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No Bake, Strawberry Cheesecake Cups

No Bake, Strawberry Cheesecake – light, fluffy no-bake berry dessert that comes together very quickly and is devoured even quicker!

Strawberry cheesecake cups topped with whip and toppings on a wooden plate with spoons.

I know it’s nowhere close to being strawberry season, especially here in Oregon, but to those that have some sweet and juicy berries in their freezer, here’s one way to use them.

I made this No Bake Strawberry Cheesecake, a looooong time ago, just now found some pictures and thought that it’s a good idea to post them, before they…well actually they can’t go bad, but you get the idea))

No-Bake Strawberry Cheesecake

No bake strawberry cheesecake in glass cups on a wooden tray with spoons.

The recipe calls for a pretty high ratio of strawberry to cream cheese, so you get a very pronounced strawberry flavor in these.

This recipe makes a very light and fluffy cheesecake, that you can serve in little glasses like I did, or in a spring form, whichever you have.

The Strawberry Cheesecake cups make perfect dessert treats for birthdays and babyshowers (they’re pink, you know ), in fact, I had them at my last babyshower. Everyone was asking for this recipe!

Close up of spoonful of strawberry cheesecake.

Print-friendly No-Bake Strawberry Cheesecake Cups Recipe

No Bake, Strawberry Cheesecake

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No Bake, Strawberry Cheesecake - light, fluffy no-bake berry dessert that comes together very quickly and is devoured even quicker!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake cups
Calories: 299 kcal
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 servings



  1. Combine 1 tbsp gelatin and 1 tbsp lemon juice and allow to bloom for 2-3 minutes. Then heat over a hot water bath, or in the microwave until the gelatin is dissolved. Do not boil.

  2. With a mixer fitted with the whip attachment, whip together 8 oz cream cheese and 4 oz sugar until smooth, scraping down the bottom several times, about 3-4 minutes.

  3. Add 7 oz strawberry puree into the gelatin, one tablespoon at a time, mixing well after each addition.

  4. Add the strawberry puree into the whipped cream cheese mixture and whisk until smooth.

  5. Fold in 7 oz whipped cream and distribute between your serving glasses right away or pour into your mold. Refrigerate until set.

  6. Serve with a spoonful of whipping cream on top.

Nutrition Facts
No Bake, Strawberry Cheesecake
Amount Per Serving
Calories 299 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 85mg28%
Sodium 108mg5%
Potassium 106mg3%
Carbohydrates 18g6%
Sugar 16g18%
Protein 3g6%
Vitamin A 965IU19%
Vitamin C 15.4mg19%
Calcium 58mg6%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Marilou Lopez

    Can I used jelly strip as I don’t have gelatin powder.

    · Reply
  • Anna

    What can I use instead of strawberry puree? Im going to make this for my friends boy baby shower, I don’t want to use pink for a boy :}

    · Reply
  • eve

    These look so delicious! I plan to make them this weekend, but im having the hardest time with conversions. Is 200 gm of strawberry puree and heavy whipping cream equal to 1 cup of each? thanks!

    · Reply
    • Hi Eve, 200 gm is a little less than a cup, so a cup minus 1 tablespoon would be the closest without using the scale.

      · Reply
  • Lea @ Lea's Cooking

    These sounds delicious! It on my list to make now 🙂

    · Reply
    • totati

      Can you please give directions for the strawberry puree?

      · Reply
      • Yeap.
        Add strawberries to a blender and process until pureed. Run through a sieve to remove seeds if you do not want to have them in the cheesecake.

        · Reply
  • Oksana

    Is this recipe big enough to fit a 9×13 glass pan or something smaller? I just want to get an idea how much the recipe yields.

    · Reply
    • Take 1qt water and pour it into the pyrex dish, this will allow you to see how much it is. This cheesecake is very soft, so in my opinion this is better served in individual cups. it is more of a mousse consistency than new York cheesecake, lets say.

      · Reply
  • Oksana

    Hello Marina, I have a few questions for you. Do I have to dissolve the gelatine with lemon juice over a water bath or can I dissolve it in the microwave? Also, do you only add 100 ml of whipped cream to the mixture or 200 ml and top with additional 100 ml of topping? Lastly, how many servings does this make?

    · Reply
    • Hi Oksana,
      You can dissolve it in the microwave, but because it’s such small amount of liquid, it will heat up very quickly and you’re in danger of killing your gelatin, because once it boils, it’s no good. So first, combine the lemon juice and gelatin, let it bloom for 2-3 minutes, then in very small intervals you can heat it in the microwave, stopping and mixing it with a spoon in between.

      You add 200 mls whip cream to make the cheesecake. the 100 is separate, and you use that to to top the set cheesecake.

      As far as servings, it really depends on how big your serving dishes/glasses are. Only the whip cream doubles, everything else retains it’s volume, so you can see that if you add the amount of ingredients together, you will get around 1 qt of cheesecake (just divide it by the volume of each of your serving dishes and you will see how many you get)

      · Reply

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