No Bake Strawberry Cheesecake Recipe

Light and creamy, no bake strawberry cheesecake recipe with a hint of lemon, a perfect dessert or treat ! Makes for a beautiful presentation made with fresh strawberries and cream cheese making it absolutely delicious! It can be prepared within a short time duration and someone like me who’s not the best when it comes to baking this no bake is easy enough for the beginner. One rainy afternoon I gathered what I had in the kitchen and decided to make these, I hope you enjoy them as much as my family and I did.

What You’ll Need

Makes 12 Mini Cheesecakes

Double the recipe for 24

  • 7 Ounces Sweetened Condensed Milk

  • 3 Teaspoons of Lemon Juice

  • 1 Teaspoon Vanilla Extract

  • 1/4 Cup of Strawberries

  • 2X 8 Oz Of Cream Cheese (Philadelphia brand)

  • 1/4 Cup of Strawberry Preserves

  • 1 Tablespoon of Sugar

  • 5 Tablespoons of Melted Butter

  • 1 package of Honey Graham Crackers

How To Instructions


Prepare a cupcake pan with cupcake liners and spray with nonstick cooking spray. In a food processor, blend graham crackers until they are a sand like consistency. Add sugar and melted butter and mix well. The consistency should be like wet sand and easily pack-able.

Add 1 Tablespoon of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Place in freezer for 10 minutes.

In the bowl of a standing mixer, beat room temperature cream cheese until smooth and light. Add sweetened condensed milk, lemon juice or lemon extract, & vanilla. Beat until well combined.

Pipe the filling into the mini crusts and smooth the tops with the back of a spoon. Cover and refrigerate overnight to set. Once set, remove the paper liners. (If they are not coming off, freeze the cheesecakes for 30 minutes to help the removal process.)

In a separate bowl, combine chopped strawberries and strawberry perseveres. Use a dollop to top the cheesecakes and garnish with a fresh strawberry.

Refrigerate until ready to enjoy!