When summer calls for something sweet but fuss-free, I always turn to this Creamy No Bake Strawberry Cheesecake Recipe. It’s velvety, bursting with fresh berries, and so simple that you’ll wonder why you haven’t made it sooner!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy No Bake Strawberry Cheesecake Recipe
- Top Tip
- How to Serve Creamy No Bake Strawberry Cheesecake Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy No Bake Strawberry Cheesecake Recipe
Why You'll Love This Recipe
Honestly, this no bake cheesecake has become a favorite in my house — it’s creamy, refreshing, and perfect for when you want dessert without heating up your kitchen.
- Effortless Preparation: No oven? No problem! You’ll have a luscious cheesecake ready in just over two hours.
- Light Yet Decadent Texture: The ricotta and cream cheese blend gives it a dreamy, scoopable softness you and your guests will enjoy.
- Fresh Strawberry Flavor: The homemade strawberry topping is sweet, vibrant, and perfectly complements the creamy filling.
- Make-Ahead Friendly: Chill overnight to let flavors meld, making it ideal for parties or warm-weather gatherings.
Ingredients & Why They Work
Before you dive in, a quick heads-up on some ingredients that really make this cheesecake sing. Picking ripe, fragrant strawberries is key; plus, using whole graham crackers keeps the crust perfectly textured. And a good-quality cream cheese and ricotta work together to deliver that rich creaminess.
- Whole graham crackers: These create the buttery crust with just the right crunch and flavor.
- Granulated sugar: Adds subtle sweetness to the crust and topping balances the tangy filling.
- Salt: Just a pinch to enhance all the flavors harmoniously.
- Unsalted butter: Melted and mixed into the crumbs to bring everything together.
- Cream cheese: The creamy base of the filling providing rich tang and smooth texture.
- Ricotta cheese: Adds lightness and a subtle, fresh flavor that blends beautifully.
- Confectioner’s sugar: Provides a silky sweetness that dissolves perfectly in the filling.
- Fresh lemon juice: A splash of brightness to cut through the richness.
- Heavy cream: Whipped in for that lush, fluffy creaminess.
- Strawberries: Fresh and juicy, essential for topping and creating that irresistible sauce.
- Cornstarch: Helps thicken the strawberry sauce for that just-right consistency.
- Mint leaves: Optional, but they add a refreshing, pretty garnish when serving.
Make It Your Way
One of the best things about this Creamy No Bake Strawberry Cheesecake Recipe is how easy it is to customize it to fit your taste or dietary needs. Whether you want a lighter twist or a burst of different flavors, there’s plenty of room to get creative!
- Variation: Swap out the heavy cream for whipped coconut cream if you're looking for a dairy-free option. It gives the filling a slightly tropical note and lighter texture, but keep in mind the cheesecake might be a bit less rich and creamy.
- Variation: Add a handful of crushed pistachios or toasted almonds to the crust for some extra crunch and a nutty depth. I love how the buttery crumbs paired with nuts feel elevated yet still simple.
- Variation: Replace half the strawberries in the topping with raspberries or blueberries during the summer for a mixed berry delight. The natural tartness of the berries adds a fresh contrast to the velvety filling.
- Variation: For a more zesty flavor, stir in a teaspoon of finely grated lemon zest into the filling along with the lemon juice — it brightens up every bite wonderfully!
- Variation: If you prefer a firmer texture, chill the cheesecake overnight instead of just a couple of hours. This helps the filling set perfectly and makes slicing neater if you want more traditional slices over scooping.
Step-by-Step: How I Make Creamy No Bake Strawberry Cheesecake Recipe
Step 1: Craft the Perfect Crust
Start by breaking the whole graham crackers into your food processor, tossing in the sugar and salt to balance the flavor. Pulse until the crumbs are finely ground — this is key for that buttery, scoopable crust texture. If you don’t have a processor, a rolling pin and a sealed bag work just fine, but a fine grind is what I aim for here. Then, mix in the melted unsalted butter evenly. When spreading the crust in your 8x11-inch dish, don’t compress the crumbs; leaving them loose gives a lighter, melt-in-your-mouth feel. Pop it into the fridge to chill while you move on to the filling.
Step 2: Whip Up the Silky Filling
Give your food processor a quick wipe before adding the cream cheese, ricotta, confectioner’s sugar, and fresh lemon juice. Blend everything until smooth, pausing to scrape the sides so there are no lumps left behind. While the processor runs, slowly drizzle in the heavy cream to build a luscious, creamy texture that’s wonderfully light yet rich. This gentle incorporation of cream is what helps make this cheesecake so irresistibly scoopable.
Step 3: Assemble and Chill Your Cheesecake
Spoon dollops of the silky filling right on top of the chilled crust. Using an offset spatula or the back of a spoon, gently spread the filling evenly without disturbing the crumb base. Aim for a smooth, level surface that looks inviting. Then refrigerate the whole cheesecake for at least 2 hours, or ideally overnight if you have the time—this chilling step lets the flavors meld and the texture firm up perfectly.
Step 4: Prepare the Sweet Strawberry Topping
While your cheesecake chills, hull and finely chop half of the strawberries for the topping. Cook them over medium heat with granulated sugar until they soften and release their juices—this takes a few minutes and fills your kitchen with that wonderful strawberry aroma. Stir in the cornstarch slurry, and you’ll notice the sauce thicken almost instantly. Keep cooking and stirring for about a minute more to get the perfect consistency. Let this luscious sauce cool in the fridge before using.
Step 5: Garnish and Serve Your Delightful Creation
When you’re ready to impress, spread the chilled strawberry sauce over the top, leaving some of the creamy filling peeking around the edges for a pretty contrast. Arrange the remaining fresh strawberries sliced, halved, or quartered on top, then add a few fresh mint leaves if you’re feeling fancy. Use a big spoon to serve scoops into bowls or cups for a casual, crowd-pleasing presentation. Remember to keep the cheesecake refrigerated until serving—it tastes best when chilled just bright and creamy.
Top Tip
These tips make all the difference in perfecting your Creamy No Bake Strawberry Cheesecake Recipe, ensuring it turns out light, luscious, and beautiful every time.
- Keep the Crust Light: I’ve found that not packing down the graham cracker crumbs keeps the crust delightfully crumbly and airy rather than dense and heavy.
- Blend Thoroughly: Processing the cream cheese and ricotta until completely smooth is key—no lumps allowed! It really creates that luscious, silky filling texture.
- Drizzle Cream Slowly: Adding the heavy cream slowly into the filling mixture while the processor is running helps it emulsify perfectly, giving it that irresistible creaminess.
- Chill Overnight: Rushing the chill time can make the cheesecake soft and difficult to slice, so I always let it rest at least 2 hours, preferably overnight, for the best scoopable texture.
How to Serve Creamy No Bake Strawberry Cheesecake Recipe
Garnishes
Fresh mint leaves add a pop of color and a refreshing contrast to the rich creaminess. You can also sprinkle some extra reserved graham cracker crumbs on top for added texture. A dusting of confectioner's sugar or a few whole strawberries elegantly placed creates a beautiful presentation that’s as inviting as it is delicious.
Side Dishes
This cheesecake shines beautifully on its own, but pairing it with light, fruity sides like a citrus salad, fresh berries, or a glass of rosé elevates the summer dessert experience. For something extra special, a dollop of whipped cream or a scoop of vanilla bean ice cream complements the creamy texture wonderfully.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Creamy No Bake Strawberry Cheesecake covered tightly in the refrigerator. It will stay fresh and delicious for up to 3 days. Remember to keep it chilled until just before serving to preserve that smooth, scoopable texture.
Freezing
You can freeze this cheesecake to enjoy later! Slice it first to make serving easier after thawing. Wrap each slice tightly in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 1 month. When ready, thaw overnight in the fridge for the best texture.
Reheating
Since this is a no-bake, chilled dessert, it’s best served cold—no reheating necessary. Just take it out of the fridge about 10 minutes before serving to take the chill off slightly for the creamiest mouthfeel.
Frequently Asked Questions:
Absolutely! Blueberries, raspberries, or a mix of berries work wonderfully both in the topping and as a garnish, giving you flexibility to customize your dessert.
Yes, combining cream cheese and ricotta provides the perfect balance of rich creaminess and light texture, making this cheesecake scoopable and luscious without baking.
Leaving the crust crumbs loose creates a delicate, sandy texture that is contrastive to the creamy filling. Packing it down can lead to a dense, hard bottom layer that’s harder to enjoy.
Definitely! In fact, chilling it overnight allows the flavors to meld beautifully and firms up the texture for easier serving and better taste.
Final Thoughts
This Creamy No Bake Strawberry Cheesecake Recipe is one of those magical desserts that feels fancy yet is incredibly easy to whip up. Whether you’re entertaining guests or just craving a sweet, fresh treat on a warm day, it never disappoints. With its buttery crust, silky filling, and vibrant strawberry topping, it’s a slice of summer happiness you’ll find yourself making again and again.
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Creamy No Bake Strawberry Cheesecake Recipe
- Prep Time: 13 minutes
- Chill Time: 2 hours
- Cook Time: 7 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Strawberry Cheesecake is a luscious, creamy dessert perfect for summer. Featuring a buttery graham cracker crust, a smooth cream cheese and ricotta filling, and a sweet strawberry topping, it requires no oven and offers a delightful, scoopable texture that's quick to prepare and sure to impress.
Ingredients
Crust
- 18 sheets whole graham crackers (2 sleeves)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoon unsalted butter, melted
Filling
- 16 ounces cream cheese
- 1 cup ricotta cheese (whole fat or part skim)
- 1 cup confectioner's sugar
- 4 tablespoon fresh lemon juice
- ½ cup heavy cream
Topping
- 1 pint strawberries
- ¼ cup granulated sugar
- ½ teaspoon cornstarch (dissolved in 1 teaspoon cold water)
- Mint leaves (for garnish, optional)
Instructions
- Prepare the crust: Add the graham crackers to a food processor, breaking them up as you add them. Add the granulated sugar and salt. Pulse until the crackers are finely ground. Alternatively, place crackers in a large baggie and crush with a rolling pin for an even grind.
- Mix crust with butter: In a bowl, toss the graham cracker crumbs with the melted unsalted butter until evenly coated. Spread a generous layer of crumbs in the bottom of an 8x11 inch dish. Do not pack down the crumbs; leave them loose. Reserve any extra crumbs for topping individual servings. Chill the crust while preparing the filling.
- Prepare the filling: Wipe out the food processor, then add cream cheese, ricotta cheese, confectioner's sugar, and fresh lemon juice. Process until smooth, scraping down the sides as needed. While the processor is running, slowly drizzle in the heavy cream until fully incorporated and creamy.
- Assemble cheesecake: Dollop the filling evenly over the chilled crust. Gently spread it out using an offset spatula or the back of a spoon, taking care not to disturb the crumb layer. Flatten and smooth the surface. Chill the cheesecake in the refrigerator for at least 2 hours or overnight for best texture.
- Make the strawberry topping: Hull and finely chop half of the strawberries. Place them in a saucepan with granulated sugar over medium heat. Cook until the berries release their juices and soften, approximately several minutes. Stir in the cornstarch slurry and continue cooking for about 1 minute until the sauce thickens. Remove from heat and chill the sauce before serving.
- Serve: When ready to serve, spread the strawberry sauce over the cheesecake surface, leaving some white areas visible around the edges. Top with the remaining fresh strawberries, sliced, halved, or quartered as preferred. Garnish with fresh mint leaves if desired.
- Storage: Use a large spoon to serve the cheesecake into individual bowls or cups. Keep the cheesecake chilled until serving for optimal flavor and texture. Store any leftovers covered in the refrigerator.
Notes
- This cheesecake is perfect for summer and requires no baking, making it quick and easy to prepare.
- If you don’t have a food processor, you can crush the graham crackers manually using a rolling pin in a sealed bag.
- Using whole-fat ricotta and cream cheese will yield the creamiest texture and richest flavor.
- Chilling the cheesecake overnight allows the flavors to meld and the filling to set firmly.
- The strawberry topping can be prepared ahead and refrigerated to save time before serving.
- For a lighter version, substitute heavy cream with whipped coconut cream or omit; however, this may affect texture.
Nutrition
- Serving Size: 1 slice
- Calories: 426 kcal
- Sugar: 27 g
- Sodium: 327 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg

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