Strawberry Cheesecake (No-Bake)

No-Bake Cheesecake has never been so easy and tasteful!!! A silky smooth cream filling surrounded by a buttery crust made from oats and walnuts. Strawberry season started already, so the best topping right now is a jam made with fresh puree and chopped strawberries.

For this recipe I have chosen to make a simple homemade jam with season fruit, but if you are on a hurry you can use a desired store-bought jam.

In the cream filling I added 150 gr. powdered sugar, because I like that level of sweetness. If you desire a sweeter or less sweeter cheesecake, you can add or reduce 50 gr. of powdered sugar.

Ingredients (10-12 Servings)

For Crust

150 gr. Oats Flour

100 gr. Walnuts

80 gr. melted Butter

1 tbsp. Honey

1/2 tsp. Cinnamon

For Cream Filling

600 gr. Cream Cheese (cold)

200 gr. Whipped Cream (cold)

150 gr. Powdered Sugar

1 tbsp. Lemon Juice

1 Lemon, only Zest

1 tsp. Vanilla Extract

For Strawberry Jam

600 gr. Strawberries

100 gr. Granulated Sugar


Mint Leaves


For Crust

  • In a food processor add oats flour or oats (depends what you have on hand) and walnuts and beat until finely ground. Add melted butter and beat to incorporate.

  • Transfer mixture to a 25 cm springform pan and press with your hands to spread it evenly and make it compact.

  • Refrigerate until you prepare the cream filling.

For Cream Filling

  • In a mixer add cream cheese, lemon zest, lemon juice, powdered sugar, vanilla extract and beat with the whisker until homogenized.

  • Add whipped cream and beat until mixture becomes light and fluffy.

  • Remove crust from the refrigerator and spread the cream filling over it. Smooth surface using a spoon or a spatula.

  • Refrigerate for at least 3 hours.

For Strawberry Jam

  • Wash and drain strawberries. Remove stems and divide strawberries to 400 and 200 grams.

  • Cut the 200 gr. of strawberries into small pieces and set aside.

  • Add 400 gr. strawberries in a food processor and beat until puree. Place puree in a small saucepan, add granulated sugar and cook for 15-20 minutes on medium heat, while stirring contineously. In case it foams, remove foam with spoon.

  • When ready, remove from heat, add fresh chopped strawberries (200 gr.) and mix. Let it cool and store in a jar.

To serve

  • Remove springform pan, cut a slice of cheesecake and serve on a plate.

  • Top with strawberry jam and mint leaves.



  • Add strawberry jam right before you serve it, otherwise the cream filling will become red.

  • You can refrigerate it and cut it with a warm knife, if you desire beautiful pieces. Then let it come to a room temperature before you eat it.

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