This easy no-bake strawberry cheesecake is creamy, smooth, and full of strawberry flavor, without using gelatin. We use thick strawberry jam to give the filling its beautiful pink color, bold berry flavor, and that firm-but-creamy texture that slices so nicely after chilling.
★★★★★
Your cheesecakes never fail!
I made this for Mother's Day and served it with strawberry compote and cream. Everybody in the family loved it.
THANK YOU BEA!!
- Emily
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We first made this no-bake strawberry cheesecake with gelatin, but over time, many of you asked for a version without it. So we tested it several times, adjusting the filling until it set beautifully with full-fat cream cheese, whipped cream, and enough chilling time, while thick strawberry jam gave us the stronger berry flavor, smooth texture, and lovely pink color we wanted.
We also wanted the strawberry flavor to come through more clearly. Fresh strawberries can add too much water to a no-bake cheesecake, so we use strawberry jam instead. It gives the filling a stronger strawberry flavor, a smooth creamy texture, and a lovely pink color without making the cheesecake too soft.
This is one of our favorite make-ahead cheesecakes for spring and summer. You can also browse all our cheesecake recipes for more baked and no-bake ideas.
Why this no-bake strawberry cheesecake works
This no-bake strawberry cheesecake is made to be creamy, reliable, and full of strawberry flavor, without using gelatin or turning on the oven.
No gelatin needed: The filling sets with full-fat cream cheese, properly whipped cream, and enough chill time. It uses the same reliable no-gelatin idea as our no-bake vanilla cheesecake, so you still get clean slices without adding gelatin.
Stronger strawberry flavor: Instead of fresh strawberries in the filling, we use strawberry jam. It gives the cheesecake a more concentrated strawberry flavor and a lovely pink color.
Creamy but firm texture: Fresh strawberries can release too much water and make a no-bake cheesecake too soft. Thick strawberry jam helps keep the filling smooth, creamy, and firm enough to slice.
Easy make-ahead dessert: This cheesecake needs time to chill, which makes it perfect for preparing the day before.
No oven or water bath: Since this is a no-bake strawberry cheesecake, there's no baking, no water bath, and no worrying about cracks. It's simple, practical, and still looks beautiful when served.
Ingredients you'll need
You only need a few simple ingredients for this no-bake strawberry cheesecake, but each one matters for the texture. Use full-fat dairy, thick strawberry jam, and cold whipping cream so the filling turns creamy, smooth, and firm enough to slice after chilling.
Key ingredient notes:
Crust options: If you're using graham crackers instead of digestive biscuits, use the same amount by weight so the crust sets properly.
Full-fat cream cheese: Use plain, full-fat cream cheese for a smooth, firm filling. Low-fat or whipped cream cheese can make the cheesecake too soft.
Strawberry jam: This is the key ingredient for stronger strawberry flavor. It gives the filling a lovely pink color and avoids adding too much water, which can happen with fresh or frozen strawberries.
Powdered sugar: Powdered sugar blends smoothly into the filling. Granulated sugar can leave a gritty texture because this cheesecake isn't baked.
Whipping cream: Use cold whipping cream or heavy cream with at least 35% fat. Whip it to stiff peaks before folding it into the filling so the cheesecake sets without gelatin.
See the recipe card for complete information on ingredients and quantities.
Substitutions and variations
This no-bake strawberry cheesecake is flexible, but the filling depends on the right balance of creaminess and thickness. These swaps work well, as long as you avoid adding too much extra liquid.
Fresh strawberries: Use them for decorating, not in the filling. Fresh strawberries release water, which can make the cheesecake too soft. The strawberry jam gives you a stronger flavor and a more reliable texture.
Frozen strawberries: Don't add frozen strawberries straight into the filling. They release even more liquid than fresh ones. If you want to use them, cook them down into a thick jam-like mixture first, then let it cool completely before using.
Different jam flavors: You can use another thick jam, like raspberry or blueberry, using the same method. Just make sure it's not runny. For another fruity no-bake dessert, try our no-bake mango cheesecake.
Powdered sugar substitute: Use a powdered sweetener if you want to replace powdered sugar. Avoid granulated sugar because it may not dissolve fully and can leave the filling gritty.
Food coloring: This is optional. The strawberry jam gives the cheesecake a soft pink color, but a few drops of red food coloring will make it brighter.
Mini cheesecakes: You can make this recipe in smaller cups or jars instead of one large cheesecake. The chilling time may be shorter, but the filling should still be firm before serving.
Gluten-free version: Use gluten-free digestive biscuits or gluten-free graham crackers for the crust. The filling itself is naturally gluten-free, but always check the labels on your biscuits and jam.
Watch the video
Watch the video below to see how the crust, filling, and topping should look at each stage. It's especially helpful for seeing the whipped cream texture and how thick the strawberry filling should be before chilling.
Step-By-Step Instructions
Step 1: Prepare the crumbs. Mix the biscuit crumbs and butter in a bowl. Pour into a 9-inch springform pan, press evenly with the back of a spoon, and freeze for 30 minutes.
Step 2: Make the cream cheese mixture. Mix cream cheese, powdered sugar, and vanilla extract in a bowl using a handheld whisk until creamy.
Step 3: Add strawberry jam. Whisk in the strawberry jam, and optionally add a few drops of red food coloring.
Step 4: Fold in whipped cream. In another bowl, whisk the heavy cream to stiff peaks. Gently fold it into the strawberry mixture using a spatula.
Step 5: Chill. Pour the filling into the pan and spread evenly using an offset spatula. Chill in the fridge for at least 8 hours, preferably overnight.
Step 6: Decorate. Optional, but highly recommended! Spread some strawberry jam, pipe some sweetened whipped cream and pop some strawberries on top. Enjoy!
Tips for the best strawberry cheesecake
A good no-bake strawberry cheesecake depends on texture. These tips will help the filling stay smooth, creamy, and firm enough to slice without using gelatin.
- Use ingredients at the right temperature: The cream cheese should be at room temperature so it mixes smoothly without lumps. The whipping cream should be cold so it whips properly and holds its shape.
- Discard any cream cheese liquid: As cream cheese comes to room temperature, you may see some liquid in the package. Pour it away before mixing so the filling doesn't become too loose.
- Use thick strawberry jam: Runny jam or strawberry sauce can make the filling too soft. Thick jam gives stronger strawberry flavor without adding too much water.
- Don't use fresh strawberries in the filling: Fresh strawberries are lovely for decorating, but they release liquid into the filling. That extra water can stop a no-bake cheesecake from setting properly.
- Whip the cream to stiff peaks: This is what helps the cheesecake hold its structure without gelatin. The cream should stand up firmly before you fold it into the strawberry mixture.
- Fold gently: Once the whipped cream goes in, fold it with a spatula instead of mixing aggressively. This keeps the filling light, creamy, and stable.
- Chill it in the coldest part of the fridge: This cheesecake needs at least 8 hours to set, preferably overnight. The cold helps the filling firm up so you get clean slices.
- Freeze before transferring, if needed: If you want to move the cheesecake to a serving plate, place it in the freezer for about 1 hour first. It will be sturdier and easier to handle.
- Decorate after it sets: Add the topping, whipped cream, and fresh strawberries after the cheesecake is fully firm. This keeps the top neat and fresh.
How to serve, store, freeze, and make ahead
This no-bake strawberry cheesecake is best served cold, straight from the fridge. It needs time to set, so it's a great dessert to make the day before you plan to serve it.
How to serve: Remove the cheesecake from the springform pan once it's fully set. For clean slices, slice the cheesecake straight from the fridge with a sharp thin knife. Wipe the knife clean between each cut for neater pieces.
Make ahead: You can make this cheesecake 1 day ahead and keep it covered in the fridge. Decorate it after it has set so the whipped cream and fresh strawberries look their best.
How to store: Keep leftovers in an airtight container in the fridge for up to 5 days. Since this is a no-bake cheesecake, don't leave it at room temperature for too long.
How to freeze: Freeze the cheesecake without the fresh strawberry decoration for the best texture. Wrap it well, freeze for up to 3 months, then thaw it in the fridge before serving.
Can it travel? This cheesecake needs to stay cold to hold its shape. It's fine for short trips in a cooler, but we wouldn't recommend it for long travel or outdoor serving in hot weather.
If you like make-ahead cheesecakes with a fresh flavor, our no-bake lemon cheesecake is another easy one to keep in the fridge for gatherings.
Frequently asked questions
Yes. This recipe sets without gelatin because it uses full-fat cream cheese, cold whipped cream, thick strawberry jam, and enough chilling time. Keep it cold until serving so the filling holds its shape.
Use a thick strawberry jam or preserves, ideally one with good strawberry flavor and some fruit pieces. We like using Bonne Maman strawberry preserves, but any thick strawberry jam will work. Avoid runny jam, coulis, or strawberry sauce because too much liquid can make the cheesecake soft.
We don't recommend using fresh or frozen strawberries directly in the filling because they release too much water. Use fresh strawberries for decorating, and if using frozen strawberries, cook them down into a thick jam-like mixture first and let it cool completely.
The most common reasons are low-fat cream cheese, cream with less than 35% fat, cream that wasn't whipped to stiff peaks, runny jam, extra liquid from the cream cheese package, or not chilling the cheesecake long enough.
Yes. Make it the day before and keep it covered in the fridge, then decorate after it has fully set. You can also freeze it without the fresh strawberry decoration, then thaw it in the fridge before serving.
We know no-bake cheesecakes can feel a little risky because there's no oven or gelatin to help things along, but this strawberry cheesecake is very doable. The thick strawberry jam gives you bold flavor without watering down the filling, and the fridge does the rest.
Give it enough time to chill, decorate it once it's fully set, and you'll have a creamy, smooth strawberry cheesecake that looks beautiful without feeling stressful. It's the kind of dessert you can make ahead and feel good about serving.
If you love fruity no-bake cheesecakes, our no-bake blueberry cheesecake is another one to try next.
Did you try this no-bake strawberry cheesecake?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! -Bea and Marco
📖 Recipe
No-Bake Strawberry Cheesecake
Video
Ingredients
Base
- 2 cup (200 g) biscuit crumbs
- 7 tablespoon (100 g) butter , melted
Filling
- 24 oz (675 g) full-fat plain cream cheese , room temperature
- ½ cup (60 g) powdered sugar
- 2 teaspoon vanilla extract
- 1 cup (300 g) strawberry jam
- a few drops of red food coloring , optional
- 1 ½ cup (345 g) whipping cream, min 35% fat , chilled
Topping
- ⅓ cup (100 g) strawberry jam
- 1 cup (230 g) whippingy cream , chilled
- ¼ cup (30 g) powdered sugar
- some strawberries
Instructions
Base
- Line the base of a 9-inch springform pan with parchment paper, leaving 2-3 inches (10-15cm) extra on the sides, so it's easier to transfer the cheesecake later. Refer to video above.
- Mix the biscuit crumbs and butter in a bowl. Pour into the pan, press evenly with the back of a spoon, and freeze for 30 minutes.
Filling
- In another bowl, mix cream cheese, powdered sugar, and vanilla extract in a bowl using a handheld whisk until creamy. Whisk in the strawberry jam, and optionally add a few drops of red food coloring. Set aside.
- In another bowl, whisk the heavy cream to stiff peaks. Gently fold it into the strawberry mixture using a spatula.
Chill
- Pour the filling into the pan and spread evenly using an offset spatula. Shake the pan to help the filling sets in. Chill in the fridge for at least 8 hours, preferably overnight.
Topping
- Spread strawberry jam on top, leaving ½ inch of the edges uncovered. Whisk heavy cream with powdered sugar until stiff peaks form. Pipe all around the edges of the cheesecake, and finally, place strawberries on top. Enjoy!
Notes
- Use ingredients at the specified temperature. Cream cheese needs to be at room temperature so it mixes easily with the other ingredients. Heavy cream needs to be cold so that it can be whipped.
- Discard the cream cheese liquid. You usually see the liquid as the cream cheese comes to room temperature. Discard any excess liquid to ensure our cheesecake sets perfectly.
- Whip the heavy cream to stiff peaks. This is important because that's what's going to help our cheesecake hold beautifully.
- Chill the cheesecake in the coldest part of the fridge. This is so our no-bake strawberry cheesecake sets perfectly.
- Place the cheesecake in the freezer. This will make transferring it to a serving plate easier, as it'll be sturdier to handle. It will also make it last longer at room temperature for displaying purposes, before serving. One hour should do it.
Kim says
What can I do to replace the powdered sugar? The sugar free powder sugar give a funny after taste. Can I use corn starch rue in the whipping cream? Is the powder sugar for stability, form, or just sweetness?
Bea & Marco says
Hi! The powdered sugar is mainly for sweetness. We wouldn’t use granulated sugar here since it won’t dissolve fully in a no-bake cheesecake and can give a slightly gritty texture. If you don’t like the sugar-free version, just blend your preferred sugar into a fine powder and use that instead. And we wouldn’t add any cornstarch mixture either, it needs heat to work and can make the texture a bit chalky and gummy. Hope that helps 😊
Kim says
Hi Bea,
I had to make it before I receive your reply. I just had to go with some research and combine different recipes. I 1/2 the recipe. I followed the steps. I add zero sugar raspberry jello to add to the coloring, extra flavor, and structure. I slowly drizzled the Gelatin after the Jam was smoothly added. I also added a 1/8tsp of cornstarch and liquid sweetener to the cold heavy whipping cream to a stiff peak. It was so little and well blended there was no gritty texture. I also use sweetner in the packets, it pretty much desolved smoothly. It came out surprisingly good. Sugar free comes with "making it work". Every one loved it and was surprised it was 100% sugarfree. Thank you, I love your recipe!
Bea & Marco says
Hi Kim, thank you so much for coming back to share this! We're really happy to hear it turned out so well for you and that everyone loved it. Sugar-free versions can definitely take a bit more tweaking, so we really appreciate you sharing what worked on your side. We're sure this will also help other readers looking for a sugar-free option. Thank you again for your kind words!
farina says
I made this for Christmas lunch it's a huge win at the in laws!it tasted like creamy clouds in my mouth I love it when my cheesecake isn't dense. thank you very much for the fail proof recipe xx
Bea & Marco says
Thank you so much, Farina. “Creamy clouds” just made our day 🥹
We’re so happy it was a hit at Christmas lunch, especially with the in-laws involved, that’s the real test 😅.
Thanks for trusting our recipe and for taking the time to leave such a lovely comment 💛.
Farina says
Hi Bea my mother has asked me to arrange this so she can take it home with her overseas. I’m a bit concerned about whether it will hold up during a long-haul flight.
Do you have any suggestions on how to make it more travel-friendly, or any suitable substitutes that would last better for the journey?
Thank you so much for your advice.
Bea & Marco says
Hi Farina, this recipe is best kept well chilled, so we would not recommend it for a long-haul flight. A no-bake cheesecake is quite delicate and can soften too much during travel. For something like this, we’d either make it at the destination or choose a sturdier dessert that travels better. Hope that helps!
Werner says
Where is the old recipe?
I understand that some people want it without gelatin, but I like it the way it was.
I want the old recipe, please.
Bea & Marco says
Hi Werner, we are always trying to cater to our readers and give them the best recipes we can. We've received many requests and questions, here and on social media, asking how not to use gelatin in our cheesecakes. So we worked hard developing, testing, and sharing an improved recipe that uses no gelatin with a superior result in both texture and flavor. I kindly suggest next time you like the content you read, leave a comment, review, rate, etc. So that your voice is heard and you'll show appreciation for the creator.
Marwa says
Pls i wanna know if i want to add third layer to that recipe which is the same one ( The Strawberry Coulis) top the cream cheese is that possiple? And when i have to add it? After put cheesecake in the fridge?
Bea says
Hi! I'd suggest you to put it once the cheesecake has set. Hope it helps!
Chamila says
Can I don’t use cornstarch
Bea says
You can but you will need to adjust the gelatine amount to make it set.
Retta says
Hey can you do the mixture in a stand mixer instead of a hand mixer?
Bea says
Yes you can, Retta 🙂
Luca says
Thanks for the great information for us.
King regards,
Lunding Schneider
Jamie says
Hi, I havebeen trying this recipe with frozen strawberries. but they have a lot less flavor so i needed to use more. I use 30 frozen strawberries and add sugar. However the cakes never firm up. Should I add gelatin? It never thickens when i mimix the coulis and gelatin, and the cakes end up more like ice cream.
Bea says
Hi! Strawberry has lots of water content so using more than the amount mentioned in the recipe will definitely effect the result. The little amount of gelatine and cream used are just perfect to set the cheesecake. Since you're using more strawberry then yes, logically you'd be needing more gelatine (perhaps more cream also) to set it. I'd suggest you to follow the exact recipe for a guaranteed result. Hope it helps and you give it another try.