Easy No Bake Strawberry Cheesecake

This easy, no-bake strawberry cheesecake sets perfectly without gelatin, using just cream cheese, condensed milk, lemon juice, and a graham cracker crust. Ready in 4 hours, with a fresh, from-scratch strawberry topping. Perfect dessert for summer and holiday entertaining!

I am totally obsessed with cheesecake! If you’re a follower of Manila Spoon, you probably would have noticed that I have so many cheesecake recipes on the blog. I can’t remember the exact number, but it’s close to at least 10, I’d say.

This No-Bake Strawberry Cheesecake is delightfully simple, yet it delivers impressive results without any gelatin. Using high-quality cream cheese, such as Philadelphia or Trader Joe’s brand, ensures the cheesecake achieves the perfect firmness as it chills in the refrigerator. Be sure to start with room-temperature cream cheese, which is essential for blending into a smooth, lump-free filling.

The buttery crust comes together with just three ingredients—crushed graham crackers (or digestive biscuits), sugar, and melted butter—while the creamy filling requires only four: softened cream cheese, sweetened condensed milk, fresh lemon juice, and vanilla extract.

Top it all off with a vibrant homemade strawberry sauce made from fresh strawberries, sugar, and a splash of lemon juice. This versatile sauce can easily be adapted with any summer berry or fruit for endless variations. That way, you have a differently-flavored cheesecake for any occasion!

Why This No-Bake Cheesecake Sets Perfectly Without Gelatin

Many no-bake cheesecake recipes make you think you must add gelatin to get it to firm up. But the truth is, you don’t need it at all—the ingredients you already have do the job beautifully on their own.

The biggest helper is the cream cheese. Brands like Philadelphia and Trader Joe’s have a higher fat content (around 33%). When you chill the cheesecake in the fridge, this fat firms up naturally and gives the filling its structure.

Sweetened condensed milk plays a helpful role, too. Its high sugar content pulls some moisture away from the cream cheese, helping everything bind together and thicken as it cools.

A splash of fresh lemon juice adds that bright, tangy flavor we love while also gently helping the proteins in the cream cheese hold together better.

That’s why the minimum 4-hour chill time (overnight is even better) matters so much. The cheesecake needs enough time in the cold fridge—around 40°F or below—for everything to set properly.

Cheaper cream cheeses often don’t work as well because they usually have less fat (sometimes as low as 25%) and extra stabilizers. This results in a softer, more pudding-like texture that never quite firms up the way you want.

Stick with good-quality cream cheese and give it plenty of time to chill, and you’ll get a perfectly sliceable cheesecake every time—no gelatin required!

Ingredients for No-Bake Strawberry Cheesecake

FOR THE CRUST

• graham crackers or digestive biscuits, crushed 
• a little sugar
• unsalted butter, melted

FOR THE CHEESECAKE FILLING

• Philadelphia cream cheese softened at room temperature
• condensed milk
• fresh lemon juice
• vanilla extract

FOR THE STRAWBERRY SAUCE/TOPPING

• strawberries, hulled and coarsely chopped
• a little white sugar
• zest of 1 lemon
• juice of 1/2 lemon

How to Make No Bake Strawberry Cheesecake?

FOR THE CRUST

• To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it’s evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.

FOR THE CHEESECAKE FILLING

• Using an electric mixer, beat the cream cheese at medium speed until soft, creamy, and completely smooth (no lumps). Add the condensed milk slowly, then continue beating until the mixture is smooth. Occasionally scrape down the sides of the mixing bowl to ensure there are no lumps remaining on the sides or at the bottom. Pour in the lemon juice and vanilla extract and beat again just until it’s mixed.
• Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead. Just before serving, drizzle some of the strawberry sauce over the top.

FOR THE STRAWBERRY SAUCE/TOPPING

To make the sauce, in a small saucepan, combine the strawberries, sugar, lemon zest, and juice and cook over medium-high heat, stirring occasionally. Cook until the fruits begin to break down and release their juices, mashing a few berries to help the process along. Continue cooking until the sauce thickens, about 10-12 minutes, or until it reaches your desired consistency. The sauce will continue to thicken as it stands. Leave to cool completely before using. Store in the refrigerator if not using right away. Enjoy!

Frequently Asked Questions

Can I freeze this no-bake strawberry cheesecake for longer storage?
Yes, this cheesecake freezes beautifully for up to 2 months. Freeze it without the fruit topping, wrapped tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator and add fresh strawberry sauce just before serving for the best texture and appearance.

How do I prevent cracks in the cream cheese filling even though it’s not baked?
Cracks in no-bake cheesecakes usually happen from over-mixing or using cold cream cheese. Beat the cream cheese just until smooth and creamy, then gently fold in the remaining ingredients. Over-beating incorporates too much air, which creates pockets that collapse and crack as the cheesecake sets.

Can I make this cheesecake in individual serving sizes instead of one large pan?
Absolutely! Use a muffin tin lined with cupcake papers, small mason jars, or individual tart pans. Press about 2 tablespoons of the crust mixture into each container, add the cheesecake filling, and refrigerate for at least 3 hours. Individual servings actually set faster than a full-sized cheesecake.

What’s the best way to slice this cheesecake cleanly without the filling sticking to the knife?
Dip a sharp knife in very hot water, wipe it completely dry, then make one cut. Clean the knife and repeat the hot water dip for each slice. The heat temporarily softens the fat in the cheesecake just enough for a clean release without dragging or tearing.

My cheesecake filling tastes too tangy—how can I adjust the lemon juice without affecting the texture?
The lemon juice is crucial for setting, but you can reduce it to 2 tablespoons (from 3) and add ½ teaspoon of vanilla extract to balance the flavor. Alternatively, use Meyer lemons, which are naturally sweeter and less acidic than regular lemons, or add an extra 2 tablespoons of condensed milk to increase sweetness.

Easy No-Bake Strawberry Cheesecake

Manila Spoon

This luscious No-Bake Strawberry Cheesecake recipe is so easy to prep that you’d have a delicious cheesecake in no time without having to turn the oven on. No need to use gelatin yet it firms up nicely. It is so versatile you can also use other fruits for topping. Recipe to make the fruity sauce/topping from scratch is included!

4.86 from 21 votes

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Prep Time 10 minutes mins

Chill 12 hours hrs

Course Dessert

Cuisine American, English, European

Servings 10

Calories 414 kcal

Ingredients

 

1x2x3x

For the Crust

• 2 cups graham crackers or digestive biscuits crushed
• 2 tbsp sugar
• 8 tbsp salted butter melted

For the Cheesecake

• 8 oz each of 2 packs of Philadelphia cream cheese, softened at room temperature
•  14 oz can of condensed milk
• 3 tbsp fresh lemon juice, (up to 4 tablespoons, if you like it more lemony)
• 2 tsp vanilla extract

For the Strawberry Sauce/Topping

• 1 lb strawberries, hulled and coarsely chopped
• ⅓ cup white sugar
• zest of 1 lemon
• juice of 1/2 lemon, or to taste

Instructions

 

For the Crust

• To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it’s evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.

For the Cheesecake

• Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice and vanilla extract and beat again until just until it’s mixed.
• Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead. Just before serving drizzle some of the strawberry sauce for topping.

For the Strawberry Sauce/Topping

• To make the sauce, in a small saucepan combine the strawberries, sugar, lemon zest and juice and cook over medium-high heat, stirring occasionally. Cook until the fruits begin to break down and release their juices at the same time mashing a few berries to help in the process. Continue to cook until the sauce thickens roughly 10-12 minutes or to your desired consistency. The sauce will continue to thicken as it stands. Leave to cool completely before using. Store in the refrigerator if not using right away. Enjoy!

Notes

TIPS & TRICKS

As for the cheesecake, you need to use good-quality cream cheese, so it holds up well. I have tried cheaper cream cheeses, but they turned out soft and not as firm as I’d like.

Definitely worth getting Philadelphia cream cheese for this, or at least Trader Joe’s cream cheese, as that’s also what I often use. The latter is pretty reasonably priced and always works well for me!

Make sure to use cream cheese that’s been softened at room temperature, not chilled or straight from the fridge. If the cream cheese is softer, it would be easier to beat and cream it, ensuring there would be no lumps in your cheesecake.

With this, you can be assured of a smooth, lump-free cake. No lumpy cheesecake allowed!!!

Fresh fruit topping preparation depends on the pectin content of your chosen fruit, with high-pectin berries like strawberries and raspberries naturally thickening into a glossy sauce with minimal sugar, while low-pectin fruits like blueberries and peaches require cornstarch to achieve the proper consistency that won’t run off the cheesecake.

Nutrition

Calories: 414kcalCarbohydrates: 49gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 60mgSodium: 618mgPotassium: 286mgFiber: 2gSugar: 31gVitamin A: 696IUVitamin C: 29mgCalcium: 159mgIron: 1mg

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