No Bake Strawberry Cheesecake (Easy Make-Ahead Recipe)
This No Bake Strawberry Cheesecake has a fresh, cooked strawberry topping and is the perfect dessert for holidays, parties and potlucks. Easy to make and full of flavor, it’s sure to be a hit!
No Bake Strawberry Cheesecake With Condensed Milk
If you’re looking for a show-stopper no bake dessert for a party, this strawberry cheesecake is well is one that you’ll be asked to make for every party!
This cheesecake requires 24 hours of chilling time – it’s not a quick and easy last minute dessert, but it is worth the wait!!
If you love easy no bake desserts, try my no bake chocolate delight, no bake strawberry delight and Paula Deen’s banana pudding!
Strawberry Cheesecake Base & Filling Ingredients
Cheesecake Base Ingredients
Cheesecake Filling Ingredients
Strawberry Jam Topping Ingredients
Topping Ingredients
How to Make No Bake Strawberry Cheesecake
Prepare the Base
STEP ONE – Prepare a 20 cm (8-inch) diameter by 7 cm (2¾-inch) tall cake pan.
STEP TWO – Process the cookies until finely ground.
STEP THREE – Add the melted butter and process until it resembles wet sand.
STEP FOUR – Press the mixture firmly onto the bottom and sides of the prepared pan.
STEP FIVE – Freeze the base for 30–40 minutes.
Prepare the Filling
STEP SIX – Whip the cold heavy cream until stiff peaks form. Set aside.
STEP SEVEN – In a large bowl, beat the cream cheese with an electric mixer until very creamy.
STEP EIGHT – Add the sweetened condensed milk, vanilla extract, lemon zest, lemon juice, and powdered sugar. Mix well.
STEP NINE – Gently fold in the whipped cream until fully combined.
STEP TEN – Pour the filling over the prepared cookie base.
STEP ELEVEN – Cover with plastic wrap and refrigerate for 24 hours.
Prepare the Strawberry Jam Topping
STEP TWELVE – Wash, hull, and chop the strawberries. Reserve a few whole strawberries for decoration.
STEP THIRTEEN – Place the strawberries in a saucepan over low heat and cook for about 8–10 minutes until they release moisture and soften.
STEP FOURTEEN – Slightly mash the strawberries and add the sugar and lemon juice. Continue cooking, stirring occasionally, until the mixture reaches a jam-like consistency.
STEP FIFTEEN – Transfer the jam to a container, let cool to room temperature, and refrigerate. Ideally, prepare the jam the day before.
Assemble the Cheesecake
STEP SIXTEEN – Before unmolding, place the cheesecake in the freezer for 40 minutes to firm up.
STEP SEVENTEEN – Place a small dot of jam on the cake stand to prevent the cheesecake from sliding.
STEP EIGHTEEN – Unmold the cheesecake and place it on the stand.
STEP NINETEEN – Spread the strawberry jam over the top.
STEP TWENTY – Decorate with the reserved strawberries. Serve & enjoy!
Tips & Tricks
- VERY IMPORTANT: If your cheesecake filling is not very firm after mixing, you must add unflavored gelatin. Otherwise, the cheesecake will collapse once unmolded.
- For best results, use full-fat cream cheese.
- Press down firmly on the base to prevent it from crumbling later.
- Don’t rush the chilling time. The cheesecake needs at least 24 hours to set fully in the fridge.
- The 40 minutes in the freezer make it much easier to remove the cheesecake cleanly without cracking.
Storage Instructions
Store any leftover No-Bake Strawberry Cheesecake in an airtight container in the refrigerator for up to 3-4 days.
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No Bake Strawberry Cheesecake
- Total Time: 24 hours 40 minutes
- Yield: 12 servings
Description
This No Bake Strawberry Cheesecake has a fresh, cooked strawberry topping and is the perfect dessert for holidays, parties and potlucks. Easy to make and full of flavor, it’s sure to be a hit!
Ingredients
Cheesecake Base
400 g (14 oz) sweet cookies (e.g., graham crackers, digestive biscuits)
120 g (4.2 oz / 1/2 cup) unsalted butter, melted
Cheesecake Filling
770 g (27 oz) full-fat cream cheese (Philadelphia recommended)
50 g (1.76 oz / about 3 1/2 tbsp) sweetened condensed milk
1 lemon, zest only
3 Tablespoons lemon juice (approx. 30 ml / 1 fl oz)
1 teaspoon vanilla extract
160 ml (2/3 cup) heavy cream (cold)
90 g (3.2 oz / about 3/4 cup) powdered sugar
OPTIONAL (if your filling is not firm enough):
10 g (0.35 oz / 1 tbsp) unflavored gelatin
50 ml (1.7 fl oz / about 1/4 cup) water
Strawberry Jam Topping
400 g (14 oz) fresh or frozen strawberries (reserve 8 to 10 for garnish)
60 g (2.1 oz / 1/4 cup + 1 tbsp) powdered sugar
1 tbsp lemon juice
Instructions
Prepare the Base
Prepare a 20 cm (8-inch) diameter by 7 cm (2¾-inch) tall cake pan.
Process the cookies until finely ground.
Add the melted butter and process until it resembles wet sand.
Press the mixture firmly onto the bottom and sides of the prepared pan.
Freeze the base for 30–40 minutes.
Prepare the Filling
Whip the cold heavy cream until stiff peaks form. Set aside.
In a large bowl, beat the cream cheese with an electric mixer until very creamy.
Add the sweetened condensed milk, vanilla extract, lemon zest, lemon juice, and powdered sugar. Mix well.
Gently fold in the whipped cream until fully combined.
Pour the filling over the prepared cookie base.
Cover with plastic wrap and refrigerate for 24 hours.
Prepare the Strawberry Jam Topping
Wash, hull, and chop the strawberries. Reserve a few whole strawberries for decoration.
Place the strawberries in a saucepan over low heat and cook for about 8–10 minutes until they release moisture and soften.
Slightly mash the strawberries and add the sugar and lemon juice. Continue cooking, stirring occasionally, until the mixture reaches a jam-like consistency.
Transfer the jam to a container, let cool to room temperature, and refrigerate. Ideally, prepare the jam the day before.
Assemble the Cheesecake
Before unmolding, place the cheesecake in the freezer for 40 minutes to firm up.
Place a small dot of jam on the cake stand to prevent the cheesecake from sliding.
Unmold the cheesecake and place it on the stand.
Spread the strawberry jam over the top.
Decorate with the reserved strawberries.
Notes
Storage Instructions: Store any leftover No-Bake Strawberry Cheesecake in an airtight container in the refrigerator for up to 3-4 days.
(Optional ONLY if needed) If the filling is too soft, hydrate 10 g of unflavored gelatin in 50 ml of water. Heat gently in the microwave until dissolved. Mix a small amount of cheesecake filling into the gelatin to equalize temperatures and densities, then incorporate into the full mixture.
1. Can I use low-fat cream cheese?
It’s not recommended. Low-fat cream cheese has a higher water content, which can cause the cheesecake to be too soft and unstable. Always use full-fat cream cheese for the best texture.
2. Can I skip the gelatin?
Only if your filling is very firm after mixing! If it feels too soft or just a bit runny, you must add gelatin to ensure the cheesecake holds its shape after chilling.
3. How long does no-bake cheesecake last?
Properly stored in the fridge, it will last up to 5 days. You can also freeze it for up to 1 month — just wrap it tightly in plastic wrap and foil.
4. Can I use a different fruit for the topping?
You can substitute strawberries with blueberries, raspberries, mango, cherries, or any fruit you like. Adjust sugar depending on the sweetness of the fruit.
5. How do I know when the filling is firm enough before chilling?
After mixing, your filling should hold stiff peaks when you lift the beater. It should not drip or collapse. If it feels soft, add gelatin.
6. Can I make it gluten-free?
Yes! Simply use gluten-free cookies for the base.
- Prep Time: 30 minutes
- Chill Time: 24 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
