Strawberry Delight

Strawberry Delight: Layers of no bake cheesecake filling with real strawberries and a graham cracker crust come together to create an easy and delicious dessert that everyone loves.

This tasty treat is light, creamy, and looks beautiful when sliced and served. Pull it all together in 15 minutes for a simple dessert that will satisfy even the pickiest of eaters.

Why You’ll Love Strawberry Delight

• Quick: It does need to chill for a while, but you only need to spend 15 minutes working on this recipe…so it’s truly a time saver.
• Beautiful: The pink and white layers with fresh strawberries sandwiched at the bottom create a stunning presentation.
• Make Ahead: This icebox pie is best made ahead of time, giving you one less thing to worry about when entertaining.
• Tastes amazing: The combination of sweet strawberry, with tart cream cheese, creamy whipped cream, and a crunchy graham cracker crust is hard to beat!

Step-by-Step Directions:

To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.

Step 1 – Place graham crackers in a food processor. Pulse until the graham crackers resemble rough crumbs.

Step 2 – Add graham cracker crumbs to a pan prepared with parchment paper, reserving some of the crumbs for later. Mix the sugar and melted butter into the graham crackers. Then, press the graham cracker mixture into the pan to create a crust layer.

Step 3 – Layer freshly sliced strawberries on top of the graham cracker crust.

Step 4 – Add softened cream cheese to a large mixing bowl. Beat with a mixer until smooth. Add vanilla extract and lemon juice. Mix to combine.

Step 5 – Slowly add powdered sugar, mixing well between additions. Add half of a container of cool whip, and mix again until everything is well incorporated. Reserve the remaining cool whip for later.

Step 6 – Spread half of the cheesecake mixture on top of the layer of strawberries, smoothing out evenly with a rubber spatula.

Step 7 – Add strawberry jello mix to the remaining cream cheese mixture. Beat with a mixer until evenly combined.

Step 8 – Use a rubber spatula to spread the strawberry cream cheese layer on top of the cheesecake layer.

Step 9 – Move the dessert to the refrigerator for at least 4 hours to set. Before serving, top with the remaining Cool Whip topping, and a sprinkle of crushed graham crackers.

Essential Tips:

Don’t skip these tips – read them before baking to avoid any potential mistakes.

• If you don’t want to dirty your food processor, you can also place the graham cracker sheets in a gallon size zip top bag and crush them with a rolling pin. Just make sure you don’t have any large pieces remaining.
• Don’t press the graham cracker crumbs too hard into the pan, otherwise the crust may be difficult to cut with a fork.
• Make sure your cream cheese is room temperature before you start to prevent any lumps. Cut the block into cubes and leave it on the counter for at least 30-45 minutes, or microwave it for 10-20 seconds.
• To make clean cuts: use a sharp knife and run it under hot water. Wipe clean and dry with a paper towel between cuts.
• Change up the graham cracker crust with a cookie crust instead. Oreos, pecan sandies, or shortbread cookies are all excellent choices.

FAQs:

Can I Use Sugar Free Jello?

Yes, sugar free jello works just as well in this recipe.

Can I Use Previously Frozen Strawberries?

While you may be able to use frozen berries. I don’t recommend it. Fresh strawberries offer the best flavor and texture as frozen berries tend to be soggy and let out a lot of juice as they defrost,.

Can I Make this in a Bigger Pan?

As written, this recipe isn’t enough for a 9×13 or larger baking dish, so you may want to double the ingredients if you need a bigger pan.

How to Store Strawberry Delight

Make ahead: Prepare your dessert up to one day in advance, keeping it refrigerated until you’re ready to serve.

Leftovers: Cover leftover Strawberry Delight with plastic wrap and keep refrigerated for 3 to 5 days. (Much longer than that and the strawberries will start to let out their juices, resulting in a sad, soggy crust)

If you liked my Strawberry Delight recipe, you’re going to love my Strawberry Lemon Bars. They’re dense, but tender dessert bars with the perfect blend of tart lemon flavor with sweet summer strawberries, and a gorgeous pink glaze on top.

Or you can check out my other dessert recipes here.

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