No Bake Strawberry Cheesecake Squares

Black bottom strawberry cheesecake squares

My No Bake Strawberry Cheesecake Squares is a make-ahead friendly recipe made with fresh strawberries and a dark chocolate cookie crust ~ it’s an easy strawberry dessert that anyone can do, no oven required.

No Bake Black Bottom Strawberry Cheesecake Squares

No bake strawberry cheesecake is the perfect dessert for the steamy days of summer

I’m of the firm opinion that dessert should never be too complicated, especially in spring and summer when we’ve got so many better things to do than slave over a hot oven. You can serve these cheesecake squares frozen or chilled, depending on which texture you prefer. If you like them frozen, let them sit out for about 10 or 15 minutes before serving to let them achieve a spoonable consistency. Either way they’re a cool, light, delightful way to end a meal.

The flavor is a mashup between fresh strawberries and fresh cream, which is, after all, one of the iconic combos of spring.

No Bake Black Bottom Strawberry Cheesecake Squares garnished with pansies

Whipped mascarpone cheese makes a fabulous topping

My whipped mascarpone topping is a uniquely delicious way to cap off these treats. You can even make your own homemade mascarpone cheese, if you’re super motivated!

making no bake strawberry cheesecake squares

The cheesecake filling is as simple as mixing pureed strawberries with cream cheese, sugar, and whipped cream. It lacks the eggs that traditional baked cheesecakes include, and the gelatin that no-bake recipes use, but I don’t think you’ll miss them one bit 🙂

Making no bake strawberry cheese cake squares 2

The black bottom is an easy crumb crust made with those amazing Nabisco Famous Wafers. If you can’t find them, any plain chocolate cookie will do, and in a pinch you can use Oreos.

cutting no bake strawberry cheesecake squares

I’ve gotten the piping bug lately and I’ve hauled out my pastry bags and tips for all sorts of recipes, from savory dishes like my Cottage Pie to these strawberry bars. The whipped mascarpone topping I made for this recipe is nice and firm and pipes beautifully. Of course you can just dollop it on with a spoon if you prefer, your taste buds won’t know the difference 😉

I couldn’t help myself and had to add the pansies.

black bottom no bake strawberry cheesecake squares

Have a love/hate relationship with your oven? I’ve got lots of no-bake goodies on the blog ~

no bake black bottom strawberry cheesecake bars, sliced

This creamy, soft set dessert is kind of like biting into a (strawberry) cloud.

tvfgi recommends: large piping tips

I used the Wilton Large Drop Flower piping tip for my whipped mascarpone topping, it’s the 2D. Even if you’re not much of a baker I think it’s helpful to have a few piping tips in your arsenal for the odd occasion when you feel the urge to get fancy. I think the large tips are the most useful for frosting cupcakes, piping meringues, and toppings.

No Bake Black Bottom Strawberry Cheesecake Bars, sliced
3.53 from 38 votes

No Bake Black Bottom Strawberry Cheesecake Squares

My No Bake Black Bottom Strawberry Cheesecake Squares recipe is made with fresh strawberries and a dark chocolate cookie crust ~ it's an easy strawberry dessert that anyone can make, no oven required.
Course Dessert
Cuisine American
Yield 9 -12 servings
Author Sue Moran


black bottom crust

  • 6 ounces Nabisco Famous Wafers (2/3 of the box)
  • 4 Tbsp unsalted butter, melted


  • 1 1/2 cups chopped strawberries
  • 16 ounces cream cheese, at room temperature
  • 3/4 cup sugar
  • 1/2 cup heavy cream, whipped to stiff peaks

whipped mascarpone

  • 8 ounces mascarpone cheese, at room temperature
  • 3 Tbsp confectioner's sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract


  • Lightly spray and line a 9x9 square baking pan with parchment paper with long ends. This is so you can lift the cheesecake out of the pan later for easier slicing.
  • Process or crush the chocolate wafers until they are finely ground. Blend in the melted butter and mix well, until all the crumbs have been moistened. NO PROCESSOR? Put the cookies in a baggie and whack the heck out of them with a rolling pin.
  • Pat the crust into the bottom of your prepared pan, pressing down firmly. Refrigerate.
  • To make the filling, make sure that your cream cheese is at room temperature. If it's cold there will be lumps in your cheesecake, fair warning. I like to use my Vitamix, but you can also use a food processor for this recipe. Add the strawberries to the blender first, processing until they're pureed. Add the cream cheese and sugar and blend until smooth and silky, with no lumps. Scrape down the sides of the machine as necessary. Fold in the whipped cream until completely incorporated and there are no white streaks.
  • Pour the cheesecake mixture onto the chilled crust, and smooth out evenly. Refrigerate for at least 6 hours, or overnight. You can also put the dessert in the freezer to chill it faster.
  • To make the whipped mascarpone put the ingredients in a food processor and process briefly until everything is smooth and creamy. You can also do this with a hand mixer. Spoon or pipe onto individual cheesecake squares before serving.
  • Note: If you are storing this in the freezer you'll need to let it sit out at room temperature for a bit so it can be sliced easier.

notes and variations

  • Use blueberries, raspberries, or blackberries in place of strawberries.
  • Use graham crackers instead of the chocolate wafers.
  • The prep for this cheesecake is quick, but it must chill for 6 hours or overnight.
Recipe adapted from Grandbaby Cakes
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    Marci H Payne
    April 14, 2019 at 4:52 pm

    Where do you get the pansies that are OK to put on food?

    • Reply
      April 14, 2019 at 6:30 pm

      Pansies are edible flowers and you can use any pansies that haven’t been treated with chemicals. Be sure to wash and dry them first. I’m in California and pansies have been in season all winter here, they’re spring flowers in other parts of the country.
      You can also find them on Amazon and Etsy, for example. Just search edible pansies.

  • Reply
    April 12, 2019 at 10:08 am

    I made these and they were delicious! So pretty too. This was a rather expensive ingredient list for the serving size so I’ll probably reserve this recipe for special occasions.

    • Reply
      April 12, 2019 at 11:12 am

      Thanks Jill, I’m so glad you like them. I think they’d be perfect for the spring holidays!

  • Reply
    April 6, 2019 at 8:07 am

    I think this would be perfect for my Mother’s Day brunch. Something sweet, but light and so pretty!

  • Reply
    April 5, 2019 at 8:08 pm

    They look stunning, Sue. I love that whipped mascarpone cream! So darn good!

  • Reply
    Penny Ramirez
    April 5, 2019 at 11:47 am

    Oh, these are gorgeous, and would be fantastic for a bridal or baby shower! I can’t wait to try them!

    • Reply
      April 5, 2019 at 12:53 pm

      I didn’t think about that, but you’re right!

  • Reply
    April 5, 2019 at 11:45 am

    Oh my goodness! This is too pretty to eat ? but would love to have a bite???? saving this recipe to try it later 🙂

  • Reply
    April 5, 2019 at 9:48 am

    I can picture a little birthday girl delicately picking up a square and enjoying it with her eyes deliciously closed! My granddaughter? Thank you Sue, I think I should reproduce this cheesecake and strawberries are out there!

    • Reply
      April 5, 2019 at 10:03 am

      Now I can picture that little girl too 🙂

  • Reply
    April 5, 2019 at 9:38 am

    So pretty!! Just looking at the pictures makes me happy!! I might just have to make these in mass quantities for a family reunion I have coming up. I too, like Anita, have never seen a recipe for a no-bake cheesecake without gelatin. I do not like the texture of desserts made with gelatin either, so this recipe will definitely be a keeper for me. Thanks Sue!

  • Reply
    April 5, 2019 at 9:08 am

    Sue ! I appreciate your work and this one proves you have hands of gold !

    • Reply
      April 5, 2019 at 9:09 am

      Thanks so much <3

  • Reply
    Anita @ Daily Cooking Quest
    April 5, 2019 at 8:54 am

    This is the first time I see a no-bake cheesecake without the need for gelatin, I’m so intrigue. And this is one of the prettiest cheesecake ever. I love the pink and the black color combo. 🙂

    • Reply
      April 5, 2019 at 8:57 am

      I don’t always like to use gelatin because I’m not super fond of the texture. These squares are soft and creamy, which is really refreshing.

  • Reply
    April 5, 2019 at 8:18 am

    No bake???? Sign me up!!! I love cheesecake and your strawberry cheesecake squares looks soooo pretty. Love it!!!

    • Reply
      April 5, 2019 at 9:03 am

      I love to bypass the oven when I can!

  • Reply
    April 5, 2019 at 8:10 am

    these are so pretty! I definitely want to try these, they’re perfect for warmer weather

  • Reply
    Barbara Guss
    April 5, 2019 at 8:03 am

    These look lovely and must taste divine. However, you do not show the mascarpone layer or topping in the photo. Might one skip this embellishment altogether?

    • Reply
      April 5, 2019 at 8:06 am

      The mascarpone cream is just piped on, under the pansies Barbara, and yes, you can skip if you like!

    • Reply
      April 14, 2019 at 3:23 am

      This was the best dessert I’ve ever made/eaten. I want this to be my birthday cake every year.

      • Reply
        April 14, 2019 at 7:41 am

        Wow Jacinta, that’s great to hear 🙂

  • Reply
    April 5, 2019 at 7:57 am

    Wow these sound absolutely mouthwatering!! And the fact that they’re no bake is a huge win!

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