This No Bake Strawberry Cheesecake has been my signature for summer gatherings for years. I first developed this version during a long weekend when I wanted something that felt indulgent but didn’t require turning on the oven. The filling is luxuriously smooth thanks to full-fat cream cheese and whipped heavy cream, while a crisp cookie base gives the slice structure. The fruit topping is a lightly cooked strawberry jam that balances sweetness with a bright lemon lift, and it’s the finishing touch that makes everyone ask for the recipe.

I remember the first time I took this to a potluck: it was a sweltering July afternoon and a favoured neighbor declared it "the most summer-like dessert" they’d ever tasted. The texture — creamy, pillowy filling set against a buttery crumb — is what keeps readers and family members coming back. Because it’s no-bake, the method is forgiving, portable, and easily scaled: you can whip this up a day ahead, refrigerate, and let the flavors harmonize overnight.

Ingredients

• Cheesecake base: Use about 3 cups (14 oz) sweet cookies such as graham crackers or digestive biscuits — fresh or stale both work. Look for Honey Maid or a good quality digestive for consistent flavor and texture.
• Melted butter: 1/2 cup (4 oz) unsalted butter, melted — this binds the crumbs and firms up when chilled. Use a European-style butter if you want a slightly tangier crust.
• Cream cheese: 27 oz full-fat cream cheese (about three 8-oz blocks plus a little extra, or approximately 3 1/3 cups). Philadelphia brand is recommended for its consistent texture.
• Sweetened condensed milk: 3 1/2 tablespoons for sweetness and a silky mouthfeel.
• Lemon: Zest of 1 lemon plus 3 tablespoons lemon juice for brightness — fresh juice and zest are important for the clean citrus lift.
• Vanilla: 1 teaspoon pure vanilla extract for rounded flavor.
• Heavy cream: 2/3 cup (about 5.4 fl oz) cold, whipped to stiff peaks — this lightens the filling without thinning it.
• Powdered sugar: 3/4 cup for the filling (about 3.2 oz) to sweeten gently and help stabilize the whipped component.
• Optional gelatin: 1 tablespoon unflavored gelatin hydrated in 1/4 cup water if your filling feels soft — this is a safety net to guarantee clean slices.
• Strawberry jam topping: About 3 cups (14 oz) fresh or frozen strawberries (reserve 8–10 whole berries for garnish), 1/4 cup plus 1 tablespoon powdered sugar (roughly 2.1 oz), and 1 tablespoon lemon juice to finish.

Instructions

Prepare the pan and base:Line an 8-inch (20 cm) springform pan and ensure the sides close securely. Process 3 cups (14 oz) sweet cookies in a food processor until very fine. Add 1/2 cup (4 oz) melted unsalted butter and pulse until the crumbs resemble wet sand. Press the mixture firmly across the bottom and partially up the sides (about 1/2 to 3/4 inch high). Use the bottom of a measuring cup for a compact, even crust. Freeze the pan for 30–40 minutes to firm the base before adding the filling.Whip the cream:Chill a metal mixing bowl and whisk attachment if possible. Pour 2/3 cup (5.4 fl oz) cold heavy cream into the bowl and whip on medium-high speed until stiff peaks form. Watch closely; once peaks hold their shape, stop to prevent butter formation. Set aside in the refrigerator.Make the cream cheese mixture:In a large bowl, beat 27 oz full-fat cream cheese at room temperature until smooth and fluffy, about 2–3 minutes. Add 3 1/2 tablespoons sweetened condensed milk, 1 teaspoon vanilla, the zest of 1 lemon, 3 tablespoons lemon juice, and 3/4 cup powdered sugar. Beat until fully incorporated and the mixture is silky with no lumps. If the mixture feels warm or soft, chill briefly before folding.Fold in whipped cream:Gently fold the stiff-whipped cream into the cream cheese mixture in three additions, using a spatula and a light hand to preserve air. Stop when the mixture is homogenous and holds soft peaks — it should be thick and scoopable, not runny.Optional gelatin step:If the filling feels soft, hydrate 1 tablespoon unflavored gelatin in 1/4 cup cold water and let bloom for 5 minutes. Warm gently in 10-second microwave bursts until dissolved, cool slightly, then temper by whisking a spoonful of filling into the gelatin. Fold that back into the main filling to stabilize.Assemble and chill:Pour the filling over the chilled crust and smooth the top. Cover tightly with plastic wrap to avoid condensation and refrigerate for 24 hours — this long chill is what gives the slice clean structure and a creamy mouthfeel.

Strawberry jam topping

Wash, hull, and coarsely chop about 3 cups (14 oz) strawberries, reserving 8–10 whole berries for garnish. Place the chopped strawberries in a saucepan over low heat and cook for 8–10 minutes until they release juices and soften. Use a potato masher or fork to slightly mash the fruit, then stir in 1/4 cup plus 1 tablespoon powdered sugar and 1 tablespoon lemon juice. Continue to simmer gently until the mixture thickens to a jam-like consistency (about 5–8 additional minutes). Remove from heat, cool to room temperature, then refrigerate — it will thicken further as it cools. Ideally, make this the day before assembling.

Assembling and serving

Before unmolding, place the chilled cheesecake in the freezer for 40 minutes to firm up for clean removal. Place a small smear of jam on your cake stand to anchor the cake, then release the springform and transfer the cake to the stand. Spread the cooled strawberry jam evenly across the top and arrange the reserved whole strawberries as decoration. For the cleanest slices, chill again for at least 30 minutes after topping, then slice with a hot, dry knife (dip in hot water and wipe between cuts).

Storage Tips

Store leftovers in a shallow airtight container or loosely wrapped with plastic wrap in the refrigerator for up to 3–4 days. To freeze, slice and place individual pieces on a baking sheet to flash-freeze for 1 hour, then wrap each slice tightly in plastic wrap and aluminum foil; frozen pieces keep up to 1 month. When reheating from frozen, thaw overnight in the refrigerator; avoid microwaving, which will change texture. Look for signs of separation or excess moisture — if the topping becomes watery after extended storage, drain off excess liquid and stir the jam before re-spreading.

Ingredient Substitutions

If you need a gluten-free option, swap the cookies for a certified gluten-free graham or oat cookie; the texture will be nearly identical. For a slightly lighter filling, try using 2:1 ratio of cream cheese to full-fat mascarpone, but keep in mind texture will be softer. If fresh strawberries are out of season, frozen berries work well — thaw and drain excess liquid before cooking into jam. For a less sweet topping, reduce the powdered sugar by a tablespoon or add more lemon to sharpen the flavor.

Serving Suggestions

Serve chilled with a dusting of powdered sugar and a few mint leaves for contrast. This cake pairs beautifully with lightly sweetened whipped cream, lemon curd dollops, or a drizzle of balsamic-strained strawberry reduction for an elegant plate. It’s excellent after a heavy meal, where a bright fruit-topped cream dessert feels refreshing rather than cloying.

Cultural Background

No-bake cheesecakes are a modern variation of traditional baked cheesecakes that became popular when refrigeration and ready-made cookie crumbs made oven-free assemblies simpler. This strawberry-topped approach mirrors classic European fruit-topped tarts, combining American-style cream cheese fillings with a fruit preserve finish. Over the decades, home cooks have treasured no-bake methods for ease and their lighter, mousse-like textures.

Seasonal Adaptations

In spring and summer use the freshest berries you can find. In autumn consider a pear-ginger topping or spiced apple compote. For winter holidays, swap strawberries for cooked cranberries with orange zest and a pinch of cinnamon. You can also add a thin layer of ganache under the fruit for a richer celebration dessert.

Meal Prep Tips

This is an ideal make-ahead dessert: make the crust and jam a day ahead and refrigerate both. Assemble the filling the day before serving and let it set 24 hours for best texture. Transport chilled in a cooler and avoid stacking other dishes on top. When slicing for a large party, re-chill the cake between cutting sets to keep slices neat.

Make the recipe your own by experimenting with citrus or different berries — but keep the technique the same: firm crust, stabilized filling, and a bright, cooled fruit topping. Enjoy sharing this crowd-pleasing dessert with friends and family.