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    Home » Recipes » Sweets

    By Amy · Published: Jun 1, 2016 · Updated: May 11, 2020 · This post may contain affiliate links. Please read my disclosure policy 2 Comments

    No Bake Strawberry Cheesecake

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    A slice of cheesecake on a white plate with a fork. Text at top of image.

    This No Bake Strawberry Cheesecake is prepared in just 20 minutes (not including refrigeration time) using strawberry preserves.  It’s quick, easy and delicious!

    A slice of cheesecake on a white plate with a fork.

    This recipe requires NO OVEN and uses simple, everyday ingredients.  There’s no reason for you NOT to make this irresistible dessert!

    A collage of 4 images demonstrating the process of preparing a no bake cheesecake.

    How to Make It

    The process of preparing this cheesecake is beyond easy!

    1. Combine the graham cracker crust ingredients in a medium bowl.
    2. Press the crumb mixture in the bottom of an eight or nine inch springform pan to form the crust.
    3. Combine the cheesecake filling ingredients in a large bowl using a mixer.
    4. Spread cheesecake filling evenly over the buttery graham cracker crust.

    Cover and refrigerate for four to six hours, or until cheesecake is firm and enjoy!

    How to Store and Freeze

    • To store – Store covered in the fridge for up to five 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.

    A cheesecake with a slice being removed with a cake server.

    If you love the simplicity and deliciousness of no-bake fruit desserts, be sure to also try my Cherry Cheesecake Dip and Banana Split Fluff Salad.

    Enjoy!

    Print
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    A slice of cheesecake on a white plate with a fork.

    No Bake Strawberry Cheesecake


    ★★★★★

    5 from 1 reviews

    • Total Time: 6 hours 20 minutes
    • Yield: 12 slices
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    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

    Instructions

    For the crust:

    1. In a medium bowl, combine graham cracker crumbs, sugar, salt, cinnamon and butter using a fork.
    2. 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:

    1. 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).
    2. Fold in whipped topping to cream cheese mixture.
    3. Spoon mixture onto crust in the springform pan and spread evenly.
    4. Cover and refrigerate for at least 4 to 6 hours, 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 refrigerator before serving.
    • Total time includes refrigeration time.
    • Prep Time: 20 minutes
    • Category: Dessert
    • Cuisine: American

    Keywords: no bake strawberry cheesecake

    Originally published June 2016.  Updated with new photographs, helpful tips and recipe revised May 2020.

    HUNGRY FOR MORE?

    • Cherry Cheesecake Dip
      Cherry Cheesecake Dip
    • Zucchini Tomato Bake
      Zucchini Tomato Bake
    • No-Bake Chocolate Peanut Butter Bars
      No-Bake Chocolate Peanut Butter Bars
    • Strawberry Mojitos
      Strawberry Mojitos
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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
      Recipe Rating




    1. Jo says

      June 27, 2016 at 5:07 pm

      Amy! This is Oh So Crazy Good! And easy to prepare. Thanks for this recipe.

      ★★★★★

      Reply
    2. Amy @ The Blond Cook says

      June 06, 2016 at 7:42 am

      Thanks, Tally it was! Hope you enjoy it if you make it. 🙂

      Reply

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    Amy (The Blond Cook) with long blonde hair and wearing a pink shirt smiling for the camera.

    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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