Easy No Bake Strawberry Cheesecake

This luscious No-Bake Strawberry Cheesecake recipe is so easy to prep that you’d have a delicious cheesecake in no time with no baking involved! No need to use gelatin yet it firms up nicely. It is so versatile you can also use other fruits for topping. The recipe to make the fruity sauce/topping from scratch is included! Perfect dessert for Thanksgiving, Christmas, summer time, or any other day!

I am totally obsessed with cheesecake! If you’re a follower of Manila Spoon you probably would have noticed that I have so many cheesecake recipes on the blog. I can’t remember the exact number but it’s close to 10, I’d say.

What can I say? I just love this creamy, cheesy dessert, especially when smothered all over with a luscious fruity or berry topping! It’s simply irresistible!

I love cheesecakes so much that I won’t feel guilty breaking my diet (whatever diet I may be on at that time) just so I can eat a slice of it! For me, it would all be worth the extra calories!!!

That is the case with this fabulous cheesecake which is so deliciously perfect for summer because it’s no-bake! No need to turn on the oven and heat up the entire house! Who wants to do that? 

Are you ready to make this scrumptious luscious No-Bake Strawberry Cheesecake yet?

Here are some helpful NOTES & TIPS! (For full recipe and instruction and to print the recipe, see recipe card below.)

First, let’s have a quick rundown of the ingredients you need!

INGREDIENTS

FOR THE CRUST

• graham crackers or digestive biscuits, crushed 
• a little sugar
• unsalted butter, melted

In making the crust, I sometimes use digestive biscuits because my English hubby who grew up with it thinks it tastes better than graham crackers.

I don’t know if there’s much difference but I leave that decision to you. You can also choose to add some nuts to the crust (for extra flavor and crunch) or leave it nut-free. Either way works!

FOR THE CHEESECAKE

• Philadelphia cream cheese softened at room temperature
• condensed milk
• fresh lemon juice
• vanilla extract

As for the cheesecake, you need to use good quality cream cheese so it holds up well. I have tried cheaper cream cheeses but they turned up soft and not as firm as I’d want them to be.

Definitely worth getting Philadelphia cream cheese for this or at least Trader Joe’s cream cheese as that’s also what I often use. The latter is pretty reasonably priced and always works well for me!

Make sure to use cream cheese that’s been softened at room temperature previously and not chilled or straight from the fridge. If the cream cheese is softer, it would be easier to beat and cream it ensuring there would be no lumps on your cheesecake.

With this, you would be assured of having a smooth and lump-free cake. No lumpy cheesecake allowed!!!

FOR THE STRAWBERRY SAUCE/TOPPING

• strawberries, hulled and coarsely chopped
• a little white sugar
• zest of 1 lemon
• juice of 1/2 lemon

This delightful no-bake cheesecake includes a recipe on how to make the yummiest strawberry sauce from scratch. Don’t fancy strawberries? Simply replace the strawberries with your favorite summer berry or fruit if you prefer another flavor. 

With so many berries and fruits that are in season right now, you can opt to use your favorite fruit as topping for this. While I use here one of my favorite summer berries – strawberries – if you are more of a blueberry or raspberry fan – then surely use that instead. 

The sauce is also pretty easy to make and requires very minimal ingredients – just 3 and that already includes the fruit of your choice! How’s that for easy!

Are you ready now to tackle your next cheesecake project? Enjoy! Do leave us a comment once you’ve made any of our recipes as we’d love to hear from you. Thanks and happy summer!

Easy No-Bake Strawberry Cheesecake

Manila Spoon

This luscious No-Bake Strawberry Cheesecake recipe is so easy to prep that you’d have a delicious cheesecake in no time without having to turn the oven on. No need to use gelatin yet it firms up nicely. It is so versatile you can also use other fruits for topping. Recipe to make the fruity sauce/topping from scratch is included!

4.86 from 21 votes

Print Recipe Save Saved!

Prep Time 10 minutes mins

Chill 12 hours hrs

Course Dessert

Cuisine American, English, European

Servings 10

Calories 414 kcal

Ingredients

 

1x2x3x

For the Crust

• 2 cups graham crackers or digestive biscuits crushed
• 2 tbsp sugar
• 8 tbsp salted butter melted

For the Cheesecake

• 8 oz each of 2 packs of Philadelphia cream cheese, softened at room temperature
•  14 oz can of condensed milk
• 3 tbsp fresh lemon juice, (up to 4 tablespoons, if you like it more lemony)
• 2 tsp vanilla extract

For the Strawberry Sauce/Topping

• 1 lb strawberries, hulled and coarsely chopped
• ⅓ cup white sugar
• zest of 1 lemon
• juice of 1/2 lemon, or to taste

Instructions

 

For the Crust

• To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it’s evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.

For the Cheesecake

• Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice and vanilla extract and beat again until just until it’s mixed.
• Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead. Just before serving drizzle some of the strawberry sauce for topping.

For the Strawberry Sauce/Topping

• To make the sauce, in a small saucepan combine the strawberries, sugar, lemon zest and juice and cook over medium-high heat, stirring occasionally. Cook until the fruits begin to break down and release their juices at the same time mashing a few berries to help in the process. Continue to cook until the sauce thickens roughly 10-12 minutes or to your desired consistency. The sauce will continue to thicken as it stands. Leave to cool completely before using. Store in the refrigerator if not using right away. Enjoy!

Notes

TIPS & TRICKS

In making the crust, I sometimes use digestive biscuits because my English hubby who grew up with it thinks it tastes better than graham crackers.

I don’t know if there’s much difference but I leave that decision to you. You can also choose to add some nuts to the crust (for extra flavor and crunch) or leave it nut-free. Either way works!

As for the cheesecake, you need to use a good quality cream cheese (like Philadelphia cream cheese) so it holds up well. I have tried cheaper cream cheeses but they turned up soft and not as firm as I’d want them to be.

Nutrition

Calories: 414kcalCarbohydrates: 49gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 60mgSodium: 618mgPotassium: 286mgFiber: 2gSugar: 31gVitamin A: 696IUVitamin C: 29mgCalcium: 159mgIron: 1mg

Keyword condensed milk cheesecake, easy no bake strawberry cheesecake, how to make strawberry sauce for cheesecake, no bake strawberry cheesecake without gelatin, strawberry sauce for cheesecake, yummy no bake strawberry cheesecake

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Last updated on June 8th, 2024 at 07:28 pm