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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


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

  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.