No-Bake Strawberry Cheesecake

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The first time I made this no-bake strawberry cheesecake, I didn’t even get a chance to try a proper slice—my family finished it before I could grab one!

Since then, it’s been my go-to dessert whenever I want something creamy, sweet, and effortless.

No baking, no waiting around for hours, just a handful of simple ingredients blended together into the smoothest, dreamiest cheesecake.

What I love most is how versatile it is. Straight from the freezer, it’s like strawberry ice cream in a crust.

Let it chill for a bit, and it turns into the softest, melt-in-your-mouth cheesecake. No matter how you serve it, one thing’s for sure—it never lasts long!

Table of Contents

No-Bake Strawberry Cheesecake Recipe

Ingredients

1 pre-made biscuit crust (chilled)
2 cups raw cashews (soaked in water for 4-6 hours)
¾ cup pure honey (or maple syrup for a vegan option)
¾ cup melted coconut oil
Juice of 1 lemon (about ¼ cup)
1 pound fresh or thawed frozen strawberries (drained well)
2 teaspoons natural vanilla extract

Instructions

In a high-speed blender or food processor, add the soaked cashews, sweetener, coconut oil, lemon juice, strawberries, and vanilla. Blend until smooth and creamy.
Pour the mixture into the prepared crust, spreading it evenly.
Place in the freezer for 2-4 hours or until firm.
Serve either chilled or frozen, based on your preference. Garnish with whipped coconut cream and extra strawberry slices if desired.

Tips For Making The Best No-Bake Strawberry Cheesecake

Getting a perfect no-bake strawberry cheesecake is easy if you keep a few things in mind. Follow these tips to make sure your cheesecake turns out smooth, creamy, and full of flavor:

Soak the cashews properly: Let them sit in water for at least 4-6 hours. This softens them and helps create a silky texture.
Drain the strawberries well: If using frozen strawberries, make sure they are fully thawed and drained to avoid excess water in the mixture.
Blend until completely smooth: A high-speed blender or food processor will give you the creamiest consistency. If needed, scrape down the sides and blend again.
Use fresh lemon juice: It balances the sweetness and enhances the strawberry flavor.
Chill for the right time: Let the cheesecake set in the freezer for at least 2-4 hours. If serving chilled instead of frozen, move it to the fridge after it firms up.

Flavor Variations

You can easily switch up the flavors while keeping the cheesecake just as creamy and delicious. Here are some ideas:

Berry Mix: Use a combination of strawberries, raspberries, and blueberries for a mixed berry version.
Chocolate Twist: Add a few tablespoons of cocoa powder or melted chocolate to the filling for a strawberry-chocolate cheesecake.
Nutty Flavor: Mix in finely chopped nuts like almonds or pistachios for extra texture.
Coconut Strawberry: Stir in shredded coconut or use a coconut-flavored crust for a tropical taste.
Citrus Touch: Add orange or lime zest for a refreshing citrus flavor.

How To Store No-Bake Strawberry Cheesecake?

To keep the cheesecake fresh and delicious, follow these storage tips:

In the freezer: If you like a firm texture, store it in the freezer for up to 2 weeks. Wrap it well with plastic wrap or keep it in an airtight container to prevent freezer burn.
In the fridge: For a softer texture, store it in the refrigerator for up to 4-5 days. Cover it properly so it doesn’t absorb other flavors from the fridge.
Slicing and serving: If frozen, let it sit at room temperature for 10-15 minutes before slicing for easier cutting.

Why Is My Cheesecake Base Soggy?

A soggy cheesecake base can ruin the texture of your dessert. Here are some possible reasons and how to fix them:

Too much moisture in the crust: If the biscuit crumbs are too wet from butter or other ingredients, they won’t set properly. Use just enough melted butter to hold the crumbs together.
Not chilling the base long enough: Let the crust firm up in the fridge or freezer before adding the filling. This helps it stay crisp.
Wet ingredients leaking into the base: If the filling is too thin or watery (especially if using frozen fruit), drain any excess liquid before blending.
Using a soft, absorbent crust: Some biscuits absorb moisture more quickly. Try a sturdier cookie or biscuit for the base.

How Do I Stop My Cheesecake Base From Crumbling?

A crumbly base can make serving difficult, but these simple steps will help keep it firm and intact:

Use the right biscuit-to-butter ratio: Too little butter will cause the crust to fall apart. Make sure the mixture is moist enough to hold together when pressed.
Press it down firmly: Use the back of a spoon or the bottom of a glass to compact the crust evenly in the pan. This helps it hold its shape.
Chill before adding the filling: Always refrigerate or freeze the crust for at least 15-20 minutes before pouring in the cheesecake mixture.
Avoid over-processing the crumbs: Finely ground crumbs pack too tightly and may become brittle. A slightly coarse texture helps the crust stay firm but not too hard.

Does Cheesecake Get Firmer As It Cools?

Yes, cheesecake does get firmer as it cools. Here’s how:

In the fridge: The filling thickens as it chills, becoming smooth and creamy. Refrigerating for at least a few hours or overnight gives the best texture.
In the freezer: If stored in the freezer, it sets even more firmly, creating an almost ice-cream-like consistency.
At room temperature: If left out too long, the cheesecake may start to soften, so it’s best served chilled for the right texture.