Strawberry topping for no-bake cheesebake

I presume you're planning on slicing/plating FIRST, then topping with the sauce? That should work just fine. As for wedging out the first piece, Mrs. ricepad makes an insanely good cheesecake (not no-bake, tho), and she uses a regular 8-inch round cake pan. She almost never has a problem getting the first piece out, but it takes a little bit of patience. And on the rare occasion that it comes out less than pristine? She either saves that piece for herself, or gives it to me. We do have a tart pan with a removable bottom, but she grew up using a regular cake pan, so she sticks with what she knows.

Cheesecakes are usually made in springform cake pans, not tart pans, just because of that issue.

Ah, followed the link. It's for a strawberry pretzel *tart*, not a regular cheesecake. Looks great but the first slice could be an issue.

The basalmic in that sauce you linked concerns me, it could potentially stain your cheesecake with a lovely brownish color...especially if it sits on there a while.

Off season fresh strawberries are usually disappointing (and expensive), but if you're in southern CA or the west coast and able to get berries from mexico or Arizona then those are still pretty good and i would stick with the fresh berry garnish.

As plan B topping i think frozen raspberries actually have much better flavor than other frozen berries, and simply mixed with a little sugar and lemon juice that would make a tasty colorful topping. You could do a small decorative amount in the middle of the cheesecake and then more per slice when serving. A thin flexible spatula and wipe your knife between slices will help with serving.