No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake is light, smooth, and creamy. This easy mousse cheesecake is made with a simple graham cracker crust, a rich cheesecake layer, a strawberry mousse layer, and topped with fresh strawberries on top. Plus, it tastes just as good as it looks.

The best part? Every layer is easy to make, assemble, and left in the refrigerator to set (no baking required!). It stores well and is freezer-friendly so it’s a great make ahead dessert to make for another day too.

Why You'll Love No Bake Strawberry Cheesecake

• The graham cracker crust. Graham cracker crusts are the best for cheesecake. Not only is this crust simple (it has only 2 ingredients!), it’s also so delicious. It crumbles perfectly yet holds the cheesecake together well.
• The creamy, decadent two layer filling. This no bake strawberry cheesecake has 2 decadent layers. The bottom layer consists of a classic cheesecake filling with a hint of lemon and vanilla, while the top layer features a rich strawberry mousse made with real strawberries. It's light, creamy, and smooth.
• The sweet and tart strawberry topping. After the cheesecake has set, you can create a beautiful design atop the cheesecake with fresh sliced strawberries. The result is a beautiful masterpiece with added sweetness and flavor. You can even add in other berries or opt out of the topping. It’s totally optional!
• Stores well and is freezer-friendly. The best thing about no bake cheesecakes? They store well in the fridge and are freezer-friendly too. No bake strawberry mousse cheesecakes lasts close to a week in the refrigerator and lasts months in the freezer.

Ingredient Notes

To make this delicious and easy No Bake Strawberry Cheesecake, you will need the following ingredients (full measurements in recipe card below):

• strawberries - you can easily turn this into any flavour no bake cheesecake by using different berries or a mixture of berries. Try this recipe with raspberries, blueberries, peaches, or blackberries like in our No Bake Blackberry Cheesecake.
• Graham crackers - For another crust option, try Gingersnaps or digestive biscuits. You can also make this cheesecake gluten-free by substituting with gluten-free graham crackers or other gluten-free cookie.
• butter
• heavy cream
• cream cheese - use full-fat cream cheese for this recipe. The fat plays an important role in the texture and consistency of your cheesecake.
• icing sugar - The icing sugar adds a smooth and clean texture to this cheesecake, but you can substitute with granulated sugar if you don't have any on hand.
• lemon - adds a little brightness to this strawberry cheesecake.
• vanilla extract - adds a hint of flavor.
• gelatin powder + water - I use unflavored Knox gelatin.

You will also need measuring cups and spoons, mixing bowls, a hand mixer or stand mixer, and a round 8-inch springform pan.

How to Make the Best No Bake Strawberry Cheesecake

1. Make the crust. In a large bowl, stir together graham cracker crumbs and melted butter until well mixed. If you are using whole graham crackers, simply add the crackers into a food processor and process until fine crumbs form. Press the crumb mixture firmly into a parchment lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.

1. Make the cheesecake filling. In a large mixing bowl, add heavy cream and whip with a stand mixer or hand mixer until stiff peaks form, about 3-4 minutes. Set aside. In a medium mixing bowl, use the mixer to combine cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until evenly combined.
2. Add gelatin. In a small mixing bowl, add hot water and 1 pack (15 ml) gelatin powder on top and let it sit for 3-4 minutes (or according to package instructions). Stir well until gelatin is completely dissolved. Add the dissolved gelatin and half of the whipped cream to the cream cheese mixture and stir until well combined.
3. Add cheesecake filling. Pour the filling into the cooled crust and smooth out the surface using a small icing spatula. Refrigerate for at least 1 hour to set or freeze for at least 15 minutes.

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1. Make the strawberry mousse layer. Add strawberries, water, and one pack of gelatin in a blender and blend until smooth, about 1 minute. If you prefer a smoother filling, strain the strawberry puree through a mesh sieve and discard the seeds. Add the strawberry puree into the remaining whipped cream and mix with a hand mixer or spatula until evenly combined.

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1. Chill the cheesecake. Pour the strawberry mousse filling over the cooled cheesecake filling and smooth out the surface using a small icing spatula. Refrigerate for at least 6-8 hours or overnight to set completely. The longer the better it will set. You can also freeze for 30 minutes to an hour to speed things up if you are in a hurry.

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1. Garnish and serve. Garnish with sliced strawberries on top (if desired) and serve. You can also top with some whipped cream.

More Cheesecake Recipes

• No Bake Blackberry Cheesecake
• Creamy Mango Cheesecake
• Classic New York Cheesecake
• No Crust Burnt Basque Cheesecake
• Caramel Apple Fall Cheesecake
• Caramel Pecan Pie Cheesecake Bars

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