No Bake Strawberry Cheesecake Cake

This No Bake Strawberry Cheesecake Cake is a sweet, creamy, and refreshing dessert that blends the rich tang of cheesecake with the fruity brightness of strawberries—all sitting on a buttery graham cracker crust. It’s the perfect treat when I want something indulgent without having to turn on the oven.

Why You’ll Love This Recipe

I love how easy this recipe is. With no baking required, it’s ideal for warm days or when I’m in a hurry but still want to impress guests or treat myself. The graham cracker base gives the cake a lovely crunch, while the cheesecake layer is smooth, tangy, and lightly sweetened. Topping it with fresh strawberries adds just the right touch of freshness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
melted butter
cream cheese, softened
powdered sugar
fresh strawberries (optional topping)

Directions

1. I start by mixing the graham cracker crumbs and melted butter together until the texture resembles wet sand.

2. Then, I press this mixture firmly into the bottom of a springform pan to form the crust. I chill it in the refrigerator while I prepare the filling.

3. In a separate bowl, I beat the softened cream cheese with powdered sugar until it’s smooth and creamy.

4. I spread the cheesecake mixture over the chilled crust, smoothing the top with a spatula.

5. After that, I let it set in the fridge for at least 4–6 hours, or ideally overnight.

6. Just before serving, I like to top it with fresh strawberries for that beautiful and fruity finish.

Servings and timing

This recipe makes about 8 servings. It takes roughly 20 minutes to prepare, and about 4–6 hours to chill and set properly in the fridge.

Variations

• I sometimes add a layer of strawberry jam or puree between the crust and cheesecake filling for extra flavor.

• For a chocolate twist, I swap the graham crackers with crushed chocolate cookies.

• I occasionally fold in whipped cream to the cream cheese mixture for a lighter, mousse-like texture.

• If I want a tangier flavor, I mix in a bit of lemon juice or zest to the filling.

Storage/Reheating

I store this cake in the refrigerator, tightly covered, for up to 4–5 days. I don’t recommend freezing it, as the texture can change after thawing. Since it’s a no-bake dessert, there’s no need for reheating—just slice and enjoy straight from the fridge.

FAQs

How long does it take for the cheesecake to set?

It usually takes 4 to 6 hours in the refrigerator to set completely, but I find letting it sit overnight gives the best results.

Can I use a different type of crust?

Yes, I sometimes use digestive biscuits or crushed vanilla wafers instead of graham crackers, depending on what I have on hand.

Do I have to use fresh strawberries?

No, I can use frozen strawberries (thawed and drained), strawberry jam, or even skip them altogether if I prefer a plain cheesecake.

How do I prevent the crust from crumbling?

I make sure to mix the crumbs thoroughly with melted butter and press it down firmly in the pan to hold its shape well.

Can I add gelatin to help it set?

Yes, I can dissolve unflavored gelatin in warm water and mix it into the cream cheese filling if I want a firmer texture.

Conclusion

This No Bake Strawberry Cheesecake Cake is a simple, fuss-free dessert that delivers maximum flavor with minimal effort. I love how easy it is to customize and how well it satisfies those creamy, fruity dessert cravings. It’s a go-to recipe I always come back to, whether it’s for a summer gathering or a cozy night in.