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No-Bake Strawberry Delight

This Easy No-Bake Strawberry Delight is a cool, creamy layered dessert made for warm days and easy entertaining. It starts with a buttery graham cracker crust, topped with fresh strawberries, smooth no-bake cheesecake layers, and fluffy homemade whipped cream. Every bite is light, sweet, and perfectly balanced with a pop of strawberry flavor. With no oven required, this dessert comes together quickly and chills to perfection in the fridge. Whether you’re hosting a summer gathering, potluck, or just craving something refreshing, this classic Strawberry Delight Dessert is always a crowd-pleaser that disappears fast.
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Prep Time 25 minutes
Chilling Time 4 hours
Course: Dessert, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients You’ll Need:
  • Graham cracker crumbs – Use store-bought crumbs or crush whole crackers yourself.
  • Unsalted butter – Melted to bind the crust together.
  • Fresh strawberries – About 2 pounds total; you’ll use most of them with extras saved for garnish.
  • Heavy whipping cream – Used in both the filling and the topping.
  • Powdered sugar – Sweetens the whipped cream without making it gritty.
  • Full-fat cream cheese – Must be softened to room temperature; blocks work best for a rich texture.
  • Granulated sugar – Adds sweetness to the cheesecake layer.
  • Lemon juice – Brightens the flavor and balances the sweetness.
  • Pure vanilla extract – Enhances the overall flavor.
  • Strawberry gelatin powder – Dry mix only; this flavors the strawberry cheesecake layer no need to prepare the gelatin.

Method
 

Step 1: Prepare the strawberries

Rinse the strawberries thoroughly, pat them dry, and remove the stems. Finely dice about 1 cup of strawberries into small pieces. Slice the remaining berries lengthwise. Gently blot all strawberries with paper towels to remove excess moisture.

    Step 2: Build the crust

    Pulse graham crackers in a food processor or blender until finely crushed. Stir the crumbs together with melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9×9-inch pan. Place the pan in the refrigerator to chill while you work on the filling.

      Step 3: Whip the cream

      Chill your mixing bowl and beaters for about 5–10 minutes. Pour in the heavy cream and whip until soft peaks form. Add powdered sugar and continue whipping until stiff peaks hold their shape. Set aside.

        Step 4: Make the cheesecake base

        Beat the cream cheese with granulated sugar and vanilla until smooth and creamy. Gently fold in part of the whipped cream using a spatula until fully combined.

          Step 5: Create two layers

          Divide the cheesecake mixture evenly into two bowls. Stir the strawberry gelatin powder and finely chopped strawberries into one half, mixing until evenly distributed.

            Step 6: Assemble the layers

            Arrange the sliced strawberries over the chilled crust, slightly overlapping them. Spread the plain cheesecake layer evenly on top. Follow with the strawberry cheesecake layer. Prepare additional whipped cream for the topping now, or wait and add it just before serving.

              Step 7: Chill and set

              Cover and refrigerate the dessert for 4–6 hours, or until fully set. This dessert is ideal for making ahead of time.

                Notes

                Recipe Tips & Helpful Notes

                • Dry the strawberries well. Extra moisture can make the layers watery, so blot thoroughly after slicing.
                • Switch up the topping. Strawberry-flavored whipped cream adds an extra pop of berry flavor.
                • Shortcut option: Cool Whip can replace homemade whipped cream. Use one 8-ounce tub for the filling and another for the topping.
                • No strawberry gelatin? Use freeze-dried strawberries instead. Grind them into powder and substitute about 3 tablespoons.
                • Making it ahead? Add the whipped topping the day you plan to serve for the freshest look.

                How to Store Strawberry Delight

                Store the dessert tightly covered in the refrigerator. It’s best enjoyed within 3 days, but it can last up to 5 days. Keep in mind that the crust will soften slightly over time.

                Can You Freeze Strawberry Delight?

                Yes—with a small adjustment. Skip the fresh strawberry layer directly on the crust, as thawing can release moisture and soften it too much. The strawberries mixed into the cheesecake layer freeze well. Let the dessert fully set, wrap it tightly, and freeze. Thaw in the refrigerator and add fresh strawberries on top before serving.

                FAQs

                Can I use low-fat cream cheese?
                 You can, but the texture won’t be as rich or creamy. Full-fat cream cheese gives the best results.
                Does this dessert travel well?
                 Yes! Keep it chilled and transport it in a cooler if possible.
                Can I use frozen strawberries?
                 Fresh strawberries are best. Frozen berries release too much liquid once thawed.
                Can I double the recipe?
                 Absolutely. Use a 9×13-inch pan and double all ingredients.

                Final Thoughts

                This no-bake Strawberry Delight is the kind of dessert that looks impressive but secretly keeps things easy. Cool, creamy, fruity, and perfectly layered, it’s a guaranteed crowd-pleaser for warm-weather gatherings, holidays, or anytime you want something sweet without turning on the oven. Make it once, and don’t be surprised when it becomes a requested favorite. 🍓✨