No-Bake Strawberry Cheesecake Share on Pinterest

No-Bake Strawberry Cheesecake

  • 25 minutes plus cooling and chilling
  • 11 ingredients
  • nut pie crust
  • Easy


  • 1 cup chopped fresh strawberries
  • 3 tablespoons fresh lemon juice
  • 2 tabelspoons granulated sugar
  • 1 1/4 cups cold heavy cream
  • 2 packages (8 ounce each) cream cheese, softened
  • 1 cup + 2 tablespoons powdered sugar
  • 1/4 cup 4% plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 6oz (9") Diamond of California Pecan Pie Crust
  • Fresh Blueberries for garnish

The Steps

  1. In small saucepot, heat strawberries, 1 tablespoon lemon juice, granulated sugar and 2 tablespoons water to a simmer over medium heat. Reduce heat to medium-low; cook 4 minutes or until reduced by half, stirring occasionally. Remove strawberry mixture from heat; transfer to blender and purée on high until smooth. Cool completely. Makes about 1/4 cup.


  1. In medium bowl, with mixer on medium-high speed, beat 3/4 cup heavy cream 4 minutes or until stiff peaks form. In large bowl, with mixer on medium speed, beat cream cheese and 1 cup powdered sugar 2 minutes or until smooth, scraping down bowl occasionally. Add yogurt, vanilla extract, lemon zest and remaining 2 tablespoons lemon juice; beat 2 minutes or until smooth. Carefully fold heavy cream mixture into cream cheese mixture; spread in pie crust. Drop spoonfuls of strawberry mixture on top of cream cheese mixture; using a knife, swirl strawberry mixture into cream cheese mixture to create marbled effect. Refrigerate cheesecake at least 12 hours or up to 2 days.


  1. In medium bowl, with mixer on medium-high speed, beat remaining 2 tablespoons powdered sugar and 1/2 cup heavy cream 2 minutes or until soft peaks form. Makes about 1 cup.


  1. Cut cheesecake into 8 slices; serve cheesecake topped with whipped cream and blueberries, if desired.

Ratings and Reviews

Other Recipes You Might Like