Make this simple no-bake strawberry cheesecake with a buttery graham cracker crust and a silky cream cheese filling finished with fresh strawberry topping. It’s an easy, oven-free dessert that’s perfect for gatherings or a sweet treat at home.
If you want a creamy, fruity dessert without heating the oven, this Easy No-Bake Strawberry Cheesecake is an ideal choice. It combines a crisp graham cracker crust with a smooth, slightly tangy cream cheese filling and a bright strawberry topping made from fresh fruit and jam. The recipe is straightforward, can be prepared ahead, and delivers a crowd-pleasing finish with minimal effort.
To assemble the cheesecake, start by making the crust: pulse graham crackers to fine crumbs, mix with melted butter and a little salt, then press into the bottom (and optionally up the sides) of a springform pan. For the filling, beat very soft cream cheese with sour cream, powdered sugar, lemon juice and vanilla until smooth. Separately whip heavy cream to soft peaks and fold it into the cream cheese mixture to keep the filling light and airy. Pour the filling into the prepared crust and chill for several hours until firm. For the topping, macerate chopped strawberries with sugar, then warm strawberry jam with cornstarch and lemon juice to create a glossy sauce and combine it with the fruit. Chill the sauce and spoon over slices of cheesecake just before serving to keep the crust from getting soggy.
What You’ll Love About This No-Bake Strawberry Cheesecake
- Quick and easy to assemble—no oven required.
- Fresh strawberries add bright, natural flavor.
- Light, creamy filling thanks to whipped cream folded into the base.
- Make-ahead friendly: chill overnight for best texture.
- Flexible: swap or add toppings to suit your taste.
Ingredients to Make Easy No-Bake Strawberry Cheesecake
- Graham crackers
- Butter, melted
- Light brown sugar
- Salt
- Cream cheese, very softened
- Sour cream (or Greek yogurt)
- Powdered sugar
- Fresh lemon juice
- Vanilla extract
- Heavy whipping cream
- 1 lb strawberries, chopped
- ¼ cup granulated sugar
- ¾ cup strawberry jam
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice (for the topping)
How to Make This No-Bake Strawberry Cheesecake Recipe
Step 1: Line the bottom of a springform pan with parchment paper or lightly grease. (If you don’t have a springform pan, see notes.)
Step 2: Crush graham crackers in a food processor or blender until fine crumbs form.
Step 3: Melt butter in a microwave-safe bowl or on the stovetop.
Step 4: Stir melted butter, crushed graham crackers, brown sugar and a pinch of salt together until combined.
Step 5: Press the crust mixture firmly into the bottom (and up the sides if desired) of the prepared springform pan. Use a flat-bottomed glass to compact the crust for cleaner slices.
Step 6: In a large bowl, beat very softened cream cheese with sour cream (or Greek yogurt), powdered sugar, lemon juice and vanilla until smooth.
Step 7: Whip the heavy cream in a medium bowl with a hand mixer until soft peaks form.
Step 8: Gently fold the whipped cream into the cream cheese mixture until evenly combined and airy.
Step 9: Pour the filling into the crust, smooth the top, then refrigerate for at least 6 hours or overnight to set.
Step 10: For the topping, place chopped strawberries and granulated sugar in a bowl, toss and let sit for about 20 minutes to macerate.
Step 11: In a small saucepan, whisk strawberry jam, cornstarch and lemon juice over medium-low heat until thickened, about 5–6 minutes. Remove from heat, pour over the macerated strawberries, toss to coat, then chill until cool.
Step 12: When ready to serve, release the springform, slice into 8–10 pieces, and spoon the chilled strawberry topping over each slice. Enjoy!
Popular Substitutions & Additions
No graham crackers? Use crushed vanilla wafers or Oreos for a chocolate crust. Swap sour cream for Greek yogurt to lighten the filling slightly. Change the fruit topping to blueberries, raspberries, or peaches for a different flavor profile.
What to Serve With This No-Bake Cheesecake Recipe
Serve with an assortment of fresh berries, a dollop of whipped cream, or a scoop of ice cream. Add toasted nuts like almonds, pecans or walnuts for extra texture and a decorative touch.
Storing Leftover No-Bake Strawberry Cheesecake
Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for 3–4 days. Keep the strawberry topping separate if possible to prevent the crust from becoming soggy; add the topping just before serving. For longer storage, wrap individual slices well and freeze for up to one month; thaw in the fridge before serving.
Easy No-Bake Strawberry Cheesecake FAQ’S
Do I have to use a springform pan?
A springform pan makes removing the cheesecake easiest, but a pie dish works as well—reduce the crust quantity if using a shallower dish. You can also use a pre-made graham cracker crust.
Can I use a different fruit for the topping?
Yes. Swap strawberries for blueberries, raspberries, mango or a mixed berry topping for variety.
Can I use a store-bought crust instead of making my own?
Absolutely. A premade crust saves time—just confirm it matches the filling volume.
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Easy No Bake Strawberry Cheesecake
April King
Pin Recipe
Ingredients
- 27 graham crackers, 3 sleeves
- 12 Tbsp. unsalted butter, melted
- 1/2 cup light brown sugar
- 3/4 tsp. salt
- 24 oz. cream cheese, very softened
- 1/4 cup sour cream or Greek yogurt
- 1 cup powdered sugar
- 2 tsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
Strawberry topping
- 1 lb. strawberries, chopped
- 1/4 cup granulated sugar
- 3/4 cup strawberry jam
- 1 Tbsp. cornstarch
- 1 Tbsp. lemon juice
Instructions
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Line the bottom of a spring form pan with parchment paper or lightly grease. *see notes if you don’t have a spring form pan.
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Crush graham crackers in a food processor or blender.
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Melt butter in a microwave-safe bowl or on the stove until liquid.
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Combine crushed graham crackers, brown sugar and salt with the melted butter and mix well.
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Press the crust firmly into the pan bottom and up the sides if desired. Use a glass to compact the crust for neat slices.
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Beat very softened cream cheese with sour cream, powdered sugar, lemon juice and vanilla until smooth.
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Whip heavy cream until soft peaks form, then fold into the cream cheese mixture.
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Pour the filling into the crust and refrigerate for at least 6 hours or overnight.
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Toss chopped strawberries with sugar and let sit for 20 minutes to release juices.
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Whisk jam, cornstarch and lemon juice in a small saucepan over medium-low heat until thickened, about 5–6 minutes.
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Remove from heat, pour the jam sauce over the strawberries, toss to coat, and chill.
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Release the springform, slice into 8–10 pieces and serve with the strawberry topping. Enjoy!