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A pink glass plate with a slice of strawberry delight

No-Bake Strawberry Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Julianne Dell
  • 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


Strawberry Delight is a layered dessert with a graham cracker base, fresh strawberries, no-bake cheesecake and homemade whipped cream.


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


For the Crust

  1. 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

  1. 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. 
  2. 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.
  3. 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.
  4. 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:

  1. Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.
  2. Spread the plain cheesecake filling overtop of the strawberries, followed by the strawberry cheesecake filling.
  3. 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.


  • 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. 


  • 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