If you have ever sat and wondered what to do with the fresh strawberries in your fridge.  Or honestly, even if you haven’t!  I have the perfect answer today…No Bake Strawberry Cheesecake.  Sweet friends, this cheesecake is literally 4 ingredients and the 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 let’s just say that it even exceeded my expectations.  Keep scrolling to get all of the glorious details.

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

I have to admit that I am one of those people who has the best of intentions when it comes to purchasing fresh fruit.  I grab a pound of strawberries, a couple pints of raspberries and a bag of apples at the beginning of nearly every week.

At the end of the week when it is time to clean out my fridge…I have a pound of strawberries and a couple pints of raspberries that are growing mold.  Plus, a bag of apples to go with the one from last week.

Does anyone else do this or am I totally alone?  I always imagine myself eating the fruit on yogurt or straight from the fridge but instead I eat things like…cookie dough.  

It is a little embarrassed to even tell you that but it is the truth and well…at least I can use those strawberries to make this No Bake Strawberry Cheesecake now.  I knew they would come in handy sometime!

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

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

First of all the crust is amazing all on it’s own!  Vanilla Wafer crumbs, brown sugar and melted butter are mixed together and pressed into a spring form pan {you can get all of the details about making the crust here}.

It is the perfect base for the creamy strawberry filling.

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

Fresh Strawberry Puree

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.  Pulse until you have a puree {a smooth substance}.

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

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!

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

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.

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.

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

Once your cream cheese and sweetened condensed milk are combined, add the strawberry puree and mix.

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

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.

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

Pour the filling into the crust and spread out into and 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

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 spring form pan or it might stick in areas.  Using the knife will give you the clean and sharp edges you are looking for.

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

The end result is a creamy and smooth cheesecake.  It is loaded with strawberry flavor and nestled on top of a spectacular Vanilla Wafer Crust.

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

If dreams were made of cheesecakes then I am certain this No Bake Strawberry Cheesecake would be on top of the list.

It is so good you guys!  Make the time to whip this baby up and I can promise that you will be in love too!

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

Do you love No Bake Cheesecakes?  Try these recipes…

Fresh strawberries are transformed into the most delicious No Bake Strawberry Cheesecake, complete with a Vanilla Wafer Crust.

Course Dessert
Prep Time 2 hours 25 minutes
Total Time 2 hours 25 minutes
Servings 1 cheesecake

Ingredients

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

    Instructions

    Vanilla Wafer Crust

    1. 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

    1. 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

    1. 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

    1. 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.