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
Hi! I don’t want to use strawberry Jell-O and I see your note about using freeze dried strawberry powder instead. If I do that, should I also use some unflavored gelatin? Just worried about it coming out runny without the Jell-O.
Hi Emma, no you don’t need to add the gelatin. As long as the whipped cream is properly made, it shouldn’t be an issue and the other layer doesn’t have gelatin.
Loved it. It was a little bit runny, but I think maybe using pudding instead of Jell-O mix might help thicken it up a bit really really liked it. I did use the Cool Whip instead of the heavy whipping cream and powdered sugar. I love that shortcut thank you so much
Hi Penni, that’s wonderful. The jello has the gelatin in it, and that should be enough to stabilize it, I haven’t tried the strawberry pudding/pie filling myself but if the products are similar that could be an option. I saw your other comment about using frozen strawberries, which had to contribute to the issue.
My grandson is dairy free. I made this with dairy free Cream cheese and dairy free whipping cream. Everyone loved it and said it is the best dairy free dessert so far!
This is such a great tip Sheila, thank you so much!
Hello can you use frozen strawberry?
To layer and slice? I suppose if you made sure to remove all excess liquid. Frozen berries can be very wet when thawed and that will throw off the texture and could get soggy
I am always making stuff with cherries in it because it is my husband‘s favorite, but he encouraged me to try some more strawberry recipes because that is my favorite. I tried this and I really really enjoyed it. It was really good. The only downfall was the strawberries, frozen strawberries when they did thaw I took the juice off of them, but it still was kind of running. I’m wondering instead of Jell-O trying strawberry pudding instead sonic has a brand of strawberry pudding. Otherwise it’s hard for me to find it, but I’ve used it and other recipes before and was really good. I love the flavor. It just seems to get runny quick thank you so much for sharing and I appreciate your ideas. Always looking for something new
Hi Penni, this had to have been a result of the frozen strawberries I imagine.
If I don’t use heavy whipping cream how many tubs of whip cream would I need?
And then would you mix the whip topping in with the cheesecake batter. I’m a little confused.
You’ll need two 8-ounce containers. One for the filling and one for the topping. One container gets mixed into the cheesecake batter to replace the whipped cream that you would have made for the filling. So you won’t need these ingredients for the filling 1 cup heavy whipping cream and the ½ cup powdered sugar, since you are replacing them with Cool Whip. And then for the topping, you just skip that and use Cool Whip instead
Best strawberry recipe!! My family loves it and it seems like I’m making it once a week. This is now our go to desert recipe.
Do you have any openings to join your family? 🙂 hahah. Love that, thank you!
I read the comments and since it takes a deep 9×9 pan to double it for a 9×13 seems a bit extreme since that would require 18 “ 2 9×9 pans so 1and 1/2 the recipe should be perfect for a 9×13 pan
You are welcome to do that too, but I find the layers can be a little thin.
I made this delicious dessert for 4th of July and everyone loved it. It was light and so good.
That’s wonderful Dolores! Thank you so much!
A little time intensive, but worth it. Delicious! Next time I will use a larger pan, though, just for ease in serving and storing.
Thank you Mary for sharing!
Looks wonderful. Can i use sugar free jello? Just trying to reduce sugar if possible.
Yep!
If I needed to make for a larger group and use a 9×13 baking dish? Do you think doing 1 1/2 times the recipe would work?
I would double it for a 9×13 inch
Do you add powdered sugar to the Cool Whip if choose to use it instead of heavy whipping cream?
No, you would skip the powdered sugar if using Cool Whip
I made this recipe and got rave reviews from family and friends! Thanks so much!
That’s so wonderful Jenny!! Thank you so much!
Delicious! I made it for Easter and everybody loved it! Great recipe.
Thank you Megan! So glad you found this one!
Do you just add the jello powder to the cream and mix it together?
Correct, In step 4, the powdered jello mix is added to the cream cheese mixure “Divide the cheesecake mixture in half. To one half, add the strawberry jello and 1 cup of finely chopped berries, and stir until combined.”
This recipe was exactly what I was looking for. I substituted cool whip instead of making my own. I had my doubts about all the ingredients fitting into the 9×9 pan. I was right. It didn’t fit. I skimmed down the top layer and it was just a bit over the top of the pan. If there were a 10×10 pan, it would be perfect.
Anyway, it is in the fridge for a supper dessert tomorrow. Can’t wait to dig in.
Thanks!
Hi Jim, Hmm I use a 9×9 inch pan but perhaps my pan is deeper?
You’re not mixing up the powder jello with water and then taking 2 Tbsp and adding it to the whipping mixture, correct? You’re mixing 2 Tbsp of only the jello powder itself to it.
Correct. It’s the powdered jello mix (see step 4 in the instructions on the recipe card). that goes into the cream cheese mixture
Can you use a boxed cheese cake mix? instead off mixing up with cream cheese and all the other ingredients?
It is not a product I’ve used before but if the end intent is a no-bake cheesecake, then I think it should work
I’ve made this twice already. It’s just so good. Thank you!
Woohoo! Thank you Cindy!
Will the recipe still turn out if I leave out the lemon juice? I’ve made a no bake cheese cake before and it required the lemon juice to set properly. I’m not a fan of thr lemony tadtr in my cheesecake style desserts. This looks amazing and if it will turn out without the lemon juice I’ll definitely have to try it.
Yes it should be fine.
Haven’t made this yet but was wondering if it can be made in the ready made graham cracker crust
It’s possible it won’t be deep enough or the slices would be too heavy but I am sure this could be an option
Looks great I’m going to make it as soon as possible. I love cheese cake and cool whip and strawberries. I have made some other recipes of yours totally awesome strawberry poke cake of my goodness. We all loved it . Still working on the whipping cream I’m getting better. I bought a stand mixer it’s working out the recipes better for me. I love to cook. Thanks so much .
Can it be made without jello powder?
Yes. The jello powder is what gives that layer, and the overall dessert strawberry flavor. Otherwise it’s basically a no-bake cheesecake with layered with berries. If you don’t have the jello powder, you can try using freeze-dried strawberries, about 1 ounce, ground into a very fine crumb.