Why You’ll Love This Recipe

No-Bake Strawberry Cheesecakes are individual, creamy desserts layered with buttery graham cracker crusts, velvety cheesecake filling, and sweet strawberry topping. Made without an oven, they’re perfect for warm days, parties, or when you need a quick, make-ahead treat that feels elegant but is incredibly easy to whip up.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsunsalted buttermeltedgranulated sugarcream cheesepowdered sugarvanilla extractheavy whipping creamfresh strawberrieslemon juicecornstarchwater

directions

In a bowl, mix graham cracker crumbs, melted butter, and a bit of granulated sugar until combined.

Press the mixture into the bottoms of serving jars or cups to form the crust. Chill while you make the filling.

In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture until light and fluffy.

Spoon or pipe the filling over the crusts and smooth the tops.

In a saucepan, combine chopped strawberries, lemon juice, sugar, cornstarch, and water.

Cook over medium heat until thickened and glossy. Let cool completely.

Spoon the strawberry topping over the cheesecake layer.

Chill the cheesecakes for at least 2–3 hours or overnight before serving.

Servings and timing

This recipe makes 6–8 mini cheesecakes.Preparation time: 25 minutesCooking time: 10 minutesChilling time: 3 hoursTotal time: 3 hours 35 minutes

Variations

Use chocolate cookie crumbs or vanilla wafers for the crust.

Add a swirl of strawberry purée into the cheesecake layer for more berry flavor.

Top with fresh strawberry slices and mint leaves for a pretty finish.

Make in a full 9-inch springform pan for a larger no-bake cheesecake.

Use strawberry jam or compote instead of cooked topping for a shortcut.

storage/reheating

Store covered in the refrigerator for up to 4 days.Best served cold. Not recommended for freezing due to whipped cream in the filling.

FAQs

Can I use store-bought crust?

Yes, or use pre-made mini graham cracker crusts for convenience.

Can I use frozen strawberries?

Yes, thaw and drain them well before cooking into the topping.

Do I have to whip the cream separately?

Yes, it creates the light, mousse-like texture of the cheesecake.

Can I use whipped topping instead?

Yes, substitute equal amounts of whipped topping for the homemade whipped cream.

Is this dessert very sweet?

It’s balanced, but you can adjust the sugar in the filling or topping to your taste.

Can I skip the strawberry topping?

Yes, serve plain or with a drizzle of chocolate, caramel, or fresh fruit.

Do I need gelatin?

No, this recipe sets from the cream cheese and whipped cream—no gelatin needed.

Can I make them in advance?

Yes, they’re perfect for making a day ahead.

What kind of cream cheese should I use?

Use full-fat block cream cheese for the best texture.

Can I make it dairy-free?

Yes, use dairy-free cream cheese and coconut whipped cream.

Conclusion

No-Bake Strawberry Cheesecakes are a quick, cool, and creamy dessert that’s as delicious as it is beautiful. Whether served in jars, cups, or a full pie dish, these sweet treats deliver all the flavor of classic cheesecake without ever turning on the oven. Ideal for entertaining or enjoying on a lazy summer evening.