No-Bake Strawberry Delight (Printable Version)
# What You’ll Need:
→ For the Crust
01 -
2 cups (240g) graham cracker crumbs
02 -
½ cup (113g) unsalted butter
→ For the Filling
03 -
2 lbs (32oz) fresh strawberries, washed and dried
04 -
16 ounces (452g) full-fat cream cheese at room temperature
05 -
¼ cup (48g) granulated sugar
06 -
1 tablespoon fresh lemon juice
07 -
1 teaspoon (5ml) pure vanilla extract
08 -
1 cup (236ml) heavy whipping cream
09 -
½ cup (65g) powdered sugar
10 -
2 tablespoons strawberry Jello mix
→ For the Topping
11 -
1 cup (236ml) heavy whipping cream
12 -
½ cup (65g) powdered sugar
# Steps to Follow:
01 -
Grind the graham crackers into a fine crumb using a food processor 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.
02 -
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.
03 -
Chill the bowl in the freezer for 5-10 minutes. 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.
04 -
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 it's well mixed.
05 -
Divide the cheesecake mixture in half. To one half, add the powdered strawberry jello mix and 1 cup of finely chopped berries, and stir until combined.
06 -
Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.
07 -
Spread the plain cheesecake filling overtop of the strawberries, followed by the strawberry cheesecake filling.
08 -
Prepare the second batch of whipped cream as instructed above. Decorate using 1M piping tip fitted in a large piping bag, or spread evenly over top. Cover with plastic wrap and chill for 4-6 hours until serving.
# Additional Notes:
01 -
This dessert can be decorated with freeze-dried strawberry dust, or garnished with leftover fresh strawberries.
02 -
You can substitute Cool Whip for either the filling or the topping to save time. You'll need two 8-ounce containers.
03 -
If strawberry Jello isn't available, substitute with 3 tablespoons of finely ground freeze-dried strawberries.
04 -
Storage: Keep in an airtight container in the refrigerator. Best consumed within the first 3 days but will last up to 5 days.
05 -
Freezing: For best results when freezing, omit the sliced strawberries over the crust and add them as garnish when serving instead.