This Christmas strawberry cheesecake is your easy, make ahead holiday showpiece. It has a buttery cookie crust, a fluffy strawberry cream cheese filling, and a crown of fresh berries that brings that classic red and white Christmas color to the table. No oven, no water bath, just a chilled springform pan waiting in the fridge.

Serve it for Christmas Eve, Christmas Day dessert, or a festive holiday brunch. Mix the filling in minutes, let the refrigerator do the work, then slice and watch it disappear.

Photo of a pink cheesecake with fresh strawberries on top

Why you will love this Christmas strawberry cheesecake

Perfect for Christmas chaos – You just mix, pour, and chill. No baking, no cracking, and no timing around the turkey.
Red and white on the table – The pink strawberry filling and fresh berries look right at home next to all your Christmas desserts.
Make ahead friendly – Chill it for at least 6 hours or overnight so you can prep it the day before and focus on everything else.
Crowd pleasing flavor – Creamy cheesecake, sweet berries, and a buttery cookie crust are familiar and festive at the same time.
Easy to customize for the holidays – Swap in ginger or speculoos cookies for the crust, sprinkle powdered sugar on the berries, or add a touch of citrus zest for a Christmas twist.

Ingredients for Christmas strawberry cheesecake

For the cookie crust

2 cups crisp cookies, crushed (about 10 oz or 280 g)
Use your favorite plain cookies. For a Christmas version, ginger cookies or speculoos are amazing. Graham crackers, coconut cookies, Oreos, or gluten free cookies also work.
1/2 cup unsalted butter, melted (1 stick, about 113 g)

For the strawberry cheesecake filling and topping

1 cup powdered sugar (about 120 g)
3 packages Philadelphia cream cheese, softened (8 oz each, 680 g total)
1 cup heavy whipping cream, cold (240 ml)
1 box strawberry gelatin (3 oz, about 85 g)
1 1/2 cups fresh strawberries for topping (about 225 g), whole or sliced

Optional Christmas touches:

Extra strawberries for a full berry crown on top
A dusting of powdered sugar over the berries for a snowy look
A little orange zest in the filling for a subtle holiday flavor
A few sprigs of fresh mint or rosemary tucked in around the berries right before serving

Ingredients for a no bake strawberry cheesecake

How to make this Christmas strawberry cheesecake

1. Prepare the cookie crust

Place the cookies in a plastic bag and crush them with a rolling pin until you have fine crumbs. You can also pulse them in a food processor for a very even crumb that holds together better.

A process photo of crushing cookies with a rolling pin for a no bake strawberry cheesecake crust

Transfer the crumbs to a bowl, pour in the melted butter, and mix until all the crumbs are evenly coated and look like wet sand.

A process photo of mixing melted butter and biscuit crumbs to make crust for a no bake strawberry cheesecake

Press the crumb mixture firmly into the bottom of an 8 inch (20 cm) springform pan. Use the bottom of a measuring cup or glass to really pack the crust down so it slices cleanly later.

Refrigerate the crust while you prepare the filling, at least 20 minutes.

A process photo of no bake strawberry cheesecake crumb

2. Make the creamy strawberry cheesecake filling

In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Scrape down the sides of the bowl to make sure there are no lumps.

Pour in the cold heavy whipping cream and beat again until the mixture is thick, fluffy, and holds soft peaks. Set this aside at room temperature while you prepare the gelatin so both mixtures are about the same temperature when you combine them.

Tip: If the cream cheese mixture is too cold and the gelatin is warm, it can create little jelly bits. Keeping them both close to room temperature helps everything blend smoothly.

A process photo of no bake strawberry cheesecake preparation

3. Prepare the strawberry gelatin

Prepare the strawberry gelatin according to the package instructions. Once it is dissolved, let it cool to room temperature. It should be liquid but not hot.

Gently pour the cooled gelatin into the cream cheese mixture. Using a spatula or whisk, fold until everything is fully combined and evenly pink. Try not to stir too aggressively so the filling stays airy and light.

4. Assemble the cheesecake

Remove the chilled crust from the fridge. Pour the strawberry cheesecake filling over the crust and smooth the top with an offset spatula or the back of a spoon.

Arrange the strawberries on top. You can:

Macerate them in a little sugar for 10 to 15 minutes if you want extra syrup and sweetness

Keep them whole for a simple, classic look

Slice them and fan them out in circles for a more decorative Christmas wreath effect

5. Chill until set

Refrigerate the cheesecake for at least 6 hours, or overnight, until fully set and sliceable.

If you are in a rush, you can place it in the freezer for about 1 hour to speed things up. Check often and avoid freezing it solid. If it ends up a bit too firm, let it sit at room temperature for a while before serving so it softens back to a creamy texture.

Christmas serving ideas

Dust the top with powdered sugar just before serving for a snowy Christmas finish.
Add a few small sprigs of mint or rosemary around the berries for a wreath-like look.
Serve thin slices on dessert plates with extra strawberries or a simple strawberry sauce (blend strawberries with a bit of sugar and lemon juice).
Pair it with coffee, mulled wine, or hot chocolate on Christmas Eve or after Christmas dinner.

Even though it is dressed up for Christmas, this strawberry cheesecake also works beautifully for Valentine’s Day, Mother’s Day, birthdays, or any time you need a pretty pink dessert without turning on the oven.

Enjoy!

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