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Easy No Bake Strawberry Cheesecake


Have you ever wondered what to do with the fresh strawberries in your fridge?  Good news!  I have the perfect answer today…Easy No Bake Strawberry Cheesecake.  This Strawberry Cheesecake is literally 4 ingredients and the vanilla wafer crust…don’t even get me started because that is a whole other post {literally}!  When I set out to make this Strawberry Cheesecake I didn’t know just how amazing it would be but it even exceeded my expectations.  I can’t wait for you to try it too!

Do you love strawberry desserts?  Try this Easy Strawberry Lemonade Bundt Cake Recipe with a Cake Mix!

 Easy No Bake Strawberry Cheesecake featured by top US dessert blogger, Practically Homemade

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No Bake Cheesecake with Strawberries

One of the wonderful things about the produce department is that you can purchase fresh strawberries all year long.  Sometimes they are more ripe but that doesn’t mean that you can’t use the strawberries for a No Bake Cheesecake.

With ingredients that sweeten them up in the filling, it doesn’t matter if they are a bit sour.  That makes this Cheesecake Recipe one that you can pull out anytime of the year.

3 Reasons to make this Strawberry Cheesecake Recipe

  1. Flavor!  With fresh strawberry puree in the cheesecake filling, this Strawberry Cheesecake recipe is bursting with fresh flavor.  
  2. Texture!  A creamy and smooth filling with a crisp Vanilla Wafer Crust is the perfect combination of textures.  Plus, the vanilla wafers help add sweetness if necessary.
  3. Simplicity!  No Bake Cheesecakes are so simple.  With only a handful of ingredients and no baking required, you can make this recipe with little time.

Easy No Bake Strawberry Cheesecake featured by top US dessert blogger, Practically Homemade

Ingredients Needed

Vanilla Wafer Crust

  • Vanilla Wafers-The perfect base for almost any cheesecake, they are especially wonderful with strawberries.
  • Brown Sugar-Added for a bit more sweetness in the crust.
  • Butter-Melted to bind the vanilla wafers together in a nice and thick crust.

Strawberry Cheesecake Filling

  • Cream Cheese-The base ingredient in this thick and rich filling.
  • Sweetened Condensed Milk-Adds sweetness to the cheesecake filling without thinning the mixture too much.
  • Whipped Topping-For a bit more sweetness and to help give the cheesecake a nice light texture.
  • Strawberries-Turned into a puree and added to the top, they are what make this Strawberry Cheesecake awesome!

How to make a No Bake Strawberry Cheesecake with Vanilla Wafer Crust

First of all, the vanilla wafer crust is amazing all on its own!  Vanilla Wafer crumbs, brown sugar and melted butter are mixed together and pressed into a springform pan {you can get all of the details about making the vanilla wafter crust}.

It is the perfect base for the creamy strawberry filling.

Easy No Bake Strawberry Cheesecake featured by top US dessert blogger, Practically Homemade

Strawberry Cheesecake Filling

  1. To get just the right amount of strawberry flavor you are going to want to make a fresh strawberry puree.  Cut the top off of the strawberries and place them into a food processor
  2. Pulse until you have a puree {a smooth substance}.  The strawberries I had in the refrigerator were very ripe.  If yours aren’t you could always add a few tablespoons of sugar to the mixture to add sweetness.  Look at how beautiful the color of that strawberry puree is!
  3. For the cheesecake base, begin by combining the cream cheese and sweetened condensed milk with a hand held mixer.  A mixer is important in order to get the smooth texture you are going for.  You also want to be sure that your cream cheese is at room temperature.
  4. Once your cream cheese and sweetened condensed milk are combined, add the strawberry puree and continue to mix.
  5. The final step is adding the whipped topping.  This step is hard to do with a mixer because you don’t want to over mix it and deflate the whipped topping.  I like to use a spatula and fold in the whipped topping until I have a nice and light pink filling.
  6. Pour the filling into the crust and spread out into and an even layer.  Refrigerate for at least 2 hours.  This will give it enough time to set up.

Easy No Bake Strawberry Cheesecake featured by top US dessert blogger, Practically Homemade

How to serve Strawberry No Bake Cheesecake

I like to serve it with a scoop of whipped topping and a strawberry on each slice.

Be sure to run a sharp knife around the edge of the pan before releasing the side of the springform pan or it might stick in areas.  Using the knife will give you the clean and sharp edges you are looking for.

Tips for making a No Bake Strawberry Cheesecake

  • Make sure that the cream cheese is at room temperature.  This is so important in order for it to mix into the sweetened condensed milk without any lumps.  
  • Add the strawberry puree before adding the whipped topping.  If you add the strawberry puree last it will deflate the whipped topping.  It can also give a cheesecake with a different texture.
  • Fold in the whipped topping, do not use a mixer.  Folding the whipped topping into the filling is super important because it allows you to control the mixing.
  • Refrigerate the cheesecake for at least 2 hours before cutting to serve.  Anything less than 2 hours doesn’t allow it to set up correctly and so when you cut into it the pieces fall into each other.  You can, however freeze the cheesecake for about 30 minutes-1 hour to speed up the process.
  • Run a sharp knife around the edge of the spring form pan before releasing the side.  Otherwise the cheesecake will stick in spots and not create the clean edge you are hoping for.

Easy No Bake Strawberry Cheesecake featured by top US dessert blogger, Practically Homemade 


  • Try a different kind of crust.  This Golden Oreo Crust would be great but so would a traditional graham cracker crust.
  • Swap out a different kind of fresh berry.  Raspberries, blackberries or blueberries would all be delicious.
  • Drizzle the top with melted chocolate.  Use white or milk chocolate for a gorgeous touch.
  • Add mini chocolate chips to the filling.  This will give you a wonderful chocolate covered strawberry flavor.

Frequently Asked Questions:

Can I use Frozen Strawberries?

Yes, you can absolutely use frozen strawberries.  Thaw them out before using them to make sure that there isn’t any excess water in them before making the puree.

If there is too much water in the strawberries then the filling might not set up nicely.

How to Store No Bake Strawberry Cheesecake?

This Cheesecake recipe needs to be refrigerated and should keep well for at least 2-3 days.  It can also be frozen for a month or so.

The great thing about freezing No Bake Cheesecake is that you can serve it partially frozen for a wonderful texture.  You could also make it ahead and freeze the cheesecake.  Then thaw before serving.

Easy No Bake Strawberry Cheesecake featured by top US dessert blogger, Practically Homemade

Do you love No Bake Cheesecakes?  Try these recipes…

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Easy No Bake Strawberry Cheesecake

Fresh strawberries are transformed into the most delicious and easy No Bake Strawberry Cheesecake, complete with a Vanilla Wafer Crust.
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 2 hours 25 minutes
Servings: 10 slices
Calories: 232kcal
5 from 5 votes
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Vanilla Wafer Crust

  • 2 1/4 cups Vanilla Wafer cookie crumbs
  • 1/4 cup brown sugar {lightly packed}
  • 1/2 cup butter {melted}

Strawberry Cheesecake Filling

  • 2 8 oz. pkgs. cream cheese {softened}
  • 1 14 oz. can sweetened condensed milk
  • 1 8 oz. tub whipped topping {thawed}
  • 1 lb strawberries {pureed}

TOPPINGS: Additional Whipped Topping & Strawberries


    Vanilla Wafer Crust

    • Combine Vanilla Wafer cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

    Strawberry Puree

    • Add a pound of strawberries that have been hulled {tops cut off} to a food processor. Pulse until you have a strawberry liquid aka puree. Set aside.

    Strawberry Filling

    • Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add strawberry puree and continue to mix until the puree is evenly distributed. Add the whipped topping and fold into the strawberry mixture until it is totally combined.

    Cheesecake Assembly

    • Pour strawberry cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving with a scoop of whipped topping and strawberry. Leftovers can be stored in the refrigerator for up to 4 days.


    • Try using frozen strawberries if you don't have fresh strawberries.  Thaw them and make sure there isn't any excess water, so that the cheesecake filling sets up nicely.


    Serving: 1slice | Calories: 232kcal | Carbohydrates: 27g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 175mg | Potassium: 101mg | Fiber: 1g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 27mg | Calcium: 15mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @PracticallyHomemade or tag #practicallyhomemade!

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