Annika Eats

No Bake Strawberry Cheesecake

Creamy and delicious, this cheesecake is a no bake recipe made with fresh strawberries, cream cheese, condensed milk and gelatin. A simple dessert that takes little time to prepare and looks very pretty.

This recipe was inspired by Nestles no bake strawberry cheesecake. Did you know, they have a range of recipes on their website which are so easy to make and perfect for all levels. Sticking to the pink food trend that is sweeping the internet at the moment, courtesy Barbie. It seemed only fitting to make this recipe now. Not to mention, strawberries are in full bloom and no bake desserts in summer are the best way to go to avoid additional heat in the kitchen. 

The cheesecake doesn’t take more than 5-10 minutes to prepare, you do need a little patience to allow the cheesecake to set in the fridge. This one set in less than an hour but you could make it and leave it in the fridge over night, making for a simple but delicious make- ahead cake. 

What ingredients do you need to make this No Bake Strawberry Cheesecake?

Strawberries –

You need fresh strawberries, the sweeter the better. They give you the best flavor and color. 

Cream cheese –

This is a cheesecake, we need cream cheese. You can use full fat or low fat cream cheese, this is up to you. But I have used full fat cream cheese. 

Condensed milk –

We need full cream condensed milk to make this recipe. I have used Nestle (as I made this recipe as a sponsored post on IG). It must be full cream and you cannot skip it as it not only sweetens the cheesecake but also gives it a creamy texture. 

Gelatin –

This is essential to help the cake set in the fridge. I have used gelatin powder but you could use sheets if you prefer. We need 30gm gelatin powder hence depending on the brand of the gelatin sheet you have make sure you are using 30 gm worth of gelatin sheets. 

Vanilla –

Good quality vanilla extract goes a long way here, we don’t need much but it does flavor the cheesecake well. 

Digestive biscuits & Butter – 

The crust is made of digestive biscuits, melted butte and water. You can use any biscuit you prefer and the melted butter can be salted or unsalted. 

What equipment do you need to make this No Bake Strawberry Cheesecake?

To make the cheesecake we need a blender to make the strawberry puree. A food processor to crush the biscuits or you could use a rolling pin to crumble them. Also, you’ll need a large mixing bowl for the cheesecake filling. I used a microwave safe glass to dissolve the gelatin. We do need a few spoons or rubber spatula. The cheesecake can be set in a spring form tin or a regular tin lined with cling wrap. The tin should be 7-8 inches. 

How to make this No Bake Strawberry Cheesecake?

To make the biscuit base, we start by add all the biscuits into the food processor and blend until fine crumbs. Add the melted butter, water and mix again. It should feel like damp sand. Transfer to a spring form tin and level it out with a rubber spatula or spoon. Place in the fridge while we get on with the cheesecake filling. To make the cheesecake filling, we start by blending the strawberries with icing sugar until smooth, set aside. In a large mixing bowl add the cream cheese, vanilla and condemned milk. Beat until smooth. Pour in the strawberry puree and stir together. In a heat proof glass add the hot water and sprinkle over gelatin powder. Stir until dissolved. Pour into the strawberry cream cheese mixture, stirring constantly. Pour this over the biscuit base in the tin and gently place in the fridge for 1 hour minimum until set. Remove from the tin and top with whipped cream, fresh strawberries.

Pro tip –

I like to save 2 tablespoon of the strawberry puree, cook it in a small sauce pan o low heat, stirring constantly, until thick. Remove from the heat and let it cool. Use it as a strawberry sauce that you can pipe on the cheesecake once set. 

How to store this No Bake Strawberry Cheesecake?

Once the cake is made, you can slice it and store in air tight containers in the fridge for up to 4 days. As there is fresh fruit in the cheesecake, I wouldn’t recommend storing it longer. You cannot freeze this cheesecake as it is set with gelatin and gelatin does defrost well, the texture of the cheesecake will change. 

Tips for the PERFECT no bake cheesecake using gelatin –

  1. Weigh the ingredients out to ensure you have everything ready in its place, this will ensure you don’t leave any ingredient out. 
  2. Make sure the gelatin is dissolved into the hot water well. If need be blend it together until smooth. 
  3. If you are worried about lumps, make sure to strain the mixture before allowing it to set. 
  4. Do not use boiling or ice cold temperature ingredients or else the gelatin will either burn and loose its setting properties. 
  5. Make sure to allow the cheesecake to set in the fridge for enough time, this can depend based on the size of your tin, the cheesecake recipe or the fridge and how loaded it is. Hence, rule o thumb is to make sure the cake has enough time to set until firm to touch. 
  6. You want to be smart and use a spring form tin, but if you don’t have one then use a regular cake tin and use cling wrap to line the entire tin before layering with the crust and filling. 

Here are a more cheesecake recipes for you:

Now that we have covered how to make Strawberry Jam Lemonade, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun drink recipes inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

No Bake Strawberry Cheesecake

Creamy and delicious, this cheesecake is a no bake recipe made with fresh strawberries, cream cheese, condensed milk and gelatin. A simple dessert that takes little time to prepare and looks very pretty.
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 1 hour
Course biscuit, Breakfast, Brunch, Cake, Dessert, High Tea, Sweet tooth
Cuisine American, British
Servings 8 people


  • Blender
  • Food processor/Rolling pin
  • 7/8 inch spring form tin
  • Mixing bowls
  • Heat proof glass
  • Rubber spatula
  • Spoons


For the crust:

  • 8-10 digestive biscuits
  • 2 tbsp melted butter
  • 1 tbsp water

For the strawberry cheesecake:

  • 1 tin Nestle full cream sweetened condensed milk
  • 2 cups cream cheese
  • 1 tbsp vanilla extract
  • 1 1/2 cup fresh strawberries
  • 1 tbsp icing sugar
  • 2 tbsp gelatin powder
  • 1/2 cup boiling hot water


  • Whipped cream
  • Fresh strawberries


  • In a food processor add the biscuits and blend until crumbled. Add the butter, water and mix again.
  • Press the biscuit Mixture into a 7/8 inch loose-bottom cake pan. Evenly spread it out and place in the fridge.
  • Beat cream cheese, Nestlé® Sweetened Condensed milk, and vanilla with an electric beater until smooth.
  • In a blender, add the strawberries and powdered sugar, blend until smooth. Pour into the cheese mixture and stir to combine.
  • Sprinkle gelatin over hot water, stir until dissolved, pour it to the cream cheese mixture, stirring constantly.
  • Pour the cream cheese mixture into the prepared base. Place in the fridge for 2 hours or until the cheese mixture becomes firm.
  • Top it with whipped cream & garnish with fresh strawberries.


  • Save 2 tbsp of the strawberry purée, cook it in a small pan on low heat for 5 mins until thicker and you’ve got a yummy strawberry sauce that you can pipe on top of the cake.
  • Allow the cheesecake to set in the fridge until firm, this could vary depending on your oven. 


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