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Home » Cakes & Cheesecakes » No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake

June 25, 2020 by Kathryn 2 Comments

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This No Bake Strawberry Cheesecake is a fan favorite with a graham cracker crust, a smooth and tangy filling, and the most delicious strawberry topping everrrrrr. And there's no baking involved!

I know it's controversial, but I don't really care for cheesecake. Shhhh...it's true. My husband is the big cheesecake eater in the house. But this cheesecake? It's different.

Strawberry Cheesecake

The filling for this no bake strawberry cheesecake is what you'd want in any cheesecake -- a creamy and slightly tangy flavor -- all over a buttery graham cracker crust.

My favorite part though is the topping. I could eat the strawberry topping by the spoonful. It's that good. I highly recommend cutting the slices of cheesecake first before putting the topping on. It's not only neater but you can get a higher topping-to-everything-else ratio this way.

side view of strawberry cheesecake on white plate

Another favorite part? It requires zero baking -- so forget the hot water bath or turning on the oven in the first place. This is a perfect summertime dessert.

Start with the Freshest Berries

You know the kind of strawberries that are so fresh that they're actually red all the way through? That kind! The fresher the berries, the more delicious this cheesecake will be!

flatlay of bowl of fresh strawberries

Ingredients You'll Need

  • strawberries -- the fresher, the better (try to get freshly picked berries if possible, the ones that are completely red on the inside)
  • sugar
  • graham crackers
  • unsalted butter
  • cream cheese
  • sour cream
  • heavy whipping cream
  • lemon juice
  • salt
  • cornstarch

How to Make No Bake Strawberry Cheesecake

First, make the crust.

Start by making the graham cracker crust. Place graham crackers and sugar in the bowl of a food processor. Pulse for a few seconds until completely crumbly. Add unsalted butter and process a few more seconds until the mixture feels sandy.

aerial shot of graham cracker crumbs in food processor bowl

Spread graham cracker crust onto the bottom and 1" up the sides of a springform pan. Use a glass to pack the graham cracker crust down. Place in the freezer for about 15-20 minutes.

Next, make the filling.

Meanwhile, in a stand mixer with paddle attachment, mix cream cheese, sugar, and lemon juice until light and fluffy (about 3 minutes). Add in sour cream and mix until just combined. Place bowl aside.

In another bowl, beat whipping cream until still peaks form. Gently fold in whipping cream into cream cheese mixture with a spatula until combined. This will add some extra fluffiness and creaminess to the cheesecake.

Pour filling into graham cracker crust and smooth out the top. Place in the refrigerator to cool for 5-6 hours or overnight.

one bite of strawberry cheesecake on fork with remaining piece in the background

Last, make the topping.

In a food processor, process strawberries and cornstarch until well blended. Transfer mixture to a medium sauce pan and add sugar and salt.

Cook sauce on medium heat for 10 minutes or until strawberry mixture thickens. Remove from heat and let cool. Add the remaining chopped strawberries and store topping in an airtight container in the refrigerator until you're ready to eat the cheesecake. Pour topping all over each of the cheesecake slices just before serving.

It's truly heavenly.

strawberry cheesecake on white plate

More Strawberry Recipes

  • Small Batch Strawberry Jam (Without Pectin)
  • Strawberry Caprese Salad with Creamy Balsamic Dressing
  • Brownie Pizza Cake with Whipped Cream and Fresh Berries
  • Rustic Whole Wheat Strawberry Galette
  • Homemade Strawberry Cake
  • Strawberry Basil Ice Cream
  • Strawberry Crisp
Side shot of slice of no bake strawberry cheesecake on white plate with fork and bowl of strawberry topping in the background.

xox,

kathryn

As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

No Bake Strawberry Cheesecake

This No Bake Strawberry Cheesecake is a fan favorite with a graham cracker crust, smooth and tangy filling, and the most delicious strawberry topping everrrrrr.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: no bake desserts, strawberry cheesecake, summer dessert
Prep Time: 20 minutes
Fridge Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 14 people

Ingredients

For the graham cracker crust

  • 22 whole graham crackers, broken up
  • 1 Tablespoon granulated sugar
  • ½ cup (1 stick) unsalted butter, melted

For the filling:

  • 24 oz. cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 Tablespoons lemon juice
  • ¼ cup sour cream
  • 1 cup heavy whipping cream

For the topping:

  • 2 cups chopped strawberries
  • 1 Tablespoon corn starch
  • ½ cup sugar
  • 1 Tablespoon lemon juice
  • ⅛ teaspoon salt
  • 1 cup chopped strawberries (for the very end)

Instructions

  • Combine graham crackers and sugar in a food processor. Pulse until graham crackers turn into crumbs. Add melted butter and pulse until mixture feels sandy. (You can also do this by hand by placing in a plastic bag and mashing with something heavy). Pour crumbs into an 8" or 9" springform pan and press crumbs onto the bottom and 1" up the sides of the pan. Place in freezer for about 20 minutes.
  • Meanwhile, in a stand mixer with paddle attachment, mix cream cheese, sugar, and lemon juice until light and fluffy (about 3 minutes). Add in sour cream and mix until just combined. Place bowl aside.
  • In another bowl, beat whipping cream until still peaks form. Gently fold whipping cream into cream cheese mixture with a spatula until combined. Pour filling into graham cracker crust and smooth out the top. Place in the refrigerator to cool for 5-6 hours or overnight.
  • Make the topping: In a food processor, process strawberries and cornstarch until well blended. Transfer to a medium sauce pan and add sugar and salt.
  • Cook sauce on medium for about 10 minutes or until strawberry mixture thickens. Remove from heat and let cool. Add the remaining chopped strawberries. Store topping in an airtight container until ready to eat the cheesecake. Pour topping all over the cheesecake slices before serving.

Notes

This cheesecake is great to make the night before you want to eat it!
 
Store leftovers in the refrigerator with plastic wrap over it.  The strawberry cheesecake will stay fresh for 4-5 days!

More Cakes & Cheesecakes

  • Rainbow Bundt Cake (Using Boxed Cake Mix!)
  • Lemon Bundt Cake Recipe with Lemon Glaze
  • Orange Pound Cake with Orange Glaze
  • Mini Chocolate Skull Cakes with Simple Spooky Glaze

Reader Interactions

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  1. Natushka

    October 21, 2020 at 11:50 am

    5 stars
    Hi , I love eating cheesecake for dessert. I love experimenting with different recipes in the kitchen. I'm going to try this new one and see how it tastes. It looks delicious and the recipe is delicious. Please send me more delicious recipes to my email address please.

    Reply
    • Kathryn

      October 21, 2020 at 4:21 pm

      I bet you're going to love this cheesecake! Please take a look around the website and let me know what you end up making and loving!

      Reply

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Hey, y'all!

I'm Kathryn! Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.

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