No-Bake Strawberry Cheesecake

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5 from 5 votes
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No-bake Strawberry Cheesecake is an easy and delicious dessert made with vanilla wafers, butter, strawberry jam, strawberry pie filling, whipped topping, cream cheese, and sugar. It can also be made with fresh strawberries.

This easy strawberry dessert starts with a buttery vanilla wafer crust, adds a light and fluffy strawberry cheesecake filling, then tops it with sweet strawberry pie filling and whipped topping.

Slice of no bake strawberry cheesecake with strawberry topping and whipped cream piping on edge. Remaining cake and fresh strawberries are in background.

Similar to no-bake strawberry jello pie, banana pudding pie, and no-bake strawberry cheesecake bars, this no-bake strawberry cheesecake recipe is full of fresh strawberry flavor and especially perfect for hot summer months. Because who wants to turn on the oven in the summer?

Strawberry no bake cheesecake recipe made with strawberry pie filling.

The cake’s beautiful red and pink colors also makes it a great option for Valentine’s Day!

For more sweet strawberry desserts try my strawberry shortcake trifles, easy strawberry jello poke cake, and strawberry fluff salad.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Strawberry No Bake Cheesecake Ingredients.
  • Vanilla wafer crumbs— We used Nilla wafers. Feel free to switch this out for graham crackers or chocolate graham crackers if you prefer.  You will need about 55 cookies for 2.5 cups of crumbs.
  • Salted butter— If you use unsalted butter, add an extra pinch of salt to help with flavor. 
  • Brown sugar— You can replace this with granulated white sugar. 
  • Cream cheese— I always use Philadeliphia cream cheese for my cheesecakes.
  • Granulated white sugar— Switch this out for brown sugar if necessary, though the color will be slightly darker. 
  • Strawberry jam— Try this with fresh strawberries instead. Dice them small and then heat them in a saucepan over medium heat with some sugar, cold water, and lemon juice until boiling. Reduce the heat to medium-low and simmer until they break down, stirring often. Let the resulting syrup cool completely and use it instead of the jam. You will need about ¾ cup. 
  • Strawberry pie filling
  • Whipped topping— I use Cool Whip but you can use the store brand version or even make your own whipped cream. To make whipped cream beat cold heavy cream and powdered sugar together on high speed into stiff peaks using your stand mixer’s whisk attachment.

Supplies

How to Make No Bake Strawberry Cheesecake

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Spray a 9-inch springform pan with cooking spray. 

Step 2: In a medium bowl, mix the vanilla wafer crumbs, salted butter, and brown sugar until completely combined. 

Two image collage of vanilla wafer crust ingredients before and after mixing.

Step 3: Firmly press the crust mixture into the bottom of the springform pan to create a crust. Set in the refrigerator to chill until you have finished with the filling.

Homemade no bake crust in 9 inch pan.

Step 4: In a separate bowl, use a hand or stand mixer fitted with the paddle attachment to beat the cream cheese and sugar together until smooth. 

Two image collage of cream cheese and sugar before and after beating.

Step 5: Add in the ½ container of whipped topping and strawberry jam and beat until completely combined.

Two image collage of no bake cheesecake ingredients being combined.

Step 6: Spread the cream cheese mixture into the pan on top the crust and refrigerate for 3 hours or overnight. It should be completely set.  

Strawberry no-bake cheesecake in springform pan.

Step 7: Once the cheesecake has set, release the cake from the springform pan and set on a cake plate for decorating.

Step 8: Top the center of the cake with the strawberry pie filling. Spread into an even layer but don’t go all the way to the sides, or the filling will drip over the edge.

Step 9: Place the whipped topping into a piping bag with a star tip (I used a 1M Wilton tip) and pipe decorative swirls or florets onto the edge of the top of the cheesecake before serving.

Whipped topping piped around edge of cheesecake. Strawberry pie filling is in center of cheesecake.

Storage

You can store this strawberry dessert in the refrigerator. Cover it tightly with plastic wrap and it will last up to 3 days.

You can also store it in the freezer for up to 3 months, without the whipped topping. Thaw in the refrigerator before cutting and serving with fresh whipped topping. 

Slice of no bake strawberry cheesecake being lifted and removed from the cake.

Tips for the best no bake strawberry cheesecake

  • Use a springform pan. If you don’t have a springform pan, you can use a normal cake pan or baking dish, but when you go to decorate the cake with the filling and whipped topping, keep the cake in the pan. It isn’t easy to get slices of this cake out without a springform pan, so just accept that your slices may not be as pretty. You’ll likely need to scoop out pieces, rather than cut them out. 
  • Use a food processor. You can make your vanilla wafer crumbs in one of two ways. Either stick them in the food processor and pulse them until they are crumbs, or put them in a large plastic bag and smash them with a rolling pin or another smashing object. For best results, it’s a good idea to use the food processor because it creates a nice even fine crumb.
  • Use your food processor once more. If you make your vanilla wafer crumbs in the food processor, you can also use this to mix the butter and sugar in and create the crust. Once the wafers are completely crumbled, add the mleted butter and sugar, then pulse until they are mixed together completely. You can skip the step of adding them to a bowl this way. 
  • Soften your cream cheese. Make sure to use soft, room temperature cream cheese so that it will be easier to beat with the sugar. If it’s too chilled, it will be lumpy and will be difficult to mix.
  • Make it ahead. This easy no bake cheesecake recipe is best when chilled overnight. Make it the night before your event so that it has plenty of time to chill. This will ensure it sets up properly and slices nicely.
Piece of no bake strawberry cheesecake with bite taken out of it.

Frequently Asked Questions

Can I use a prepared crust for this no bake recipe?

Yes, you could use prepared graham cracker crust instead of making a homemade vanilla wafer crust. However, I do not recommend this because you will have too much filling. It also makes more of a no-bake strawberry pie as opposed to a no-bake cheesecake.

Is No-Bake Cheesecake better than bake?

Both no-bake and classic cheesecake are delicious. The difference is mainly in the texture. A traditional cheesecake is made with eggs, baked in a water bath, and has a creamy and dense texture. On the other hand, a no-bake cheesecake is much lighter and softer. It really comes down to personal preference.

How do I Soften cream cheese to room temperature quickly?

While it’s best to soften cream cheese by bringing it to room temperature in the course of a few hours, you can use the microwave to soften it faster. Put one cream cheese package, unwrapped, at a time in a microwave-safe bowl. Heat for 30 seconds, flipping once after 15 seconds. If it isn’t quite soft enough, add another 10-15 seconds. Be careful not to melt it.

Side profile of strawberry cheesecake with buttery crust, pink cheesecake, and red pie filling and cool whip on top.

More no-bake dessert recipes

Recipe
Slice of no bake strawberry cheesecake with strawberry topping and whipped cream piping on edge.
Recipe
5 from 5 votes

No Bake Strawberry Cheesecake

Author: Jaclyn
Prep: 20 minutes
Chill Time 3 hours
Total: 3 hours 20 minutes
This easy no-bake strawberry cheesecake starts with a buttery vanilla wafer crust, adds a light and fluffy strawberry cheesecake filling, then tops it with sweet strawberry pie filling and whipped topping.

Ingredients
 

Crust:

  • 2 ½ cups vanilla wafer crumbs ~ 70 cookies crumbled
  • ½ cup 1 stick salted butter, melted
  • 3 Tablespoons brown sugar

Filling:

  • 3 8 ounce packages cream cheese, softened
  • ¾ cup granulated sugar
  • ¾ cup strawberry jam
  • ½ 8 ounce container whipped topping (Cool Whip)

Topping:

  • 1 21 ounce can strawberry pie filling
  • ½ 8 ounce container whipped topping

Instructions

  • Spray a 9-inch springform pan with cooking spray. 
  • In a medium bowl, mix the vanilla wafer crumbs, melted butter, and brown sugar until completely combined. 
  • Firmly press the crumb mixture into the bottom of the springform pan to create a crust. Set in the refrigerator to chill until you have finished with the filling.
  • For the filling, use a hand or stand mixer to beat the cream cheese and sugar together in a large bowl until smooth. 
  • Add in the ½ container of whipped topping and strawberry jam and beat on low speed until completely combined.
  • Spread the strawberry mixture into the springform pan atop the crust and refrigerate for 3 hours or overnight. It should be completely set.  
  • Once the cheesecake has set, remove the cake from the springform pan and set on a cake plate for decorating.
  • Top the center of the cake with the strawberry pie filling. Spread evenly but don’t go all the way to the sides, or the filling will drip over the edge.
  • Place the whipped topping into a piping bag with a star tip (I used a 1M Wilton tip) and pipe decorative swirls or florets onto the edge of the cheesecake.  

Notes

How to make cookie crumbs. Either stick the vanilla wafers in the food processor and pulse them until they are crumbs, or put them in a large plastic bag and smash them with a rolling pin or another smashing object. For best results, it’s a good idea to use the food processor because it creates a nice even fine crumb. You will need about 55 vanilla wafers.
Chill overnight if possible. This easy no bake cheesecake recipe is best when chilled overnight. Make it the night before your event so that it has plenty of time to chill. This will ensure it sets up properly and slices nicely.
Leftovers can be refrigerated for up to 3 days.

Nutrition

Calories: 560kcal | Carbohydrates: 82g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 864mg | Potassium: 305mg | Fiber: 1g | Sugar: 56g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 311mg | Iron: 0.4mg
Slice of no bake strawberry cheesecake with strawberry topping and whipped cream piping on edge.

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Easy no bake strawberry cheesecake: so yummy!

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2 Comments

    1. I just ran the nutrition calculation again and it came out to about 560 calories per slice (1/8 of the pie). Of course this depends on the specific ingredients you use.

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