No Bake Strawberry Cheesecake

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

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

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.

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!

No Bake Strawberry Cheesecake

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★★★★★

5 from 1 reviews

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

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Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (9 sheets of graham crackers [1 sleeve] pulsed in a food processor)
• 1/3 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 1/2 cups powdered sugar
• 1/2 cup strawberry preserves
• 2 cups whipped topping (Cool Whip), thawed

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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.