No-Bake Strawberry Cheesecake

This delicious velvety no-bake strawberry cheesecake recipe is the perfect Summer treat! All you need is 15 minutes of prep time and 7 ingredients you probably already have around your house. As soon as you taste how scrumptious it is, you can't help but fall in love. By the way, have you tried my no-bake blueberry cheesecake?

Why this recipe works:

1. The graham cracker crust only takes 2 ingredients, and you don't even need to bake it.
2. The filling is super flavorful and has two heaping cups of fresh strawberries.
3. Prep work only takes about 15 minutes.
4. It is decadent, rich, and flavorful. 
5. It's a crowd-pleaser for all your parties, barbecues, and events.

Photo instructions

Blend strawberries with a hand blender until smooth. Place a medium saucepan over medium-high heat and set a fine mesh strainer on top. Pour strawberries through the strainer into the saucepan. Press fruit and liquid through the strainer and discard solids.

Bring to a boil for about 5-10 minutes until it is reduced by half. Transfer to a bowl and let cool to room temperature.

In a large bowl, stir together graham cracker crumbs and melted butter just until combined.

Transfer to a parchment paper layered 9" (23cm) round springform pan. Evenly press crumbs into the bottom and halfway up the sides of the pan with the back of a measuring cup. Freeze for about 10 minutes.

Meanwhile, make the filling. In a large mixing bowl mix with a handheld or stand mixer fitted with a whisk attachment cream cheese on medium speed until creamy for about 1 minute.

Add reduced strawberries, sugar, and vanilla and mix until smooth.

Add heavy whipping cream and mix until soft peaks form for about 1-2 minutes. The filling is very liquid when you add the cream but don't worry, it will form soft peaks.

Pour filling into crust and chill in the fridge for at least 4 hours or overnight until the filling is firm.

Continue spreading filling mixture evenly into pan.

Serve with whipped cream and strawberries on top if desired.

Top tips for success

• Don't skip out on reducing the strawberries that is what gives the filling it's intense flavor.
• When making the filling using a mixer instead of doing it by hand will give you that fluffy, creamy texture, you can't get enough of.
• To make the graham crackers into a fine powder, pulse them in the food processor until they are the consistency you are looking for. You can also place graham crackers into a ziplock bag and use a rolling pin to break them up.

Variations

There are a few things you can do to change the flavors too. It's wonderful to make substitutions to make this recipe your own.

Strawberry alternatives

I chose to make this cream cheese pie because we can't get enough sweet strawberries, but you could certainly try some different fruits. Follow the same process as directed, and you will be good to go. Here are some ideas to try:

• Raspberries 
• Blueberries
• Blackberries
• Cherries

Note: It's essential to strain the reduced fruit so you don't end up with a bunch of seeds in the pie because they would be pretty crunchy and take away from the experience.

Graham cracker alternatives

You can exchange vanilla wafer cookies for graham crackers. The vanilla wafers will add a little bit of a buttery flavor to the crust. It's delicious no matter what kind of crust you use. You can actually use other cookies, and flavors of graham crackers if you wish. Just run them through the food processor to make them powdery and you are set.

I would stay away from cookies that have ingredients like chocolate chips because when you run it through the food processor, the particles from the cookie will clump to the chocolate chips.

FAQ's

Why is the filling lumpy?

If you are experiencing lumps in the filling, then it could be because the cream cheese was too cold. Whenever you are making a recipe that requires cream cheese, and it is supposed to be smooth, your best bet is to use room temperature cream cheese.

It's best if you set the cream cheese on the counter around an hour before you are getting ready to use it. This will allow for a nice smooth, and creamy texture.

Storing

Store it in the refrigerator. Cover it tightly so no air can get to it. On average, it will last around 3 days in the fridge. You can use plastic storage containers or glass, depending on your preference. It's important not to let the cheesecake sit out longer than 2 hours, or it will go bad.

Freezing

While some cheesecakes do not do well in the freezer, this one does excellent! You can freeze it by wrapping it tightly with plastic wrap, then placing it in an airtight storage container.

You can also use the flash freeze method to ensure that the top doesn't get damaged or smashed. To flash freeze, place the pie in the freezer for 1-2 hours until it has frozen relatively solid. Then you can transport it to an airtight container.

More strawberry recipes to try

• Strawberry Cupcakes
• Strawberry Rhubarb Pie
• Strawberry Rhubarb Crisp
• Strawberry White Cake
• Strawberry Cake

Recipe

No-Bake Strawberry Cream Cheese Pie Recipe

5 from 6 votes

Author Sabine Venier

Calories: 375kcal

Servings: 12 servings

Prep 15 minutes

Cook 10 minutes

Chill Time 4 hours

Total 25 minutes

Print Pin Rate

This recipe is made with a two-ingredient graham cracker crust that is also not baked. You just need 7 ingredients, and it takes 15 minutes of preparation time. Beyond creamy and super easy.

Ingredients

  

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Graham cracker crust

• ▢ 2 cups graham cracker crumbs (7oz / 200g)
• ▢ ½ cup butter, melted (113g)

Strawberry cream cheese filling

• ▢ 2 heaping cups strawberries, hulled and pureed (380g)
• ▢ 2 cups cream cheese (16oz / 455g)
• ▢ ¾ cup granulated white sugar (150g)
• ▢ 2 vanilla beans* (or 2 teaspoon vanilla extract)
• ▢ 1 cup heavy whipping cream (240ml)

Instructions

• Blend strawberries with a hand blender until smooth. Place a medium saucepan over medium-high heat and set a fine mesh strainer on top. Pour strawberries through the strainer into the saucepan. Press fruit and liquid through the strainer and discard solids. Bring to a boil for about 5-10 minutes until it is reduced by half. Transfer to a bowl and let cool to room temperature. 
• In a large bowl, stir together graham cracker crumbs and melted butter just until combined. Transfer to a parchment paper layered 9" (23cm) round springform pan. Evenly press crumbs into the bottom and halfway up the sides of the pan with the back of a measuring cup. Freeze for about 10 minutes.
• Meanwhile, make the filling. In a large mixing bowl mix with a handheld or stand mixer fitted with a whisk attachment cream cheese on medium speed until creamy for about 1 minute. Add reduced strawberries, sugar, and vanilla* and mix until smooth. Add heavy whipping cream and mix until soft peaks form for about 1-2 minutes. 
• Pour filling into crust and chill in the fridge for at least 4 hours or overnight until the filling is firm. Serve with whipped cream and strawberries on top if desired. Store leftovers in an airtight container in the fridge up to 3 days.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Video

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Nutrition

Calories: 375kcalCarbohydrates: 25gProtein: 3gFat: 29gSaturated Fat: 16gCholesterol: 89mgSodium: 288mgPotassium: 91mgSugar: 16gVitamin A: 1035IUVitamin C: 0.2mgCalcium: 63mgIron: 0.7mg

Course Dessert

Cuisine American

Keyword how to make no-bake strawberry cream cheese pie, no-bake strawberry cheesecake, no-bake strawberry cream cheese pie recipe

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