No Bake Strawberry Cheesecake for Hot Summer Days

A chilled cheesecake is one of the best desserts to make when the weather is warm and you want something creamy without using the oven. This No Bake Strawberry Cheesecake has a buttery graham cracker crust, a smooth cream cheese filling, and a fresh strawberry jam swirl that sets into the top after chilling.

The strawberry jam is made from fresh strawberries, cornstarch, sugar, butter, and vanilla. It cooks down until thick, then cools before being swirled into the cheesecake filling. The crust is simple, made with graham cracker crumbs and melted butter, then pressed into a 9-inch springform pan.

The filling is rich but light, made with softened cream cheese, confectioners’ sugar, vanilla, lemon juice, salt, and heavy cream. After the cheesecake is assembled, it chills for at least 8 hours so the filling becomes firm enough to slice. If you need a make-ahead summer dessert, No Bake Strawberry Cheesecake is a strong choice for parties, family dinners, and weekend gatherings.

Why this cheesecake works

• No baking is required
• Fresh strawberry jam gives real fruit flavor
• Graham cracker crust adds buttery crunch
• Heavy cream helps the filling become thick and sliceable
• Lemon juice balances the richness
• Long chilling time helps the cheesecake set cleanly

Quick notes before starting

• Cool the jam fully before swirling it into the filling.
• Use softened cream cheese for the smoothest texture.
• Press the crust firmly so it holds together when sliced.
• Beat the filling until thick before adding it to the crust.
• Chill at least 8 hours for the best set.

Ingredients

For the strawberry jam

• 16 ounces fresh strawberries, hulled and diced
• 2 tablespoons cornstarch
• 1 cup granulated sugar
• 1/2 tablespoon unsalted butter
• 2 teaspoons vanilla extract

For the crust

• 1 1/2 cups graham cracker crumbs, about 1 1/2 sleeves
• 6 tablespoons unsalted butter, melted

For the filling

• 24 ounces cream cheese, softened
• 1 1/2 cups confectioners’ sugar, sifted
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 cup heavy cream

Ingredient notes

Fresh strawberries are used to make the jam swirl. Processing them with cornstarch helps create a smooth base, while straining removes seeds and pulp for a cleaner texture.

Granulated sugar sweetens the strawberry puree and helps it cook into a glossy jam. Butter adds a little richness, and vanilla rounds out the flavor once the jam is removed from the heat.

Graham cracker crumbs create the crust. Melted butter holds the crumbs together and gives the base a classic cheesecake flavor. Pressing the crust up the sides slightly gives the cheesecake more structure.

Cream cheese is the main ingredient in the filling, so it should be softened before mixing. Cold cream cheese can leave lumps.

Confectioners’ sugar sweetens the filling smoothly. Vanilla adds warmth, lemon juice adds brightness, and salt keeps the filling from tasting flat.

Heavy cream helps thicken the batter when beaten. This is important because the cheesecake sets in the refrigerator instead of the oven.

Equipment

Food processor
Fine mesh sieve
Small saucepan
Medium bowl
9-inch springform pan
Foil or parchment paper
Stand mixer or handheld electric mixer
Paddle attachment or beaters
Whisk attachment, if using a stand mixer
Rubber spatula
Butter knife
Measuring cups
Measuring spoons
Refrigerator

Make the strawberry jam

1) Process the strawberries

Add the diced strawberries and cornstarch to a food processor.

Process until smooth. The mixture should look like a bright strawberry puree.

2) Strain the puree

Press the strawberry puree through a fine mesh sieve into a small saucepan.

Discard the seeds and pulp left behind in the sieve. This creates a smoother jam for swirling into the cheesecake.

3) Cook the jam

Add the granulated sugar and butter to the saucepan.

Cook the puree until thickened, about 15 minutes. Stir as needed so it does not stick.

The jam should look glossy and thick enough to hold soft spoon marks.

4) Add vanilla and cool

Remove the jam from the heat and stir in the vanilla extract.

Transfer the jam to a bowl and set it aside to cool to room temperature, about 40 minutes.

Do not swirl hot jam into the filling. It should be cooled before assembly.

Make the graham cracker crust

5) Prepare the pan

Line the bottom of a 9-inch springform pan with foil or parchment paper.

Set the pan aside.

6) Mix crumbs and butter

In a medium bowl, combine the graham cracker crumbs and melted butter.

Mix until the crumbs are fully coated with butter. The mixture should look like damp sand.

7) Press into the pan

Press the crumb mixture firmly into the bottom of the prepared pan and about 1 inch up the sides.

Set the crust in the freezer while you make the filling. This helps the crust firm up before the filling is added.

Make the cheesecake filling

8) Beat the cream cheese

In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 3 minutes.

This step is important for a smooth No Bake Strawberry Cheesecake filling.

9) Add confectioners’ sugar

Add the sifted confectioners’ sugar.

Mix on low speed until the sugar is moistened. Then increase to medium speed and continue mixing until well combined, about 2 minutes.

10) Add vanilla, lemon juice, and salt

Add the vanilla extract, lemon juice, and salt.

Mix on medium speed until fully incorporated, about 1 minute.

11) Beat in the heavy cream

If using a stand mixer, switch to the whisk attachment.

Add the heavy cream and beat on low speed until it is mixed in. Then increase the speed to high and beat until the batter becomes thick and almost stiff, about 3 to 5 minutes.

The filling should look thick, creamy, and spreadable.

Assemble the cheesecake

12) Add filling to the crust

Pour the filling over the prepared graham cracker crust.

Spread it evenly to the edges of the pan with a spatula.

13) Add the strawberry jam

Drop spoonfuls of cooled strawberry jam evenly over the top of the filling.

Use a butter knife to swirl the jam into the cheesecake. Avoid overmixing so the red strawberry swirl stays visible.

14) Chill until set

Refrigerate the cheesecake for at least 8 hours.

This chilling time allows the filling to set properly and makes the cheesecake easier to slice.

Why this recipe works

The key to No Bake Strawberry Cheesecake is structure. Since the dessert is not baked, the filling has to be thick enough before chilling. Beating cream cheese until smooth, adding sifted confectioners’ sugar, and whipping in heavy cream all help create a stable texture.

The crust also supports the cheesecake. Graham cracker crumbs and melted butter form a firm base when pressed into the pan and chilled. Freezing the crust while making the filling helps it hold its shape.

The strawberry jam is cooked instead of added raw. This makes the fruit layer thicker and more concentrated, so it swirls nicely into the filling without making the cheesecake watery.

Tips for best results

• Use softened cream cheese to avoid lumps.
• Sift the confectioners’ sugar for a smoother filling.
• Cool the jam completely before adding it to the cheesecake.
• Do not over-swirl the jam, or the top may lose its pattern.
• Chill overnight for the cleanest slices.
• Use a sharp knife when cutting.

For cleaner slices, wipe the knife between cuts.

Serving ideas

This cheesecake is great for summer parties, birthdays, holiday dessert tables, family dinners, and make-ahead weekend desserts.

Serve it chilled straight from the refrigerator. It pairs well with fresh strawberries on the side, simple whipped cream, or a light fruit platter.

Because it needs 8 hours to chill, this dessert is especially useful when you want to prepare something the day before serving.

Storage notes

• Refrigerator: Store covered in the refrigerator.
• Chill time: Refrigerate at least 8 hours before slicing.
• Best texture: Serve within 2 to 3 days.
• Make-ahead: Overnight chilling works very well.
• Serving note: Keep cold until ready to serve.

Questions you may have

Can I make this cheesecake ahead?
Yes. It is best when made ahead because it needs at least 8 hours to chill.

Do I need to bake the crust?
No. The graham cracker crust is pressed into the pan and chilled.

Why strain the strawberry puree?
Straining removes seeds and pulp for a smoother jam swirl.

Can I use a handheld mixer?
Yes. A handheld electric mixer works for the filling.

How long should the jam cool?
Let it cool to room temperature, about 40 minutes, before swirling it into the filling.