No Bake Strawberry Cheesecake
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This easy no bake Strawberry Cheesecake is light and fluffy with amazing strawberry flavor, thanks to added Jello! Delicious served with a dollop of whipped cream and fresh berries.
Strawberry is a classic dessert flavor that is amazing all year long! Try a few of my other favorites like my Strawberry Icebox Cake, Strawberry Shortcake cupcakes, Strawberry Poke Cake and my No Bake Strawberry Cake!
This post is not sponsored and in no way affiliated with Jell-O or the Kraft Heinz brand.
Why You’ll Love This Recipe
- Easy No-Bake Dessert: AS far as cheesecakes go, this one could not be simpler! Whip, pour, and chill.
- Minimal Ingredients: You only need SIX simple items to make this creamy cheesecake.
- Freezer Friendly: You can make this up to five days in advance and keep it stored in the refrigerator OR freeze it! You don’t even have to thaw it before serving.
I made this no bake cheesecake six times. I tested fresh fruit, frozen fruit, freeze dried and Jello. While the fresh fruit options did provide a subtle and sweet finish, everyone voted that the Jello version was the clear winner. Far superior to its fellow cheesecake brothers, but held up better with a crazy delicious flavor.
Top that with a little whipped cream and chopped strawberries and you have a treat that is near irresistible! Serve in mini pie dishes (I can’t help myself) or a classic graham cracker crust!
Want something a little different? Try using this filling as stuffing for strawberries! There is nothing quite like a stuffed strawberry filled with delicious cheesecake!
Ingredients You’ll Need
This dreamy no-bake strawberry cheesecake is all about layers of flavor and texture—from the tangy cream cheese filling to the sweet strawberry topping. Here’s everything you’ll need to make it come together effortlessly:
- Strawberry Jello mix – The star of the topping. Pick the regular kind (not sugar-free) for the best flavor and texture.
- Water – You’ll need both boiling and cold to properly dissolve and chill the Jello.
- Cream cheese – Full-fat is best for a rich, creamy texture. Let it soften at room temperature for easier mixing.
- Sour cream – Adds a subtle tang that balances the sweetness. You can sub in Greek yogurt if needed.
- Vanilla – Just a splash gives the filling that classic dessert flavor.
- Powdered sugar – Sweetens the filling without any graininess.
- Graham cracker crust – Store-bought works perfectly here, but you can use homemade if you’re feeling fancy.
This ingredient list is simple, but the final result is anything but. Each bite is cool, creamy, and bursting with strawberry flavor!
Jesseca’s Recipe Review
This Strawberry Cream Cheese Pie is one of those “how is this so good with so few ingredients?!” kind of recipes. It’s light, creamy, and perfectly sweet with a pop of strawberry flavor that makes it taste like summer in every bite. My family polished off both pies in one sitting—no crumbs left behind.
Tip from Jesseca:
Let your cream cheese come to room temperature before mixing. It blends way smoother and gives you that fluffy, no-lumps texture every time.
Substitutions and Variations
This no bake strawberry dessert is super flexible, so don’t stress if you’re missing an ingredient or want to mix things up. Here are some easy swaps and fun twists:
- No sour cream? Plain Greek yogurt works great and adds a similar tangy flavor.
- Swap the Jello flavor – Raspberry, cherry, or even orange Jello will totally change the vibe but still taste amazing.
- Want a homemade crust? Crush graham crackers and mix with melted butter and a little sugar, then press into a pie dish and chill.
- Mini pies instead? Use mini graham crusts or tart shells for individual servings—adorable and great for parties.
- Make it extra? Fold in chopped strawberries or top with a layer of strawberry glaze for a fresh, fruity finish.
It’s a no-bake dessert, so it’s pretty forgiving—have fun with it and make it your own!
How to Make No Bake Strawberry Cheesecake
This no-bake Strawberry Cream Cheese Pie is super simple and totally foolproof. Here’s a quick step-by-step to show just how easy it is:
- Dissolve the Jello in hot water and set it aside to cool slightly.
- Mix the filling by beating the cream cheese and sour cream until smooth and fluffy.
- Add the Jello, vanilla, and powdered sugar, and keep mixing until light and creamy.
- Spread it into graham cracker crusts and smooth the tops.
- Chill for at least 2 hours so everything sets up beautifully.
Top with whipped cream and fresh strawberries for an easy, show-stopping treat. It’s cool, creamy, and comes together in no time!
Storage and Make-Ahead Instructions
This strawberry cheesecake recipe no bake is a make-ahead dream, which makes it perfect for parties, holidays, or whenever you need a stress-free dessert in the fridge.
Make-Ahead:
You can prepare the full pie up to 24 hours in advance. Just cover it loosely with plastic wrap or foil and store it in the fridge until ready to serve.
Storage:
Leftovers (if you’re lucky enough to have any) should be covered and kept in the refrigerator. It’ll stay fresh for up to 4 days, though the crust might soften slightly over time.
Freezing Not Recommended:
Because of the cream cheese and Jello combo, this pie doesn’t freeze well—it can get watery and lose its texture when thawed. Stick to chilling and serving fresh for the best results.
Recipe FAQs
Yes! Raspberry, cherry, or even lemon Jello can totally change the flavor while keeping the same creamy texture.
Nope! A hand mixer works just as well—just make sure to beat everything until light and fluffy.
This usually happens when the cream cheese is too cold. Make sure it’s fully softened before mixing for the smoothest results.
Absolutely! Just use a standard 9-inch graham cracker crust and adjust the chill time as needed to make sure it sets.
At least 2 hours, but overnight is ideal for the best texture and slice-ability.
You can! Just chop them small and fold them in gently after everything is mixed. Keep in mind it may slightly change the texture.
Not really. The Jello and dairy combo can separate and get watery when thawed. Stick to fridge storage for best results.
Still Hungry?
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And make sure to check out these recipes!
- Strawberry Mug Cake
- Pop Tart Milkshake
- Freezer Jam
- Strawberry Whipped Cream Cake
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No Bake Strawberry Cheesecake Recipe
Ingredients
- 1 (3oz) box strawberry jello
- 1/4 cup hot water
- 2 (8oz) cream cheese (softened)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1½ cups powdered sugar
- 2 (6 oz) graham cracker crusts
Instructions
- In a small bowl, add the strawberry Jello mix and pour in ¼ cup of hot water. Stir well until the powder is completely dissolved. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the softened cream cheese and sour cream. Beat on medium speed for about 2 minutes, or until the mixture is smooth and fluffy.
- Scrape down the sides of the bowl, then pour in the dissolved Jello. Mix on low speed for 30 seconds to combine, then increase to medium-high and beat for about 1 minute, until fully incorporated.
- Add the vanilla extract and powdered sugar. Continue mixing until the filling is light, smooth, and fluffy, making sure to scrape down the sides and bottom of the bowl.
- Evenly divide the filling between two 6-ounce graham cracker crusts. Use a spatula to smooth the tops.
- Place the pies in the refrigerator and chill for at least 2 hours, or until firm.
- Top with whipped cream and fresh strawberry slices if desired. Serve chilled and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
