This No Bake Strawberry Cheesecake is prepared in just 20 minutes (not including refrigeration time) using strawberry preserves and simple ingredients. It’s quick, easy, and delicious!
The best part about this dessert is that you don’t have to turn on your oven and NO GELATIN is needed. This recipe uses simple, everyday ingredients that you may already have in your pantry and fridge!
Ingredients
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Salt
- Ground cinnamon
- Butter
For the Cheesecake Mixture:
- Cream cheese – softened
- Vanilla extract
- Powdered sugar
- Strawberry preserves
- Whipped topping (Cool Whip)
How to Prepare
- Prepare the crust. Combine the graham cracker crust ingredients in a medium bowl.
- Press the crumb mixture in the bottom of an eight or nine inch springform pan to form the crust.
- Prepare the cheesecake filling. Combine the cheesecake filling ingredients in a large bowl using an electric mixer.
- Spread the cheesecake filling evenly over the graham cracker crust.
- Cover and refrigerate for at least 4 to 6 hours, or until cheesecake is firm.
How to Store and Freeze
- To store in the fridge– Store covered in the refrigerator for up to 5 days.
- To freeze – Securely wrap slices in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Fully defrost in the refrigerator before serving.
Common Questions
For a no-bake cheesecake to firm completely, you will need to cover and refrigerate it for at least 4 to 6 hours (preferably overnight).
1 to 2 days in advance would be best. Although this cheesecake is good for up to 5 days in the fridge, it is best when served within 3 days.
Once the cheesecake has chilled and is firm, take a knife and run it along the inside edge of the springform pan, separating the crust and filling from the sides.
Unlock and release the latch on the side of the springform pan to loosen the sides. Gently lift the sides of the pan away from the cheesecake.
If you love the simplicity and deliciousness of no-bake fruit desserts, be sure to also try my Cherry Cheesecake Dip, Banana Split Fluff Salad, and Microwave Lemon Curd.
No Bake Strawberry Cheesecake
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs 9 sheets of graham crackers (1 sleeve) pulsed in a food processor
- ⅓ cup granulated sugar
- Pinch of salt
- Pinch of ground cinnamon
- 6 tablespoons unsalted butter melted
For the cheesecake filling:
- 3 (8 ounce) packages cream cheese softened
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- ½ cup strawberry preserves
- 2 cups whipped topping Cool Whip, thawed in the fridge
Instructions
For the crust:
- Combine graham cracker crumbs, sugar, salt, cinnamon, and butter using a fork in a medium bowl.
- Press into the bottom of an 8 or 9 inch springform pan. Place pan in the refrigerator while you’re preparing the cheesecake filling.
For the cheesecake filling:
- Beat softened cream cheese and vanilla extract in a large bowl using an electric mixer until smooth. Gradually add powdered sugar and beat until smooth. Add strawberry preserves and beat until smooth (you may have a few small pieces of strawberries; that’s okay).
- Fold in whipped topping to cream cheese mixture.
- Spoon mixture onto crust in the springform pan and spread evenly.
- Cover and refrigerate for at least 4 to 6 hours (preferably overnight), or until firm.
Notes
- Store cheesecake covered in the refrigerator for up to 5 days.
- To freeze, wrap slices securely in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Fully defrost in the refrigerator before serving.
- Total time includes refrigeration time for cheesecake to firm.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Amy! This is Oh So Crazy Good! And easy to prepare. Thanks for this recipe.
Thanks, Tally it was! Hope you enjoy it if you make it. 🙂