Indulge in the perfect gluten-free no-bake fresh strawberry cheesecake — a dessert that’s as easy as it is delicious.

This no-bake strawberry cheesecake recipe comes together with just 7 simple ingredients. The creamy filling combines fresh strawberries, cream cheese, whipped cream, sugar, and vanilla, while the crust is made from buttery vanilla sandwich cookies (you can easily use gluten-free cookies, too).

Aren’t no-bake desserts a godsend? This is especially true as the weather warms up and the last thing you want to do is turn on the oven. It’s a total win-win — especially when the results are this good. And since fresh strawberries are in season from May through July, this is truly the perfect spring and summer dessert.

Note: This recipe has been updated for spring and summer with fresh strawberries in mind.

Why You’ll Love It

• No-bake (no oven required!)
• Only 7 ingredients
• Easy gluten-free option
• Perfect for spring and summer entertaining
• Light, creamy, and full of fresh strawberry flavor

No-Bake Strawberry Cheesecake Tips:

• This isn’t a diet dessert — and that’s part of what makes it so good. Butter is essential here because it helps bind the crust.
• You can use a few frozen strawberries if needed, but try to stick with mostly fresh for the best flavor.
• Be sure your cream cheese is at room temperature so it blends smoothly and evenly.
• For best results, make this no-bake strawberry cheesecake a day ahead. It sets beautifully and tastes even better after chilling overnight.
• Serve garnished with fresh strawberries and a dollop of whipped cream for a simple, pretty finish.

No-Bake Fresh Strawberry Cheesecake (Gluten Free)

Yields: 12 servings

Prep: 20 minutes | Cook Time: 10 minutes | Inactive Time: 4 hours | Total Time: 4 hours 30 minutes

Crust Ingredients:

• 24 vanilla sandwich cookies (gluten free if necessary)
• 4 tablespoons butter, melted

Cheesecake Ingredients:

• 2 heaping cups strawberries, hulled and chopped
• 2 cups cream cheese (16 oz)
• 1 cup heavy whipping cream
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract

Optional: red food coloring, extra strawberries for garnish and whipped cream

Directions:

1. 1. Prepare the crust by placing 24 vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.
   2. Pour melted butter into the food processor and pulse mixture until fully incorporated.
   3. Pour the cookie mixture into the bottom of a springform pan. Use a rubber spatula to firmly press the cookie crust into a tightly packed even layer. Place crust in the freezer while preparing the next steps.
   4. Rinse out the food processor and prepare the cake. Place the chopped fresh strawberries into the food processor and pulse until smooth.
   5. Place a fine mesh strainer over a small saucepan and pour in the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.
   6. Bring strawberry juice to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.
   7. Use an electric mixer fitted with a whisk attachment to mix 2 cups of cream cheese until a creamy consistency is reached, about 1 minute.
   8. Add reduced strawberry liquid, sugar and vanilla extract and mix until incorporated.
   9. Pour in heavy whipping cream and mix again for 1-2 minutes. For a pinker cake, add 1 to 2 drops of food coloring and mix until color is worked through the filling.
   10. Remove the cookie crust from the freezer and pour the cream cheese filling on top. Use a rubber spatula to create a smooth and even layer. Place cake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.

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Yield: 12

No-Bake Strawberry Cheesecake (Gluten Free)

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This no-bake cheesecake recipe has only 7 ingredients, and one of them is fresh strawberries!

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 4 hours

Total Time 20 minutes

Ingredients

Crust Ingredients:

Toggle ingredient group

• 24 vanilla sandwich cookies (gluten free if necessary)
• 4 tablespoons butter, melted

Cheesecake Ingredients:

Toggle ingredient group

• 2 heaping cups strawberries, hulled and chopped
• 2 cups cream cheese (16 oz)
• 1 cup heavy whipping cream
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• Optional: red food coloring, extra strawberries for garnish

Instructions

1. Prepare the crust by placing 24 vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.
   
2. Pour melted butter into the food processor and pulse mixture until fully incorporated.
   
3. Pour the cookie mixture into the bottom of a springform pan. Use a rubber spatula to firmly press the cookie crust into a tightly packed even layer. Place crust in the freezer while preparing the next steps.
   
4. Rinse out the food processor and prepare the cake. Place the chopped fresh strawberries into the food processor and pulse into smooth.
   
5. Place a fine mesh strainer over a small saucepan and pour in the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.
   
6. Bring strawberry juice to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.
   
7. Use an electric mixer fitted with a whisk attachment to mix 2 cups of cream cheese until a creamy consistency is reached, about 1 minute.
   
8. Add reduced strawberry liquid, sugar and vanilla extract and mix until incorporated.
   
9. Pour in heavy whipping cream and mix again for 1-2 minutes. For a pinker cake, add 1 to 2 drops of food coloring and mix until color is worked through the filling.
   
10. Remove the cookie crust from the freezer and pour the cream cheese filling on top. Use a rubber spatula to create a smooth and even layer. Place cake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.

Notes

Serve your cheesecake garnished with fresh strawberries and top it off with whipped cream.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 395Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 228mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 4g

You may also like to try more easy to make dessert recipes like Cinnamon Rolls with Cream Cheese Frosting (Gluten and Yeast Free!) and The Best Gluten-Free Dark Chocolate Zucchini Brownies.

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