Strawberry Delight is a layered dessert with a graham cracker base, fresh strawberries, layers of no-bake cheesecake and homemade whipped cream. This no-bake dessert is the perfect summertime treat for any occasion. With nearly 1 million views since this recipe post, it’s no wonder it’s one of the most popular recipes on my site.
Do you love strawberry desserts? Try some homemade Strawberry Ice Cream.
No-Bake Strawberry Delight
If you’ve been around here for a while, you know I have a weakness for no-bake desserts, offering up some truly unique offerings. My collection of no-bake desserts was lacking in the strawberry department.
You’ll especially love this one if you like no-bake cheesecakes. So, it’s time to grab some fresh strawberries and let’s get to work.
What is Strawberry Delight?
Every bite of this no-bake dessert is truly delightful, but you might have also seen this called a dessert lush, lasagna or dessert salad.
It’s a layered dessert with a graham cracker base, topped with fresh strawberries. The next layer is a no-bake cheesecake and strawberry cheesecake and it’s topped off with homemade whipped cream.
Recipe Ingredients
- Graham cracker crumbs– you can use premade or make your own
- Unsalted butter
- Fresh strawberries– you’ll need 2 lbs, but likely won’t use them all. Save the leftover to garnish with.
- Heavy whipping cream– for the filling and topping
- Powdered sugar– for the whipped cream
- Full-Fat Cream cheese- this should be at room temperature and use a block of full-fat cream cheese.
- Granulated sugar– for the cheesecake filling
- Lemon juice– helps cut the sweetness of the filling
- Pure vanilla extract
- Strawberry jello– Instant powdered strawberry Jell-o is added to the cheesecake filling. You do not actually make the Jell-o itself.
How to Make Strawberry Delight
Step 1: Prep the Strawberries. Thoroughly wash and dry all the strawberries, and remove the stems. Slice 1 cup of strawberries into small pieces, about the size of a dime. Then chop the rest lengthwise. Pat dry with a paper towel.
Step 2: Make the crust. Grind the graham crackers into a fine crumb using a food process or blender. Combine with melted butter and stir until the crumbs are coated. Press into a 9×9 pan. Refrigerate the crust while you prepare the remaining ingredients.
Step 3 Make the whipped cream. Chill the mixing bowl and beaters for 5-10 minutes then beat the heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Set aside.
Step 4: Make the cheesecake filling. Beat the cream cheese, sugar, and vanilla extract and mix until it’s smooth and creamy. Then mix in the prepared whipped cream, and stir with a spatula until it’s well mixed.
Step 5: Divide the filling. Divide the cheesecake mixture in half. To one-half, add the powdered strawberry jello and finely chopped berries, mixing to combine.
Step 6: Assemble. Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps. Spread the plain cheesecake filling overtop of the strawberries, followed by the strawberry cheesecake filling. Prepare a second batch of whipped cream and decorate or store in the refrigerator and add the topping at a later time.
Step 7: Chill. This needs 4-6 hours to set before serving and it’s a great dessert to prepare ahead if you need to make it the night before.
Recipe Tips and Notes
- Thoroughly dry the strawberries. Since these are getting layered in the desert, you’ll want these as dry as possible. After you slice them, use a paper towel to pat the slices and remove extra juices.
- Change the topping. If you want even more strawberry flavor, try topping this with strawberry whipped cream.
- Save time with Cool Whip. You can use Cool Whip for either the filling or the topping, or both, which can save you a little bit of time when preparing this. You’ll need one 8-ounce container for the filling and one for the topping.
- Can’t find Strawberry Jello? Try using freeze-dried strawberries instead. Grind them into a fine crumb and mix 3 tablespoons in place of the jello.
- Need to prepare a day in advance? I recommend waiting to add the topping until the day you want to serve it.
How to Store Strawberry Delight
Once prepared, this should be stored in an airtight container in the refrigerator. This is best within the first 3 days but should last up to 5 days. After 2 days the crust may become softer.
Can I Freeze it?
This dessert will freeze beautifully with some modifications. You may want to consider skipping the layer of fresh strawberries over the graham cracker crust. Once thawed, the moisture in the strawberries can make the crust soggy. So instead, add them to the top as a garnish when ready to serve. The strawberries in the cheesecake filling should be fine. Allow the dessert to fully set before transferring to the freezer, and be sure it’s tightly covered to prevent freezer burn.
No-Bake Strawberry Delight
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 9-12 slices
- Category: No-Bake
- Method: Refrigerator
- Cuisine: American
Description
Strawberry Delight is a layered dessert with a graham cracker base, fresh strawberries, no-bake cheesecake and homemade whipped cream.
Ingredients
For the Crust
- 2 cups (240g) graham cracker crumbs
- ½ cup (113g) unsalted butter
For the Filling
- 2 lbs (32oz) fresh strawberries, washed and dried
- 16 ounces (452g) full-fat cream cheese at room temperature
- ¼ cup (48g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- 2 tablespoons strawberry Jello mix
For the Topping
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
Instructions
For the Crust
- Grind the graham crackers into a fine crumb using a food process or blender. Combine with melted butter and stir until the crackers are coated. Press into a 9×9 pan. Refrigerate the crust while you prepare the remaining ingredients.
For the Filling
- Thoroughly wash and dry all the strawberries, and remove the stems. First, dice enough strawberries (about the size of a dime) to fill 1 cup. Set aside. Then chop all the remaining strawberries lengthwise and pat dry with a paper towel. Set aside.
- Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside.
- Beat the cream cheese, sugar, lemon juice and vanilla extract and beat until it’s smooth and free of lumps. Then mix in the prepared whipped cream, and stir with a spatula until it’s well mixed.
- Divide the cheesecake mixture in half. To one half, add the powdered strawberry jello mix and 1 cup of finely chopped berries, and stir until combined.
To Assemble:
- Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.
- Spread the plain cheesecake filling overtop of the strawberries, followed by the strawberry cheesecake filling.
- Prepare the second batch of whipped cream as instructed above. Decorate using 1M piping tip fitted in a large piping bag, or spread evenly over top. Cover with plastic wrap and chill for 4-6 hours until serving.
Notes
- This is decorated with some freeze-dried strawberry dust, but you can also garnish with leftover strawberries
- You can use Cool Whip for either the filling or the topping, or both, which can save you a little bit of time when preparing this. You’ll need two 8-ounce containers. One for the filling and one for the topping.
- Can’t find Strawberry Jello? Try using freeze-dried strawberries instead. Grind them into a fine crumb and mix 3 tablespoons in place of the jello.
- Storage: Once prepared, this should be stored in an airtight container in the refrigerator. This is best within the first 3 days but should last up to 5 days.
- Freezing: If you plan to freeze, I recommend not adding the sliced strawberries over the graham cracker crust. Instead, save them to add as a garnish. You can still include the chopped strawberries in the cheesecake layer.
Nutrition
- Serving Size: 1 slice
- Calories: 666
- Sugar: 35.1 g
- Sodium: 354 mg
- Fat: 48.5 g
- Carbohydrates: 53.8 g
- Fiber: 3.5 g
- Protein: 7.1 g
- Cholesterol: 137.8 mg
This is a delicious dessert. My granddaughter requested it for her 20th birthday celebration. It was a huge hit……all of your recipes are perfection!!!! Thank you for sharing!!!
Wow Bonnie! I am honored! Thank you so much!
i made this several weeks ago.. Dreaming of making it again
soooo delicious.
That’s just wonderful! Thank you so much!
Making it for a second time because the first time was such a hit. I add a second layer of cut up strawberries to the top before adding the last topping of whip cream. Very rich but worth it.
That’s awesome Jenn! Thank you so much!
This is delicious, but recipe calls for 32 ounces of strawberries. This is WAY MORE than the instructions describe…
Hi Lou, I don’t quite understand your feedback. The instructions call for 1 cup of diced strawberries (about the size of a dime) and the slice the remaining strawberries lengthwise, which are then layered above the graham cracker crust. I’ve modified the instructions to maybe a little more clear.
Look very good, and thinking of our potluck
Can this be frozen after set
Hi there, if you’re planning to freeze, I would recommend not including hte fresh strawberries, since when they thaw they can be very watery. Instead add fresh strawberries to the top once it’s thawed.
Can I use a 8×8 pan?
Yes, you may want to reduce the graham cracker crust, but otherwise the layers would just be a little thicker
Can you use strawberry pie filling and other fruit as well
Other fruit for sure! I think you could use pie filling but I wouldn’t use the whole can. I have not tested this but I have other recipes which I use pie filling to make a similar dessert.
This was Delicious!!!!! Made it the night before for 4th of July and it was a huge hit! I used a 9×13 pan and just doubled the crust. I also saved some of the graham cracker mix to sprinkle on top! Probably one of my favorite desserts I’ve ever made! Thanks for sharing!
Oh my gosh Chrissie, thank you!! Love this so much.
Did you only double the crust for a 13×9 or double all the ingredients?
You would need to double all the ingredients
Do you still have to bear it when you add the powdered sugar if you use cool whip?
Do you mean beat it? If you use Cool Whip instead of homemade whipped cream you would not need to use powdered sugar
Directions were all over the place.
Hi Lynn, I would love more helpful feedback from you so I can improve it.
I reread the instructions again. It’s written in a way so that all the ingredients are prepared and ready to go when needed. For instance, you don’t have to stop and wash and slice strawberries before you mix them into the filling. You prepare the whipped cream first so that you don’t have to stop and do then when it’s time to mix it into the cream cheese. All this prep can be done while your cream cheese is coming to room temp.
Can this be made the day before? Making for my husband’s birthday.
Hi Teresa, I am sorry this got caught up in my spam folder. Yes, you can prepare this in advance. Per the blog post (see recipe tips and notes) I recommend waiting to add the topping until the day you want to serve it.
Do you make the jello or just use themix
Carol, I am sorry this got caught up in my spam folder and it’s probably way to late to answer your question. The powdered jello is mixed into the cream cheese mixture
Made this have not tasted it yet but looks so good
Absolutely delicious!And lite.Will be making this again.
Wonderful!! Thank you so much Cynthia!
I question adding jello crystals to whipped cream. Will the crystals dissolve?
Yes and the longer it sits the better it gets. It’s made to dissolve in liquid.
Can I double for 9×13 pan?
I don’t see why not.
Can you tell me about how much cool whip to use in lieu of of the homemade for the filling part? I really need help with measurements. 😉
Just a standard 8-ounce container of Cool Whip for the filling.
This looks SO delicious would love to make it!! Can I substitute raspberries?
I don’t see why not!
I don’t see where the lemon juice was used
Oh my goodness you’re right! It goes in with the vanilla extract. Thank you!
I made this and it is so delicious!!! I used the heavy whipping cream, divided it in half. Put the white mixture down on top of the strawberries and then the mixture with the jello and strawberries. I served it with a dollop of cool whip with crushed freeze dried strawberries on each piece that I served:-) It looked very elegant and everyone absolutely loved it. Will definitely make this again!!!
That sounds wonderful Cindy!! Thank you so much for sharing!
Hi… just a clarification .. living in Europe ..
is the strawberry jello (aka jelly) in granular form.. and do you add the granules, and not made up jelly with water to mix into other ingredients ..
I’m mentioning this because abroad, jelly can be in a solid jelly like form.
It just seems a little confusing when reading recipe.. especially for those living in other countries
Hi Mairi, I am not familiar what the European equivalent of this might be. Strawberry Jello is a powdered gelatin and when mixed with water it turns to a solid. However for this recipe, the powder is mixed directly into the cheesecake for flavor. What we call a “jelly” here would be a spread that you’d put on toast or a sandwich