The best no bake strawberry cheesecake recipe beats all others with a creamy, tangy filling using fluffy Cool Whip as an easy and delicious shortcut! Choose your favorite crust – a no bake graham cracker crust, gluten-free option, or even an Oreo crust – and top the filling with fresh strawberries coated with a glossy gelatin jello glaze.

Easy strawberry cheesecake with Cool Whip
No bake strawberry cheesecake with a gelatin glaze was the dessert I anticipated the most every summer. We would only get to enjoy it when strawberries were in season, and tasted like actual strawberries.
The no bake filling easily comes together in minutes by whipping together cream cheese, sour cream, vanilla and powdered sugar. Finish it off by folding in Cool Whip for an extra fluffy texture.
Spread the cheesecake in your preferred cheesecake crust. The recipe includes an easy no bake graham cracker crust, but for a gluten-free dessert an optional press-in Chex pie crust recipe is also included. For a chocolate twist, you may even use an Oreo crust.
Then, pile on juicy, fresh strawberries and cover it all with a jello gelatin topping. This not only holds the strawberries in place, but adds a sweet glossy glaze to enhance the fresh fruit.
Enjoy an easy, refreshing summer dessert anyone can pull off! Below learn how to make strawberry cheesecake to impress guests or family, suggested modifications, and more expert tips.
No bake filling ingredient notes
The filling is made of 5 simple ingredients, firms up and slices beautifully, just like baked cheesecake! In fact, I have become such a fan of this cheesecake filling it’s the base for this easy gluten-free cheesecake as well!
- Cream Cheese – Regular cream cheese makes a thicker, studier filling than light cream cheese. For the cream cheese to blend well with the other ingredients, it should be at room temperature first.
- Sour Cream – Sour cream gives the distinctive tangy taste. Regular or light sour cream can be used because it’s adding more to the taste than the structure.
- Powdered Sugar – Important for a few reasons – it thickens the filling, won’t leave a grainy texture, and adds the vital sweetness.
- Vanilla Extract – A splash of flavor enhancer
- Cool Whip – Brings a light, airy texture, while still maintaining cheesecake’s firmness. Homemade whipped cream may also be substituted by beating 1 cup heavy whipping cream until stiff peaks form.
How to Make Strawberry Cheesecake
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Stir together no bake crust ingredients and press into a 9″ pie dish, or see below for other pan options. Chill for 20 minutes. (Alternative gluten free crust or Oreo crust recipes are included in recipe card.)
- Meanwhile, make no bake cheesecake. With an electric mixer or stand mixer beat together cream cheese, sour cream, powdered sugar, and vanilla. Fold in 2 cups of Cool Whip.
- Spoon the filling into chilled crust. Use a spatula to smooth evenly and refrigerate for 1 more hour.
- Wash and hull strawberries. This core tool is my absolute favorite way to hull strawberries.
- Boil together sugar, cornstarch, and water. Remove from heat and add strawberry jello. Let cool and spoon over fresh strawberries. Refrigerate for 1 hour, or until gelatin is set.
Gelatin Glaze
Arrange fresh, whole strawberries on top of the cheesecake. Mix together the simple glaze ingredients – strawberry flavor jello, cold water, cornstarch, sugar, and corn syrup – on the stovetop. You may also do this in the microwave until it just starts to boil.
Cool the strawberry glaze to room temperature, then pour over arranged strawberries. It will form a sweet strawberry jam to fill in all the nooks between the strawberries, and in my opinion, makes this recipe for strawberry cheesecake simply the best!
Baking Pan Options
Use a 9-inch pie plate to make strawberry cheesecake pie. Traditionally cheesecake is molded in a springform pan, which also works for this recipe. I recommend a 9-inch springform pan to maintain the thickness of the crust and filling.
If you only have a 10-inch springform pan, that will work too, but the layers will be slightly thinner. With either size springform pan, you may want to line the bottom with parchment paper for easy clean up.
Alternative toppings
Instead of making a classic strawberry cheesecake recipe, you have options to turn this easy dessert into different creations! For instance, use the no bake filling and top with any of these creative cheesecake toppings, strawberry puree, blueberries, or any other fresh berries.
Chessecake crust options
The crust for this cheesecake come together in minutes, especially with time-saving kitchen equipment. A food processor or blender grinds into fine crumbs, making it easier to press down, and firmly binding the crust.
If you don’t have a food processor or blender, place the crust ingredients in a durable, plastic freezer bag and use a rolling pin flatten crumbs. Keep rolling until crumbs are very small and granular, almost like cornmeal.
Graham cracker Crust
Typically a no bake cheesecake uses graham cracker crumbs for its crust. When mixed with melted butter and chilled briefly, the crust binds together very well and holds up with slicing.
Gluten-free cheesecake crust
Gluten-free graham crackers are expensive, so I prefer to use crushed Chex cereal for GF cheesecakes. The crust does need to be baked briefly for the ingredients to bind together.
Also, the finer the crumbs the less crumbly it will become during slicing. Use a food processor or blender for best results. Alternatively use a durable, plastic freezer bag and rolling pin to almost flour-like crumbs.
Another option is to bake an almond flour crust or oatmeal pie crust, which would be pair perfectly with the cheesecake filling and fresh strawberry topping.
Oreo Crust
An Oreo cheesecake crust infuses a touch of chocolate into strawberry cheesecake. Oreo pie crust can be baked or refrigerated for a no bake crust.
To make an Oreo cheesecake crust follow the directions below or, for a gluten-free option, use the recipe from this gluten-free Oreo cheesecake.
- Mix together 24 finely crushed oreo cookies with 4 tablespoons melted butter.
- Scoop the mixture into a 9″ pie plate and press down bottom and up around sides.
- No Bake Crust: refrigerate for 20-30 minutes, then fill. Baked Crust: Bake at 350°F for 8-10 minutes, cool, and fill.
Storing tips
Refrigerate leftovers with a piece of plastic wrap pressed into the cut side. Avoid pressing on top, so it doesn’t stick to the glaze.
Since this recipe uses fresh strawberries, I don’t recommend freezing it. The strawberries will become mushy after it has defrosted. However, you may freeze the cheesecake before adding the strawberries and gelatin topping.
To achieve a good wrap on the dessert without making marks in the filling, first freeze the cheesecake without wrapping. Once it is solidly frozen, wrap in a couple layers of plastic wrap and then cover with foil.
Freeze up to 3 months and thaw overnight in the refrigerator. Once it has thawed, continue with the recipe, adding the fresh strawberries and jello topping.
Pro Tips and modifications
- Don’t forget to remove 1 tablespoon of strawberry jello from the package before adding it to the sugar water. Leaving it in makes the strawberry glaze a little too gelatinous.
- What’s dessert without chocolate? Melt some semi-sweet chocolate chips with a small splash of vegetable oil and drizzle over the set pie.
- The recipe only requires 2 cups of Cool Whip whipped topping. Use the leftover whipped topping for decorating or serving with slices.
- No-bake cheesecakes may be may be made in a 9-inch pie plate or springform pan.
- Love raspberries? Substitute raspberry jello with fresh raspberries on top.
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BEST No Bake Strawberry Cheesecake (Easy Recipe)
Ingredients
No Bake Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (10 full sheet crackers)
- ¼ cup brown sugar
- 6 tablespoons unsalted butter, melted
Alternative Gluten Free Crust:
- 2 cups (5 cups whole) rice or corn Chex cereal, crushed very fine
- 3 tablespoons brown sugar
- 8 tablespoons butter, melted
Cheesecake Filling:
- 12 ounces cream cheese, softened
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 2 cups Cool Whip, thawed
Fresh Strawberry Topping:
- 2 pounds fresh strawberries
- ⅔ cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 ounce strawberry jello gelatin (WITH 1 TABLESPOON REMOVED)
- 2 tablespoons corn syrup
Instructions
Crust:
- In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.1 ½ cups graham cracker crumbs (10 full sheet crackers),¼ cup brown sugar,6 tablespoons unsalted butter,
- ALTERNATIVE GLUTEN FREE CRUST: Preheat oven to 375ºF. Stir together crushed cereal, sugar, and butter in a bowl. TIP: For best results use a food processor to mix everything and so crumbs are very finely ground, almost like flour. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Bake for 12 minutes and cool at least 15 minutes before filling.2 cups (5 cups whole) rice or corn Chex cereal,,3 tablespoons brown sugar,8 tablespoons butter,
No Bake Cheesecake Filling:
- In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.12 ounces cream cheese,,⅓ cup sour cream,1 teaspoon vanilla extract,¾ cup powdered sugar
- Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.2 cups Cool Whip,
Fresh Strawberry Topping:
- Wash strawberries, hull, and then place on towels to dry.2 pounds fresh strawberries
- In a small saucepan whisk together sugar, cornSTARCH, and water. Bring to boil, whisking occasionally.⅔ cup sugar,2 tablespoons cornstarch,1 cup water
- Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.3 ounce strawberry jello gelatin (WITH 1 TABLESPOON REMOVED),2 tablespoons corn syrup
- Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Place the pie on a large platter or baking sheet to catch drips. Spoon cooled strawberry gelatin mixture over fresh strawberries. TIP: This makes a lot of glaze. I usually pour half on, refrigerate until set, and then add another layer. Return cheesecake to refrigerator for gelatin to set, about 1 hour.
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Equipment Needed
Recipe Notes
expert TIPS and storing
- Don’t forget to remove 1 tablespoon of strawberry jello from the package before adding it to the sugar water. Leaving it in makes the strawberry glaze a little too gelatinous.
- What’s dessert without chocolate? Melt some semi-sweet chocolate chips with a small splash of vegetable oil and drizzle over the set pie.
- The recipe only requires 2 cups of Cool Whip whipped topping. Use the leftover whipped topping for decorating or serving with slices.
- No-bake cheesecakes may be may be made in a 9-inch pie plate or springform pan.
- Love raspberries? Substitute raspberry jello with fresh raspberries on top.
- Refrigerate leftovers with a piece of plastic wrap pressed into the cut side. Avoid pressing on top, so it doesn’t stick to the glaze.
Nutrition
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This post first appeared on The Slow Roasted Italian website.
Annie says
Can the strawberry mixture be put on the cheesecake when serving it?
Melissa says
Hi Annie,
You can definitely leave the strawberry topping off and serve it with a strawberry sauce on the side. However, the topping in this recipe would not work for that. The recipe is fresh strawberries with a jello like glaze that covers and drips in between the strawberries, becoming solid. I hope this helps!
Best,
Melissa
Cathy says
Just made this for my niece after a bad day at school. She absolutely loved it! Thanks!
Melissa says
What a fabulous aunt you are! This is guaranteed to cheer anyone up, right?!
julie says
Loved the recipe
Melissa says
That’s wonderful. Thanks for writing!