Why This Strawberry Cheesecake Is a Game-Changer
Sometimes, life doesn’t give you time for a fancy, long-bake cheesecake.
But that doesn’t mean you should settle for a mediocre dessert.
This No-Bake Strawberry Cheesecake hits every note:
- Sweet but not overly sugary
- Creamy but light
- Easy to make with only 5 ingredients
- Protein-packed for staying full
It’s the lazy-day dessert that doesn’t compromise on flavor or nutrition.
Let’s make this indulgent yet guilt-free treat in no time!
What You’ll Need (With Healthy Twists)
Cake Base:
- 1 box yellow or white cake mix
Opt for sugar-free or low-carb cake mix for fewer carbs - 1 (21 oz) can strawberry pie filling
Use sugar-free pie filling for lower sugar content
Creamy Filling:
- 1 (8 oz) package cream cheese, softened
Adds richness and texture to the filling
Toppings & Extras:
- Fresh strawberries (for garnish)
- Whipped cream or Greek yogurt (for a protein boost)
How to Make It (No-Bake Instructions)
1. Prepare the Cake Base
- Preheat oven to 350°F (175°C)
- Prepare cake mix according to box instructions (you’ll typically need water, oil, and eggs)
2. Bake the Cake
- Bake in an 8×8-inch or 9×9-inch pan for 20–25 minutes until firm and golden
- Let the cake cool completely
3. Make the Cream Cheese Filling
- In a bowl, beat the softened cream cheese until smooth
- Add in the 1 can of strawberry pie filling and mix until well combined
- For a lighter filling, stir in a couple of tablespoons of Greek yogurt for added protein
4. Assemble the Cheesecake
- Once the cake is cool, spread the cream cheese mixture over the top evenly
- Refrigerate for at least 2 hours to allow the layers to set
5. Serve & Garnish
- Top with fresh strawberries and whipped cream (or Greek yogurt) for an added protein boost
Meal Prep & Storage
- Store in the fridge for up to 4 days
- Perfect for make-ahead dessert: refrigerate for 1-2 days before serving
Macros (Per Serving — Serves 12)
(Using low-carb or sugar-free options, and Greek yogurt topping)
- Calories: ~200
- Protein: 6–8g
- Carbs: 20–25g (depends on the cake mix used)
- Fat: 10g
- Fiber: 2g
✅ High-Protein (with Greek yogurt)
✅ Low-Sugar Option
✅ Gluten-Free (if using gluten-free cake mix)
✅ No-Bake, Easy Dessert
✅ Meal-Prep Friendly
Why I Love This Recipe
When you need a dessert yesterday, this is the perfect solution.
No waiting for it to bake. No messing with complicated ingredients.
It’s quick. It’s easy. It’s low-effort.
But it feels like a reward.
When you make this recipe, you’re getting all the satisfaction of a bakery cheesecake without the sugar overload or the oven time.
It’s the kind of thing you make when you’re tired but still want to treat yourself.
Easy Variations & Swaps
| Craving This | Do This |
|---|---|
| More Protein | Add 1 scoop vanilla or chocolate protein powder to the cream cheese filling |
| Different Flavor | Use blueberry pie filling or raspberry for a berry twist |
| Cheesecake Crust | Add 1 cup crushed nuts (almonds, pecans) for a crust-like texture |
| Vegan | Use vegan cream cheese and non-dairy whipped cream |
| Lower Carbs | Use almond flour cake mix + sugar-free fillings |
FAQs
Can I use a different flavor of pie filling?
Yes, blueberry, cherry, or mixed berries work great too.
Can I make this without the cake base?
Absolutely! Skip the cake base for a no-crust, cheesecake-like treat. Just layer the cream cheese mixture and toppings.
Can I make it in advance?
Yes! This dessert is even better when made the night before. Just keep it chilled until serving.
Can I use regular cream cheese instead of light cream cheese?
Yes, you can use regular cream cheese for a richer taste, but light will make it slightly less dense.