes. Feel free to decorate the top with whipped cream, fresh strawberries, and strawberry sauce. Then slice, serve, and enjoy!

You can make this cheesecake in a rectangular casserole dish to slice into strawberry cheesecake bars!

To ensure a nice smooth top, tap the springform pan firmly on the counter a few times to help even out any folds and bring any bubbles to the top.

Make sure to scrape down the sides of the mixing bowl multiple times with a rubber spatula while making the cheesecake filling.

You can use any fresh berries for this recipe! I've made it with blueberries, blackberries, and raspberries. So long as you strain the mixture, all of them will turn out delicious.

You can adjust the sweetness of the filling by adding or removing sugar. I recommend not adding the full amount immediately! If you like an even tangier cheesecake, add a bit of lemon juice to the strawberry puree.

If you're using jam instead of fresh strawberries, heat it up until it's runny, then strain it. You'll need to mix it into the cheesecake while it's still warm to ensure it doesn't start to harden.