Name: No-Bake Cheesecake
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1 tablespoon granulated sugar; 8 tablespoons unsalted butter, melted; 8 ounces cream cheese, softened; 2/3 cup granulated sugar; 1 1/4 cups heavy whipping cream, chilled; 12 ounces mascarpone cheese, chilled; 2 tablespoons fresh lemon juice; 8 ounces fresh strawberries, sliced; Strawberry sauce, for topping

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There’s something special about a dessert that feels luxurious while requiring almost no effort. I love making this No-Bake Cheesecake because it delivers a rich, creamy texture with a buttery graham cracker crust, all without using the oven. The combination of tangy cream cheese, smooth mascarpone, fresh strawberries, and sweet strawberry sauce creates a refreshing dessert that’s perfect for warm weather, celebrations, or whenever I want an elegant treat that can be prepared ahead of time.

No-Bake Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups graham cracker crumbs

1 tablespoon granulated sugar

8 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

⅔ cup granulated sugar

1 ¼ cups heavy whipping cream, chilled

12 ounces mascarpone cheese, chilled

2 tablespoons fresh lemon juice

8 ounces fresh strawberries, sliced

Strawberry sauce, for topping

Directions

I combine the graham cracker crumbs, 1 tablespoon of granulated sugar, and the melted butter in a mixing bowl until the crumbs are evenly coated.

I press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, then chill it in the refrigerator for 30 minutes or place it in the freezer for 15 minutes.

In a large mixing bowl, I beat the softened cream cheese with the remaining ⅔ cup of sugar until the mixture becomes smooth and fluffy.

In another bowl, I whip the chilled heavy cream until stiff peaks form.

I gently fold the chilled mascarpone cheese into the whipped cream until fully combined.

I carefully fold the cream cheese mixture into the mascarpone mixture until smooth.

I gradually add the fresh lemon juice while gently folding until the filling is creamy and evenly blended.

I spread the cheesecake filling evenly over the chilled crust and smooth the surface with a spatula.

I cover the pan and refrigerate the cheesecake for at least 6 hours, or until it is completely firm.

Before serving, I remove the cheesecake from the springform pan, top it with sliced fresh strawberries and strawberry sauce, then serve it well chilled.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 0 minutes

Chilling Time: At least 6 hours

Total Time: 6 hours 30 minutes

Servings: 12 servings

Calories: Approximately 443 kcal per serving

Variations

I sometimes swap the strawberries for fresh raspberries, blueberries, or mixed berries for a different fruity topping.

I like adding a teaspoon of vanilla extract to the filling for extra warmth and depth of flavor.

I occasionally use crushed chocolate cookies instead of graham crackers for a chocolate crust.

I enjoy topping the cheesecake with lemon zest for a brighter citrus flavor.

I sometimes drizzle melted chocolate or caramel sauce over the finished cheesecake for a more decadent dessert.

I like adding toasted sliced almonds or chopped pistachios for a little crunch.

Storage/Reheating

I store the cheesecake tightly covered in the refrigerator for up to 4 days to keep it fresh and creamy. If I need to keep it longer, I freeze individual slices or the whole cheesecake, wrapped well in plastic wrap and foil, for up to 2 months. I thaw it overnight in the refrigerator before serving. Since this is a no-bake dessert, I never reheat it and always serve it chilled for the best texture.

FAQs

Can I make this cheesecake a day ahead?

Yes. I actually prefer making it a day in advance because the extra chilling time helps the filling firm up and allows the flavors to blend beautifully.

Can I substitute mascarpone cheese?

Yes. I can use additional cream cheese if mascarpone is unavailable, although the filling will be slightly tangier and less silky than the original version.

How do I know when the cheesecake is fully set?

I know it's ready when the center feels firm and holds its shape when I gently move the pan. Chilling for at least 6 hours, or overnight, gives the best results.

Can I use frozen strawberries?

Yes. I thaw and drain frozen strawberries well before using them as a topping to prevent excess moisture from making the cheesecake watery.

Can I freeze the finished cheesecake?

Yes. I wrap it tightly before freezing, and when I'm ready to enjoy it, I thaw it overnight in the refrigerator to maintain its creamy texture.

Conclusion

I love how this No-Bake Cheesecake combines a buttery graham cracker crust with a rich, airy mascarpone filling for a dessert that feels both elegant and effortless. The fresh strawberries and sweet strawberry sauce provide the perfect finishing touch, making every slice refreshing and satisfying. Whether I prepare it for a family gathering, a holiday celebration, or simply to enjoy during warm weather, this cheesecake always delivers a beautiful presentation and delicious flavor with minimal effort.

📖 Recipe:

No-Bake Cheesecake

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Author: Cheryl
Total Time: 6 hours 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This no-bake cheesecake features a buttery graham cracker crust topped with a rich, creamy mascarpone and cream cheese filling. Finished with fresh strawberries and strawberry sauce, it's an elegant dessert that's perfect for making ahead.

Instructions

Combine the graham cracker crumbs, 1 tablespoon granulated sugar, and melted butter until evenly coated.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill for 30 minutes or freeze for 15 minutes.
Beat the softened cream cheese with the remaining ⅔ cup sugar until smooth and fluffy.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the chilled mascarpone cheese into the whipped cream until fully combined.
Fold the cream cheese mixture into the mascarpone mixture until smooth.
Gradually fold in the fresh lemon juice until the filling is creamy and evenly blended.
Spread the filling evenly over the chilled crust and smooth the top.
Cover and refrigerate for at least 6 hours, or until fully set.
Remove from the springform pan, top with sliced strawberries and strawberry sauce, and serve well chilled.