If you’ve been craving a dessert that’s sweet, cool, and requires zero oven time, this No Bake Strawberry Cheesecake Recipe is about to be your new go-to. It’s everything we love about cheesecake—creamy, rich, and indulgent—but with way less fuss. We’re talking a buttery vanilla wafer crust, a luscious cheesecake filling made with tangy Greek yogurt and fluffy whipped topping, and the real showstopper: a homemade strawberry topping that tastes like summer in a spoonful. Whether you’re making this for a holiday, potluck, birthday, or just a random Tuesday, it’s the kind of dessert that leaves everyone asking for seconds…and the recipe.
And if you’re anything like me—always juggling busy days with kids, work, and everything in between—you’ll be thrilled that this cheesecake comes together with minimal effort and maximum reward. I’ve made this countless times when we had last-minute guests, family birthdays, or just because my daughter begged for “cheesy cake.” It’s become a family favorite for good reason!
What Is No Bake Strawberry Cheesecake?
No bake strawberry cheesecake is a chilled dessert made without using the oven. Instead of baking the cheesecake filling, you mix it until smooth and let it set in the fridge. The base is usually made of crushed cookies or graham crackers (we’re using vanilla wafers here for their buttery sweetness), and the topping can be fresh or frozen fruit. This version uses a homemade strawberry sauce made from frozen berries, which creates a thick, syrupy, jammy layer that’s as gorgeous as it is delicious.
Think of it like the easier, creamier cousin to classic baked cheesecake—still rich and satisfying, but without the need for water baths or complicated timing. And yes, it slices beautifully.
When to Serve No Bake Strawberry Cheesecake
This is one of those “any time, every time” desserts. It’s fancy enough for a dinner party and easy enough for a weeknight treat. I’ve served it at:
- Spring and summer BBQs
- Mother’s Day brunches
- Birthday parties
- Easter dessert tables
- Backyard cookouts
- Potlucks or church socials
- Just-because Fridays
It’s a crowd-pleaser that holds up well, travels easily, and always gets rave reviews. Plus, it looks like something straight out of a bakery window.
Why You’ll Love This Recipe
- No baking required – Perfect for summer or hot kitchens.
- Make-ahead friendly – Chill it overnight and you’re ready to serve.
- Creamy texture – Smooth, rich filling without eggs or gelatin.
- Sweet strawberry topping – Made from frozen berries for year-round ease.
- Customizable crust – Use vanilla wafers, Golden Oreos, or graham crackers.
- Kid-approved – My kids go absolutely wild for this!
Honestly, this is one of those recipes that never gets old. The textures are just right, the flavors pop, and it’s somehow both nostalgic and impressive at the same time.
Ingredient Breakdown
Here’s a quick look at the simple but powerhouse ingredients that make this cheesecake so special:
Crust
- Vanilla Wafers – Buttery and sweet, they make the perfect base.
- Granulated Sugar – Just enough to bring out the sweetness.
- Salted Butter – Adds flavor and holds the crust together.
Filling
- Cream Cheese – Room temperature is key for a smooth texture.
- Granulated Sugar – Gives the filling just the right amount of sweetness.
- Plain Greek Yogurt – Tangy, creamy, and a lighter twist on sour cream.
- Vanilla Extract – Deepens the flavor and makes it more indulgent.
- Whipped Topping – Folded in last for that signature lightness.
Topping
- Frozen Strawberries – Easier and often more flavorful than fresh.
- Light Brown Sugar – Adds depth and caramel-like sweetness.
- Water – Helps the sauce come together.
- Flour + Lemon Juice – For thickening and brightness.
Flavor & Texture
This cheesecake is creamy, smooth, and rich without being too heavy. The Greek yogurt adds a bit of tang that cuts through the sweetness in the best way. The crust is buttery with a little crunch, and the strawberry topping adds a jammy, slightly tart contrast that makes each bite feel balanced.
If you love desserts that are sweet but not overly sugary, this one hits the mark.
Variations & Swaps
Want to make it your own? Try these easy ideas:
- Crust Alternatives: Use graham crackers, shortbread cookies, Golden Oreos, or even pretzels for a salty-sweet vibe.
- Topping Twist: Swap strawberries for raspberries, cherries, or a mixed berry combo.
- Flavor Add-Ins: Add lemon zest to the filling for a citrusy kick or swirl a little strawberry jam in before chilling.
- Lightened Up Version: Use low-fat cream cheese and swap half the mayo for plain Greek yogurt. You can also use light whipped topping if desired.
Make-Ahead & Freezing Tips
Make-Ahead: This is a perfect make-ahead dessert. I usually prep it the night before we’re hosting and let it chill overnight. The flavors deepen and the texture firms up just right.
Freezing: You can freeze individual slices (wrapped in plastic wrap and foil) or the whole cheesecake if needed. Just know the texture may change slightly once thawed. Let it defrost in the fridge overnight before serving.
Custom Flavor Add-Ins
Want to change it up without overhauling the whole recipe? Here are a few ideas:
- Swirl in strawberry jam or puree before chilling.
- Use almond or coconut extract instead of vanilla.
- Add a thin layer of chocolate ganache over the crust before pouring in the filling.
- Add a splash of balsamic to the topping for a grown-up twist.
Leftover Ideas!
Got leftovers? Here’s how to breathe new life into them:
- Strawberry Cheesecake Parfaits: Layer leftover cheesecake filling and topping in small mason jars with crushed graham crackers or leftover crust crumbles for an elegant mini dessert.
- Cheesecake Popsicles: Blend the filling with extra whipped topping and a little milk, then freeze in popsicle molds for a creamy summer treat.
- Strawberry Cheesecake Milkshake: Add a generous scoop of leftover cheesecake (crust and all!) into a blender with milk and ice cream for a rich, indulgent shake.
Lightened-Up Version Breakdown
Want to make this dessert a little lighter without losing the magic? Here’s how:
- Use light cream cheese or Neufchâtel.
- Skip the sugar in the crust if you’re using sweet cookies like Golden Oreos.
- Swap half the cream cheese with low-fat Greek yogurt.
- Use a lighter crust with reduced-fat graham crackers and less butter.
- Choose a low-cal whipped topping or make your own with just a little powdered sugar and cream.
You’ll still get all the satisfaction but with a lighter bite!
Reader Favorite Tips
Here’s what others love doing when they make this recipe:
- “I make extra strawberry topping and serve it on pancakes the next day. So good!”
- “I used lemon Oreos for the crust—wow. Total game changer.”
- “If you want a cleaner slice, freeze it for 15–20 minutes before slicing.”
- “Sometimes I swirl in some strawberry jam before chilling. Makes it so pretty!”
- “I’ve tried it with blueberry topping too—it works beautifully.”
Budget Breakdown
Here’s approximately what you can expect to spend on the full recipe (makes 8–12 servings):
| Ingredient | Estimated Cost |
|---|---|
| Vanilla wafers (11 oz box) | $3.00 |
| Granulated white sugar (⅔ cup + ¼ cup) | $0.50 |
| Salted butter (½ cup/1 stick) | $1.25 |
| Cream cheese (2 blocks) | $4.00 |
| Plain Greek yogurt (1 cup) | $1.00 |
| Vanilla extract (½ Tbsp) | $0.60 |
| Whipped topping (8 oz tub) | $1.50 |
| Frozen strawberries (1 lb bag) | $2.50 |
| Light brown sugar (¼ cup) | $0.30 |
| Lemon juice (1 Tbsp) | $0.30 |
| Flour (1 Tbsp) | $0.10 |
| TOTAL COST: | ~$15.05 |
| Cost Per Serving: | $1.25–$1.90 |
Money-Saving Tip:
- Use store-brand vanilla wafers and cream cheese to cut costs even more.
- Whip your own topping using heavy cream if you already have it on hand.
- Buy frozen strawberries in bulk for extra savings, especially around spring and summer.
Frequently Asked Questions (FAQ)
Can I make this cheesecake ahead of time?
Yes! In fact, this dessert is ideal for making in advance. You can prepare it a day ahead and let it chill overnight, which actually helps the texture set beautifully. If you’re serving it for a party or gathering, this make-ahead convenience is a big win.
Can I use fresh strawberries instead of frozen?
Absolutely. Fresh strawberries work great, especially in peak season. You may need to adjust the amount of water added to the topping since frozen berries release more liquid during cooking.
Do I have to use a springform pan?
A springform pan is ideal because it makes it easier to remove the cheesecake cleanly. However, if you don’t have one, you can use a deep pie dish or a standard 9×9 baking pan—just note that slicing and presentation may be a bit trickier.
Can I use low-fat or fat-free cream cheese?
You can, but the texture and flavor may be slightly different. Full-fat cream cheese gives the creamiest, richest result, but low-fat will still work if you’re aiming to lighten things up.
Can I use homemade whipped cream instead of whipped topping?
Yes! Homemade whipped cream adds a fresh flavor and natural richness. Just be sure to whip it to stiff peaks so that it folds into the cheesecake base well and holds its shape.
What’s the best way to get clean slices?
Use a very sharp knife dipped in hot water and wiped dry between each cut. This helps prevent sticking and ensures clean, professional-looking slices.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake (without the topping) by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight, then add the strawberry topping just before serving.
Final Thoughts
No Bake Strawberry Cheesecake Recipe is one of those recipes that just checks every box: it’s easy, beautiful, customizable, and ridiculously tasty. Whether you’re making it for a party or a weekday craving, it always delivers that perfect balance of creamy, fruity, sweet, and satisfying. The fact that it doesn’t require an oven is just the icing on the…well, cheesecake.
This dessert has become a go-to in our house—especially during spring and summer when strawberries are everywhere. I’ve served it to family, friends, and even picky eaters, and not once have I seen a slice go unfinished…And let’s be honest, the real magic happens when you sneak into the fridge at midnight for just one more forkful straight from the pan.
Cheesecake Recipe Ideas
- Strawberry Shortcake Cheesecake Cake!
- Snickerdoodle Cheesecake
- Chocolate Chip Cheesecake
- Coconut Cheesecake
No Bake Strawberry Cheesecake
Ingredients
Crust:
- 3 cups vanilla wafers
- ¼ cup granulated white sugar
- ½ cup 1 stick salted butter, melted
Cheesecake:
- 2 8 ounce packages cream cheese, room temperature
- ⅔ cup granulated white sugar
- 1 cup plain greek yogurt room temperature
- ½ Tablespoon vanilla extract
- 1 8 ounce package whipped topping
Topping:
- 1 pound frozen strawberries
- ¼ cup light brown sugar packed
- 3 Tablespoons water
- 1 Tablespoon all-purpose flour
- 1 Tablespoon lemon juice
Instructions
- Assemble a 9 inch springform pan and set to the side.
- Place the vanilla wafers in a food processor with the granulated white sugar and process until well crumbled.
- Pour in the melted butter and pulse to combine.
- Press the mixture into the bottom and ½ – ¾ of the way up the sides of the springform pan with a glass or measuring cup. You want to have an evenly thick crust on the bottom and sides of the cheesecake.
- Cover well with plastic wrap and refrigerate while making the cheesecake filling.
- To make the cheesecake, beat together the cream cheese and white sugar until smooth and fluffy.
- Mix in the sour cream and vanilla extract until smooth and creamy.
- Fold in the whipped topping and then spread the cheesecake into the prepared crust evenly.
- Cover again with plastic wrap and refrigerate for 6 hours or overnight.
- To make the strawberry topping, place the frozen strawberries in a medium saucepan over medium heat and stir in the light brown sugar and water.
- Make a slurry out of the flour and lemon juice by whisking together until smooth and then add to the strawberry mixture.
- Cook everything over medium to medium high heat until bubbling.
- Simmer for 5 minutes, breaking up the strawberries as they thaw, until thick and smooth.
- Remove from the heat and allow the strawberry topping to cool completely. It can be stored in the refrigerator until ready to serve.
- Before serving, top the cheesecake with the strawberry topping and slice.
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