No Bake Strawberry Cheesecake

By FionaPublished May 25, 2025

Total Time 6 hours hrs 45 minutes mins

Servings 12 slices

This no-bake strawberry cheesecake is bursting with fresh strawberries and creamy goodness, all resting on a thick, crunchy Oreo cookie crust. The texture is silky smooth yet surprisingly light, almost like a fluffy strawberry mousse. It sets perfectly without any oven time—making it an easy, impressive dessert for any occasion.

**This recipe was originally shared in March 2018 and updated on May 25, 2025 with clearer step-by-step tips, fresh photos, and a slightly thicker crust for extra crunch**

By: Fiona Dowling

This no bake strawberry cheesecake brings together a wonderful strawberries-and-cream taste with a thick, crunchy Oreo cookie crust. The filling is silky, surprisingly airy, and a little like a strawberry mousse. Best of all, it sets beautifully without any oven fuss and is pretty straightforward to make.

Prep: 45 minutes mins

Chilling: 6 hours hrs

Total: 6 hours hrs 45 minutes mins

Servings: 12 slices

This no-bake strawberry cheesecake could easily be your go-to dessert for the warmer months. It’s silky smooth and creamy, bursting with fresh strawberry flavor, and best of all, you don’t even have to fire up the oven. The taste is fresh and fruity with just the right amount of tang. I love the contrast of the crunchy Oreo crust paired with the luscious filling—it almost feels like eating a dreamy strawberry mousse or milkshake. Plus, I’ve included instructions for a classic graham cracker crust if you prefer that old-fashioned vibe.

Note: If you want a no-bake cheesecake with a strawberry topping instead, definitely check out this strawberry cream cheese pie. It’s a fun twist with that extra fruity layer on top.

What You’ll Love

This no‑bake strawberry cheesecake gives you all the flavor and wow factor of a classic cheesecake without the hassle. It’s made with real strawberries instead of artificial gelatin mixes, and it sits on a thick, buttery Oreo crust that adds a pleasant crunch. The filling is light, fluffy, and smooth — kind of like strawberry mousse but with that classic cheesecake richness. And did I mention you don’t have to touch the oven once? Perfect for busy days or warm weather when turning on the oven is the last thing you want to do — or go for a Strawberry Crunch Ice Cream Cake for a frosty, no-bake crowd-pleaser.

• Fresh, intense strawberry flavor: The strawberry puree reduces down to concentrate that sweet, natural berry taste — giving you a dessert that’s bright and refreshing, more like a strawberry milkshake or mousse than a heavy cheesecake.
• Hands-off oven-free baking: You spend about 45 minutes getting everything ready, then it chills mostly hands-free. Ideal for busy moms, summer cookouts, or parties where you want a fuss-free dessert.
• Light, silky texture: Folding whipped cream into rich cream cheese creates a filling that feels indulgent without weighing you down.
• Perfect, reliable set: Gelatin helps your cheesecake hold nice, clean slices without being stiff or rubbery — so each slice looks as good as it tastes.
• Flexible and customizable: Change up the crust with graham crackers, swap strawberries for blueberries or raspberries, add lemon zest for brightness (or try a Lemon Blueberry Delight for that combo), use mascarpone for silkiness, or even swirl in some chocolate. The options are endless!
• Great make-ahead option: The crust and filling can be made ahead, which means less stress on the day you want to serve it. Plus, it keeps well in the fridge for up to 3 days and freezes if you need longer storage.
• Perfect for sharing: This recipe makes 12 slices, looking elegant with piped whipped cream and fresh berries — great for potlucks, birthdays, or weekend family treats.

To sum it up: if you want a beautiful, strawberry-packed cheesecake that sets perfectly, tastes fresh and creamy, and is no-fuss to make, this one’s a keeper in your dessert lineup.

Ingredients & Quantities

• 36 Oreo Cookies, wafers and filling
• 6 tablespoons unsalted butter (85 g), melted
• 1 lb strawberries (about 454 g), cored and sliced
• 1/4 cup white sugar (50 g)
• 1 package gelatin (about 2 1/4 tsp per envelope)
• 1 1/4 cups whipping cream (300 ml), 33–35% fat
• 24 oz full-fat cream cheese (680 g), brick-style, softened to room temperature
• 3/4 cup powdered sugar (82 g)
• 1/2 cup whipping cream (120 ml) for piping or dollops (optional)
• sliced strawberries (optional)

Step-by-Step Method

1. Lightly grease a 9-inch springform pan.
2. Crush Oreo cookies (wafer and filling) into fine crumbs using a food processor or by placing in a bag and crushing with a rolling pin.
3. Stir cookie crumbs with melted unsalted butter until the crumbs clump when squeezed.

4. Press the crumb mixture firmly into the bottom and about 1/2–3/4 up the sides of the springform pan and chill in the refrigerator.

   

5. Puree sliced strawberries in a food processor or blender; optionally press the puree through a fine sieve to remove seeds.
6. Combine the strawberry puree and sugar in a medium saucepan and simmer, stirring, until reduced by about half (to ~3/4 cup).
7. Sprinkle gelatin evenly over the hot strawberry mixture, stir until dissolved, then remove from heat and cool to room temperature.

8. Beat the whipping cream until stiff peaks form; set aside.

   

9. Beat room-temperature cream cheese with powdered sugar until smooth, scraping the bowl as needed.
10. Stir the cooled strawberry-gelatin mixture into the cream cheese until fully incorporated.
11. Gently fold the whipped cream into the cream cheese-strawberry mixture with a rubber spatula until uniform and free of streaks.

12. Spoon the filling over the chilled crust and smooth the top with an offset spatula.

    

13. Refrigerate the assembled cheesecake for at least 6 hours or overnight to set.

    

Pro Tips & Notes

• Reduce that strawberry puree well—about half its original volume—to intensify flavor and remove extra liquid. This is key for getting a cheesecake that holds its shape.
• Sprinkle gelatin into the hot strawberry puree and stir until it’s completely dissolved. Cool this mixture before adding to the cream cheese, or you risk a runny filling.
• Always use full-fat, brick-style cream cheese and keep it at room temperature. This avoids lumps and gives you the smoothest texture.
• Whip your cream to stiff peaks, then fold gently with a rubber spatula. Don’t rush or overmix—keeping those air bubbles is what makes the filling so light; it’s the same technique that makes our Lemon Blueberry Fluff so airy.
• Press the cookie crust firmly into the pan and up the sides about halfway or 3/4 the height to help your slices stay neat and sturdy.
• If you use frozen berries, thaw them and drain any extra liquid before reducing. Expect this to take a bit more time as frozen berries hold more water.
• To get clean, perfect slices, dip a thin, sharp knife in hot water and wipe it dry before each cut.
• Scrape the sides of your mixing bowl often when beating the cream cheese mixture to keep everything smooth and combined.

Flavor Swaps & Add-Ins

• Graham Cracker Crust: Use 2 3/4 cups graham cracker crumbs, 3 tablespoons white sugar, and 10 tablespoons melted unsalted butter instead of Oreos. Press the crust mixture into the pan just like the Oreo version.
• Mixed Berry Twist: Swap some or all strawberries with raspberries or blueberries. Adjust sugar as needed and reduce the puree for the berry mix.
• Mini Cheesecakes: Make cute individual versions using a muffin tin or small jars using the same filling proportions.
• Mascarpone Boost: For an even silkier filling, replace half the cream cheese with mascarpone cheese.
• Zesty or Flavorful: Add 1-2 teaspoons fresh lemon zest or 1 teaspoon vanilla extract to the cream cheese mix for an extra burst of flavor.
• Chocolate Swirl: Hold back a bit of the reduced strawberry puree, fold it into a portion of the cheesecake filling, then gently swirl it for a pretty marbled look.

Storage & Make-Ahead

Keep your cheesecake covered in the fridge for up to 3 days, making sure it stays fresh and delicious.

You can freeze this cheesecake by wrapping it tightly in plastic wrap and foil for up to 2 months. Thaw it overnight in the refrigerator before serving. Just a quick tip: freezing might cause some ice crystals, which can slightly affect the smooth texture, so fresh or refrigerated is really best.

The crust and filling can be made a day or two ahead of time and stored separately chilled. Assemble everything, then chill the complete cheesecake for at least 6 hours or overnight for the best set and texture.

Before serving, let your cheesecake sit out for 15–20 minutes to soften up slightly—it makes the flavor and texture even better! Remember to refrigerate leftover slices.

Common Questions

Can I Use a 10-inch or 8-inch springform pan?

Yes! A 10-inch pan will give you a thinner cheesecake, while an 8-inch pan will make it thicker. Just adjust chilling time accordingly.

Can I Use Frozen Berries?

Absolutely. Frozen berries work fine here, but keep in mind they have more water, so the reduction process will take longer to thicken the puree.

Do I Have to Use Gelatin?

Yes. From my testing, leaving out gelatin means the cheesecake won’t set properly. If you want a no gelatin version, try this strawberry cream cheese pie which doesn’t require it.

Can I Freeze this Cheesecake?

You can freeze it up to 2 months if wrapped well, then thaw overnight in the fridge. Just know that freezing might create ice crystals that slightly change the texture, so fresh is better when possible.

This no-bake strawberry cheesecake hits the sweet spot — creamy without being heavy, packed with real strawberry flavor, and it honestly reminds me of a thick strawberry milkshake, which is a very good thing in my book!

Feeling like trying out more no-bake cheesecakes? Check these out:

• Classic No Bake Cheesecake (this one skips gelatin)
• No Bake Peanut Butter Cheesecake for a rich twist
• No Bake Cherry Cheesecake bursting with cherry flavor
• Decadent No Bake Chocolate Cheesecake

No-Bake Strawberry Cheesecake

By: Fiona Dowling

This no bake strawberry cheesecake has a delicious strawberries and cream flavor with a thick Oreo cookie crust. The texture is silky smooth, surprisingly light, and almost like a strawberry mousse. This no bake cheesecake sets beautifully and is surprisingly simple to make.

Prep: 45 minutes mins

Chilling: 6 hours hrs

Total: 6 hours hrs 45 minutes mins

Servings: 12 slices

Equipment

• 9-inch springform pan

Ingredients

Oreo Crust*

• 36 Oreo Cookies, wafers and filling
• 6 tablespoons unsalted butter (85 grams) , melted

Cheesecake Filling

• 1 lb strawberries* (454 grams), cored and sliced
• 1/4 cup white sugar (50 grams)
• 1 package gelatin*
• 1 1/4 cups whipping cream (300 ml) , 33-35% MF
• 24 oz cream cheese* (680 grams), full-fat, brick-style
• 3/4 cup powdered sugar (82 grams)

To Serve (Optional)

• 1/2 cup whipping cream (120 ml)
• sliced strawberries

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Instructions 

Oreo Crust

• Lightly grease a 9-inch springform pan. 
• Crush the Oreo cookies (wafer and filling) in a food processor until fine crumbs. Or place in a Ziploc bag and crush with a rolling pin.
• In a medium bowl stir together the cookie crumbs and melted butter.
• Press the mixture into the bottom and slightly up the sides (about 1/2 to 3/4 of the way up) of the springform pan. Place in the fridge as you make the filling.

Cheesecake Filling

• Puree the strawberries in a food processor or blender.
• Push the puree through a sieve to remove the seeds. (Optional, but recommended). 
• Add the puree to a medium saucepan with the white sugar and bring to a gentle boil while stirring. Continue stirring as the mixture thickens – it should reduce to about 1/2 of the original volume (about 3/4 cup when it’s finished boiling). 
• Sprinkle the gelatin evenly over the boiling strawberry mixture. Remove from the heat and give the mixture a stir to ensure the gelatin has dissolved. Set aside.
• In a large bowl beat the whipping cream until stiff peaks form. Set aside.
• In a separate large bowl beat together the cream cheese and powdered sugar until creamy. Occasionally, turn off the mixer and scrape down the bottom and sides of the bowl.
• Beat in the cooled strawberry mixture into the cream cheese mixture. Ensure the strawberry puree is fully cooled first.
• Gently fold in the whipped cream into the cream cheese mixture until it’s an even color and consistency. You should no longer see streaks of whipped cream.
• Spoon the mixture on top of the crust, smooth the top.
• Place in the fridge to chill for at least 6 hours, or overnight, before serving.

Serving

• When ready to serve, remove the cheesecake from the fridge. With a thin knife, carefully trace around the edges of the pan. Unclamp the outer ring of the springform pan.
• Optionally, beat the whipping cream until medium peaks form. The whipped cream can be piped around the edges (I used a 1M star tip) or dolloped on the top of each slice. Decorate with sliced strawberries as preferred.
• Slice with a very thin, sharp knife ensuring to cut all the way through the crust.

Notes

1. Graham Cracker Crust: Want to swap out the Oreos? Use 2 3/4 cups graham cracker crumbs, 3 tablespoons white sugar, and 10 tablespoons melted unsalted butter. Mix well, then press into the pan bottom and sides like the Oreo crust.
2. Berries: Frozen berries work well too. Use about 4 cups sliced strawberries for frozen, and be sure to thaw and drain before reducing.
3. Gelatin: One packet typically has about 2 1/4 teaspoons of gelatin, which sets around 2 cups (500 ml) of liquid nicely.
4. Cream Cheese: Always go for full-fat, brick-style cream cheese and bring it to room temperature before using. Avoid low-fat or tub varieties for best creamy texture.
5. Storage: Keep your cheesecake refrigerated and covered. It lasts up to 3 days.
6. Nutrition: Nutrition info is for a single slice (without whipped cream topping), assuming the cheesecake is cut into 12 equal slices.

Nutrition

Calories: 557kcal, Carbohydrates: 44g, Protein: 6g, Fat: 41g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 326mg, Potassium: 242mg, Fiber: 2g, Sugar: 31g, Vitamin A: 1306IU, Vitamin C: 22mg, Calcium: 87mg, Iron: 5mg

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