There’s something magical about no-bake desserts. Maybe it’s the ease, or the layers of textures, or the way they always seem to steal the show at gatherings. But this Strawberry Cheesecake Lush Dessert is more than just a sweet treat—it’s a slice of nostalgia, a nod to backyard potlucks, family dinners, and warm weather memories when the only thing better than a full stomach was a chilled dessert waiting in the fridge.
I first had a version of this dessert at a spring family reunion. It came in a large glass dish, passed around by my aunt who beamed with pride as she explained it had no baking involved—just layers of goodness that somehow got even better the longer they sat together. Since then, it’s become a staple in my own kitchen whenever strawberries are at their sweetest.
This dessert is pure comfort: a buttery graham cracker crust, a rich and creamy cheesecake layer, a fluffy whipped topping, and fresh strawberries nestled in a glossy layer of strawberry gelatin. It’s light but indulgent, refreshing yet satisfying. It feels like sunshine on a plate, and trust me, once you make it, you’ll understand why it’s so beloved.
Why You’ll Love This Recipe:
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No-bake ease – No oven, no stress. Just layer and chill!
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Perfect for gatherings – It serves a crowd and always impresses.
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Fresh and fruity – The strawberries add a vibrant burst of flavor.
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Make-ahead friendly – It actually tastes better the next day!
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Simple ingredients – Nothing fancy, just classic pantry staples.
INGREDIENTS YOU’LL NEED:
For the crust:
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2 cups graham cracker crumbs
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1/2 cup unsalted butter, melted
For the cheesecake layer:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1 container (8 oz) whipped topping
For the pudding layer:
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1 package (3.4 oz) instant cheesecake pudding mix
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1 1/2 cups cold milk
For the strawberry topping:
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2 cups sliced fresh strawberries
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1 package (3 oz) strawberry gelatin
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1 cup boiling water
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1/2 cup cold water
HOW TO MAKE STRAWBERRY CHEESECAKE LUSH DESSERT:
STEP-BY-STEP INSTRUCTIONS:
1. Start with the crust
In a medium bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Use the bottom of a glass or measuring cup to really pack it down—it helps create a solid base that won’t fall apart when slicing. Pop it into the fridge to chill while you work on the next layers.
2. Make the creamy cheesecake layer
In a large bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract, and continue beating until everything is well combined. Fold in the whipped topping gently—this makes the layer light and airy. Spread the cheesecake mixture evenly over the chilled crust.
3. Whisk up the pudding layer
In another bowl, whisk together the instant cheesecake pudding mix with cold milk. Let it sit for a few minutes to thicken. Once it’s ready, spread it carefully over the cream cheese layer. The key is to go slow and gentle—you don’t want the layers to mix too much.
4. Add the strawberries
Arrange your sliced strawberries over the pudding layer. Try to make them even so every bite gets some berry goodness.
5. Make the strawberry gelatin topping
Dissolve the strawberry gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1/2 cup of cold water. Let it cool slightly—about 10–15 minutes—before pouring gently over the strawberries. Cooling it slightly prevents the gelatin from sinking too far into the creamy layers below.
6. Chill until set
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait. The longer it chills, the better those layers will set and the flavors meld.
7. Slice and serve
Once chilled and set, slice into squares and serve cold. Each bite is a dreamy combo of creamy, fruity, and crunchy—like a little slice of summer.
HELPFUL TIPS:
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Use a glass dish so you can see all the pretty layers—makes a stunning presentation.
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Chill each layer for 10–15 minutes before adding the next to help keep them distinct.
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Want extra flair? Add a dollop of whipped cream and a fresh strawberry on top before serving.
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Use ripe, in-season strawberries for the best flavor and color.
DETAILS:
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Prep Time: 25 minutes
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Chill Time: 4 hours
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Total Time: 4 hours 25 minutes
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Yield: 12 servings
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Category: Dessert
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Method: No-bake
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Cuisine: American
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Diet: Vegetarian
NOTES:
This dessert is versatile—try swapping the strawberries and gelatin for another fruit and matching flavor. Blueberries with blueberry gelatin or peaches with peach gelatin both work beautifully!
NUTRITIONAL INFORMATION:
Per Serving (approximate)
Calories: 310
Fat: 17g
Saturated Fat: 10g
Carbohydrates: 35g
Sugar: 24g
Protein: 3g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make this a day ahead?
Yes! In fact, this dessert is best when made the night before. The extra chill time helps the layers set perfectly.
Can I use frozen strawberries?
Fresh strawberries are best for texture and appearance, but if using frozen, make sure they are fully thawed and drained to prevent extra moisture.
What can I use instead of graham crackers?
Crushed vanilla wafers or digestive biscuits work great too. You can even try a shortbread cookie crust for a slightly different flavor.
How do I keep the layers from mixing?
Let each layer chill for 10–15 minutes before adding the next. Also, use an offset spatula to gently spread layers without too much pressure.
STORAGE INSTRUCTIONS:
Store any leftovers in the refrigerator, tightly covered, for up to 4 days. This dessert does not freeze well, as the gelatin and whipped layers may separate or become watery once thawed.
Related Recipes
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CONCLUSION
There’s something incredibly comforting about a layered dessert that comes together with minimal effort but delivers maximum flavor and nostalgia. This Strawberry Cheesecake Lush Dessert is that dessert—bright, creamy, and perfect for any celebration or casual get-together. Whether you’re bringing it to a potluck or just treating yourself on a sunny afternoon, it’s guaranteed to bring smiles. And maybe even requests for the recipe. Enjoy every chilled, berry-filled bite!
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Strawberry Cheesecake Lush Dessert
Description
There’s something magical about no-bake desserts. Maybe it’s the ease, or the layers of textures, or the way they always seem to steal the show at gatherings. But this Strawberry Cheesecake Lush Dessert is more than just a sweet treat—it’s a slice of nostalgia, a nod to backyard potlucks, family dinners, and warm weather memories when the only thing better than a full stomach was a chilled dessert waiting in the fridge.
I first had a version of this dessert at a spring family reunion. It came in a large glass dish, passed around by my aunt who beamed with pride as she explained it had no baking involved—just layers of goodness that somehow got even better the longer they sat together. Since then, it’s become a staple in my own kitchen whenever strawberries are at their sweetest.
This dessert is pure comfort: a buttery graham cracker crust, a rich and creamy cheesecake layer, a fluffy whipped topping, and fresh strawberries nestled in a glossy layer of strawberry gelatin. It’s light but indulgent, refreshing yet satisfying. It feels like sunshine on a plate, and trust me, once you make it, you’ll understand why it’s so beloved.
Ingredients
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the cheesecake layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 container (8 oz) whipped topping
For the pudding layer:
1 package (3.4 oz) instant cheesecake pudding mix
1 1/2 cups cold milk
For the strawberry topping:
2 cups sliced fresh strawberries
1 package (3 oz) strawberry gelatin
1 cup boiling water
1/2 cup cold water
Instructions
1. Start with the crust
In a medium bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Use the bottom of a glass or measuring cup to really pack it down—it helps create a solid base that won’t fall apart when slicing. Pop it into the fridge to chill while you work on the next layers.
2. Make the creamy cheesecake layer
In a large bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract, and continue beating until everything is well combined. Fold in the whipped topping gently—this makes the layer light and airy. Spread the cheesecake mixture evenly over the chilled crust.
3. Whisk up the pudding layer
In another bowl, whisk together the instant cheesecake pudding mix with cold milk. Let it sit for a few minutes to thicken. Once it’s ready, spread it carefully over the cream cheese layer. The key is to go slow and gentle—you don’t want the layers to mix too much.
4. Add the strawberries
Arrange your sliced strawberries over the pudding layer. Try to make them even so every bite gets some berry goodness.
5. Make the strawberry gelatin topping
Dissolve the strawberry gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1/2 cup of cold water. Let it cool slightly—about 10–15 minutes—before pouring gently over the strawberries. Cooling it slightly prevents the gelatin from sinking too far into the creamy layers below.
6. Chill until set
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait. The longer it chills, the better those layers will set and the flavors meld.
7. Slice and serve
Once chilled and set, slice into squares and serve cold. Each bite is a dreamy combo of creamy, fruity, and crunchy—like a little slice of summer.
Notes
This dessert is versatile—try swapping the strawberries and gelatin for another fruit and matching flavor. Blueberries with blueberry gelatin or peaches with peach gelatin both work beautifully!