No-Bake Strawberry Delight Dessert

Strawberry Delight is a layered, no-bake dessert made with whipped cream, jello, and graham crackers.

5 from 7 votes

No-Bake Strawberry Delight Dessert

Strawberry Delight is a layered dessert consisting of a buttery Graham cracker crust, freshly sliced strawberries, cheesecake filling, whipped cream, and a sprinkle of freeze-dried strawberry dust!

Prep Time30

Cook Time0

Chilling time4

Total Time4 30

Course: Dessert, Fruit Dessert

Cuisine: American

Servings: servings

Calories: 606kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

For the crust:

2 cups graham cracker crumbs 240g
½ cup unsalted butter 113g

For the filling:

2 lbs fresh strawberries 32oz. washed and dried
16 ounces cream cheese 452g. full-fat cheese at room temperature
¼ cup granulated sugar 48g
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract 5ml
1 cup heavy whipping cream 236ml
½ cup powdered sugar 65g
2 tablespoons strawberry Jello mix

For the topping:

1 cup heavy whipping cream 236ml
½ cup powdered sugar 65g
3 Tablespoons Freeze Dried Strawberry chopped and used for sprinkling on top of the whipped cream topping

Instructions

For the crust:

Grind the graham crackers into a fine crumb using a food process or blender.
Combine with melted butter and stir until the crackers are coated.
Press into a 9×9 pan. Refrigerate the crust while you prepare the remaining ingredients.

For the filling:

Thoroughly wash and dry all the strawberries, and remove the stems.
First, dice enough strawberries (about the size of a dime) to fill 1 cup. Set aside.
Then chop all the remaining strawberries lengthwise and pat dry with a paper towel. Set aside.
Prepare a batch of whipped cream.
Chill a mixing bowl in the freezer for 5-10 minutes.
With an electric mixer, beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form.
Slowly add the powdered sugar and continue beating at high speed until stiff peaks form.
Set it aside.
In another mixing bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth and free of lumps.
Then mix in the prepared whipped cream and stir with a spatula until well mixed.
Divide the cheesecake mixture in half. To one half, add the strawberry jello and 1 cup of finely chopped berries, and stir until combined.

To assemble:

Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.
Spread the plain cheesecake filling over the top of the strawberries, followed by the strawberry cheesecake filling.
Prepare the second batch of whipped cream as instructed above.
Decorate using a 1M piping tip fitted in a large piping bag or spread evenly over the top.
If desired, sprinkle with the crushed dried strawberries.
Cover with plastic wrap and chill for 4-6 hours until serving.

Notes

Notes:
We decorated the top with crushed freeze-dried strawberry dust. You can also garnish with some leftover strawberries.
You can use Cool Whip as a substitute for the heavy whipping cream. You’ll need two 8-ounce containers. One for the filling and one for the topping.
If you can't find strawberry Jello, try using freeze-dried strawberries instead. You will need 3 tablespoons of the finely ground dried strawberries.

Storage: Store the finished dessert in an airtight container in the refrigerator. It tastes best within the first 3 days but will last up to 5 days.

Freezing: If you plan to freeze the strawberry dessert, don't add the sliced strawberries over the graham cracker crust. Instead, add them to the top as a garnish and include the chopped strawberries in the cheesecake layer.

Nutrition