Strawberry No Bake Cheesecake
As someone who has spent over 30 years perfecting no-bake desserts for my family, I know the magic of a recipe like this one. With four kids to feed and countless celebrations to plan over the years, no-bake desserts became my secret weapon and super power. This No Bake Strawberry Cheesecake combines my favorite elements: it’s quick, reliable, and always a hit.
Table of Contents
- No Bake Strawberry Cheesecake Ingredients
- Strawberry No Bake Cheesecake Recipe Variations
- How to Make a Strawberry Cheesecake (No Bake)
- Strawberry Cheesecake Recipe Tips
- Storage and Freezing
- No Bake Strawberry Cheesecake FAQs
- Do you love No Bake Cheesecakes? Try these recipes…
- No Bake Strawberry Cheesecake (with Condensed Milk)
This dessert doesn’t just taste amazing {hello fresh strawberries}, it’s also super simple to make. That means you can spend less time in the kitchen and more time enjoying it with the people you love.
No-bake Strawberry Cheesecake with a vanilla wafer crust is the perfect dessert for any occasion. Whether you’re serving this no-bake strawberry cheesecake at a summer barbecue, family dinner, or holiday gathering, it’s guaranteed to steal the show.
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
No Bake Strawberry Cheesecake Ingredients
- Vanilla Wafers– The perfect base for almost any cheesecake, they are especially wonderful with strawberries. You could also use graham crackers if you prefer.
- Brown Sugar– Added for a bit more sweetness in the crust.
- Cream Cheese– The base ingredient in this thick and rich filling. Be sure to use full fat cream cheese and let it soften to room temperature for easy mixing.
- 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. I like to use Cool Whip, but you can use any brand you prefer. If you prefer homemade whipped cream, combine 1 cup of heavy cream with 1/4 cup of powdered sugar and a teaspoon of vanilla extract. Mix using a whisk attachment until it forms stiff peaks.
- Strawberries– Real strawberries are turned into a fresh strawberry sauce and added to the filling. It is what makes this Strawberry Cheesecake awesome!
See recipe card for full information on ingredients and quantities.
Strawberry No Bake Cheesecake Recipe Variations
- Try a different kind of crust. This Golden Oreo Crust would be great and so would a buttery 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 an elegant touch.
- Add mini chocolate chips to the filling. This will give you a wonderful chocolate covered strawberry flavor.
How to Make a Strawberry Cheesecake (No Bake)
- Pulse Vanilla Wafers in a food processor until you have fine crumbs, then mix them with brown sugar and melted butter in a small bowl. Press the cookie crumb mixture into the springform pan. Refrigerate until the filling is ready.
- Cut the top off of the strawberries and place them into a food processor. Pulse until you have a puree. The strawberries I had in the refrigerator were very ripe, but if yours aren’t you could always add a few tablespoons of sugar to the mixture to add sweetness.
- For the creamy cheesecake filling, begin by combining the softened cream cheese and sweetened condensed milk in a large mixing bowl with a hand mixer {or in the bowl of a stand mixer}. An electric mixer is important in order to get the smooth texture you are going for. Add powdered sugar for a bit more structure and mix until it is incorporated. Then add the homemade strawberry sauce and continue to gently mix it into the cheesecake batter.
- Finally, add the whipped topping. This step is hard to do with a mixer because you don’t want to over mix it and deflate the air bubbles in the whipped topping. I like to use a rubber spatula and fold the whipped topping into the cheesecake batter until I have a nice and light pink strawberry mixture.
- Pour the strawberry mousse mixture onto the cookie crust and spread out into an even layer. Refrigerate for at least 4 hours. This will give the cheesecake mixture enough time to set up.
- Serve this easy recipe with a scoop of whipped topping and a strawberry on each slice!
Strawberry Cheesecake Recipe Tips
- Make sure you use room temperature cream cheese. 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 into the cream cheese filling, 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 4 hours before cutting to serve. Anything less than 2 hours doesn’t allow it to set up correctly. You can freeze the cheesecake for about 30 minutes to 1 hour to speed up the process.
- Run a sharp knife around the sides of the pan before releasing the side. Otherwise the cheesecake will stick in spots and not create the clean edge you are hoping for.
Storage and Freezing
Store: This strawberry no bake cheesecake recipe needs to be refrigerated and should keep well for at least 2-3 days if stored in an airtight container or covered tightly with plastic wrap.
Freeze: 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.
No Bake Strawberry Cheesecake FAQs
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.
Yes, this no bake strawberry cheesecake can be made up to 2 days in advance. Just keep it covered in the refrigerator until you’re ready to serve.
The key to ensuring that you don’t have a soggy cheesecake is working with ingredients that are room temperature. If the ingredients are too warm they won’t set up as well and could soak into the crust. Also be sure to chill the cheesecake for the directed amount of time.
The easiest way to thicken a no-bake cheesecake filling is to whip some heavy cream to stiff peaks and fold it into the mixture {whipped topping can also be used}.. This should give the filling enough structure to set up perfectly.
Do you love No Bake Cheesecakes? Try these recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Enter your email below and I’ll send it directly to your inbox!
No Bake Strawberry Cheesecake (with Condensed Milk)
Ingredients
Vanilla Wafer Crust
- 2 ¼ cups Vanilla Wafer cookie crumbs
- ¼ cup brown sugar {lightly packed}
- ½ cup butter {melted}
Strawberry Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping {thawed}
- 1 lb strawberries {pureed}
Instructions
Vanilla Wafer Crust
- Combine Vanilla Wafer cookie crumbs, brown sugar and melted butter in a large bowl. Mix together until everything is nicely incorporated. Pour into an ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the springform pan. Refrigerate crusts 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
- Add the strawberry cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least 4 hours before serving with a scoop of whipped topping and strawberry. Leftovers can be stored in the refrigerator for up to 4 days.
Notes
- 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.
- If you don’t have time to let the cheesecake chill for 4 hours, you can also freeze the cheesecakes for about 30 minutes to 1 hour to speed up the process.
