No-Bake Strawberry Shortcake Cheesecake – Creamy, Fresh, and Easy

This no-bake strawberry shortcake cheesecake tastes like summer in every bite. It layers a buttery shortbread crust, a silky cheesecake filling, and juicy strawberries under a glossy topping. No oven, no water baths, and no fuss—just chill and enjoy.

It’s the kind of dessert that looks impressive but takes minimal effort. Perfect for birthdays, cookouts, or any sweet craving that can’t wait for baking time.

Print Recipe

No-Bake Strawberry Shortcake Cheesecake - Creamy, Fresh, and Easy

Prep Time20 minutes mins

Total Time20 minutes mins

Servings: 12 servings

Ingredients

• For the crust: 12 ounces shortbread cookies (or vanilla wafers), finely crushed
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt
• For the filling: 16 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice
• 1 cup cold heavy whipping cream
• For the strawberry layer: 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch (optional, for thicker glaze)
• 2 tablespoons water (if using cornstarch)
• Optional garnish: Whipped cream
• Crushed shortbread crumbs
• Extra sliced strawberries

Instructions

• Prep the pan. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides for easier release.
• Make the crust. Mix crushed shortbread, melted butter, sugar, and salt until the crumbs feel like wet sand.Press firmly into the pan, going slightly up the sides. Chill for 15 minutes.
• Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Set aside.
• Beat the cream cheese. In a separate bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth and fluffy, about 2 minutes.
• Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
• Fill and smooth. Spoon the filling over the crust and smooth the top.Tap the pan lightly on the counter to remove air bubbles.
• Chill. Cover and refrigerate for at least 6 hours, preferably overnight, until set.
• Make the strawberry topping. Toss sliced strawberries with sugar and lemon juice. For a thicker glaze, stir cornstarch with water, then warm half the strawberries in a small saucepan with the slurry for 1–2 minutes until glossy. Cool completely, then fold in the remaining fresh berries.
• Top and serve. Run a knife around the pan edges and release the springform.Spoon the strawberry topping over the cheesecake. Garnish with whipped cream and extra crumbs if you like. Slice with a warm knife for clean cuts.

What Makes This Special

This cheesecake brings together the nostalgic flavor of strawberry shortcake and the creamy richness of cheesecake—without turning on the oven. The texture is airy yet rich, thanks to whipped cream folded into the cream cheese.

Fresh strawberries keep it bright, while a shortbread crust adds that classic shortcake vibe. It feels fancy but is surprisingly simple and reliable.

Ingredients

• For the crust:
  • 12 ounces shortbread cookies (or vanilla wafers), finely crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
• For the filling:
  • 16 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup cold heavy whipping cream
• For the strawberry layer:
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon cornstarch (optional, for thicker glaze)
  • 2 tablespoons water (if using cornstarch)
• Optional garnish:
  • Whipped cream
  • Crushed shortbread crumbs
  • Extra sliced strawberries

Step-by-Step Instructions

1. Prep the pan. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides for easier release.
2. Make the crust. Mix crushed shortbread, melted butter, sugar, and salt until the crumbs feel like wet sand.

   Press firmly into the pan, going slightly up the sides. Chill for 15 minutes.

3. Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Set aside.
4. Beat the cream cheese. In a separate bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth and fluffy, about 2 minutes.
5. Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
6. Fill and smooth. Spoon the filling over the crust and smooth the top.

   Tap the pan lightly on the counter to remove air bubbles.

7. Chill. Cover and refrigerate for at least 6 hours, preferably overnight, until set.
8. Make the strawberry topping. Toss sliced strawberries with sugar and lemon juice. For a thicker glaze, stir cornstarch with water, then warm half the strawberries in a small saucepan with the slurry for 1–2 minutes until glossy. Cool completely, then fold in the remaining fresh berries.
9. Top and serve. Run a knife around the pan edges and release the springform.

   Spoon the strawberry topping over the cheesecake. Garnish with whipped cream and extra crumbs if you like. Slice with a warm knife for clean cuts.

Storage Instructions

• Refrigerate: Cover and store in the fridge for up to 4 days.

  Add the strawberry topping the day you serve for best texture.

• Freeze: Freeze the cheesecake (without topping) well wrapped for up to 2 months. Thaw overnight in the fridge, then top with strawberries.
• Make-ahead: The crust and filling can be prepared 1 day ahead; add the topping just before serving.

Benefits of This Recipe

• No oven required: Great for warm days or small kitchens.
• Foolproof texture: Whipped cream keeps it light, while cream cheese makes it creamy.
• Flexible: Works with fresh or frozen strawberries and different cookie crusts.
• Make-ahead friendly: Chilling improves the set and flavor.

Pitfalls to Watch Out For

• Undermixing the filling: Lumps form if cream cheese isn’t fully softened and beaten smooth.
• Overmixing whipped cream: Overbeating can turn it grainy; stop at stiff peaks.
• Skipping the chill time: The cheesecake won’t slice cleanly if it hasn’t set.
• Wet strawberries: Excess juice can make the top runny. Use the optional cornstarch glaze if your berries are very juicy.

Alternatives

• Crust swaps: Use graham crackers, vanilla wafers, golden Oreos, or almond cookies.
• Flavor twists: Add lemon zest to the filling, or a touch of almond extract for a bakery-style vibe.
• Berry swap: Try raspberries, blueberries, or a mixed-berry topping.
• Lighter option: Use Neufchâtel cream cheese and reduce sugar slightly.
• Gluten-free: Choose gluten-free cookies for the crust.

FAQ

Can I use frozen strawberries?

Yes.

Thaw and drain them well. For the best texture, make the quick cornstarch glaze on the stove, then fold in the drained berries once the glaze cools.

How do I prevent a soggy crust?

Pack the crust firmly and chill before adding the filling. If your cookies are very buttery, add an extra tablespoon of crumbs.

Add the strawberry topping right before serving.

Can I make this in a regular pie dish?

Yes. Use a deep-dish 9-inch pie plate. You may have a little extra filling; pour any extra into small cups as parfaits.

What if I don’t have a mixer?

You can use a sturdy whisk for the cream cheese and a hand whisk for the cream, though it takes longer.

Chill the bowl and cream to speed it up.

How long should it chill?

At least 6 hours, but overnight is best for clean slices and a stable texture.

Wrapping Up

This no-bake strawberry shortcake cheesecake is simple, elegant, and crowd-pleasing. With a buttery cookie crust, creamy filling, and fresh berries on top, it delivers big flavor with minimal effort. Make it ahead, slice it cold, and watch it disappear.

It’s the kind of dessert you’ll come back to all season long.