No Bake Strawberry Cheesecake

This easy-to-make No Bake Strawberry Cheesecake is quick to prepare and delicious. It’s the perfect summer dessert—light, creamy and refreshing!

It’s the perfect time of year to pick berries straight from the garden. I love no-bake desserts in summer, especially when it’s too hot to turn on the oven. This treat is a refreshingly way to end a summer meal and can be made ahead of time without having to pop in the oven making it a quick option for a cookout dessert.

Top it with whipped cream or ice cream if you’d like, but we promise it’s delicious all by itself!

Recipe Tips and Variations

• You could use other fruits in place of strawberries. Raspberries or blueberries would also be delicious cheesecake flavor.
• With this recipe, you can be as creative with your toppings as you want. I liked adding fresh strawberries but you could also drizzle some melted chocolate over top. That would make a decadent dessert.
• Make it gluten-free by using gluten-free vanilla sandwich cookies.
• Save time and use a premade crust.
• Swap out vanilla cookies for Oreos to make the crust.
• Make sure to leave plenty of time for the cheesecake to chill in the fridge so it sets up completely for that perfect slice.
• Can line the springform pan with a piece of parchment paper for easy removal.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries. Just make sure to thaw them out and remove any excess water before making puree.

How to Store a No Bake Strawberry Cheesecake

Store remaining leftovers in the fridge for up to 2 days or in the freezer for up to a month. If freezing, thaw before serving.

Crust Ingredients

24 vanilla sandwich cookies
4 tablespoons butter, melted

Cheesecake Ingredients

2 heaping cups strawberries, hulled and chopped
2 cups cream cheese (16 oz), softened to room temperature
1 cup heavy whipping cream
¾ cup granulated sugar
2 teaspoons vanilla extract
Optional: red food coloring, extra strawberries for garnish

How to Make No Bake Strawberry Cheesecake

Prepare the Crust

Place vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.

Pour melted butter into the food processor and pulse mixture until fully incorporated.

Pour the crust mixture into the bottom of 9 inch springform pan. Firmly press the cookie crust into a tight packed even layer using a spatula. Allow the crust to firm up by placing the springform in the freezer while preparing the next steps.

Make the Strawberry Puree

Rinse out the food processor. Place the chopped fresh strawberries into the food processor and pulse until smooth.

Place a fine mesh strainer over a small saucepan and pour the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.

Bring strawberry puree to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.

Prepare the Cheesecake

In a bowl add softened cream cheese. Attach a whisk attachment to a hand mixer and mix until a creamy consistency is reached, about one minute.

Add reduced strawberry liquid, sugar and vanilla extract to bowl with cream cheese and mix until incorporated.

Pour in heavy whipping cream and mix for about 1-2 minutes.

Optional: To make the cheesecake more pink you can add 1 to 2 drops of food coloring and mix until your desired color.

Remove the springform from freezer and pour the cheesecake on top. Use a rubber spatula to create a smooth and even layer. Place cheesecake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.

More Delicious No Bake Desserts

• Cherry Limeade Kool-Aid Pie
• No Bake Twinkie Strawberry Dessert
• Watermelon Fudge
• S’mores Ice Box Cake