This Easy No Bake Strawberry Swirl Cheesecake is a delicious, easy to make, creamy and smooth dessert for spring and summer! And it’s gelatin-free! Watch the video tutorial to see how I make it and stay tuned to the end of this post for the FULL PRINTABLE RECIPE!
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You guys are going crazy for all my no bake cheesecakes this spring!! I’ve shared 4 of my favourite no bake cheesecakes with you here on thebusybaker.ca and it seems you guys just can’t get enough of them! My Kiwi Lime No Bake Cheesecake, my Simple No Bake Cheesecake, my Easy No Bake Nutella Cheesecake and especially this Easy No Bake Snickers Cheesecake are all getting a whole lot of love from you, my dear readers, and I couldn’t be happier about it!
I’ve mentioned before that I’m a huge no bake cheesecake lover for so many reasons – they’re easy to make, they’re simple and oh so creamy and delicious, and they’re perfect for warm weather because you don’t even have to turn the oven on! I just love how easy it is to experiment with new flavours and I’ve got a brand new one for you today!
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This Easy No Bake Strawberry Swirl Cheesecake was inspired by my most popular cupcake recipe on the blog, these Strawberry Swirl Cupcakes with Fresh Strawberry Buttercream. My Strawberry Swirl Cupcakes are SO gorgeous and, of course, delicious, so naturally I had to turn them into this cheesecake.
Strawberries are my favourite berry, hands down, and I’ll honestly never get tired of eating them. In the spring and summer when they’re plentiful (and cheap) I buy them by the flat and snack on them every chance I get, making fresh Chia Seed Strawberry Jam with them, baking pies and cakes with them, and of course turning them into my fabulous Strawberry Rhubarb Skillet Cobbler. My kids actually squeal with glee when the see me pulling fresh strawberries out of my shopping bag when I return from the market and they never last more than a day in our house.
Since it’s the beginning of strawberry season, this Easy No Bake Strawberry Swirl Cheesecake just had to make an appearance on the blog. I’m excited to be sharing it with you today and I just know you’re going to LOVE it!
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I hope you like this Easy No Bake Strawberry Swirl Cheesecake recipe! Let me know in the comments below, what’s your favourite no-bake cheesecake flavour?
Have a request for a recipe you want me to share?? Let me know in the comments below!
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Looking for more delicious summer desserts? You’ll LOVE these reader-favourite recipes I have linked below!
One reader said about this Perfect Lemon Pound Cake: “This is the perfect pound cake! Easy and delicious!”
If you’re an Oreo lover, you will LOVE this No Bake Oreo Cheesecake Pie!
My Facebook fans go CRAZY over this Easy No Bake Snickers Cheesecake!!
Kitchen Products I Recommend:
Easy No Bake Strawberry Swirl Cheesecake
This Easy No Bake Strawberry Swirl Cheesecake is a strawberry lover's dream - the perfect easy no bake dessert for summer!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup fresh or frozen strawberries
- 3 tablespoons sugar
- 600 grams cream cheese (approximately 21 ounces)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups whipped cream (plus extra for garnish)
- fresh strawberries (for garnish)
Instructions
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Combine the graham cracker crumbs with the melted butter and press into the bottom of a 9-inch spring form pan. Set aside.
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Add the frozen strawberries to a small pot over medium heat.
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Add the sugar and cook the strawberries until they begin to fall apart.
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Mash the strawberry mixture until no large chunks remain (small ones are okay) and set it aside to cool completely.
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Whip the cream cheese, the powdered sugar, and the vanilla on high speed until well blended.
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Fold in the whipped cream with a rubber spatula until well combined.
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Layer the cheesecake mixture and spoonfuls of the strawberry mixture into the spring form pan over the graham cracker crust.
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Smooth the top of the cheesecake with the spatula or an offset spatula and freeze for 2-4 hours to set. Alternatively, refrigerate overnight to set.
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Serve with whipped cream and fresh strawberries.
Recipe Notes
Feel free to double the amount of strawberry mixture (2 cups strawberries, etc.) and reserve half for topping the cheesecake when serving.
Kathleen M Scruggs says
March 30, 2018 at 5:53 pmI made this cheesecake for a charity bake sale. My sister bought the cake. I’m not a big lover of cheesecake but this recipe is absolutely incredible. I don’t think I’ll ever bake a cheesecake again. Thank you for this wonderful recipe. With this I can pretty much incorporate any fruit I want. The whole family loved.
Chrissie says
April 1, 2018 at 8:29 pmSo glad you liked the recipe! Thanks so much for taking the time to leave a comment!! 🙂
Leslie Fisher says
May 27, 2018 at 11:17 amHello! This looks delicious! Do you use homemade whipped cream or can you use Cool Whip?
Chrissie says
May 28, 2018 at 9:22 amYou can use homemade unsweetened whipped cream, or if you’d like to substitute Cool Whip simply cut the sugar amount in about half since Cool Whip is sweetened.
sue curley says
May 22, 2019 at 9:42 pmIf Cool Whip is used are you cutting all the sugars in half, or just the powdered sugar?
Chrissie says
June 16, 2019 at 6:56 pmIf you use Cool Whip, decrease the powdered sugar by about half.
Esther Kleinsasser says
June 7, 2018 at 3:04 amCould i make this a week or more ahead of time and freeze it? Thankyou
Chrissie says
June 11, 2018 at 8:16 pmYes, absolutely!
Christel says
July 10, 2018 at 10:15 pmIs the 2 cups of whipped cream, actually measured whipped cream? Or liquid 2 cups, then whip after?
Thanks!
Chrissie says
July 12, 2018 at 1:19 pmIt’s 2 cups whipped, which would be about a cup unwhipped.
Olivia says
January 20, 2019 at 3:46 amsorry to ask but do you by any chance have the nutritional information for this cheesecake?
Chrissie says
February 25, 2019 at 7:32 amNutritional information has been added to the recipe card above. Thanks for your patience!