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

No Bake Strawberry Cheesecake

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


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


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.


  • 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.
  • Category: Dessert
  • Cuisine: American

Keywords: no bake strawberry cheesecake