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5.0 from 9 votes

No Bake Strawberry Cheesecake

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.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 12 servings
Calories: 355 kcal
Course: Cake
Cuisine: American

Ingredients

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 cream cheese, softened to room temperature 8 ounce each
  • 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

Instructions

For the Crust
    Cup of Yum
  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.

Notes

  • 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.

Nutrition Information

Calories 355kcal (18%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 14g (70%) Polyunsaturated Fat 6g Cholesterol 42mg (14%) Sodium 118mg (5%) Fiber 1g (4%) Sugar 31g (62%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 355

% Daily Value*

Calories 355kcal 18%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 21g 32%
Saturated Fat 14g 70%
Polyunsaturated Fat 6g 35%
Cholesterol 42mg 14%
Sodium 118mg 5%
Fiber 1g 4%
Sugar 31g 62%

* Percent Daily Values are based on a 2,000 calorie diet.