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!

The image shows a rectangular glass dish filled with a layered dessert. The bottom layer is a light brown crumbly base, likely made from crushed biscuits or graham crackers. Above this is a thick, smooth white layer of creamy filling. On top of the creamy layer, there is a bright red strawberry sauce spread unevenly. Fresh halved strawberries with green leaves are scattered over the sauce, along with small fresh mint leaves. A section in the bottom right corner is missing, revealing the crumbly base below. A silver spoon with some of the dessert on it rests next to the dish. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of whole graham cracker sheets stacked neatly, a small white ceramic bowl of granulated sugar, a few grains of salt beside it, a small white ceramic bowl with melted unsalted butter, a block of cream cheese with smooth edges, a small mound of ricotta cheese, a small white ceramic bowl filled with confectioner’s sugar, a small white ceramic bowl of fresh lemon juice, a small white ceramic bowl of heavy cream, a pint of fresh whole strawberries with green tops, a small white ceramic bowl containing dissolved cornstarch in water, and a few fresh mint leaves arranged delicately, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a dessert served in a clear glass cup with a textured surface, placed on a white marbled surface. Inside the glass, there are three visible layers: a white creamy base at the bottom, a middle layer of light brown crumbly topping, and a swirl of red strawberry sauce mixed with pieces of fresh strawberries on top. In the background, a white rectangular baking dish holds the rest of the dessert, which consists of a crumbly bottom crust, a thick white cream layer in the middle, and a vibrant red strawberry topping with green mint leaves scattered on top. A silver spoon rests beside the glass, while another silver spoon is partially visible near the top right corner. The photo is taken with an iphone --ar 2:3 --v 7

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

A clear food processor bowl filled with small, bright red pieces of chopped strawberries, with the sharp, curved silver blade visible in the center. Around the bowl are whole strawberries with green leafy tops, placed on a white marbled surface. The strawberries and the mixture inside the bowl show bright red and slightly glossy textures, highlighting freshness. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use other berries besides strawberries?

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.

Is it necessary to use both cream cheese and ricotta?

Yes, combining cream cheese and ricotta provides the perfect balance of rich creaminess and light texture, making this cheesecake scoopable and luscious without baking.

Why shouldn’t I pack down the crust?

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.

Can I make this cheesecake a day ahead?

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.