Creamy No-Bake Strawberry Cheesecake Recipe You’ll Love

This no-bake strawberry cheesecake delivers a true strawberries-and-cream flavor on a thick Oreo crust. The texture is silky, light and almost mousse-like. It sets beautifully without baking and is simple to prepare.

This recipe was originally published in March 2018 and updated May 25, 2025 with step-by-step tips, photos, and a slightly thicker crust.

The Best No-Bake Strawberry Cheesecake – Why You’ll Love This Recipe

This no-bake strawberry cheesecake is ideal for spring and summer: creamy and smooth with bright, real strawberry flavor and no oven required. The reduced strawberry puree gives concentrated taste and a pleasant tang. The filling is airy and reminiscent of strawberry mousse or a milkshake. I love the contrast of a crunchy Oreo crust, but a graham cracker crust option is included below if you prefer a more traditional base.

Method – Step-by-Step Photos

Jump to Recipe

This recipe uses real strawberries rather than gelatin mixes for the best, freshest flavor. Using fresh berries adds a couple of extra steps—mainly reducing the puree so the cheesecake sets properly—but the result is worth it.

Oreo crust directions:

1. Crush the cookies. Use a food processor for best results, or place cookies in a sealed bag and crush with a rolling pin.
2. Combine with butter. Stir in melted butter until the crumbs hold together when squeezed.
3. Form the crust. Press the crumbs into the bottom and slightly up the sides of a 9-inch springform pan.
4. Chill. Refrigerate the crust while you make the filling so it firms up.

Filling overview:

1. Make the reduced strawberry puree. Puree cored strawberries in a blender or food processor, optionally pass through a sieve to remove seeds, then simmer the puree until thick and reduced to about 3/4 cup. Reducing concentrates flavor and removes excess liquid so the filling will set.
2. Dissolve the gelatin. Sprinkle gelatin into the hot reduced puree, stir until dissolved, and set aside to cool slightly.
3. Whip the cream. Beat the whipping cream to stiff peaks and set aside. You can use whipped topping, but freshly whipped cream gives better flavor.
4. Beat cream cheese and powdered sugar. Sift powdered sugar first to avoid lumps. Beat the softened cream cheese and sugar until smooth and creamy, scraping the bowl occasionally.
5. Combine with strawberry puree. Make sure the reduced strawberry mixture is no longer warm before adding it to the cream cheese. If desired, add a drop of red food coloring for a brighter pink color.
6. Fold in whipped cream. Gently fold the whipped cream into the cream cheese mixture by hand until evenly blended and streak-free. The mixture may appear slightly loose but the gelatin will help it set.
7. Assemble and chill. Spoon the filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours or overnight to set.

FAQs

The finished cheesecake is creamy without heaviness, full of real strawberry flavor, and lightly airy—similar to enjoying a thick strawberry milkshake in dessert form.

Recipe variations and ideas:

• For a classic graham cracker crust, see the notes in the recipe section below for measurements and instructions.
• Try frozen berries if fresh strawberries aren’t available—use about 4 cups sliced frozen strawberries.
• Decorate with piped or dolloped whipped cream and fresh strawberry slices just before serving.

No-Bake Strawberry Cheesecake

By: Fiona Dowling

A silky, light no-bake cheesecake with concentrated strawberry flavor and a thick Oreo crust. Simple to prepare and perfect chilled.

Prep: 45 mins

Chilling: 6 hrs

Total: 6 hrs 45 mins

Servings: 12 slices

Equipment

• 9-inch springform pan

Ingredients

Oreo Crust*

• 36 Oreo cookies, wafers and filling
• 6 tablespoons unsalted butter (85 grams), melted

Cheesecake Filling

• 1 lb strawberries (454 grams), cored and sliced
• 1/4 cup white sugar (50 grams)
• 1 package gelatin
• 1 1/4 cups whipping cream (300 ml), 33–35% fat
• 24 oz cream cheese (680 grams), full-fat, brick-style
• 3/4 cup powdered sugar (82 grams)

To Serve (Optional)

• 1/2 cup whipping cream (120 ml)
• sliced strawberries

Instructions

Oreo Crust

• Lightly grease a 9-inch springform pan.
• Crush the Oreo cookies (wafer and filling) to fine crumbs using a food processor or a rolling pin in a sealed bag.
• Mix the crumbs with melted butter, then press into the bottom and slightly up the sides of the pan. Chill while preparing the filling.

Cheesecake Filling

• Puree the strawberries in a blender or food processor, then optionally pass through a sieve to remove seeds.
• Combine the puree and sugar in a saucepan, bring to a gentle boil and simmer, stirring, until reduced to about half the original volume (approximately 3/4 cup).
• Sprinkle the gelatin over the hot reduced puree, remove from heat and stir until dissolved. Set aside to cool until it is no longer warm.
• In a large bowl, beat the whipping cream to stiff peaks and set aside.
• In another bowl, beat the softened cream cheese and powdered sugar until smooth, scraping the bowl as needed.
• Beat the cooled strawberry mixture into the cream cheese until combined.
• Gently fold the whipped cream into the cream cheese mixture until uniform in color and texture.
• Spoon the filling over the chilled crust and smooth the top. Chill at least 6 hours or overnight.

Serving

• Remove from the fridge, run a thin knife around the edge and unclamp the springform ring.
• Optional: whip the 1/2 cup cream to medium peaks and pipe or dollop around the edges, then garnish with sliced strawberries.
• Slice with a very thin, sharp knife, cutting through the crust cleanly for neat slices.

Notes

1. Graham Cracker Crust: For a graham cracker alternative, use 2 3/4 cups graham crumbs, 3 tablespoons sugar and 10 tablespoons unsalted butter. Mix and press into the pan as directed.
2. Frozen Berries: Use about 4 cups of sliced frozen strawberries if fresh are unavailable; expect a longer reduction time.
3. Gelatin: One envelope of powdered gelatin is about 2 1/4 teaspoons and is sufficient to set roughly 2 cups (500 mL) of liquid.
4. Cream Cheese: Use full-fat brick-style cream cheese, softened to room temperature. Do not use low-fat or tub-style varieties.
5. Storage: Store the cheesecake covered in the refrigerator for up to three days.
6. Nutrition: Nutrition shown is per slice when the cheesecake is divided into 12 pieces and does not include optional whipped cream decoration.

Nutrition

Calories: 557kcal, Carbohydrates: 44g, Protein: 6g