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?
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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.
Spoon and spread the 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.
Expert tips for success
- You need to cook the strawberry puree to reduce it by half. If you cook it too short and the strawberry puree contains too much water, you'll end up with a very soft, barely set filling.
- Press the reduced strawberries through a mesh strainer to remove any solids. This ensures you have a super smooth and creamy filling.
- Once you add the whipped cream to the filling, mix until stiff peaks form. But be careful not to over mix it or the mixture could curdle and separate.
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 Cheesecake (Cream Cheese Pie Recipe)
Ingredients
Graham cracker crust
- 2 cups graham cracker crumbs
- ½ cup butter, melted
Strawberry cream cheese filling
- 2 heaping cups strawberries, hulled and pureed
- 2 cups cream cheese
- ¾ cup granulated white sugar
- 2 teaspoon vanilla extrac
- 1 cup heavy whipping cream
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.Â
- 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.
Video
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Terri Anne
Hi Sabine. I just stumbled onto your site while looking for a Strawberry Cream Cheese Pie. Question for you....when I make these type of pies, I usually whip the cream first and then fold/mix into the mixture. Have you ever tried this, and if so, did it yield the same result? Thanks!
Sabine
Hi Terri Anne, I tried to whip the cream before and fold it into the mixture, and yes, it yields the same results. Hope that helps.
Sam
I'm not usually a big fan of cream cheese based pie fillings, but this recipe was perfectly flavored. I was very generous with the strawberries, did both extract and vanilla bean and added the zest and a juice from half a lemon to brighten it up a bit causes strawberries aren't in season. Also subbed Nilla Wafers and Walkers shortbread for the crust. It tasted like a Good Humor Strawberry Shortcake popsicle in pie form.
Will definitely be making this again next year when I can get fresh berries. Might try adding raspberry next time too!
Sabine
That sounds delicious. Raspberries would be lovely as well. Thanks for the nice feedback!
Gladys Cook
Can I just use Strawberry purée instead of actually crushing the strawberries into purée??
Sabine
Yes, absolutely.