No-Bake Strawberry Shortcake Cheesecake Recipe Easy Summer Dessert

Posted on August 30, 2025

Introduction

Picture this: a hot summer afternoon, the sun streaming through your kitchen window, and the irresistible smell of fresh strawberries mixed with creamy cheesecake filling. Honestly, nothing says “summer dessert” quite like my no-bake strawberry shortcake cheesecake. I stumbled onto this recipe one July when my oven decided to quit (you know how appliances seem to pick the worst times!). With a craving for something sweet but zero desire to heat up the house, I set out to make a cheesecake that would capture all the classic flavors of strawberry shortcake—without any baking drama.

This no-bake strawberry shortcake cheesecake is more than just quick and easy; it’s ridiculously indulgent but surprisingly light. The layers of buttery cookie crust, creamy cheesecake filling, and vibrant strawberries create a flavor combo that hits every nostalgic note. I’ve served this at family BBQs, birthday parties, and even just for myself on a random Tuesday. It’s always gone in a flash (sometimes even before dinner, if I’m being honest).

Whether you’re a busy parent, a college student in a tiny apartment, or just someone who loves effortless desserts, this recipe is a winner. I’ve tested it with different types of cookies, swapped out strawberries for other berries, and even played around with flavored extracts. Every time, it comes out dreamy. If you love summer treats—and you want the best no-bake strawberry shortcake cheesecake around—stick with me. You’re about to meet your new favorite dessert!

Why You’ll Love This Recipe

Super Simple Process: No oven, no water bath, and no complicated steps. You just layer, chill, and eat!
Perfect for Summer Gatherings: Great for potlucks, picnics, backyard BBQs, and birthday parties. It travels well and looks gorgeous on any dessert table.
Short List of Ingredients: All you need are pantry staples and fresh strawberries. Most of the time, I’ve got everything on hand (and you probably do too).
Kid and Adult Approved: I’ve made this for picky eaters, cheesecake snobs, and folks who don’t even like strawberries—and everyone comes back for seconds.
Unmatched Flavor and Texture: The buttery cookie crust, smooth cheesecake filling, and juicy strawberry topping make every bite a celebration of summer.

What sets my no-bake strawberry shortcake cheesecake apart is the subtle vanilla in the filling and the secret touch of lemon zest. I always blend the cheesecake base with a hint of lemon to bring out the strawberries’ sweetness. Plus, using golden sandwich cookies for the crust gives a more “shortcake” feel than graham crackers. I’ve played with different prepping methods, but this layering approach works best for flavor and looks. The creaminess is off the charts, and the freshness from real strawberries keeps every bite bright.

Honestly, this dessert isn’t just about taste—it’s about making summer memories. It’s the kind of treat that makes you pause, close your eyes, and savor. Whether you’re impressing guests or just treating yourself, this no-bake strawberry shortcake cheesecake is pure joy.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and there’s plenty of room for swaps if you need them!

For the Crust:
- Golden sandwich cookies (about 30 cookies, such as Golden Oreos, 330g) – for that classic shortcake vibe
- Unsalted butter (1/2 cup, 115g, melted) – binds the crust, adds richness
For the Cheesecake Filling:
- Cream cheese (16 oz, 450g, full-fat, softened) – creates a smooth, luscious filling
- Powdered sugar (3/4 cup, 90g) – sweetens without graininess
- Heavy cream (1 cup, 240ml, cold) – for a fluffy, light texture
- Vanilla extract (2 tsp, 10ml) – adds warmth and depth
- Lemon zest (1 tsp, optional) – brightens up the flavors (I always add it!)
For the Strawberry Layer:
- Fresh strawberries (1 lb, 450g, hulled and sliced) – the star of the show
- Granulated sugar (2 tbsp, 25g) – helps the berries release their juices
- Lemon juice (1 tbsp, 15ml) – balances sweetness, keeps berries vibrant
For Garnish (Optional):
- Whipped cream (store-bought or homemade, about 1 cup, 240ml) – for extra indulgence
- Crushed cookies (2-3 cookies, for sprinkling on top)
- Extra strawberries (whole or halved, for decoration)

Substitution notes: If you’re gluten-free, use gluten-free sandwich cookies. For a lighter version, swap some cream cheese for low-fat or use Greek yogurt (it works, but the texture will be a bit tangier). No fresh strawberries? Frozen ones work, just thaw and drain first. For dairy-free, use plant-based cream cheese and coconut cream—still delicious but a little softer.

I always reach for Philadelphia cream cheese for the best texture, and for the cookies, store brands work just fine if you’re watching your budget. Don’t skip the lemon zest—trust me, it makes the strawberry flavor pop!

Equipment Needed

9-inch (23cm) springform pan – makes for easy unmolding and impressive presentation (but a deep pie dish works if that’s all you’ve got)
Food processor or zip-top bag and rolling pin – to crush the cookies for the crust
Mixing bowls – at least two, for filling and berry prep
Hand mixer or stand mixer – for whipping the cream and blending the filling (I’ve done it by hand, but it’s an arm workout!)
Rubber spatula – for folding and scraping every last bit of filling
Measuring cups and spoons – precision matters for cheesecake, especially with no-bake
Small saucepan (optional) – if you want to briefly macerate the strawberries for extra syrup

I’ve used both springform and regular cake pans for this cheesecake. If using a cake pan, line it with parchment for easier removal. For crushing cookies, a food processor gives the most even crumbs, but honestly, a bag and rolling pin work just fine (and it’s kind of fun!). If you don’t have a mixer, you can whip the cream by hand—just use a cold bowl and be patient. Maintenance tip: always wipe down springform pans after use to prevent rusting, especially if you use them for no-bake desserts often.

Budget tip—store-brand tools are totally fine. I’ve made this recipe with a $10 hand mixer and got great results. The only thing I splurge on is the springform pan, because it makes those clean edges that look so good on Pinterest!

Preparation Method

Make the Strawberry Layer:
In a medium bowl, combine 1 lb (450g) of hulled, sliced strawberries with 2 tbsp (25g) of granulated sugar and 1 tbsp (15ml) of lemon juice. Toss gently and let sit for 30 minutes until the berries are juicy and glossy. If you want extra syrup, mash half the berries lightly with a fork. The mixture should smell sweet and tangy.
Prepare the Cookie Crust:
Add 30 golden sandwich cookies (330g) to a food processor. Pulse until fine crumbs form. If using a bag and rolling pin, smash until sandy. Pour in 1/2 cup (115g) melted butter and mix until evenly coated. The crumbs should look like wet sand and hold together when pressed. Tip: If the mixture feels too dry, add another tablespoon of melted butter.
Set the Crust:
Press the buttery crumbs firmly into the bottom of a 9-inch (23cm) springform pan. Use the bottom of a measuring cup for a smooth, even surface. Chill in the freezer for 15 minutes while you prep the filling. This helps the crust firm up and makes slicing easier later.
Make the Cheesecake Filling:
In a large mixing bowl, beat 16 oz (450g) softened cream cheese and 3/4 cup (90g) powdered sugar until smooth and creamy—about 2 minutes with a hand mixer. Add 2 tsp (10ml) vanilla extract and 1 tsp lemon zest (if using); mix until blended. In a separate bowl, whip 1 cup (240ml) cold heavy cream to stiff peaks (takes about 3 minutes). Gently fold the whipped cream into the cream cheese mixture using a spatula. The filling should look light, airy, and hold peaks. If it feels runny, chill for 10 minutes before layering.
Layer the Cheesecake:
Spread half the cheesecake filling over the chilled crust. Spoon half the strawberry mixture over the filling. Add the remaining cheesecake filling, smoothing the top gently. Finish with the rest of the strawberries, letting some syrup drizzle over the edges. For a swirled effect, use a knife to marble the filling with some berry juice.
Chill and Set:
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The cheesecake should feel firm and set when lightly pressed. If you’re in a rush, 2 hours in the freezer works, but the texture will be a bit icier.
Garnish and Serve:
Release the cheesecake from the pan. Top with whipped cream, crushed cookies, and extra strawberries. Slice with a sharp knife, wiping between cuts for clean edges. The first slice might be messy—don’t worry, it always tastes amazing!

Troubleshooting: Filling too soft? Chill longer. Crust crumbling? Press harder or chill more. Strawberries too juicy? Drain before layering. If you’re prepping ahead, assemble the cheesecake a day early—the flavors meld and it slices like a dream.

Personal tip: I always make extra strawberry topping and serve it on the side. Folks love spooning more berries over their slice!

Cooking Tips & Techniques

Use Cold Ingredients: For the filling, keep cream and cream cheese cold until ready to mix. This helps the cheesecake set up properly and hold its shape.
Don’t Overbeat the Cream: Whip heavy cream just until stiff peaks form—overmixing turns it grainy. I learned this the hard way! If it starts looking clumpy, stop and use as is.
Chill for Long Enough: Patience pays off. Four hours minimum in the fridge delivers the best texture. I’ve rushed it before and ended up with a soft, unset cheesecake.
Layer Carefully: Use a spatula to gently spread the filling and berries. If you go too fast, the layers can mix and look messy. Slow and steady for those perfect Pinterest-worthy slices.
Multitasking Strategy: While the crust chills, prep the strawberries and whip the cream. That way, it all comes together smoothly and you’re not waiting around.
Taste and Adjust: If your berries are tart, add a bit more sugar. If too sweet, a little extra lemon juice fixes it. I always taste as I go—everyone’s strawberries are different!
For Consistency: Use full-fat cream cheese and real heavy cream. Lower fat versions get runny. Trust me, I tried “healthier” swaps and ended up with a soupy mess.

Common mistake: not chilling long enough. If you need to speed it up, use the freezer—but watch closely so it doesn’t freeze solid. Another pitfall: not pressing the crust firmly. It needs to be compact to hold together when sliced. My best tip? Don’t stress about perfection. If the layers get a bit mixed, it still tastes fantastic!

Every time I make this, I learn something new. Last time, I added extra lemon zest and it made the strawberries pop even more. These little tweaks are what make the recipe yours!

Variations & Adaptations

Gluten-Free Version: Swap the golden sandwich cookies for gluten-free vanilla sandwich cookies. Everything else stays the same, and the flavor is just as good.
Dairy-Free Adaptation: Use plant-based cream cheese and coconut cream instead of dairy products. I’ve tried this for my lactose-intolerant friends and it came out creamy (though a bit softer).
Berry Swap: Substitute strawberries with raspberries, blueberries, or even a mixed berry medley for a different twist. In late summer, I love using fresh peaches or cherries!
Flavor Boost: Add a splash of almond extract to the cheesecake filling or a pinch of cinnamon to the crust for extra depth.
No Springform Pan? Use a deep pie dish lined with parchment. Slices won’t be as perfect but honestly, the taste is just as dreamy.
Lower Sugar: Reduce powdered sugar in the filling or skip the sugar in the berries if you prefer it less sweet.

I once made a chocolate version by using chocolate sandwich cookies for the crust and adding mini chocolate chips to the filling. It was a hit at my daughter’s birthday! Don’t be afraid to play around and make this cheesecake your own.

If allergies are a concern, check cookie labels for nuts or soy. For egg allergies, you’re in luck—this recipe is naturally egg-free!

Serving & Storage Suggestions

Serve this no-bake strawberry shortcake cheesecake chilled, straight from the fridge. I love slicing it right before guests arrive—each piece looks like a little work of art with the berries glistening on top. For a party, decorate with extra strawberries and whipped cream swirls. It’s a showstopper dessert that always gets attention!

This cheesecake pairs perfectly with fresh lemonade, iced tea, or a crisp glass of rosé. For a brunch spread, serve alongside fruit salad and chicken salad sandwiches—it’s a balanced menu that feels festive but effortless.

To store, cover the cheesecake tightly with plastic wrap or a lid. It keeps well in the refrigerator for up to 3 days. For longer storage, slice and freeze individual pieces—just wrap tightly and thaw in the fridge before serving. Reheat is not needed, but if you want a softer texture, let it sit at room temp for 10 minutes before eating. The flavors deepen after a day in the fridge, so leftovers are actually even better!

Tip: If the strawberry topping gets watery, simply drain off excess liquid before serving. This keeps the cheesecake looking and tasting fresh.

Nutritional Information & Benefits

Each slice of this no-bake strawberry shortcake cheesecake (based on 12 servings) has roughly 350 calories, 23g fat, 36g carbs, and 5g protein. It’s a treat, but the fresh strawberries add vitamin C and antioxidants. Cream cheese and heavy cream supply calcium and some protein.

If you use gluten-free or dairy-free subs, nutrition will shift a bit—lower carbs, possibly less fat. There are no eggs or nuts in the base recipe, making it friendly for many dietary needs. Allergens to watch: dairy, wheat (unless you use gluten-free cookies).

From a wellness perspective, I love that you get the satisfaction of cheesecake with a bright, fruity twist. It’s rich enough to feel indulgent, but the berries lighten it up. For special diets, you can tweak ingredients without losing the fun!

Conclusion

If you’re looking for a dessert that’s easy, beautiful, and downright delicious, this no-bake strawberry shortcake cheesecake is your answer. It’s the kind of recipe you’ll make once and then crave every summer. I love how customizable it is—use your favorite berries, play with the crust, make it dairy-free. There’s no wrong way to enjoy it!

Honestly, every time I slice into this cheesecake, I remember that first oven-less summer and how a little creativity led to one of my most-loved treats. Give this recipe a try, make it your own, and let me know how it turns out! Drop a comment below if you’ve got a variation, or share your photos on Pinterest so we can all drool together.

Here’s to effortless indulgence and sweet summer memories—happy no-bake baking!

FAQs

Can I use frozen strawberries instead of fresh?

Yes! Thaw them completely and drain off excess liquid before using. Frozen berries work well, especially when fresh strawberries aren’t in season.

How long does the cheesecake need to chill before serving?

At least 4 hours in the fridge is best, but overnight gives you the most set and sliceable texture. If you’re in a hurry, 2 hours in the freezer works in a pinch.

Can I make this cheesecake ahead of time?

Absolutely! Assemble it up to a day in advance. The flavors actually get better as it chills, so it’s perfect for prepping ahead.

Is this recipe gluten-free?

It can be! Just use gluten-free sandwich cookies for the crust. All other ingredients are naturally gluten-free.

How do I get clean slices when serving?

Use a sharp knife and wipe it between each cut. Chilling the cheesecake well before slicing also helps keep those edges neat and pretty.