No-Bake Strawberry Cheesecake


Gabriel brought in a large box of strawberries a few days ago, and all I could think was cheesecake. Specifically no-bake strawberry cheesecake. I mean, strawberries are back in season. Can we get excited about that?!!

As gluten-free recipes go, no-bake cheesecake is easy to adapt, because all you need to do is swap out a gluten-free crust for the original.

Image shows a piece of strawberry cheesecake on a plate with text that reads "No-bake strawberry cheesecake"

In this case, coconut pie crust is really tasty, and so is mock graham cracker crust. Another great option is making homemade gluten-free graham crackers to make graham cracker crust.

No-Bake Strawberry Cheesecake Recipe

Another thing of note here is that while most no-bake cheesecakes use Cool whip, this one doesn’t. Instead, we use sweetened condensed milk and whipped cream While still not as healthy as honey-sweetened cheesecake perhaps, it’s just milk and sugar – which is light-years better, in my opinion, than the unpronounceable ingredients I see on the side of Cool Whip containers.

Image shows a couple of plates with strawberry cheesecake next to a cheesecake with strawberries

That said, it can be a little soupy for making clean cuts, so I like to put it in the freezer for a few hours before I serve it.

This is the perfect dessert on a hot spring (or summer) day. So cool and refreshing, and you don’t even have to heat the house up with the oven.

You can make this cheesecake in a regular pie pan, or a spring form pan. The clasp on my springform broke before I made the cake you see in the pictures, so I lined an 8″ cake pan with parchment paper and used that. I probably should have used a ten inch, as you can see how tall it ended up being in that 8 inch pan, but it worked, and it made a great form for standing strawberry halves around the ended, which I think was really pretty.

Of course, a springform pan would be just as good for that, and you’ve be able to take the sides off to display those betties and serve, so definitely recommend that. I’m just saying – use what you have. Whatever works, right?

Try this delicious recipe below


No-Bake Strawberry Cheesecake

If you love cheesecake, but always think it’s too much work, this no-bake recipe is perfect for you and your family.

  • Author: Elise




  1. Set your cream cheese out to warm up and soften
  2. Wash and de-stem strawberries
  3. Slice berries into pieces of desire size
  4. In a stand mixer, whip cream cheese for a minute or two to help finish softening it
  5. Pour in sweetened condensed milk, and mix well
  6. In a separate bowl, whip cream until stiff
  7. Fold in cream and sliced berries
  8. Pour into prepared pie crust and refrigerate several hours before serving.


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  1. I made the pie last night. I followed the link provided for the crust and i added chopped pecans and a extra tablespoon of butter. The crust did stick to the bottom of the pan, next time l will use a non stick spray. I used one can of Borden: Sweetened Condensed Eagle Brand Milk, and my pie never set. It was very runny. I was wondering how many ounces or cups of the milk did you use? I tasted wonderful, but was runny.

    1. I used one can as well. I think they’re 14 ounce cans? Or maybe only twelve. Not sure. Hmmm, I wish I had some insight into why yours didn’t set. Sorry!

    2. I just made this recipe and mine did not set up either. Only thing I thought is might due to me using ffat free SCMilk and 1/3 fat cream cheese. So now I am trying the freezer!!!

      1. Mine didn’t set, either. I used Neufchâtel instead of full-fat cream cheese, too. I bet the fat was important in this recipe! Wondering how freezing it worked out?

        1. Freezing the pie worked fine. Flavor was still good. I will try this once more with the fat loaded ingredients and if that fails – the end I will search for a more dependable recipe.

  2. This looks delicious and I love that it doesn’t have coolwhip in it. I think I’m going to make this for a BBQ dessert this weekend and make a larger batch, maybe double it or 2.5 it, and put it in a 13×9 pan…I think that should work!

  3. I made this as the recipe instructed.. 1/2 can milk. . It never set. Tasted great but very runny. I may freeze it and eat it that way. 🙁

  4. I made this for Memorial Day and it just wouldn’t set up and was very soft. It tasted fantastic. I followed the exact directions. What did I do wrong? I ended up freezing the rest of it and eating it frozen.

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