Strawberry Cheesecake Recipe (No Bake)

Strawberry Cheesecake is a creamy, chilled dessert made with a buttery biscuit base, a light cream cheese filling, and a homemade strawberry compote. This version is completely no-bake, making it an easy dessert for warm days or special occasions. The strawberry compote adds fresh fruit flavor and a slight tang that balances the richness of the filling. It sets beautifully in the refrigerator and can be made a day ahead, making it convenient for entertaining.

About Strawberry Cheesecake Recipe

This is a no-bake strawberry cheesecake, which means there is no need to turn on the oven. The filling sets in the refrigerator, giving you a smooth and creamy texture without any baking.

The base is made with Marie biscuits and melted butter. Once chilled, it forms a firm crusty layer that contrasts nicely with the soft and creamy filling. While I have used Marie biscuits, you can use any plain sweet biscuits or cookies you prefer for the base.

The cream cheese filling is light and airy because whipped cream is folded into the mixture. This creates a texture that is rich but not heavy.

Instead of using a store-bought topping, this strawberry cheesecake recipe includes a homemade strawberry compote.

Fresh strawberries are cooked until thick and jam-like, giving the cheesecake a natural fruit flavor. If fresh strawberries are not in season, you can also use frozen strawberries to make the compote.

The compote is spread over the prepared cheesecake and refrigerated before serving. You can also spoon it over the entire cheesecake or drizzle it over individual slices at serving time.

Since the cheesecake filling contains no gelatin or setting agents, adequate chilling time is important. An overnight rest in the refrigerator gives the best texture and clean slices.

This strawberry cheesecake is perfectly sweet. The balance of cream cheese, whipped cream and strawberries keeps the flavors fresh and pleasant.

You can make it for birthdays, family gatherings, festive meals or weekend desserts. It looks elegant but is quite simple to prepare.

The strawberry cheesecake recipe uses easily available ingredients and works well for both Indian and international readers looking for an easy homemade cheesecake.

If you enjoy homemade cheesecakes, do check out my New York Style Cheesecake and Mango Cheesecake recipes.

More Strawberry Recipes

Strawberry Ice Cream
Chocolate Covered Strawberries
Strawberry Milkshake
Strawberry Shortcake
Strawberry Jam
Strawberry Cake

How to Make Strawberry Cheesecake (Stepwise)

Make Strawberry Compote

1. Rinse, hull and chop 300 grams strawberries (or 2 cups whole strawberries).

Add the chopped strawberries and 3 to 4 tablespoons sugar to a small or medium-sized pan.

Tip: Depending on the sweetness or tartness of the strawberries, you can slightly increase or decrease the sugar.

2. Cook on a low to medium heat, stirring occasionally.

As the strawberries soften, they will release their juices.

3. Mash some of the berries lightly with a spoon or spatula and continue cooking until the mixture thickens and becomes jam-like.

4. When you drag a spoon through the compote, it should leave a light trail (as shown in the image below) before slowly coming together again. This indicates that the compote is ready.

Note: This took about 21 minutes for me, but the cooking time can vary depending on the moisture content of the strawberries and the heat level used.

Lastly add 1 teaspoon lemon juice and cook for another 1 to 2 minutes.

Tip: If your strawberries are quite tart, you can reduce the lemon juice to ½ teaspoon.

5. Remove from the heat and let the compote cool completely. Refrigerate until cold.

Prepare Cheesecake Base

6. Melt 40 grams butter in a small pan. You should get about 3 tablespoons melted butter.

7. Line the bottom of a 6-inch cake ring or springform pan with parchment paper.

Wrap the outside of the cake ring with foil if needed for stability. Also line the inner sides with parchment paper to make un-moulding easier later.

Spread some oil or butter at the side before lining with parchment so that it sticks to the pan sides.

Tip: Lightly grease the sides of the pan with a little oil or softened butter before lining with parchment paper. This helps the parchment adhere to the pan and prevents it from slipping while assembling the cheesecake.

8. Take 100 grams or 19 Marie biscuits in a blender or small grinder. You can use graham crackers or digestive biscuits instead.

9. Crush the Marie biscuits into fine crumbs.

10. Transfer the crushed biscuits or cookies to a small mixing bowl. Add 3 tablespoons melted butter.

11. Mix until all the crumbs are evenly coated with the butter.

12. Transfer the mixture to the prepared pan.

13. Press firmly into an even layer using the back of a spoon or a flat-bottomed glass.

Refrigerate the base for 20 to 30 minutes until firm.

Make Cream Cheese Filling

14. Place 200 grams (or 1 cup) softened cream cheese, 40 grams (or 5 tablespoons) powdered sugar (confectioners’ sugar or icing sugar), and a small pinch of salt in a mixing bowl.

Also add ½ teaspoon vanilla extract.

15. Beat on medium to medium-high speed until smooth and creamy with no lumps remaining.

Whip Heavy Cream

16. In a separate chilled bowl, add 150 ml or 150 grams (½ cup + 2 tablespoons) whipping cream or heavy cream. Use a cream with at least 30% fat. I used whipping cream with 35% fat.

Whip until stiff peaks form. The cream should hold its shape and still look smooth and creamy. To check, carefully invert the bowl. If the whipped cream stays in place and does not slide or fall out, it has reached stiff peaks.

Note: Avoid over-whipping as the cream can become grainy.

Combine Filling

17. Add the whipped cream to the cream cheese mixture.

18. Using a spatula, gently fold the mixture until smooth, light and evenly combined.

Take care not to deflate the whipped cream.

Assemble & Make Strawberry Cheesecake

19. Layer the entire whipped cream cheese and cream filling over the chilled biscuit base.

20. Smooth the top lightly with an offset spatula or spoon.

21. Next layer the cooled strawberry compote gently over the cream cheese layer. Using a spatula, spread it evenly.

Note: The compote should be thick and completely cooled before spreading it over the cheesecake.

For a decorative finish, you can gently swirl the strawberry compote into the top layer with a toothpick, skewer or butter knife to create a marbled effect.

Cover the cheesecake with a large bowl, cake dome or a lid, making sure it does not touch the strawberry compote layer. Refrigerate for at least 10 to 12 hours.

For the best texture and cleaner slices, chill overnight.

Tip: If the cheesecake does not need all of the strawberry compote, store the extra compote in an airtight container in the refrigerator. It tastes great served over individual slices of cheesecake, ice cream, yogurt, pancakes or waffles.

22. Carefully remove the strawberry cheesecake from the pan.

Top with fresh strawberries and a small mint sprig if desired.

Slice using a warm knife, wiping the blade clean between cuts for neat slices.

Tip: To warm the knife, dip it in hot water, wipe it dry with a clean kitchen towel, and then make a cut. Wipe the blade clean and repeat between slices.

Below is a variation with the strawberry compote gently swirled into the top layer for a marbled effect on the strawberry cheesecake.

Serving Suggestions

Serve this strawberry cheesecake chilled straight from the refrigerator.

Garnish with fresh strawberries, extra strawberry compote or a few mint leaves for a simple presentation.

Strawberry cheesecake pairs well with tea, coffee or a light fruit beverage.

For special occasions, serve each slice with a small spoonful of additional strawberry compote on the side.

Storage

Store the strawberry cheesecake covered in the refrigerator for up to 3 days.

Keep it chilled until serving as the filling softens when left at room temperature for extended periods.

Do not freeze after garnishing with fresh strawberries, as their texture changes upon thawing.

Dassana’s Recipe Tips

1. Use Softened Cream Cheese: Softened cream cheese blends more easily with the sugar and helps create a smooth, lump-free filling. Take it out of the refrigerator about 30 to 45 minutes before using, depending on your kitchen temperature.
2. Whip Cream Correctly: Whip the cream to stiff peaks so that the filling sets well and holds its shape. To check, carefully invert the bowl. If the cream stays in place and does not fall out, it has reached stiff peaks. Avoid over-whipping, as the cream can become grainy or start separating.
3. Make a Thick Compote: The strawberry compote should be thick and jam-like before it is spread over the cheesecake. A thin or watery compote can make the topping runny and affect the texture of the cheesecake. When a spoon is dragged through the compote, it should leave a light trail before slowly coming together again.
4. Cool the Compote Completely: Always allow the strawberry compote to cool completely before adding it to the cheesecake. Warm compote can soften the filling and may prevent the cheesecake from setting properly.
5. Adjust Sugar as Needed: The sweetness of strawberries can vary depending on the variety and season. Taste the strawberries before making the compote and adjust the sugar slightly if needed. Tart strawberries may need a little extra sugar, while naturally sweet strawberries may need less.
6. Frozen Strawberries Work Well: Fresh strawberries are ideal when they are in season, but frozen strawberries can also be used to make the compote. Thaw them first and cook until thickened. You may need to simmer the compote a little longer since frozen strawberries release more moisture.
7. Fold Gently: When combining the whipped cream and cream cheese mixture, use gentle folding motions with a spatula. This helps retain the air in the whipped cream and keeps the filling light and airy.
8. Do Not Over-Swirl: A few gentle swirls are enough to create a marbled effect. Excessive swirling can blend the compote too much into the cream cheese layer and reduce the contrast of the marbled pattern.
9. Chill Overnight: While 10 to 12 hours of chilling works great, overnight chilling also works well. It also makes slicing easier and helps the layers hold their shape.