This strawberry no-bake cheesecake is light, creamy, and incredibly easy to make. Made with whipped cream and topped with strawberry jam, it's a simple no-bake dessert perfect for spring and summer.
If you love strawberry desserts, be sure to try my Strawberry Crostata or Strawberry Panna Cotta, two classic Italian recipes that are simple and elegant.
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His strawberry no-bake cheesecake is one of those desserts I make year after year. It's simple, reliable, and exactly what I want when I'm craving something creamy and sweet without turning on the oven.
The whipped cream folded into the cream cheese gives this cheesecake a lighter texture than traditional baked versions. It still feels rich, but never heavy, which makes it ideal for warmer months and romantic occasions like Valentine's Day.
I especially love this dessert for Valentine's Day because it's pink, pretty, and easy to make ahead. It looks impressive on the table but requires very little effort, which is always a win.
Why I Love This Strawberry No-Bake Cheesecake
- It's an easy no-bake cheesecake that comes together quickly.
- The texture is light and creamy thanks to the whipped cream.
- Strawberry jam adds sweetness and a classic Valentine's Day feel.
- It's perfect for spring, summer, or a romantic dessert at home.
- You can customize it with different jams or serve it plain.
Ingredients
Crust
1¼ cups graham cracker crumbs
2 tablespoons granulated sugar
¾ stick unsalted butter, softened
Filling
10 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice
1 cup heavy cream, cold
Topping
1 (10-ounce) jar strawberry jam
Equipment
8-inch springform pan
How to Make Strawberry No-Bake Cheesecake
Pulse the graham crackers in a food processor until fine crumbs form. Add the sugar and butter and pulse again until the mixture begins to clump. Press firmly into the bottom of an 8-inch springform pan, pressing slightly up the sides.
Beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth. Lightly whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture. Spoon the filling over the crust and smooth the top.
Refrigerate for at least 3 hours or overnight until set. When ready to serve, spread the strawberry jam evenly over the top.
Recipe Tips
- Use full-fat cream cheese for the creamiest texture.
- Do not overwhip the cream or the filling will lose its lightness.
- Chill overnight for the cleanest slices.
- Swap strawberry jam for raspberry or mixed berry for variation.
Storing This No-Bake Cheesecake
Store the cheesecake covered in the refrigerator for up to 3 days. This dessert is best enjoyed fresh and does not freeze well once assembled.
This strawberry no-bake cheesecake is simple, elegant, and perfect for occasions like Valentine's Day when you want something homemade, beautiful, and stress-free.
Yes. I recommend making it at least 4 hours ahead, or the night before. It sets better overnight and slices more cleanly the next day.
No. This cheesecake is lightly sweet and balanced. The whipped cream keeps the filling light, and the strawberry jam adds just enough sweetness without overpowering it.
Yes. You can top the cheesecake with sliced fresh strawberries, but the jam creates a smoother finish and helps keep the topping in place, especially for Valentine's Day or entertaining.
Strawberry No-Bake Cheesecake
Equipment
- 8-inch springform pan
Ingredients
Crust
- 1¼ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ¾ stick unsalted butter softened
Filling
- 10 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1 cup heavy cream cold
- Topping
- 1 10-ounce jar strawberry jam
Instructions
- Pulse the graham crackers in a food processor until fine crumbs form. Add the sugar and butter and pulse again until the mixture begins to clump. Press firmly into the bottom of an 8-inch springform pan, pressing slightly up the sides.
- Beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth. Lightly whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture. Spoon the filling over the crust and smooth the top.
- Refrigerate for at least 3 hours or overnight until set. When ready to serve, spread the strawberry jam evenly over the top.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Do not overwhip the cream or the filling will lose its lightness.
Chill overnight for the cleanest slices.
Swap strawberry jam for raspberry or mixed berry for variation.
