Strawberry delight is a luscious no-bake dessert with a graham cracker base, fresh strawberries, and layers of creamy cheesecake filling and homemade whipped cream. It’s the perfect summer treat, and great for making ahead. With nearly 1 million visitors since I first posted this recipe, it’s no wonder it’s one of the most popular strawberry desserts on my site!
For more recipes using fresh summer strawberries, try my homemade strawberry ice cream, strawberry rhubarb bars, and strawberry cheesecake bars.
If you’ve been around here for a while, you know I have a weakness for no-bake desserts. I even dedicated a cookbook to them. And if you’re from the South or Midwest U.S., you might already recognize today’s cool and creamy strawberry delight. It’s fresh, fruity, and a staple summer dessert at cookouts, picnics, and backyard gatherings.
You’ll especially love this one if you like no-bake cheesecakes. I make this often in the summer months when turning on the oven is the last thing on my agenda. Because it needs time to set in the fridge, a delight is also a terrific dessert to make ahead.
Since I shared this strawberry delight recipe, the response has been overwhelming. Almost a million of you have landed here! Whew. I’m so thrilled that you all are enjoying this classic potluck dessert as much as I am. So, gather some fresh strawberries, and let’s make it together.
What Is a Delight Dessert?
Every bite of this no-bake dessert is truly delightful, but you might have also seen this called a 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.
You’ll find variations of chocolate delight to lemon delight, and I include these and other flavors a bit further on in the post.
Ingredient Notes
The full recipe with the ingredients, amounts, and detailed instructions can be found in the printable recipe card. For now, here’s a look at the key ingredients you’ll need to make this no-bake strawberry dessert.
- Graham Cracker Crumbs – To combine with melted butter for the graham cracker crust. You can buy ready-to-use graham cracker crumbs or grind them yourself in the food processor. Alternatively, make the crust with Nilla Wafers, shortbread, or another cookie.
- Strawberries – I usually recommend about 2 pounds of fresh strawberries for this recipe. You likely won’t use them all, but you can save any extra as a garnish.
- Heavy Whipping Cream – For the filling layers and homemade whipped cream for the topping. Make sure to buy whipping cream and not pouring cream. Cold, full-fat heavy cream will give you the richest, creamiest whipped cream.
- Full-Fat Cream Cheese – Like the heavy cream, the cream cheese should be full-fat. You’ll want to use cream cheese that comes in blocks (not tubs). Bring the cream cheese to room temperature.
- Lemon Juice – Tangy lemon juice brightens up the flavors. I recommend using fresh lemon. The flavor is better, and you can even zest the lemon before juicing it and save the zest for garnish, if you’d like.
- Strawberry Jell-O – Instant powdered strawberry Jell-O is my shortcut to strawberry flavor in the cheesecake filling! I just stir it right into the no-bake cheesecake batter. You do not actually make the Jell-O itself.
Can I Use Frozen Strawberries in This Recipe?
Yes. While I’ll always recommend fresh strawberries when they’re in season, you can use frozen strawberries for the strawberry layers if fresh are unavailable. If you’re using frozen strawberries, thaw them completely and pat them dry before layering them into the dessert. Otherwise, they’ll make the crust soggy and the cheesecake layer runny.
How to Make Strawberry Delight
There are several lush layers to this dessert, but each of them is very easy to prepare. Follow the photo step-by-step below.
- Start by prepping the strawberries. Thoroughly wash and dry your fresh strawberries, and remove the stems. Next, slice about 1 cup of strawberries into small pieces, about the size of a dime. Then chop the rest lengthwise. Pat the berries dry with a paper towel.
- Make the crust. Set the strawberries aside and grind the graham crackers into a fine crumb using a food processor or blender. Stir the crumbs with melted butter until they’re coated. Press the crust into a 9×9 pan. Refrigerate the crust while you prepare the remaining ingredients.
Prepare the No-Bake Cheesecake Layers
Since there’s no baking, the cheesecake batter takes minutes. You’ll divide it in two and flavor one half with the strawberry Jell-O and chopped strawberries.
- Make the whipped cream. Chill the mixing bowl and beaters for 5-10 minutes before making your whipped cream. Cold tools and cold cream are key. Afterward, beat the heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Set the finished whipped cream aside.
- Make the cheesecake filling. Next, beat the cream cheese, sugar, and vanilla extract until it’s smooth and creamy. Mix in the prepared whipped cream, and stir with a spatula until it’s well combined. This will be the no-bake cheesecake base for both the regular cheesecake and strawberry cheesecake layers.
- Divide the filling. Now, divide the cheesecake mixture in half. To one-half, add the powdered strawberry jello and finely chopped berries, mixing to combine. Leave the other half as-is.
Assembling the Dessert
Once you’ve prepared the strawberries, crust, and cheesecake layers, you’re ready to put together the strawberry delight. If you notice your remaining sliced strawberries have released more liquid in the meantime, pat them dry again before layering them into the dessert.
- Strawberry layer. Begin by layering the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.
- Spread the cheesecake layers. Spread the plain cheesecake filling over the strawberries, followed by a layer of strawberry cheesecake filling.
- Add the whipped topping. Prepare a second batch of whipped cream and decorate, or store in the refrigerator and add the topping at a later time.
- Chill. This strawberry delight dessert needs 4-6 hours to set before serving. This makes it a great dessert to prepare ahead if you need to make it the night before. Once chilled, slice and enjoy!
Expert Tips
- 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.
Flavor Variations
A great thing about a delight dessert is that you can adapt the layers to any fruit or flavor. Instead of strawberry, try any of the following.
- Classic chocolate delight. Try a chocolate version with an Oreo crust and a chocolate pudding layer instead of strawberry cheesecake.
- Lemon delight. Make a lemon lush with lemon curd in place of fresh strawberries and Lemon Jell-O instead of strawberry.
- Cherry delight. Swap strawberries with chopped fresh, pitted cherries and use Cherry Jell-O in the cheesecake layer.
How to Store Strawberry Delight
- Keep refrigerated. 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.
- Freeze. This dessert will freeze beautifully with some modifications. First, you may want to skip the layer of fresh strawberries on the graham cracker crust. Once thawed, the strawberries’ moisture 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.
More No-Bake Dessert Recipes
Strawberry Delight Recipe
- 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 classic no-bake dessert with a crunchy graham cracker crust, juicy fresh strawberries, and luscious, layered cheesecake filling. Perfect for summer potlucks and cookouts!
Ingredients
For the Crust
- 2 cups (240g) graham cracker crumbs
- ½ cup (113g) unsalted butter
For the Filling
- 2 pounds (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