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A silky, no-bake cheesecake topped with a fresh cooked strawberry jam — perfect for holidays, parties, and potlucks. Simple to assemble and chilling does the rest.
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.
From my experience, the lemon in the filling brightens the dairy and the cooked strawberry jam adds a homemade quality that store-bought preserves can’t replicate. Family members often request I make this for birthdays and summer barbecues, and I find it reliably the dessert that disappears fastest.
What I love most about this version is how reliably it pleases a crowd: the color, the bright fruit, and the creamy texture. On holidays it’s a welcome fresh alternative to dense baked cheesecakes, and friends always comment on how homemade the topping tastes compared with store-bought spreads.
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.
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).
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.
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.
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.
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.
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.
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.
Chill mixing bowls and beaters before whipping cream for faster, more stable peaks.
Press the crust firmly and freeze briefly to set it before adding the filling for cleaner edges.
If using gelatin, temper it by whisking a spoonful of filling into the gelatin before adding to the bowl to avoid lumps.
For clean slices, heat a chef's knife in hot water, wipe dry between cuts, and slice straight down with confidence.
Make the jam a day ahead — it tastes brighter after resting and is easier to spread when cool.
This nourishing no bake strawberry cheesecake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Low-fat cream cheese is not recommended; it contains more water and will make the filling too soft and unstable. Use full-fat cream cheese for best results.
Only if the filling is very firm after mixing. If it feels soft or runny, add the optional gelatin to ensure the cake holds its shape.
Stored correctly in the refrigerator, it will last up to 3–4 days. You can freeze slices up to 1 month; wrap tightly in plastic and foil.
Yes — blueberries, raspberries, mango, cherries or other fruits can be used. Adjust sugar based on fruit sweetness.
After mixing, the filling should hold soft to stiff peaks and not drip from the beater. If it collapses or runs, incorporate the optional gelatin.
Yes. Use certified gluten-free cookies for the base and check other ingredient labels.
This No Bake Strawberry Cheesecake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Process cookies until finely ground. Add melted butter and process until mixture resembles wet sand. Press firmly into an 8-inch springform pan and freeze for 30–40 minutes.
Chill bowl and whisk. Whip 2/3 cup cold heavy cream to stiff peaks and refrigerate until ready to fold into the filling.
Beat room-temperature cream cheese until smooth. Add condensed milk, lemon zest, lemon juice, vanilla, and powdered sugar; mix until silky. Fold in whipped cream in three additions.
If filling feels soft, bloom 1 tablespoon gelatin in 1/4 cup water, warm until dissolved, temper with a bit of filling, then fold into the mixture to stabilize.
Pour filling over chilled crust, smooth top, cover, and refrigerate for 24 hours to set fully. For easier unmolding, freeze 40 minutes before release.
Cook chopped strawberries over low heat 8–10 minutes until soft. Mash slightly, add powdered sugar and lemon juice, and simmer until jam-like. Cool and refrigerate.
Unmold the cake, spread cooled strawberry jam across the top, and decorate with reserved whole strawberries. Chill again briefly before slicing for the cleanest cuts.
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This recipe looks amazing! Can't wait to try it.
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