Fresh and fruity no bake strawberry cheesecake is a decadently sweet and tangy treat that nobody can resist.

A fluffy and creamy filling tops a buttery cookie crumb shell for a tantalizingly sweet and luscious dessert.

This refreshing, no bake strawberry cheesecake recipe is perfect for summer picnics or birthday parties.

no bake strawberry cheesecake with sliced strawberries on top

Delicious No Bake Dessert

  • No bake means less fuss and easy prepping!
  • This recipe makes a light, fluffy cheesecake that’s perfect for hot weather casual dining.
  • So many options for variations! Use different flavored jello, or switch out the cookies you use for the crust.
  • Easy to make portable. Create mini cheesecakes for on-the-go treats or lunchbox surprises!
  • A sugar free alternative. Use all sugar free ingredients for those with dietary restrictions.
  • Make ahead. No bake cheesecake will retain its quality for several days in the refrigerator.
No bake strawberry cheesecake ingredients labeled: crisp cookies, strawberries, heavy cream, cream cheese, strawberry gelatin, butter, powdered sugar

Ingredients and Variations

Jello – Any brand of strawberry flavored gelatin will work, and will produce a fluffy, light texture when whipped with the cream. Just follow the recipe directions below to prep the jello.

Cream Cheese – Full fat cream cheese, such as Philadelphia brand, provides the best flavor but you can substitute light for fewer calories.

Heavy Cream – Look for cream that has at least 30 percent fat content to produce whipped cream. You could also substitute whipped topping from a tub, such as Cool Whip.

Crust – Graham crackers, or vanilla or chocolate wafers, or your choice of crispy cookies can be used to make the crust. Just pulse them in a blender to turn into crumbs. Gluten free cookies is also an option.

Variations – Have fun with different flavors of Jello. Substitute raspberry, cherry, peach, or lemon jello! Fresh fruit add-ins will combine well with the filling, and won’t compromise the texture. Or how about swirling two together in one? Slice fresh or frozen fruit into the filling, or use to decorate the top. Bananas, blueberries or chopped or sliced strawberries can add fruity freshness to the filling, or make for pretty garnishes. Strawberry rhubarb or cherry pie fillings or jam can also make great toppings or additions.

How to Make No Bake Strawberry Cheesecake

For the crust:

  1. Pulse cookies with melted butter in a blender or food processor until blended, as directed in the recipe below.
  2. Press the crumb mixture into a spring form pan and set aside.

For the filling:

  1. Dissolve strawberry jello in hot water.
  2. Add a cup of cold water and set aside to cool. (You can place it in the refrigerator to speed up the cooling, but do not allow it to set.)
  3. While the jello is cooling, whip together cream cheese, heavy cream, and sugar with a hand mixer.
  4. Add the cooled jello and pour into the prepared crust.
  5. Chill in refrigerator for 4 hours. Garnish with fresh berries or whipped cream and serve.

For mini cheesecakes:

  1. Prepare the crumb mixture as in step 1.
  2. Press into mini muffin tins or silicone forms.
  3. Pipe, or scoop filling into the forms and chill until set.
two slices of no bake strawberry cheesecake on a plate

Storing Cheesecake

Place leftovers in an airtight container and store in the refrigerator for 5-7 days.

To freeze, place in the freezer until hardened. Then tightly wrap in plastic, and store in a zip bag or freezer container for up to 3 months.

Thaw in the refrigerator. Some separation may occur after thawing.

A slice of no bake strawberry cheesecake

More Delish No Bake Dessets!

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no bake strawberry cheesecake topped with sliced strawberries
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No Bake Strawberry Cheesecake

Make this easy No Bake Strawberry Cheesecake recipe with Jello and cream cheesy for a delicious, light and creamy dessert!
Prep Time 30 minutes
Refrigerate 4 hours
Total Time 4 hours 30 minutes
Servings 12 slices
Author Candace


Food processor , or a zippered bag and a rolling pin
Springform pan , 8 Inch size



  • 10 ounces crisp cookies , coconut, butter, or graham crackers or biscuits of choice (about 2 cups crumbs)
  • ½ cup butter , melted


  • 3 ounces strawberry flavored gelatin , Jello, 1 package
  • 1 cup water , boiling
  • 1 cup water , cold
  • 24 ounces cream cheese , 3 x 8 ounce packages
  • 1 cup heavy cream
  • 1 cup powdered sugar


  • cups strawberries


  • To a food processor, add biscuits and pulse until crumbs are fine (or add to a large zip top bag and crush with a rolling pin). Add butter and mix until well combined.
  • In an 8” springform pan, press crumb mixture in an even layer. Refrigerate for about 20 minutes while preparing the filling.
  • To a medium bowl, add strawberry gelatin and boiling water. Stir until dissolved, 2-3 minutes. Stir in cold water. Set aside to cool.
  • To a large bowl (or the bowl of a stand mixer), add cream cheese, cream, and powdered sugar. Using electric mixer, mix until well combined. Add cooled gelatin and mix until well combined.
  • Pour cheesecake mixture over crust and refrigerate for at least 4 hours.
  • Garnish with whole or diced strawberries as desired. Serve chilled.


  • Use a very heavy whipping cream (48%) for best results.
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 527 | Carbohydrates: 37g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 363mg | Potassium: 145mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1312IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dessert
Cuisine American

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Top image - No bake strawberry cheesecake. Bottom image - No bake strawberry cheesecake filling being spooned on top of the crust with a title
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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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