The Story & Intro

No-Bake Strawberry Cheesecake with Sauce always takes me back to warm afternoons in Crete, when strawberries filled the markets with their sweet perfume and I carried baskets home with sticky fingers and a happy heart.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.

When I first made No-Bake Strawberry Cheesecake with Sauce, I wanted something beautiful but easy. I didn’t want to turn on the oven during the hot summer. I wanted something creamy, cool, and comforting. I wanted a dessert that felt like a hug.

This No-Bake Strawberry Cheesecake with Sauce gives me exactly that. I crush biscuits with my hands, whip cream until it turns soft and fluffy, and pour glossy strawberry sauce over the top like a sweet red ribbon. Every time I make this cheesecake, I think of my grandmother smiling at my impatience as I waited for it to chill.

I make this No-Bake Strawberry Cheesecake with Sauce when friends come over for coffee, when my children ask for “something special,” and when I need a little sweetness after a long day. It never disappoints me.

Why I Love Making This Recipe

I love this recipe because I don’t fight with the oven. I don’t worry about cracks on top. I don’t stress.

I mix. I chill. I pour. I serve.

This cheesecake feels elegant, but I make it with simple ingredients from my local shop. Cream cheese, fresh strawberries, biscuits, butter. Nothing fancy. Just real ingredients.

I also love how the strawberry sauce transforms everything. The bright red color makes the cheesecake look festive and fresh. The sauce adds a sweet and slightly tangy flavor that balances the creamy filling perfectly.

When I slice into this No-Bake Strawberry Cheesecake with Sauce, I see clean layers. I feel proud. I hear that little “mmm” from the first bite, and that sound makes all the effort worth it.

Ingredients & Little Kitchen Secrets

Let me tell you exactly what I use, and I will share my little secrets too.

For the Base:

• 250 grams digestive biscuits (about 2 cups crushed)
• 120 grams unsalted butter, melted (½ cup)

My secret: I crush the biscuits very fine. I use a rolling pin and a plastic bag. Fine crumbs create a strong, compact base that holds beautifully when I slice.

For the Cheesecake Filling:

• 400 grams cream cheese, full-fat (14 oz)
• 200 ml heavy cream, cold (¾ cup + 1 tablespoon)
• 100 grams powdered sugar (½ cup)
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice

My secret: I always use room-temperature cream cheese. I leave it on the counter for about 30 minutes. Soft cream cheese mixes smoothly and prevents lumps.

For the Strawberry Sauce:

• 300 grams fresh strawberries, chopped (2 cups)
• 80 grams granulated sugar (⅓ cup)
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)

My secret: I taste the strawberries first. If they taste very sweet, I reduce the sugar slightly. If they taste a little tart, I add one extra spoon of sugar.

How I Make It, Step by Step

I follow these steps calmly, without rushing. I enjoy the process.

Step 1: Prepare the Base

1. I crush the digestive biscuits into fine crumbs.
2. I melt the butter in a small saucepan over low heat.
3. I mix the melted butter with the biscuit crumbs until the texture feels like wet sand.
4. I press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan.
5. I use the back of a spoon to smooth and compact the base.
6. I place the pan in the refrigerator for at least 30 minutes to firm up.

I always press firmly. If I press gently, the base crumbles later. I press with confidence!

Step 2: Make the Creamy Filling

1. I beat the cream cheese in a large bowl until smooth.
2. I add powdered sugar and mix until creamy.
3. I pour in the vanilla extract and lemon juice and mix again.
4. In a separate bowl, I whip the cold heavy cream until soft peaks form.
5. I gently fold the whipped cream into the cream cheese mixture.

I fold slowly. I don’t stir aggressively. I keep the air inside the whipped cream so the cheesecake stays light and fluffy.

Step 3: Assemble

1. I remove the chilled base from the refrigerator.
2. I pour the cheesecake filling over the base.
3. I smooth the top with a spatula.
4. I cover the pan with plastic wrap.
5. I refrigerate the cheesecake for at least 4 hours, but I prefer overnight.

Waiting feels hard, but patience rewards me with perfect slices.

Step 4: Prepare the Strawberry Sauce

1. I place chopped strawberries, sugar, and lemon juice in a saucepan.
2. I cook them over medium heat.
3. I stir gently as the strawberries release their juices.
4. If I want thicker sauce, I add the cornstarch mixture.
5. I simmer for about 5–7 minutes until slightly thickened.
6. I let the sauce cool completely before pouring it over the cheesecake.

I never pour hot sauce over the cheesecake. Heat melts the surface. I always let it cool fully.

Step 5: Decorate & Serve

1. I remove the cheesecake from the springform pan.
2. I spoon the cooled strawberry sauce over the top.
3. I let some sauce drip down the sides.
4. I add a few fresh strawberries on top for decoration.

And then I slice.

How I Serve It at Home

I serve this No-Bake Strawberry Cheesecake with Sauce slightly chilled but not too cold. I remove it from the refrigerator about 15 minutes before serving. That small step makes the texture creamier.

When friends visit, I place it in the center of the table. I pour Greek coffee. We talk about life, children, dreams, and recipes.

Sometimes I make individual portions in small glasses. I layer biscuit crumbs, cheesecake filling, and strawberry sauce. Those little cups look beautiful and feel perfect for gatherings.

I also love making this cheesecake for birthdays during summer. Candles sit beautifully on the glossy strawberry sauce.

Storage, Reheating & Make-Ahead Tips

I store leftovers in the refrigerator, covered tightly. It stays fresh for up to 3 days.

I never freeze the strawberry sauce on top because it changes texture. If I want to freeze the cheesecake, I freeze it without sauce for up to 1 month. I wrap it well in plastic wrap and foil. I thaw it overnight in the refrigerator and add fresh sauce before serving.

I often prepare this cheesecake one day ahead. In fact, I prefer it that way. Overnight chilling makes it firmer and easier to slice.

I never reheat this dessert. I enjoy it cold and creamy.

100-Word Short Version

I make this No-Bake Strawberry Cheesecake with Sauce using crushed digestive biscuits mixed with melted butter for the base. I beat cream cheese with powdered sugar, vanilla, and lemon juice, then fold in whipped cream for a light filling. I spread the mixture over the chilled base and refrigerate for at least 4 hours. I cook fresh strawberries with sugar and lemon juice to create a glossy sauce, cool it completely, then spoon it over the cheesecake. I slice and serve chilled. This easy dessert feels creamy, fresh, and perfect for warm days or special gatherings.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Cook Time (Sauce): 10 minutes
Total Time: About 4 hours 30 minutes

🛒 Ingredients

For the Base:

• 250 grams digestive biscuits
• 120 grams unsalted butter, melted

For the Filling:

• 400 grams cream cheese
• 200 ml heavy cream
• 100 grams powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the Strawberry Sauce:

• 300 grams fresh strawberries
• 80 grams granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch + 1 tablespoon water (optional)

👩‍🍳 Instructions

1. Crush biscuits into fine crumbs.
2. Mix crumbs with melted butter.
3. Press mixture firmly into an 8-inch springform pan. Chill 30 minutes.
4. Beat cream cheese until smooth.
5. Add powdered sugar, vanilla, and lemon juice. Mix well.
6. Whip heavy cream to soft peaks.
7. Fold whipped cream into cream cheese mixture.
8. Spread filling over chilled base.
9. Refrigerate at least 4 hours or overnight.
10. Cook strawberries, sugar, and lemon juice in saucepan.
11. Add cornstarch mixture if thicker sauce desired.
12. Cool sauce completely.
13. Spoon sauce over cheesecake before serving.

📝 Notes

Use full-fat cream cheese for best texture.
Let sauce cool fully before adding.
Chill overnight for cleaner slices.
Adjust sugar depending on strawberry sweetness.

🍽️ Nutrition (Per Slice – Approximate)
Calories: 380 kcal
Carbohydrates: 32g
Protein: 5g
Fat: 26g
Saturated Fat: 15g
Sugar: 22g
Fiber: 1g
Cholesterol: 85mg
Sodium: 210mg

No-Bake Strawberry Cheesecake with Sauce

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• Author: INAYA
• Total Time: 4 hours 30 minutes
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

This no-bake strawberry cheesecake with sauce is creamy, light, and beautifully refreshing—perfect for warm days or anytime you want an easy showstopper dessert. It starts with a buttery biscuit crust, followed by a smooth vanilla-lemon cheesecake filling, then finished with a glossy homemade strawberry sauce. No oven needed—just mix, chill, and serve a slice of sweet comfort.

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Ingredients

Scale 1x2x3x

• 250 g digestive biscuits (about 2 cups crumbs)
• 120 g unsalted butter, melted (1/2 cup)
• 400 g full-fat cream cheese, room temperature (14 oz)
• 200 ml heavy cream, cold (3/4 cup + 1 tbsp)
• 100 g powdered sugar (1/2 cup)
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 300 g fresh strawberries, chopped (about 2 cups)
• 80 g granulated sugar (1/3 cup)
• 1 tbsp lemon juice (for sauce)
• 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)
• Extra fresh strawberries (optional, for topping)

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Instructions

1. Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin in a bag.
2. Mix the crumbs with melted butter until the texture looks like wet sand.
3. Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan. Smooth with the back of a spoon and chill for 30 minutes.
4. Beat the room-temperature cream cheese until completely smooth and creamy.
5. Add powdered sugar, vanilla extract, and lemon juice, then beat again until silky.
6. In a separate bowl, whip the cold heavy cream to soft peaks.
7. Gently fold the whipped cream into the cream cheese mixture until light and fully combined.
8. Spoon the filling over the chilled crust and smooth the top. Cover and refrigerate at least 4 hours (overnight is best).
9. Make the strawberry sauce: add chopped strawberries, sugar, and lemon juice to a saucepan over medium heat. Stir gently as the berries release their juices.
10. Simmer 5–7 minutes until the sauce looks glossy. For a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds more.
11. Cool the sauce completely to room temperature, then chill until ready to use.
12. Unmold the cheesecake, spoon the cooled strawberry sauce over the top, slice, and serve chilled.

Notes

Use full-fat cream cheese for the best structure and flavor. Let the cream cheese soften at room temperature so the filling stays lump-free. Whip the cream cold and fold gently to keep the texture airy. Always cool the sauce completely before topping the cheesecake to prevent melting or streaking. Make-ahead tip: assemble the cheesecake the night before for cleaner slices. Storage: keep covered in the fridge up to 3 days. Freezing: freeze the cheesecake WITHOUT sauce (wrap well) up to 1 month; thaw overnight in the fridge and add fresh sauce before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: B
• Method: No-Bake / Chilled
• Cuisine: International

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 22g
• Sodium: 210mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

Conclusion

Every time I make this No-Bake Strawberry Cheesecake with Sauce, I feel connected to my roots, to my grandmother, and to the women who gather in kitchens to create something beautiful from simple ingredients.

This cheesecake doesn’t demand perfection. It invites joy. It invites laughter. It invites sharing.

I hope you make it. I hope you slice it slowly. I hope someone you love takes a bite and smiles.

And when that happens, remember you didn’t just make dessert. You made a memory.