No-bake Strawberry Delight Recipe
There’s something magical about a dessert that doesn’t require turning on the oven. This no-bake strawberry delight is the kind of dessert that feels like a little slice of summer no matter what time of year you make it. With its buttery graham cracker crust, creamy cheesecake layers, and bursts of juicy strawberries, it’s one of those recipes that’s not only delicious but also stunningly beautiful when served. Plus, it’s so easy to make that you might find yourself whipping it up for every occasion.
I remember the first time I made this dessert. It was a sweltering summer afternoon, and turning on the oven felt like signing up for a sauna session. My little niece was visiting, and she insisted we make something “pretty and pink” for dessert. So, with strawberries overflowing from the farmer’s market and my favorite no-bake cheesecake base in mind, this creation came to life. The moment she saw the final dessert, with its creamy layers and swirls of whipped cream, her eyes lit up—and let’s just say, it didn’t last long on the table. The combination of sweet strawberries and tangy cream cheese has been a family favorite ever since.
A little history on strawberry delights
While this specific dessert might be a modern twist, strawberry delights and no-bake desserts in general have been around for decades. No-bake recipes became especially popular in the mid-20th century, when home cooks started looking for quick, easy desserts that didn’t heat up the house. The combination of a crumbly cookie crust and a creamy filling was a game-changer, and variations have been popping up ever since. Adding fresh fruit like strawberries brings an irresistible freshness and vibrancy to the dessert, making it perfect for everything from potlucks to date nights.
Let’s talk about the ingredients
The star of this recipe is, of course, the strawberries. They bring a natural sweetness and vibrant color that make the dessert feel like a celebration. When picking strawberries, look for ones that are bright red, firm, and free of blemishes. If you’re out of strawberries, raspberries or even peaches could be great substitutes. For the cream cheese filling, full-fat cream cheese gives the best flavor and texture, but you could use a reduced-fat version if you’d like. The graham cracker crust adds a buttery, slightly crunchy base, but if you’re in a pinch, a store-bought crust will work just fine. And don’t skip the lemon juice—it adds a subtle tang that balances the richness beautifully.

Kitchen gear: What you need (and what you can skip)
You don’t need much to whip up this dessert, which is part of the charm. A food processor or blender is handy for turning graham crackers into crumbs, but you can also put the crackers in a zip-top bag and crush them with a rolling pin. A hand mixer or stand mixer will make whipping the cream and blending the cream cheese a breeze. If you don’t have a piping bag for the whipped cream topping, no worries—a zip-top bag with the corner snipped off works just as well. Finally, a 9×9-inch pan is the perfect size for this dessert, but you could use a similar-sized dish if needed.
Step-by-step: My foolproof method (and some tips along the way)
First up is the crust. Grind your graham crackers into fine crumbs using a food processor or blender. Combine the crumbs with melted butter, making sure all the crumbs are evenly coated. Then press the mixture firmly into a 9×9-inch pan. Pro tip: Use the bottom of a measuring cup to press the crust evenly—it’s so much easier than using your hands! Pop the crust into the fridge to firm up while you move on to the filling.
Now for the filling. Start by prepping your strawberries. Dice about a cup of strawberries into tiny pieces (about the size of a dime) and set them aside. Slice the remaining strawberries lengthwise and pat them dry with a paper towel to remove any extra moisture. Trust me, this step is worth it to avoid a soggy dessert.
Next, make your whipped cream. Chill your mixing bowl in the freezer for 5-10 minutes (cold tools make a big difference). Beat the heavy whipping cream on medium-high speed until soft peaks form, then gradually add the powdered sugar and continue beating until stiff peaks form. Set this aside.
In another bowl, beat the cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully combined. At this point, divide the mixture in half. To one half, stir in the powdered strawberry Jello mix and the cup of diced strawberries. This will be your pink strawberry cheesecake layer.
Time to assemble! Layer the sliced strawberries over the chilled graham cracker crust, overlapping them slightly to cover the surface. Spread the plain cheesecake filling evenly over the strawberries, smoothing the top with a spatula. Then, add the strawberry cheesecake layer on top, spreading it gently to avoid mixing the layers.
Finally, whip up another batch of whipped cream using the same method as before. You can either pipe it onto the top using a 1M piping tip for a fancy finish or spread it evenly for a more rustic look. Cover the dish with plastic wrap and refrigerate for at least 4-6 hours (overnight is even better!) before serving.

Fun variations to try
If you’re feeling adventurous, there are so many ways to customize this dessert. For a gluten-free version, simply use gluten-free graham crackers. To make it vegan, substitute dairy-free cream cheese and coconut cream for the filling, and use a plant-based butter for the crust. Seasonal twists are also fun—try swapping the strawberries for fresh blueberries or mangoes during the summer, or use cranberries in the winter for a tart twist. I once tried adding a drizzle of melted chocolate on top, and let me tell you, it was a hit!
Serving and presentation ideas
When it’s time to serve, you can slice this dessert into neat squares or larger rectangles depending on your audience (my family always goes for the bigger slices). For an extra pop of color, garnish with whole strawberries or a sprinkle of graham cracker crumbs on top. Pair it with a fresh fruit salad or a side of vanilla ice cream for an indulgent treat. If you’re hosting, serve it on a pretty cake stand—it looks so elegant and inviting.
What to drink with strawberry delight
This dessert pairs beautifully with a chilled glass of Moscato or rosé. If you’re not into wine, a sparkling lemonade or strawberry-infused iced tea is just as refreshing. For something warm, a cup of chamomile tea or a creamy latte would complement the flavors wonderfully.
Storage and reheating tips
This no-bake strawberry delight is best stored in the fridge, covered with plastic wrap or in an airtight container. It’ll stay fresh for up to 3 days, though the crust may soften slightly over time. If you have leftovers, you can even freeze them! Wrap individual slices tightly in plastic wrap and store in a freezer-safe container. Just thaw them in the fridge for a few hours before serving.
Scaling up or down
This recipe is easy to adjust depending on how many people you’re serving. For a smaller gathering, halve the ingredients and use a loaf pan. For a crowd, double the recipe and use a larger pan (just make sure the layers aren’t too thick). Keep in mind that thicker layers may need extra chilling time.
Potential pitfalls and how to avoid them
One common issue is a soggy crust. To avoid this, make sure your graham cracker crumbs are well-coated in butter and press the crust firmly into the pan. Another tip is to pat your strawberries dry—extra moisture can seep into the layers. If your whipped cream isn’t whipping properly, double-check that your cream is cold and your bowl is chilled. These little details make a big difference!
Ready to wow your family and friends?
This no-bake strawberry delight is a show-stopping dessert that’s as fun to make as it is to eat. Whether you’re celebrating a special occasion or just indulging in a midweek treat, it’s a recipe you’ll come back to again and again. Don’t be afraid to experiment and make it your own—half the fun is in the creativity!

Frequently asked questions
1. Can I use frozen strawberries?
Yes, but make sure to thaw and pat them dry to remove excess moisture.
2. Can I make this dessert ahead of time?
Absolutely! It’s even better when made a day in advance since the flavors have time to meld.
3. What can I use instead of graham crackers?
Crushed digestive biscuits or vanilla wafers work great as substitutes.
4. Can I skip the Jello mix?
You can, but the Jello adds a nice strawberry flavor and pink hue. For a natural option, puree some strawberries and mix them into the filling.
5. How do I know when the whipped cream is ready?
Look for stiff peaks that hold their shape when you lift the beaters—just don’t over-whip, or it’ll turn into butter!

No-bake Strawberry Delight Recipe
Indulge in this creamy, dreamy no-bake strawberry delight with fresh strawberries, cream cheese, and a graham cracker crust!
- Total Time: 6 hours 25 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
First up is the crust. Grind your graham crackers into fine crumbs using a food processor or blender. Combine the crumbs with melted butter, making sure all the crumbs are evenly coated. Then press the mixture firmly into a 9×9-inch pan. Pro tip: Use the bottom of a measuring cup to press the crust evenly—it’s so much easier than using your hands! Pop the crust into the fridge to firm up while you move on to the filling.
Now for the filling. Start by prepping your strawberries. Dice about a cup of strawberries into tiny pieces (about the size of a dime) and set them aside. Slice the remaining strawberries lengthwise and pat them dry with a paper towel to remove any extra moisture. Trust me, this step is worth it to avoid a soggy dessert.
Next, make your whipped cream. Chill your mixing bowl in the freezer for 5-10 minutes (cold tools make a big difference). Beat the heavy whipping cream on medium-high speed until soft peaks form, then gradually add the powdered sugar and continue beating until stiff peaks form. Set this aside.
In another bowl, beat the cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully combined. At this point, divide the mixture in half. To one half, stir in the powdered strawberry Jello mix and the cup of diced strawberries. This will be your pink strawberry cheesecake layer.
Time to assemble! Layer the sliced strawberries over the chilled graham cracker crust, overlapping them slightly to cover the surface. Spread the plain cheesecake filling evenly over the strawberries, smoothing the top with a spatula. Then, add the strawberry cheesecake layer on top, spreading it gently to avoid mixing the layers.
Finally, whip up another batch of whipped cream using the same method as before. You can either pipe it onto the top using a 1M piping tip for a fancy finish or spread it evenly for a more rustic look. Cover the dish with plastic wrap and refrigerate for at least 4-6 hours (overnight is even better!) before serving.
Notes
Serving and presentation ideas
When it’s time to serve, you can slice this dessert into neat squares or larger rectangles depending on your audience (my family always goes for the bigger slices). For an extra pop of color, garnish with whole strawberries or a sprinkle of graham cracker crumbs on top. Pair it with a fresh fruit salad or a side of vanilla ice cream for an indulgent treat. If you’re hosting, serve it on a pretty cake stand—it looks so elegant and inviting.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Dessert