No-Bake Strawberry Delight: A Refreshing Treat for Everyone
A delightful no-bake strawberry dessert featuring a graham cracker crust, creamy cheesecake filling, and a fresh strawberry layer, topped with whipped cream. This refreshing treat is perfect for any occasion and easy to assemble.
Equipment
- food processor or blender
- mixing bowl
- beaters
- 9x9 inch pan
Ingredients
- 2 cups graham cracker crumbs (240g)
- ½ cup unsalted butter (113g), melted
- 2 lbs fresh strawberries (32oz), washed and dried
- 16 ounces full-fat cream cheese (452g), room temperature
- ¼ cup granulated sugar (48g)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract (5ml)
- 2 cups heavy whipping cream (472ml), divided
- 1 cup powdered sugar (130g), divided
- 2 tablespoons strawberry Jello mix
For Strawberry Preparation
- 1 cup strawberries diced
For Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
For Whipped Cream
- 1 cup heavy whipping cream
- ½ cup powdered sugar
For Cheesecake Filling
- 16 ounces full-fat cream cheese room temperature
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream reserved from above
For Strawberry Cheesecake Filling
- ½ cup powdered sugar
- 1 cup strawberries finely chopped
For Topping
- 1 cup whipped cream reserved from above
Assembly
- sliced strawberries
- plain cheesecake filling
- strawberry cheesecake filling
- whipped cream topping
Instructions
- Prepare strawberries by washing, drying, and removing stems. Dice 1 cup and chop the rest lengthwise, patting them dry.
- Grind graham crackers into fine crumbs and mix with melted butter. Press this mixture firmly into a 9x9 inch pan and refrigerate.
- Beat chilled heavy cream until soft peaks form, then add powdered sugar and beat until stiff peaks form. Reserve half for topping and half for filling.
- In a separate bowl, beat cream cheese with granulated sugar, lemon juice, and vanilla extract until smooth. Fold in the reserved whipped cream until well combined.
- Divide the cheesecake mixture in half. Mix the strawberry Jello mix and the finely chopped strawberries into one half.
- Layer sliced strawberries over the crust. Spread the plain cheesecake filling, then the strawberry cheesecake filling. Top with the remaining whipped cream.
- Refrigerate for 4-6 hours until set before serving.
Notes
- Ensure strawberries are thoroughly dried after slicing to prevent a soggy crust. For a quicker option, substitute whipped cream with two 8-ounce containers of Cool Whip. If strawberry Jello is unavailable, use 3 tablespoons of ground freeze-dried strawberries.
- To freeze, omit the fresh strawberry layer directly on the crust and add it as a garnish after thawing. Add the whipped cream topping on the day of serving if preparing in advance. Garnish with leftover fresh strawberries or freeze-dried strawberry dust.
Storage
- Store in an airtight container in the refrigerator. Best consumed within 3 days; lasts up to 5 days.
Notes
Ensure strawberries are thoroughly dried after slicing to prevent a soggy crust. For a quicker option, substitute whipped cream with two 8-ounce containers of Cool Whip. If strawberry Jello is unavailable, use 3 tablespoons of ground freeze-dried strawberries. To freeze, omit the fresh strawberry layer directly on the crust and add it as a garnish after thawing. Add the whipped cream topping on the day of serving if preparing in advance. Garnish with leftover fresh strawberries or freeze-dried strawberry dust.