No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake 🍓 is an easy to make, luscious dessert with a creamy strawberry cheesecake filling in a buttery Oreo crust.

No-bake cheesecakes are my favorite cheesecakes because I do not have to turn on the oven or prepare a water bath. They are so easy and always seem to turn out perfectly. This one is rich and creamy with an extra special ingredient to make it even more luxurious. The mascarpone cheese mixed in with the cream cheese adds extra richness, making this dreamy cake even more incredible. With a chocolate Oreo cookie crust and fresh strawberries inside and out, it really is a dream come true.

Anything this easy is always going to be on my favorites list. I love not having to turn on the oven, especially during the summer. Strawberries are in season during this time of year too and that makes this no bake strawberry cheesecake the perfect summertime dessert to take to the next family picnic or backyard barbecue.

But this cheesecake is perfect any time of the year if you ask me. The ingredients for this recipe can be customized to fit your needs too. If mascarpone cheese is not your thing or they do not have it at the local grocery store, grab an extra pack of cream cheese. But if you get the chance to try it, I highly recommend giving it a go because it is a delectable addition to a regular cheesecake that takes it to another level of deliciousness.

Make an extra one and freeze individual slices for late-night cravings. They stay fresh in the freezer for up to three months. It would go great with a strawberry banana smoothie made with just six ingredients.

Why you will love this recipe

• No baking required: This is so easy to do and there is no need to turn on the oven.
• It is extra creamy: I add a secret ingredient (mascarpone cheese) to turn this no bake strawberry cheesecake into a luxurious dream cake.
• Worry free: Since this is a no bake recipe, you do not have to worry about cracks or a water bath!
• Make extras: Go ahead and make an extra one. That way you can freeze individual servings for midnight snacks.

What you’ll need to make no-bake strawberry cheesecake

Special items:

• Springform pan – I use a 10-inch springform pan.
• Food processor – To puree the strawberries.
• Stand mixer – For mixing the ingredients.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Oreo cookies – Do not remove the filling. Use the whole cookie. The cream helps to keep the crust together.
• Melted unsalted butter – The butter is also what helps keep the crust together, but it has to be melted to blend better. I use unsalted because I like the sweet creamy taste of real butter.

For the cheesecake filling:

• Unflavored gelatin – Adding gelatin to the cheesecake thickens it, helps firm it up, and makes it easier to slice. Without it, the cake would be softer and would eventually just deflate.
• Strawberries – The main star of the cheesecake, I recommend using fresh strawberries cut into cubes. Be sure to rinse, drain, and pat them dry after coring them.
• Cream cheese – The cream cheese has to be full-fat brick-style for the right texture. Although the bricks should be softened to room temperature, they should not be warm. If they are too warm, they will take longer to firm up.
• Mascarpone cheese – Same here. It must be soft but not warm. If you do not like mascarpone cheese, add another brick of cream cheese.
• White granulated sugar – Granulated sugar helps attract and retain moisture as well as sweeten the filling.
• Heavy whipping cream – Adds softness to the texture of the cream cheese without reducing the richness like milk or half and half would.
• Vanilla extract – Use pure vanilla extract rather than just flavoring to avoid the bitter aftertaste. Vanilla adds an extra layer of flavor and a hint of sweetness.
• Cold water

For the whipped cream:

• Heavy whipping cream – I recommend this over regular whipping cream because it has a higher fat content and will provide a richer taste and hold its shape longer. Be sure it is cold, so it whips up to its fullest.
• White granulated sugar – The larger crystals in white granulated sugar aerate faster than powdered sugar and will make better air pockets to hold its shape better.

For the garnish:

• Strawberries – Fresh, sliced strawberries for placing on top of whipped cream topping.
• Mini Oreos – Also to place on top of whipped cream for decoration.

How to make no-bake strawberry cheesecake?

1. Make the crust: First, mix melted butter with Oreo crumbs in a medium bowl until fully combined. Then, press the mixture into the bottom of a 10-inch springform pan and chill for 20 to 30 minutes.
2. Bloom the gelatin: While waiting, sprinkle gelatin on top of one cup of cold water and let it bloom for one to two minutes. Then, whisk to combine and microwave for 30 seconds. Whisk again until it is fully mixed, and a gelatin is formed.
3. Puree the strawberries: Now, pulse one and a half cups of strawberries in a food processor until it is smooth and set it aside. 
4. Cream the cheese: Using a stand mixer, combine cream cheese, mascarpone, and one cup of sugar on medium-low until mixed well, stopping to scrape the sides of the bowl as needed. Do not mix at high speed or the mascarpone can separate.
5. Whip the cream: In a chilled bowl, whip the cold cream, vanilla, and the rest of the sugar on high speed until stiff peaks form. Then, use a spatula to gently fold the whipped cream into the cream cheese mixture.
6. Chill: Then, mix the strawberry puree into the gelatin mixture before pouring it into the cheesecake batter. Stir to combine. Fold the cubed strawberries in before spreading the filling into the crust. Level with a spatula and let it chill for six hours or overnight.
7. Make whipped cream: When ready to serve, whip the cold whipping cream with the sugar on high speed until stiff peaks form. Then, add it to a piping bag and pipe it onto the cheesecake.
8. Garnish and serve: Lastly, remove the springform ring and decorate the top with fresh strawberries and mini-Oreos. Serve chilled.

Expert tip

Do I have to use a springform pan for a cheesecake?

Any pan can be used for a cheesecake. Although it is always nice to have a springform pan when making something that has tall, formed sides like no-bake cheesecakes, parchment paper can turn a cake pan into a similar contraption. The whole point is to remove a delicate cheesecake without ruining it. Lining a regular cake pan with parchment paper and let some excess hang over the sides to help remove it.

The removable ring on a springform pan makes that simple. The bottom part of the pan stays in place while the sides spring open without damaging the cake, leaving a beautiful clean edge that looks perfectly straight and ready for a photograph. Not only that, but it makes it easy to slice and serve it from the pan. No need to try to dump it out onto a hard surface to remove it. You cannot do that with a cheesecake, after all.

There are also baking molds that can be fitted into a regular cake pan, which will make removing a cheesecake easier. They are similar to cupcake liners, only larger. They are perfect for taking a delicate cake from any pan without damaging it. If none of those will work, just serve the cheesecake straight from the pan. There is no need to ruin it just to take it out of the pan. Slice it and remove it one piece at a time.

Recipe variations and add-ins:

• Other Oreos: We all know Oreos come in a lot of flavors. I tried this with golden and chocolate cream Oreos, which were fantastic. Strawberry, mint, or lemon Oreos would also be fun to try.
• Different fruit: Instead of strawberry, try this with raspberry, blackberry, blueberry, or cherry.
• Caramelize it: Top this with my easy-to-make caramel sauce that only needs three ingredients.
• Chocolate strawberry cheesecake: Add two tablespoons of cocoa, and some melted chocolate to make a chocolate lover’s cheesecake. Top it with chocolate syrup.
• Frost it: Instead of topping it with whipped cream, top this yummy cheesecake with my scrumptious cream cheese frosting.
• Party time: Jazz it up with rainbow sprinkles and other candy decorations for a celebration cake.

Serving suggestions:

• Serve no bake strawberry cheesecake at a brunch with my cool and crisp strawberry margaritas. They go so well together.
• Along with the cheesecake and margaritas, this strawberry spinach salad would be perfect. It has fresh spinach, strawberries, avocado, cherry tomatoes, and pine nuts for extra crunch.
• Looking for a wine pairing? Pinot Noir, Late Harvest Riesling, and Sauvignon Blanc are some of my favorites.
• For more of a substantial dish, serve it with these amazing strawberry bacon grilled cheese sandwiches. Be aware that these are very addictive!
• A scoop of strawberry or vanilla ice cream would also make a nice accompaniment.

Frequently asked questions

How long does it take a no-bake cheesecake to set?

A no-bake cheesecake needs at least six hours in the refrigerator to set but eight hours or overnight would be even better. Anything less than six hours and it will be more like a mousse than a cheesecake. If it does not firm up after six to eight hours, give it another two to four hours. If it is still runny after that, try freezing it for up to two hours. But no longer than that because it can cause freezer burn.

Why is my graham cracker crust so crumbly?

There are several reasons this may happen. It may be that it needed to be packed more firmly. Use a measuring cup or drinking glass to push the crumbs into the bottom and sides of the pie pan. Also, be sure to press it in as soon as possible because the butter will start to solidify as it cools, and the crumbs will not stick together. Another reason this may happen is if the crumbs need to be crushed more. Please make sure there are no big chunks to cause it to crumble. One final reason is if it is too dry. Add more butter and see if that helps.

Can I use a different type of crust?

It would be fine to make a crust using any kind of cookies including graham crackers, pecan sandies, vanilla wafers, shortbread, and gingersnaps. In fact, peanut butter, chocolate chip, or strawberry wafers would also work. Anything that can be crushed into fine crumbs. 

Can I make this without mascarpone cheese?

Yes, but you will have to add another brick of cream cheese to the recipe. Mascarpone cheese is an Italian cream cheese made with heavy cream instead of whole milk. This makes it richer with a higher fat content, which means a creamier and decadent cheesecake that will blow your mind. However, some people do not like such a rich, thick texture in their cheesecake, so using it is totally up to you.

How to store:

• Refrigerate: Cover with plastic and aluminum foil, and leftover cheesecake can be refrigerated for up to three days.   
• Freezing: To freeze, wrap individual slices in plastic wrap and place them in freezer bags. They will stay fresh for up to three months.
• Defrost: Thaw overnight in the refrigerator for the best flavor.

More no-bake cheesecakes:

Recipe tips:

• Do not use low-fat cream cheese and make sure it is not whipped. It has to be full-fat brick-style cream cheese for the right consistency.
• Never bake the crust for a no-bake cheesecake. It is called no-bake for a reason.
• Do not mix at high speed or the mascarpone can separate.
• A cheesecake needs at least six to eight hours to chill but overnight is even better.
• If your cheesecake does not set after eight hours, give it another few hours before trying the freezer. But do not freeze it for longer than two hours or it will get freezer burn.
• Make sure to pack the crust firmly and do it before the butter hardens or it may crumble.
• Also, be sure the crumbs are finely crushed and not too dry.
• Any kind of crust can be used for this cheesecake, to save time, use a storebought crust.