Yield: 12 servings

No Bake Strawberry Cheesecake

Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes

No Bake Strawberry Cheesecake is an easy dessert with tons of refreshing strawberry flavor! Covered with cool whip and fresh strawberries, it's the perfect dessert to make when you don't want to use your oven.


For the Crust

  • 2 cups graham cracker crumbs (about 18 full size crackers)
  • ½ cup granulated sugar
  • ⅔ cup unsalted butter, melted

For the Cheesecake

  • 3 packages (8 ounce each) cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 1 ounce package freeze dried strawberries (pulsed into crumbs)
  • 2 teaspoons vanilla extract
  • ⅓ cup heavy whipping cream

For the topping

  • 8 ounce Cool Whip, thawed
  • 1 pint fresh strawberries, sliced or whole


For the Crust

  1. Line a 9-inch springform pan with a parchment paper circle. Or line a 9-inch square baking dish with parchment paper. Set aside.
  2. In a food processor, pulse graham crackers with sugar until fine crumbs.
  3. Add melted butter to the crumbs and mix with a fork (or pulse until blended).
  4. Pour crumbs into bottom of springform pan. Using fingers, press firmly on the bottom and bring the crumbs up about 1-inch up the sides. Set aside.

For the Cheesecake

  1. Beat cream cheese with sugar in a large mixing bowl for 3 minutes, scraping down the sides of the bowl as needed.
  2. Add in freeze dried strawberry crumbs and vanilla extract. Slowly beat in whipping cream, making sure everything is well blended.
  3. Spoon cheesecake filling over the crust layer.

For the Topping

  1. Spread Cool Whip (or homemade whipped cream) over the top of the cheesecake.
  2. Refrigerate for 3 hours, or longer.
  3. To serve, run a knife along the edge of the springform pan. Release the latch and lift the ring off. Slice cheesecake and serve with fresh strawberry slices or whole strawberries.


  • If using a 9-inch square baking dish, only press the crumbs in the bottom of the pan.
  • For the freeze dried strawberries, use a food processor to pulse into crumbs. It's okay if there are some bigger crumbs. Do not substitute with fresh strawberries as it will add too much moisture to the cheesecake and affect the texture. Find packages that are about 1 ounce. These are sold at Target and Amazon. Use more if you want a darker pink color.
  • Make sure you have completely blended the cream cheese with sugar and freeze dried strawberries. Because we are not baking this cheesecake you don't have to worry about "overbeating" the cream cheese.
  • Store cheesecake in airtight container in the refrigerator for up to 5 days. Or freeze for up to 3 months.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 355Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 118mgCarbohydrates: 39gFiber: 1gSugar: 31gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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