The little twist in this no-bake strawberry cheesecake is hiding underneath all that pink filling. I use crisp coconut cookies for the crust, and that buttery bit of coconut with a forkful of creamy cheesecake and a juicy strawberry might just be my favorite part. If you’ve got honey graham crackers in the pantry, those work beautifully, too.

This is an easy one to put together the night before a family dinner. The strawberry gelatin gives the filling its soft pink color and helps it set in the fridge. Then all you need to dress it up is a handful of fresh berries. It’s pretty enough for a birthday, and I’d happily make room for a slice next to the pumpkin pie at Thanksgiving!

Ingredients for No-Bake Strawberry Cheesecake

For the cookie crust

• 10 ounces crisp coconut cookies, about 2 cups finely crushed, or honey graham crackers
• ½ cup butter (1 stick)

For the filling and topping

• 3 (8-ounce) packages Philadelphia cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 (3-ounce or 85-gram) box strawberry gelatin dessert mix, plus the water called for on the package
• 1½ cups fresh strawberries, washed and patted dry

For the cheesecake pictured here, I used Parle coconut cookies, Horizon Organic heavy whipping cream, and Great Value strawberry gelatin dessert mix.

How to Make No-Bake Strawberry Cheesecake

Grab your rolling pin and an 8-inch springform pan, and let’s start with that buttery coconut cookie crust. While it chills, you’ll have time to mix up the pink strawberry filling.

The part to plan ahead for is the final chill, so give yourself at least four hours before dessert, or make it the night before and have it waiting in the fridge.

No Bake Strawberry Cheesecake

A buttery coconut cookie crust, creamy pink filling, and a tumble of fresh berries make this no-bake strawberry cheesecake worth clearing a little fridge space for!

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Ingredients

• 2 cups/ 10 oz crisp cookies of your choice (coconut cookies will give sweet flavour but honey graham crackers will work fine too)
• ½ cup butter
• 1 cup powdered sugar
• 3 packages Philadelphia cream cheese (8 oz each)
• 1 cup heavy whipping cream
• 1 ½ cup of strawberries
• Strawberry Gelatin – 3oz/ 85g

Instructions

1. Crush the cookies in a plastic bag using a rolling pin until they are finely crushed.
2. Melt the butter in a saucepan over low heat and mix in the crushed biscuits until well combined.
3. Press the mixture into the bottom of an 8-inch springform pan to form the crust. Refrigerate for about 20 minutes.
4. In a mixing bowl, beat together the powdered sugar, heavy cream, whipping cream, and cream cheese until smooth and creamy.
5. Prepare the Strawberry Gelatin according to package instructions, let it cool, and pour into the batter. Mix until all ingredients are fully blended.
6. Spread the cheesecake mixture evenly over the biscuit crust.
7. Place whole or diced strawberries on top.
8. Refrigerate the cheesecake for at least 4 hours, or until set.
9. Serve chilled. Enjoy your delicious no-bake strawberry cheesecake biscuit.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 253Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 8gCholesterol: 54mgSodium: 107mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 1g

If the kids are helping, hand them the bag of cookies and a rolling pin. Somehow, crushing cookies is a much more appealing kitchen job than washing strawberries! They can help press the crumbs into the pan, too. The bottom of a measuring cup is just the right size for little hands, and it helps them get the crust even around the edges.

I love this one for family gatherings and holidays because you can tuck it in the fridge the night before and cross dessert off your list.

At Thanksgiving, there’s always someone at the table who would happily pass up a slice of pumpkin pie for anything strawberry, and this gives them something to look forward to. Of course, if you’re cutting little slices of both, save me a plate!

An Easy Way to Decorate with Fresh Strawberries

To get the same look we had for this strawberry cheesecake, choose a few small berries to leave whole and slice the bigger ones in half from top to tip. Start with the whole berries along one side of the cheesecake, then tuck the halves around them with their cut sides facing up. Leave a little of that pink filling showing on the other side. It takes a minute or two and you can do the whole thing with a paring knife.

For a family dinner, diced strawberries scattered all over the top are lovely, too. That way, everyone gets some fresh fruit, even the person who asks for “just a tiny sliver.”

Can I Make Strawberry Cheesecake the Night Before?

Yes! Leave the cheesecake covered in its springform pan in the fridge overnight, then release it just before serving. If you’re using halved or diced berries, you can wait and add them the next day to keep their juices from running across the pink top. Keep any leftover slices covered in the refrigerator.

More Dessert Recipes to Try

What’s the first thing your family looks for on the dessert table? If it’s cheesecake, Mama’s Famous Cheesecake is a good one to try next. If you’re still deciding what to bring to a family dinner or holiday get-together, have a browse through these dessert recipes and see what catches your eye.

• Triple Chocolate Cheesecake
• Chocolate Loaf Cake Recipe
• Easy Homemade Pumpkin Roll Cake
• Soft and Chewy Pumpkin Chocolate Chip Cookies

Pin This Strawberry Cheesecake Recipe and Share It

If you’d like to make this no-bake strawberry cheesecake, pin it to your dessert board so you can find it again when those sweet strawberries go on sale. Know someone who always volunteers to bring dessert? Send them the recipe, too! And if you make your own, I’d love to see how you decorated it. Share a photo or leave a comment and tell me which cookies you used for the crust. I’m always curious about that part!