Tips To Prepare Strawberry Cheesecake Recipe No Bake Simple

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This no-bake strawberry cheesecake is the perfect dessert for any occasion. It’s incredibly easy to make, requires no fancy equipment, and is guaranteed to impress your guests. The creamy, tangy cheesecake filling sits on a buttery graham cracker crust, topped with a vibrant strawberry sauce. It’s a delightful combination of textures and flavors, and the best part? No baking required!


No-Bake Cheesecake Recipe
No-Bake Cheesecake Recipe

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 2 tablespoons granulated sugar
  • For the Cheesecake Filling:
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup plain whole milk yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice
  • 1 cup heavy whipping cream, chilled
  • For the Strawberry Topping:
  • 1 pint fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

  • Instructions:

    1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use a spoon or the back of a measuring cup to ensure a smooth and even layer. Place the pan in the freezer for at least 30 minutes to set.

    2. Make the Cheesecake Filling: In a large bowl, using an electric mixer with cream cheese paddles, beat the softened cream cheese and powdered sugar until smooth and creamy. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla extract, and lemon juice until fully incorporated.

    3. Whip the Cream: In a separate bowl, using clean beaters, whip the chilled heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix, as it can deflate the cream.

    4. Assemble the Cheesecake: Pour the cheesecake filling over the prepared graham cracker crust. Smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or until completely set.

    5. Create the Strawberry Topping: While the cheesecake chills, prepare the strawberry sauce. In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Bring the mixture to a simmer, stirring constantly, until the sauce thickens and becomes translucent. This should take about 5-7 minutes. Remove the pan from heat and allow the sauce to cool slightly.

    6. Serve and Enjoy: Once the cheesecake is set, remove it from the refrigerator. Carefully remove the outer ring of the springform pan. Pour the cooled strawberry sauce over the top of the cheesecake, allowing it to drizzle down the sides. Serve the cheesecake chilled, and slice it with a sharp knife dipped in warm water for clean cuts.

    Nutrition Facts (per slice):

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 75mg
  • Sodium: 200mg
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 5g

  • Please note: This is an approximate nutritional value based on the ingredients used. Actual values may vary depending on specific brands and ingredients.


    This no-bake strawberry cheesecake is a delicious and hassle-free dessert. It’s perfect for summer gatherings or whenever you need a sweet treat. With its simple ingredients and easy-to-follow instructions, anyone can whip up this crowd-pleasing cheesecake in no time. So grab your ingredients and give it a try!


    1. Can I use a different type of cracker for the crust?

    Absolutely! You can substitute graham cracker crumbs with crushed gingersnaps, Oreos, or even shortbread cookies for a different flavor profile.

    2. What if I don’t have a springform pan?

    A regular pie dish will work in a pinch. However, it will be more difficult to remove the cheesecake without damaging it. You may need to run a warm knife along the edges to loosen the cheesecake before attempting to remove it from the pan.

    3. Can I use frozen strawberries for the topping?

    Yes, you can definitely use frozen strawberries for the topping. Simply thaw them completely and drain any excess liquid before using them.

    4. How long can I store this cheesecake?