No-bake Strawberry Delight Recipe
Some desserts just have a way of stealing the show, and this No-Bake Strawberry Delight is one of them. It’s the perfect balance of buttery graham cracker crust, creamy cheesecake filling, and fresh strawberries, all topped with a cloud of homemade whipped cream. The best part? No oven required!
I remember the first time I made this for a summer get-together. It was one of those sweltering days where turning on the oven felt like a crime. I needed something light, refreshing, and easy to make ahead. This dessert checked every box, and let me tell you—there wasn’t a single bite left by the end of the night.
A quick peek into strawberry delight’s origins
No-bake desserts have been around for decades, with variations popping up in cookbooks from the 1950s. This recipe takes inspiration from classic strawberry lush desserts, which layer graham crackers, pudding, fruit, and whipped topping. Over the years, people have swapped instant pudding for rich cheesecake filling and added fresh fruit for extra flavor. This version keeps things simple yet indulgent, with a velvety cheesecake layer and a hint of strawberry Jello for that nostalgic touch.
Let’s talk ingredients: fresh, creamy, and just the right amount of sweet
Graham cracker crumbs: This forms the buttery, crunchy base that holds everything together. If you’re out of graham crackers, digestive biscuits or vanilla wafers work too.
Unsalted butter: Helps bind the crust and gives it a rich flavor. If you only have salted butter, just omit any extra salt in the recipe.
Fresh strawberries: The star of the show! Choose ripe, juicy berries for the best flavor. If strawberries aren’t in season, frozen ones (thawed and patted dry) will work in a pinch.
Cream cheese: Full-fat cream cheese makes the filling ultra-rich and creamy. Let it come to room temperature to avoid lumps.
Granulated sugar & powdered sugar: Granulated sugar sweetens the cheesecake filling, while powdered sugar helps stabilize the whipped cream.
Lemon juice: A little acidity brightens up the cheesecake layer and balances the sweetness.
Vanilla extract: Adds a warm, sweet aroma that complements the strawberries.
Heavy whipping cream: This creates that luscious, airy texture in both the filling and the topping. Be sure to whip it until stiff peaks form for the best results.
Strawberry Jello mix: Just two tablespoons enhance the strawberry flavor and add a slight pink hue to the cheesecake layer.

Essential kitchen tools to make this a breeze
Food processor or blender: Quickly turns graham crackers into fine crumbs. If you don’t have one, a rolling pin and a zip-top bag work too.
Hand mixer or stand mixer: Essential for whipping cream and blending the cream cheese until silky smooth.
Mixing bowls: You’ll need a few—one for the crust, one for the filling, and one for the whipped cream.
9×9-inch pan: A square dish gives the perfect thickness for each layer. Glass dishes are great since you can see the pretty layers.
Step-by-step: how to make no-bake strawberry delight
1. Make the crust
Start by crushing the graham crackers into fine crumbs. If using a food processor, pulse until sandy. Otherwise, smash them in a zip-top bag with a rolling pin (very satisfying!). Melt the butter and mix it with the crumbs until they’re evenly coated. Press this mixture firmly into the bottom of a 9×9-inch pan, then pop it in the fridge while you prepare the filling.
2. Prep the strawberries
Wash and dry the strawberries thoroughly—extra moisture can make the layers runny. Dice one cup of strawberries into tiny pieces and slice the rest lengthwise for layering. Pat them dry with a paper towel.
3. Whip the cream
Chill a mixing bowl in the freezer for about 10 minutes. Then, beat the heavy whipping cream at medium-high speed until soft peaks form. Slowly add powdered sugar and continue beating until stiff peaks hold their shape. Set it aside.
4. Make the cheesecake filling
Beat the softened cream cheese with granulated sugar, lemon juice, and vanilla extract until smooth and creamy. Gently fold in half of the prepared whipped cream until well combined. Divide the mixture in half, then mix the strawberry Jello powder and diced strawberries into one portion.
5. Assemble the layers
Take your chilled crust and arrange the sliced strawberries in an even layer, slightly overlapping them. Spread the plain cheesecake filling over the strawberries, then smooth out the strawberry-infused layer on top.
6. Make the whipped topping
Whip another batch of heavy cream with powdered sugar, just like before. You can spread it over the top with a spatula or pipe decorative swirls using a piping bag fitted with a 1M tip.
7. Chill and serve
Cover with plastic wrap and refrigerate for at least 4-6 hours (or overnight) to let the layers set. Slice into squares and serve cold.

Fun ways to switch it up
Make it chocolatey: Swap graham crackers for chocolate cookies and add a drizzle of chocolate syrup on top.
Go nutty: Add crushed almonds or pecans to the crust for extra crunch.
Vegan version: Use dairy-free cream cheese, coconut cream, and a plant-based butter alternative.
Low-carb option: Replace graham crackers with a mix of almond flour and butter, and use a sugar-free sweetener.
Berry mix-up: Try raspberries or blueberries for a different twist.
How to serve it like a pro
For a beautiful presentation, top with extra sliced strawberries and a dusting of powdered sugar just before serving. A few fresh mint leaves add a nice color contrast. If serving for a party, layer it in individual glasses for a fancy parfait-style dessert.
What drinks pair well with this?
A chilled glass of rosé or a strawberry-infused iced tea makes the perfect companion. For something extra indulgent, serve it with a vanilla latte or a cold brew coffee.
Storing leftovers (if you have any!)
This dessert keeps well in the fridge for up to 3 days, covered tightly with plastic wrap. Freezing isn’t ideal since the texture of the whipped cream can change, but if needed, freeze it without the whipped topping for up to a month.
Adjusting for different serving sizes
To double the recipe, use a 9×13-inch pan and increase the chilling time slightly. For a smaller portion, halve the ingredients and use a loaf pan.
Common mistakes and how to fix them
Filling is too runny: Make sure the whipped cream is beaten to stiff peaks before folding it in.
Crust is crumbly: Press it down firmly and let it chill before adding layers.
Strawberries release too much juice: Pat them dry thoroughly before layering.
Give this no-bake strawberry delight a try!
This dessert is light, creamy, and bursting with fresh strawberry flavor. Whether you’re making it for a summer barbecue, a holiday gathering, or just because, it’s sure to be a hit. Let me know if you try it—I’d love to hear how it turns out!

Frequently asked questions
1. Can I use frozen strawberries?
Yes, just thaw them completely and pat dry to remove excess moisture.
2. Can I make this ahead of time?
Absolutely! It actually tastes better after chilling for a few hours, so it’s perfect for prepping a day in advance.
3. What if I don’t have strawberry Jello?
You can skip it, but it adds a fun color and slight flavor boost. A bit of strawberry jam can work as a substitute.
4. Can I use Cool Whip instead of whipped cream?
Yes! It will save time, but homemade whipped cream gives a fresher taste.
5. How do I get clean slices when serving?
Use a sharp knife and wipe it clean between cuts for perfect squares.

No-bake Strawberry Delight Recipe
This No-Bake Strawberry Delight is a creamy cheesecake dessert with fresh strawberries, graham cracker crust, and whipped topping. So easy and delicious!
- Total Time: 4 hour 20 minutes
- Yield: 9–12 1x
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
1. Make the crust
Start by crushing the graham crackers into fine crumbs. If using a food processor, pulse until sandy. Otherwise, smash them in a zip-top bag with a rolling pin (very satisfying!). Melt the butter and mix it with the crumbs until they’re evenly coated. Press this mixture firmly into the bottom of a 9×9-inch pan, then pop it in the fridge while you prepare the filling.
2. Prep the strawberries
Wash and dry the strawberries thoroughly—extra moisture can make the layers runny. Dice one cup of strawberries into tiny pieces and slice the rest lengthwise for layering. Pat them dry with a paper towel.
3. Whip the cream
Chill a mixing bowl in the freezer for about 10 minutes. Then, beat the heavy whipping cream at medium-high speed until soft peaks form. Slowly add powdered sugar and continue beating until stiff peaks hold their shape. Set it aside.
4. Make the cheesecake filling
Beat the softened cream cheese with granulated sugar, lemon juice, and vanilla extract until smooth and creamy. Gently fold in half of the prepared whipped cream until well combined. Divide the mixture in half, then mix the strawberry Jello powder and diced strawberries into one portion.
5. Assemble the layers
Take your chilled crust and arrange the sliced strawberries in an even layer, slightly overlapping them. Spread the plain cheesecake filling over the strawberries, then smooth out the strawberry-infused layer on top.
6. Make the whipped topping
Whip another batch of heavy cream with powdered sugar, just like before. You can spread it over the top with a spatula or pipe decorative swirls using a piping bag fitted with a 1M tip.
7. Chill and serve
Cover with plastic wrap and refrigerate for at least 4-6 hours (or overnight) to let the layers set. Slice into squares and serve cold.
Notes
How to serve it like a pro
For a beautiful presentation, top with extra sliced strawberries and a dusting of powdered sugar just before serving. A few fresh mint leaves add a nice color contrast. If serving for a party, layer it in individual glasses for a fancy parfait-style dessert.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours
- Category: Dessert