by Olena

No Bake Strawberry Cheesecake

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Olena Osipov
5 from 4 votes

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This No Bake Strawberry Cheesecake Recipe is fluffy, full of strawberry flavour and lighter. Easy to make with fresh or frozen strawberries and Nutella crust, this is the perfect easy cake for any celebration.

Strawberry filling is absolutely irresistible with melt in your mouth souffle texture! That’s why we also love these strawberry cheesecake bars, Greek yogurt cheesecake and Instant Pot cheesecake bites.

No Bake Strawberry Cheesecake

Indulgent No Bake Strawberry Cheesecake

We love no bake desserts around here – no bake peanut butter pie, strawberry yogurt and no bake key lime bars.

I have been perfecting and feeding the world with this no bake strawberry cheesecake for a month now. It is just perfect!

Fluffy, sweet and flavorful filling is made with fresh or frozen strawberries. Its souffle like texture consists partially of Greek yogurt and just melts in your mouth. On top we have another 1 lb of strawberries to add more flavor.

And the crust that holds all this amazing goodness resembles Nutella. Roasted hazelnuts, chocolate-y and sweet, it is absolutely delicious. We also love this nutella pie!

What Is No Bake Cheesecake?

No bake cheesecake is exactly what the name implies. Its crust and filling never make it to the oven. Crust sets at same time with the strawberry filling while chilling in the fridge. Where as traditional cheesecake contains eggs, is baked in the oven in water bath, and only after is chilled in the fridge.

No Bake Strawberry Cheesecake slice on white plate

Why This Recipe Works?

Overall, this strawberry cheesecake is plainly sensational!

  • Easy to make – No eggs or the risk of overbeating them, cheesecake cracking, underbaking or overbaking the cake. Perfect for non-bakers!
  • Simple ingredients – Just 8 basic ingredients you can find in any grocery store.
  • Healthy – My no bake strawberry cheesecake recipe is made with no condensed milk or heavy cream. Lighter, lower in fat and made with maple syrup it is healthier dessert you don’t feel bad eating.

And everyone will just love it even just because of its mousse like cheesecake filling!

Ingredients for No Bake Strawberry Cheesecake

  • Nuts: I find hard nuts like hazelnuts and almonds taste good and don’t become soggy like walnuts and cashews.
  • Cacao powder and vanilla: Cocoa powder will work as well.
  • Cream cheese: I recommend to use regular full fat cream cheese in bricks. Not low fat and not cream cheese spread sold in tubs. Make sure to plan ahead – cream cheese has to be room temperature.
  • Greek yogurt: 2% fat and higher is the best. Yogurt replaces some of the cream cheese and heavy cream making cheesecake lighter.
  • Strawberries: It is important to use fresh strawberries for strawberry feta salad. But for this cheesecake 1 lb of fresh or frozen strawberries work. Factor in another lb of fresh berries for optional topping which is super good.
  • Maple syrup: We are using only 3/4 cup as a sweetener. Liquid honey works but has stronger taste.
  • Gelatin: You will need 2 packets of regular gelatin (14 gr total). Or 2 tbsp if you buy it in a jar. Unfortunately, I am not aware of how any substitute like agar or carrageenan work. And you need to use a thickening agent 100%. If you try, please let me know.
no bake strawberry cheesecake ingredients

How to Make No Bake Strawberry Cheesecake

1. Decadent Nutella Nut Crust

I call it a Nutella crust. It is more healthy than classic graham crackers and butter crust and roasted hazelnuts make crust really pop and stand out. It tastes delicious with the mousse like strawberry filling.

  • Blend roasted nuts with cacao powder, maple syrup, vanilla and salt in a food processor. Tip: Mush is not good, so don’t overprocess.
  • Line 9 inch springform pan with parchment paper for easy slicing. The easiest way to do so is to cover bottom pan with paper, close the form on top and cut around the edges. But it will stick outside. OR circle and cut the round and place inside.
  • Press crust into the bottom of a springform pan using your hands or spatula.

2. Mousse Strawberry Cheesecake Filling

Strawberry puree flavors the cheese cream filling making it a strawberry cheesecake.

  • Puree strawberries until very liquidy and then push through a fine mesh strainer with a spoon to separate liquid from pulp, working in batches. At the end you will be left with about 1 cup of puree and pulp. Pro Tip: Do not discard the pulp. Mix it with yogurt and maple syrup and enjoy.
  • Bloom gelatin by sprinkling dry gelatin over cold water, letting it sit for 15 minutes and then melting it on low heat while stirring constantly until mixture is clear, about 3-4 minutes.
  • Blend cream cheese with yogurt first: Cut cream cheese into pieces and using a mixer, blend with yogurt until very smooth and no lumps – about 5 minutes.
  • Add strawberries and gelatin: Add strained strawberry puree and blend until smooth. You will have to pause and scrape the walls. Then whisk melted gelatin with 1 cup of strawberry filling, then pour back into a bowl and blend with a mixer.

Pro Tip: Gelatin will be hot and you don’t want to pour it into a bowl with cold cream cheese – If you do so, it will set immediately in strands. Instead, cool for 2 minutes off the stove, whisk with 1 cup cream cheese filling and only then incorporate with the remainder.

3. Chill, Chill, Chill

Pour strawberry cheesecake filling over the crust and refrigerate on the bottom shelf (the coldest) of the fridge for at least 7 hours or overnight.

To remove no bake cheesecake from a springform pan without causing cracks or damaging it, run a knife along the edge of the cake while in the springform and only then release the lock mechanism. If you release the form abruptly without separating the cake from it, it might crack.

4. Strawberry Topping

Sliced strawberries on top look impressive and add another layer of flavor. For photo purposes, I left them on top of the cake. In real life, it is much easier to slice the cheesecake first and then top with sliced berries on each plate.

Slice cake into 12 slices and serve!

pouring No Bake Strawberry Cheesecake filling into a springform pan

More Tips

  • You can use regular yogurt if…You strain regular yogurt 2%+ fat in a linen towel or cheesecloth over a mesh strainer for 3 hours. It will become Greek yogurt. Discard whey or use it to make fluffy pancakes.
  • Plan ahead and soften the cream cheese: I can’t stress enough the importance of soft room temperature cream cheese. Cold cream cheese will stay lumpy. You can warm up cream cheese quicker by placing foil bricks into a bowl with warm water for some time. Works great if you forgot to leave it on the counter.
  • Let gelatin mixture cool: I can’t stress enough the importance of not pouring hot gelatin directly into the filling as it will set and turn into strands immediately. Follow my tips above about incorporating gelatin.
  • Refrigerate, don’t freeze: It might be tempting to speed up the process and stick cheesecake in the freezer. Colder air won’t set the cheesecake evenly.


What do I do if my cheesecake doesn’t set?

To ensure properly set cheesecake, you have to chill it in the fridge for at least 7 hours. If it is still not set after this time for whatever reason, you can place it in the freezer for a short amount of time, about 1-2 hours. Do not freeze it uncovered too long, check on it often, so the texture doesn’t become gritty.

Why is my no-bake strawberry cheesecake runny?

More likely it is due to improperly incorporating the gelatin mixture into it. It happened to me once during testing when I rushed and poured hot gelatin directly into cream cheese berry mixture. Gelatin solidified into strands without thickening the cake.

Can I use dry sweetener?

Yes. White sugar, cane sugar or low carb alternative like erythritol can be used. No changes to the original no bake strawberry cheesecake recipe is necessary.

Can no bake cheesecake be frozen?

Yes. You can freeze it whole right in a springform pan which is the best option since it is deep. Wrap tightly in plastic wrap 2-3 times and then in foil. Works well for serving a crowd. Or for individual small portions, I recommend to freeze cheesecake slices in an airtight container. Any can be frozen for up to 3 months.

Thaw on a counter for a few hours or in the fridge overnight. Slice and serve.

Can I use frozen strawberries?

Yes. If using frozen strawberries, thaw them first and don’t drain. Also taste the filling for sweetness as fruit used for freezing is less ripe. Add more maple syrup, if necessary.

Can I make mini no-bake cheesecakes?

Yes, you can make mini no-bake cheesecakes. You can either do so in a muffin pan lined with parchment paper liners (might need 2) or in small glass Mason jars.

Will it melt?

You are safe to leave no bake cheesecake at room temperature for about 1-2 hours. If it is very hot, then I recommend not more than 45 minutes of it sitting outside the fridge. You are pretty safe to transport it since cars have air conditioning and it is not an ice cream cake.

Storing and Making Cheesecake Ahead

Leftovers: You can refrigerate leftovers right in the springform pan covered with plastic for up to 3 days or so. My husband also likes it frozen – I can see it being perfect for a hot summer day. Just let it soften on a counter for about 15 minutes and enjoy frozen.

Making ahead: You can make ahead the cheesecake, wrap in plastic and aluminum foil and freeze for up to 3 months. Thaw on a counter for 4 hours or in the fridge overnight. Or refrigerate without foil but with plastic for up to 2 days.

I hope you let me know in comments below how much you enjoyed this no bake strawberry cheesecake recipe! 🙂

More No Bake Desserts

no bake strawberry cheesecake sliced
No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake {Healthier}

This No Bake Strawberry Cheesecake is fluffy, full of strawberry flavour and lighter. Easy to make with fresh or frozen strawberries and Nutella crust, this is the perfect cake for any celebration.
5 from 4 votes
Print Save Rate
Course: Dessert
Cuisine: North American
Prep Time: 45 minutes
Chill Time: 7 hours
Total Time: 7 hours 45 minutes
Servings: 12 slices
Calories: 219kcal
Author: Olena Osipov


No Bake Cheesecake Crust:

Strawberry Cheesecake Filling:

  • 1 lb (3 cups) fresh or frozen (thawed) strawberries hulled & sliced
  • 1/2 cup cold water
  • 2 tbsp 14 grams unflavored gelatin
  • 2 x 8 oz blocks cream cheese room temperature and cut into pieces
  • 2 cups plain Greek yogurt 2%+ fat
  • 3/4 cup maple syrup or liquid honey
  • 1 tsp pure vanilla extract


  • 1 lb of fresh strawberries hulled and sliced (for topping)


No Bake Crust:

  • To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
    No Bake Strawberry Cheesecake
  • Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
    No Bake Strawberry Cheesecake
  • Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
    No Bake Strawberry Cheesecake

No Bake Strawberry Filling:

  • In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
    No Bake Strawberry Cheesecake
  • In a food processor, add strawberries and process until very smooth and well blended puree forms.
    No Bake Strawberry Cheesecake
  • Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
    No Bake Strawberry Cheesecake
  • In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
    No Bake Strawberry Cheesecake
  • Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
    No Bake Strawberry Cheesecake
  • Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
    No Bake Strawberry Cheesecake
  • Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
    No Bake Strawberry Cheesecake
  • Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
    No Bake Strawberry Cheesecake
  • To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won’t crack.
    No Bake Strawberry Cheesecake
  • Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.
    No Bake Strawberry Cheesecake

Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.

    Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the form in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

      Make Ahead: You can make cheesecake ahead and refrigerate it for up to 2 days. I would wrap it well, so air doesn't dry out the top and add chopped strawberries before serving.



        • Hazelnuts or almonds produce the tastiest crust. I found walnuts and cashews become too soggy.
        • If using frozen strawberries, taste filling for sweetness before setting. Frozen fruit is usually less sweet.
        • You may use low fat cream cheese but be ready for low fat taste.
        • Non-fat Greek yogurt will taste chalky and flat.
        • You can strain regular yogurt 2%+ fat in a linen towel or cheesecloth over a mesh strainer for 3 hours. It will become Greek yogurt. Discard whey or use it for pancakes.
        • You can warm up cream cheese quicker by placing foil bricks into a bowl with warm water for some time. Works great if you forgot to leave it on the counter.
        • Do not pour hot gelatin directly into filling as it will set and turn into strands immediately.
        • Mix strawberry pulp and seeds with yogurt and maple syrup, and enjoy for a snack.
        See Recipe Post for more FAQs.


        Serving: 1slice | Calories: 219kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 338mg | Fiber: 3g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 45mg | Calcium: 96mg | Iron: 1mg
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        8 comments on “No Bake Strawberry Cheesecake

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        1. 5 stars
          Made it for my husband on Father’s Day. It was the bomb! Everybody loved it! Thank you for this awesome recipe!
          Forgot to defrost berries upfront. Blended them and since they wouldn’t stain put them all in. Added a bit more gelatin. Turned out supper yummy!

          1. Anna! Thanks for sharing your positive feedback. So glad your family enjoyed this cheesecake on Father’s Day!

        2. 5 stars
          I figured it out! I will freeze it to share with friends over the 4th of July weekend. I added 1 tablespoon of maple sugar each to the crust and to the cheese filling since my frozen strawberries were not sweet enough.
          I tasted the filling. Yummy

        3. 5 stars
          Quick question: You only add the 1 cup of purée you collected in the bowl to add to the cream cheese filling? Not the strawberry in the mesh strainer?

        4. 5 stars
          This recipe is a no brainer. I made similar version with lemons and it too works well. Happy cooking!

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