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No Bake Strawberry Cheesecake - this fluffy mousse cake is made with fresh strawberries! A perfect cake for special occasions.
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5 from 3 votes

No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake - this fluffy mousse cake is made with fresh strawberries! A perfect cake for special occasions.
Prep Time30 mins
Cook Time2 mins
Total Time32 mins
Course: Dessert
Servings: 8 people
Calories: 425kcal


  • 1 cup graham cracker crumbs about 7 full-sheet graham crackers (100g)
  • 1/4 cup unsalted butter melted (60g)
  • 10 ounces white chocolate chopped (280g)
  • 2 cups fresh strawberries sliced (300g)
  • 8 ounces full-fat block cream cheese 224g
  • 1/2 cup heavy cream 120ml
  • 6 strawberries for decoration


  • Line an 8-inch (20cm) springform pan with parchment paper. Blend the sliced strawberries in a food processor or blender until smooth. You'll need about a cup of strawberry puree.
  • In a small bowl, add the melted butter and graham cracker crumbs. Mix until combined.
  • Pour the mixture into the springform pan and press it into the bottom of the pan. Use the bottom of a flat measuring cup to make sure it's tight and compact. Chill the crust for 30 minutes.
  • Melt the white chocolate in the microwave or use a double broiler. Set aside and let cool slightly.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup strawberry puree, cream cheese, and heavy cream at medium-high speed until smooth and thick about 3-5 minutes.
  • Stir in the melted white chocolate.
  • Pour the mixture on top of the graham cracker crust and smooth the top. Place in the fridge and chill overnight or freeze completely and serve as an ice cream cake!
  • Just before serving, decorate with whipped cream and strawberries.


  • The texture of this cheesecake is softer, lighter and more mousse-like than a traditional cheesecake, so make sure it's well set in the fridge before cutting. You can also freeze it over night and defrost in the fridge until you're ready to serve it.
  • If the cake hasn't set enough in the fridge transfer it to the freezer and let it set there for 1-2 more hours.
  • If you can't get block cream cheese you need to drain the cream cheese to get rid of the excess water. Put it in a sieve lined with a cheesecloth. If your cream cheese is still too smooth and spreadable you can use a little bit of gelatine to make sure it will set properly.
  • Don't use light cream cheese for this recipe, the cake won't set!
  • For hot days I recommend to freeze the cheesecake and serve it straight from the freezer as a frozen cheesecake.
Recipe adapted from BBC Good Food magazine, June 2011


Calories: 425kcal