Easy No-Bake Strawberry Cheesecake with Shortbread Cookie Crust

This year for Valentine’s Day, I kept things simple but still a little special.

Instead of going out to a crowded restaurant, we stayed home and I cooked dinner — beef ribs, mac & cheese, ham, and corn on the side. It wasn’t fancy restaurant food, but it was warm, comforting, and made with love. And honestly, that’s what makes it feel special.

For dessert, I wanted something pink. Something sweet. Something that felt like Valentine’s Day.

That’s how this no-bake strawberry cheesecake came to life.

Using What We Already Had

I had leftover Walker shortbread cookies from Christmas in the pantry, so I used them for the crust instead of buying graham crackers. I crushed about a cup, mixed it with melted butter, pressed it into the pan, and chilled it until firm.

Most of the filling ingredients were already in my kitchen — cream cheese, heavy cream, and allulose sweetener. The only thing I picked up from the store was fresh strawberries. They looked especially good that day, so I knew they would be perfect for this dessert.

Turning a Pinterest Idea Into Our Dessert

I originally saw a no-bake strawberry cheesecake idea on Pinterest and thought it would be perfect for Valentine’s Day. I didn’t want to bake anything heavy after cooking ribs and all the sides, so no-bake was the way to go.

The first time I made it, I learned something important: blending everything together in the food processor made the texture too soft. The better way is to beat the cream cheese first, bloom and dissolve the gelatin properly, then whip the heavy cream separately and gently fold it in. That keeps the cheesecake light but firm — almost like a strawberry mousse cheesecake.

After refrigerating overnight, it set beautifully.

The next day, I made a simple whipped cream topping and piped it around the edges. I added fresh strawberries on top, and suddenly it looked like something from a bakery display case.

The Perfect Ending to a Comfort Food Dinner

After a hearty meal of beef ribs, mac & cheese, ham, and corn, this dessert was the perfect balance. Creamy but not too heavy. Sweet but still fresh because of the strawberries.

The shortbread crust adds a buttery base, but you can also use graham crackers if you prefer. And if you’re following a low-carb lifestyle, you can skip the crust entirely — it’s still delicious and satisfying on its own.

There’s something about strawberries and cream that just feels romantic and sweet. Even though we kept Valentine’s Day simple this year, this cheesecake made it feel thoughtful and special.

Sometimes the best celebrations aren’t about reservations or big plans. They’re about using what you already have in your pantry, picking up beautiful strawberries because they make you smile, and ending dinner with something homemade.

And that, to me, is the sweetest part

Print Recipe

Easy Bake Strawberry Cheesecake with Shortbread Cookie Crust

Creamy no-bake strawberry cheesecake with a buttery shortbread crust, fresh strawberries, and whipped cream topping — an easy and elegant dessert for any special occasion.

Prep Time30 minutes mins

Cook Time0 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Servings: 6

Ingredients

Shortbread Crust

• 1 cup Walker Shortbread Cookies, finely crushed
• 4 tbsp Melted Butter

Strawberry Cheesecake Filling

• 16 oz Cheesecake, softened (room temperature)
• 3/4 cup Heavy Whipping Cream
• 1/2 cup Powdered Allulose Sweetener, you can use the other sweetener or regular sugar
• 1 tsp Strawberry Extract
• 3/4-1 cup Fresh Strawberries, pureed
• 1 tbsp Unflavored Gelatin
• 3 tbsp Cold Water (for blooming gelatin)

Whipped Cream Topping

• 1/2 cup Heavy Whipping Cream
• 2 tbsp Powdered Allulose Sweetener, or sweetener of your choice or regular sugar
• 4 oz Cream Cheese, softened (optional for stability)
• Fresh Strawberries for garnish

Instructions

Prepare the Crust

• Crush the Walker shortbread cookies into fine crumbs.
• Mix with melted butter until evenly combined.
• Press firmly into the bottom of a springform pan.
• Refrigerate for at least 30 minutes while preparing the filling.

Prepare the Gelatin (Important Step!)

• In a small bowl, sprinkle gelatin over 3 tablespoons cold water.
• Let it sit for 5–10 minutes to bloom.
• Microwave for 8–10 seconds until fully dissolved (do not boil).
• Let it cool slightly but do not let it set.

Make the Filling

• In a large bowl, beat softened cream cheese until smooth and fluffy.
• Add powdered sweetener and strawberry extract. Beat until combined.
• Mix in finely chopped or pureed strawberries (do not over-blend).
• Slowly pour in the slightly cooled gelatin while mixing.
• In a separate bowl, whip cold heavy cream to stiff peaks.
• Gently fold the whipped cream into the cream cheese mixture using a spatula.

Chill

• Pour the filling over the chilled crust.
• Smooth the top evenly.
• Refrigerate at least 6–8 hours, preferably overnight.

Whipped Cream Topping

• Beat heavy cream until soft peaks form.
• Add powdered sweetener and beat to stiff peaks.
• (Optional) Beat softened cream cheese separately, then fold into whipped cream for extra stability.
• Pipe around edges.
• Decorate with fresh strawberries.

Recipe Notes & Variations

Crust Options:
If you don’t have Walker shortbread cookies, you can easily substitute with crushed graham crackers for a more traditional cheesecake flavor. Use the same amount (1 cup crumbs) and mix with melted butter as directed.

Low-Carb / Crustless Option:
If you’re following a low-carb lifestyle, you can skip the crust entirely. Simply pour the filling directly into a lined springform pan or serving dish and refrigerate as directed. The cheesecake is still creamy, rich, and absolutely delicious on its own.

Extra Tip:
If going crustless, chilling overnight is especially important so the cheesecake sets firmly and slices cleanly.