Craving a creamy, dreamy no-bake strawberry cheesecake? Look no further! This recipe has got you covered with a crunchy crust, a 3-ingredient filling using Philadelphia cheese, condensed milk, and lemon juice, topped off with a scrumptious homemade strawberry sauce.
With only 8 simple ingredients and just 20 minutes of prep time, this cheesecake couldn't be easier to make. Complete with suggested chilling times, make-ahead advice, and expert tips, you'll have a delicious cheesecake ready in no time.
When you're in a time crunch, no-bake desserts are here to save the day! Give my No-Bake Biscoff Cheesecake or Strawberries and Cream recipes a try for more speedy and scrumptious sweet treats.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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4 reasons why you'll love this recipe:
- Super smooth and creamy condensed milk and Philadelphia cheesecake topped with homemade strawberry sauce and fresh strawberries.
- Just 20 minutes of prep time before you leave it to set in the fridge.
- Uses just 8 simple everyday ingredients.
- Make-ahead friendly.
🛒 Key ingredients:
For the crust:
- Plain sweet biscuits/crackers: Like Graham crackers or Digestive Biscuits.
- Unsalted butter. Graham crackers and digestive biscuits already contain salt, so using salted butter would result in an excessively salty crust.
For the filling:
- One can of sweetened condensed milk
- Philadelphia cream cheese. Should be full fat. Low-fat varieties can negatively impact the texture of the cheesecake.
- Lemon juice. A crucial ingredient that thickens the filling and offsets the sweetness of the condensed milk.
Strawberry topping:
- Strawberries. Should be ripe and fresh, eaten in season and evenly sliced. Use half to make the sauce and the rest to place on top of the cheesecake. Frozen strawberries can be used to make the sauce, but are otherwise not recommended, because they will be watery and mushy when served whole.
- Confectioners' sugar/icing sugar: Dissolves easily into the sauce.
- Cornstarch/cornflour: Is combined with water to make a slurry which thickens the sauce.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Philadelphia cream cheese. Many supermarkets and grocery stores offer their own brand of cream cheese, which can be used instead.
- Confectioners' sugar/icing sugar: Substitute with other finely granulated sugars like caster sugar.
Variations:
- Switch up the crackers: Use cinnamon or chocolate-flavoured crackers or Biscoff biscuits.
- Skip the sauce and simply top with fresh strawberries for a speedier and simplified version.
- Use store-bought strawberry jam or sauce to save time.
- Raspberry: Swap the strawberries for raspberries.
- Smaller cheesecake: Half the recipe and use a 6-inch baking tin.
- Mini cheesecakes: Using cake cases placed in a muffin tin.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Use a food processor to blitz the crackers/biscuits into fine crumbs and mix with melted butter.
Step 2: Spoon the mixture into a lined baking tin and press down until even and compressed. Chill in the fridge while you make the filling.
Step 3: Combine the Philadelphia and condensed milk in a mixing bowl using an electric whisk. Then add the lemon juice to thicken.
Step 4: Spoon the filling onto the crust, spread until even and place in the fridge to chill for at least 6 hours (preferably overnight).
Step 5: Simmer half of the strawberries, confectioners’/icing sugar and lemon juice on a medium heat until the strawberries break down into a liquid. Then stir in the cornstarch/cornflour slurry to thicken, and strain using a sieve to remove any lumps.
Step 6: When the cheesecake has set spread on the strawberry sauce.
Step 7: Top with sliced fresh strawberries and serve.
🍽️ Serving suggestions
This no-bake cheesecake is best enjoyed chilled and served immediately after the strawberry topping is added.
Serve this light and refreshing cheesecake after indulgent main courses like Ribeye Steak, Skillet Burgers, Spicy Vodka Pasta, and Italian Meatballs. Serve some additional strawberries or pair or with coffee to contrast the sweetness.
Expert Tips
- Don't skip the lemon juice. It thickens the cheesecake filling and the cake will not set without it.
- Strain the strawberry sauce using a sieve to make it super smooth.
- Add the strawberry topping when serving for the best taste and texture. Sliced strawberries can go a little mushy when stored in the fridge.
🙋 Recipe FAQs
Once assembled, this strawberry no-bake cheesecake is best served immediately. If making ahead, it's best to store the cheesecake, strawberry sauce and fresh strawberries separately and assemble when you are ready to serve.
Once assembled, the cheesecake can be stored in the fridge, covered or in a sealed container, for up to 3 days. It is not suitable for freezing.
The two most likely causes are insufficient chilling time and not having enough lemon juice in the filling. Ensure the cake is chilled for at least 6 hours, preferably overnight, for proper setting. Lemon juice is essential for thickening the filling. Be sure to add the right amount. The cheesecake won't set properly if you reduce the amount or omit it.
Most grocery stores offer their own brand of cream cheese, which have a very similar taste and texture to Philadelphia and are fine to use instead. Just ensure you use full-fat cream cheese. Low-fat varieties are likely to negatively affect the texture of the cheesecake.
Frozen strawberries can be used to make the sauce, but are otherwise not recommended, because they will be watery and mushy when served whole.
Make a smaller cheesecake by halving the ingredients and using a 6-inch baking tin.
😋 Check out my other no-bake dessert recipes
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📖 Recipe
Philadelphia & Condensed Milk No Bake Strawberry Cheesecake
Equipment
- 9 inch (20cm) spring form tin
Ingredients
Crust
- 215 g (7.5 oz) plain sweet biscuits (Graham's crackers or Digestives)
- 120 g (½ cup) unsalted butter (Note 1)
Filling
- 397 g (14 oz) condensed milk
- 300 g (10 oz) Philedelphia cream cheese (Note 2)
- 5 tablespoon lemon juice (Note 3)
Strawberry topping
- 400 g strawberries sliced (Note 4)
- 15 g (2 tablespoon) confectioners sugar (icing sugar) (Note 5)
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch/cornflour
- 4 teaspoon water
Instructions
Crust
- Blitz the Graham's crackers or digestive biscuits into fine crumbs using a food processor. (Note 6)
- Melt the butter on the stove or in the microwave.
- Combine the melted butter with the cracker biscuit crumbs.
- Press the mixture firmly into the bottom of a greased and lined 9-inch (20 cm) spring-form pan, creating an even crust layer. Chill in the fridge while you prepare the filling.
Filling
- In a large mixing bowl, beat the Philadelphia cream cheese and condensed milk together.
- Then add the lemon juice and continue to beat until the mixture thickens.
Assembling the Cheesecake:
- Spoon the prepared cheesecake filling over the crust, spreading it evenly with a spatula.
- Place the cheesecake in the refrigerator and let it chill for at least 6 hours, preferably overnight, to set.
Strawberry Topping:
- Place a saucepan on a medium heat and add half of the sliced strawberries, confectioners' sugar (icing sugar), and lemon juice. Simmer for 10 minutes until the strawberries break down to form a liquid.
- Mix the cornstarch/cornflour and water in a small bowl to create a slurry.
- Add the cornstarch/cornflour slurry to the strawberry mixture, stirring constantly.
- Continue to cook on a lower heat until it thickens and becomes glossy. Remove it from the heat and let it cool for a few minutes. Then Strain through a sieve to remove any lumps.
- Once the cheesecake has set, carefully spoon the strawberry sauce over the cheesecake filling, spreading it out evenly to cover the surface.
- Place the chopped strawberries on the top and serve.
Notes
- Unsalted butter. Graham crackers and digestive biscuits already contain salt, so using salted butter would result in an excessively salty crust.
- Philadelphia cream cheese. Should be full fat. Low-fat varieties can negatively impact the texture of the cheesecake. Many supermarkets and grocery stores offer their own brand of cream cheese, which can be used instead.
- Lemon juice. A crucial ingredient that thickens the filling and offsets the sweetness of the condensed milk.
- Strawberries. Should be ripe and fresh, eaten in season and evenly sliced. Frozen strawberries can be used to make the sauce, but are otherwise not recommended, because they will be watery and mushy when served whole.
- Confectioners' sugar/icing sugar. Substitute with other finely granulated sugars like caster sugar.
- Make the crust without a food processor. Place the crackers/biscuits into a sealed plastic bag and bash them into fine crumbs with a rolling pin.
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