With minimal ingredients, low added sugar, and the easiest method, this No-Bake Strawberry Cheesecake is an easy dessert to share with the kids. You can make it in individual cups or a bigger pan, too!
After making my really easy No-Bake Greek Yogurt Cheesecake for almost a year, I really wanted to make a strawberry version—with really strong fresh berry flavor.
Quick Look: No-Bake Strawberry Cheesecake
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Serving: 6-8
- Flavor Profile: Bright strawberry flavor with creamy cheesecake undertones
- Difficulty: Easy, perfect for every day and holidays
- Why to Make: It’s a quick and yummy cheesecake with a lot less work!
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This strawberry recipe is truly SO delicious whether as a dessert for kids, as part of a Mother’s Day brunch idea, as an Easter recipe for kids, or as a No-Bake dessert for any day.
Why this Recipe Works
With a fast one-bowl filling that’s bursting with bright strawberry flavor, classic cream cheese texture, and a no-bake crust, this no-bake Strawberry Cheesecake manages to check all the boxes—delicious, easy, and lower in added sugars.
Plus, you can make it in a pan or as No-Bake Cheesecake Cups, and you can even make it ahead and stash it in the fridge—it stores amazingly well.
Ingredients You Need
Here’s a look at the ingredients you need to make my No-Bake Strawberry Cheesecake.
- Graham cracker crumbs: I like to make this recipe using graham cracker crumbs so it’s easy to make in cups or a pan.
- Coconut oil: We use this to bind the crust a little more firmly, though you can also use melted butter.
- Cream cheese: I use full-fat block-style cream cheese in this recipe since it firms up nicely when chilled with the yogurt.
- Greek yogurt: This, along with the cream cheese, forms the base of the cheesecake filling. I use plain yogurt made with whole milk.
- Honey: A little honey adds sweetness to the cream cheese mixture. You can use maple syrup or agave nectar if you prefer.
- Lemon juice and vanilla extract: A combination of these adds flavor.
- Freeze-dried berries: In my testing, I found this to be the best way to add bright berry flavor without adding too much moisture (which would make the cream cheese mixture runny). Look for them near dried fruit in your supermarket.
TIP: You can top the finished cheesecake with fresh strawberries or my Strawberry Sauce, too.
How to Make No-Bake Strawberry Cheesecake
Here’s a preview of how to make this No-Bake Strawberry Cheesecake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the graham crackers crumbs and coconut oil to a medium bowl. Stir to combine.
Step 2. Add the freeze-dried strawberries to a blender. Grind into a fine powder. Set aside.
Step 3. Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy. Stir in the strawberry powder.
Step 4. Assemble the cheesecake in cups or in a pan. Refrigerate for 2 hours to firm up, if desired, or serve right away fresh berries as you like.
No-Bake Strawberry Cheesecake FAQs
In my recipe testing, I found it is better to add freeze-dried strawberry powder for bright berry flavor because it does not water down the cheesecake mixture. It’s very easy to make and also adds a bright pink color!
You can serve this recipe right after making it or put it into the refrigerator for two hours to firm up a little more.
You can skip the freeze-dried strawberry powder and add layers of minced fresh strawberries—I do one in the middle and some berries on top–if you prefer. That is yummy too!
How to Store
Store these Strawberry Cheesecakes in the fridge for up to 5 days either tightly covered or in airtight containers.
Best Tips for Success
- Skip the crust if desired.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar. I find that it’s usually plenty sweet but see what you think.
- If you can’t find freeze-dried strawberries or just prefer to use fresh, you can make layers of minced fresh berries between the cheesecake for a similar flavor profile.
- Use dairy-free or vegan cream cheese and yogurt, as desired.
- If you have more strawberries, try my Strawberry Frozen Yogurt, Strawberry Popsicles, and Strawberry Sheet Cake.
More Cheesecake Recipes
No-Bake Strawberry Cheesecake
Ingredients
Crust
- ½ cup graham cracker crumbs
- 2 tablespoons coconut oil (melted; or butter)
Cheesecake
- 1 ounce freeze-dried strawberries
- 8 ounces cream cheese (softened at room temperature)
- 1 cup plain Greek yogurt
- 2-4 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ½ cup minced strawberries
- Whipped cream or fresh strawberries (optional to top)
Instructions
- Add the graham cracker crumbs and coconut oil (or butter) to a medium bowl. Stir to combine.
- Divide among 6 small jars or press into the bottom of an 8×8-inch inch pan.
- Add the freeze-dried strawberries to a blender. Grind into a fine powder. Set aside.
- Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy. Stir in the strawberry powder.
- Divide the yogurt mixture among the cups, adding it on top of the graham cracker crumbs. Refrigerate for 2 hours to firm up, if desired, or serve right away topped with whipped cream and fresh berries as you like.
Equipment
Notes
- Store in the fridge for up to 5 days either tightly covered or in airtight containers.
- Skip the crust if desired.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- If you can’t find freeze-dried strawberries or just prefer to use fresh, you can make layers of minced fresh berries between the cheesecake for a similar flavor profile.
- Use dairy-free or vegan cream cheese or yogurt as you like.
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