Easy No-Bake Strawberry Cheesecake

Name: No-Bake Strawberry Cheesecake
Prep time: 30 min
Total time: 510 min
Ingredients: 2 cup biscuit crumbs; 7 tbsp butter (, melted); 24 oz full-fat plain cream cheese (, room temperature); 1/2 cup powdered sugar; 2 tsp vanilla extract; 1 cup strawberry jam; a few drops of red food coloring (, optional); 1 ½ cup whipping cream, min 35% fat (, chilled); 1/3 cup strawberry jam; 1 cup whippingy cream (, chilled); 1/4 cup powdered sugar; some strawberries

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

A slice of no-bake strawberry cheesecake.

📮 Save this recipe for later!

We'll email this recipe to you so you can save it for later.

Jump to:

Why this no-bake strawberry cheesecake works
Ingredients you'll need
Substitutions and variations
Watch the video
Step-By-Step Instructions
Tips for the best strawberry cheesecake
How to serve, store, freeze, and make ahead
Frequently asked questions
More cheesecake recipes
📖 Recipe
💬 Comments

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.

Ingredients to make no-bake strawberry cheesecake.

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.

a pink cream with white cream on top in a bowl.

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.

strawberry cheesecake decorated from top.

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

Can I make this no-bake strawberry cheesecake without gelatin?

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.

What's the best strawberry jam to use?

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.

Can I use fresh or frozen strawberries instead of jam?

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.

Why didn't my no-bake strawberry cheesecake set?

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.

Can I make this cheesecake ahead or freeze it?

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.

Creamy strawberry cheesecake on a cake stand.

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.

More cheesecake recipes

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!