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A no bake strawberry cheesecake with whipped cream dollops and strawberry slices on top.

No Bake Strawberry Cheesecake

A light and creamy no bake strawberry cheesecake with a crunchy graham cracker pecan crust that's beyond easy to make and so delicious you'll make it over and over!
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill time 12 hours
Total Time 12 hours 20 minutes
Servings 12 people
Calories 584kcal


  • 8 or 9 inch springform pan


For the Crust

  • 27 Graham Crackers that's three sleeves
  • 1 cup pecans 70g, toasted
  • 1/2 cup unsalted butter 113g, melted
  • 1/2 cup light brown sugar 100g
  • 3/4 tsp salt 3g

For the Reduction

  • 1 pound strawberries hulled
  • 1/4 cup sugar 50g
  • 1/4 cup lemon juice 60mL
  • 1 1/2 tbsp cornstarch

For the Cheesecake

  • 4 packages PHILADELPHIA Cream Cheese 8oz each, room temperature
  • 1/4 cup sweetened condensed milk 60mL
  • 1 tbsp lemon juice 15mL, fresh
  • 1/3 cups sugar 66g
  • 1 tbsp vanilla extract 15mL
  • 3 tbsp powdered sugar 25g


For the Crust:

  • Add Graham crackers, salt, and toasted pecans to your food processor and pulse until broken into small pieces. Add the sugar then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.
  • Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Place in the freezer to chill while the filling is made. You CAN Bake the crust for about 10 minutes at 350F then freeze it, This brings out the flavor of the nuts and gives you a stronger crust.

For the Strawberry Reduction:

  • Add the hulled strawberries, sugar, lemon juice and corn starch into a blender and pulse until liquified.
  • Pour mixture into a pot and place on medium-high heat, stirring occasionally until the mixture comes to a boil. Reduce to low and simmer until reduced by about half.
  • Strain into to a bowl, cover and chill.

For the Filling:

  • Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
  • Add the sugar and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
  • Pour in the sweetened condensed milk, vanilla, and lemon juice and mix well. Scrape the bowl down and mix until completely smooth.
  • Add about half a cup of the reduction into the batter and mix to combine. You can add a bit more to taste If desired. Refrigerate the remaining reduction, which will be used after the cake has chilled.
  • Pour the batter into the 8 or inch springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill ramekins.
  • Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
  • Once the cake has chilled you can spread the remaining strawberry reduction on top.
  • Garnish the cake with dollops of whipped cream, and slices of strawberry.


  • Start off with really room temperature cream cheese. Leave it out on the counter for a few hours or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
  • Beat the cream cheese and sugars until completely smooth. and you'll do well to scrape the bowl down a few times!
  • Pack that crust really well so you get nice clean pieces that hold together.
  • This cheesecake is best when chilled overnight so try and wait before you cut it.


Serving: 1piece | Calories: 584kcal | Carbohydrates: 47g | Protein: 10g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 207mg | Sodium: 507mg | Potassium: 297mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1949IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg