I know what you might be thinking: another layered dessert? But trust me, this one is different. I’ve struggled with recipes that promise “easy” but end up being a total mess. This Strawberry Cheesecake Lush is genuinely straightforward. No complicated steps, no fancy equipment – just simple ingredients and a little bit of patience.

One of my biggest challenges with desserts like this has always been the crust. Soggy crusts are the bane of my existence! That’s why this recipe features a buttery, perfectly crisp pecan shortbread crust that holds up beautifully to all the creamy layers. My family goes crazy for this Strawberry Cheesecake Lush every time I make it. My youngest, Lily, always sneaks extra strawberries from the top, and my husband claims he’s “not a dessert person” before promptly polishing off half the pan. It’s that good. One time, I didn’t have enough cream cheese on hand so I used a little marscapone as a substitute. It was delicious!

Whether you’re a seasoned baker or just starting out, I promise you can make this Strawberry Cheesecake Lush. It’s the kind of dessert that brings people together, sparking smiles and creating memories. Get ready to impress your friends and family with this delightful treat. So, grab your apron, and let’s get baking! I know you and yours are going to love this no bake strawberry cheesecake!

Ingredients for Strawberry Delight

Here’s what you’ll need to whip up this amazing Strawberry Cheesecake Lush. I’ve included notes on substitutions and little tricks I’ve learned over the years.

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For the Pecan Shortbread Crust:

1 1/2 cups all-purpose flour: I usually use unbleached all-purpose. For a slightly nuttier flavor, you can replace ¼ cup with almond flour.

1/2 cup (1 stick) unsalted butter, cold and cut into cubes: Cold butter is key for a flaky crust! If you forget to take it out of the fridge ahead of time, just grate it with a cheese grater.
1/4 cup granulated sugar: Just regular white sugar works perfectly.
1/2 cup finely chopped pecans: I love pecans, but you can substitute with walnuts or even almonds if you prefer.

For the Cream Cheese Layer:

8 ounces cream cheese, softened: Make sure it’s really softened so you don’t end up with lumps! I usually leave it out on the counter for about an hour.
1 cup powdered sugar: This is what makes the cream cheese layer nice and sweet.
1 teaspoon vanilla extract: Adds a lovely hint of vanilla.

8 ounces whipped topping, thawed: Such as Cool Whip. This makes the layer light and airy. I know some people prefer to make their own whipped cream, but I find this works great and saves time.

For the Strawberry Layer:

1 (3 ounce) box strawberry gelatin: Jell-O is my go-to.
1 cup boiling water: To dissolve the gelatin.

1 (21 ounce) can strawberry pie filling: This makes the strawberry layer super easy and delicious.
2 cups fresh strawberries, sliced: Fresh strawberries really brighten this strawberry dessert lasagna. I like to use smaller, sweeter berries if I can find them.

My Notes: I tend to buy store brand gelatin, it doesn’t seem to make a difference. Also, when strawberries are really cheap I will sometimes buy an extra container, chop them up, and mix them into the strawberry pie filling. My family loves it when I do that! For storage, I’ve found this strawberry cheesecake trifle keeps best in the fridge for up to 3 days. After that, the crust starts to get a little soft. You can definitely use gluten-free flour for the crust to make it gluten-free.

I sometimes find really great deals on butter at ALDI, so I stock up and freeze it. It thaws beautifully and is perfect for this Strawberry Cheesecake Lush recipe. If you’re watching your sugar intake, you can use a sugar substitute in the crust and cream cheese layer, but I haven’t tried it myself, so I can’t vouch for the results.

Step-by-Step: Crafting Your Lush

Alright, let’s get down to the nitty-gritty and make this Strawberry Cheesecake Lush. Don’t worry, I’ll walk you through each step.

Prepare the Pecan Shortbread Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, sugar, and chopped pecans. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture evenly into the bottom of a 9×13 inch baking dish. Bake for 20-25 minutes, or until lightly golden brown. Let it cool completely.
- Tip: I like to use the bottom of a measuring cup to really press the crust down firmly. This helps it hold together better.
Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined. Gently fold in the thawed whipped topping. Spread this mixture evenly over the cooled crust.
- Tip: Make sure your cream cheese is really soft, otherwise you’ll end up with lumps in your cream cheese layer. I learned this the hard way the first time I made this!

Prepare the Strawberry Layer: In a medium bowl, dissolve the strawberry gelatin in boiling water. Stir until the gelatin is completely dissolved. Let it cool slightly. Gently fold in the strawberry pie filling and sliced fresh strawberries. Carefully pour this mixture over the cream cheese layer.
- Tip: Make sure the gelatin mixture has cooled slightly before pouring it over the cream cheese layer. Otherwise, it might melt the cream cheese.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
- Tip: I usually make this the day before I need it so the flavors have time to meld together.
Serve: Before serving, you can add an extra dollop of whipped cream and a few fresh strawberries on top for garnish. Cut into squares and enjoy this delicious layered strawberry dessert!

Family Insight: My son, Tom, is a huge fan of the crust. He always asks for an extra piece from the edges. And my daughter loves helping me layer the strawberries. It’s a great way to get the kids involved in the kitchen. One day I added a layer of strawberry cream cheese frosting. The family went crazy for this version of the Strawberry Cheesecake Lush!

Real Talk: One time, I accidentally used salted butter for the crust. It was still good, but definitely a bit saltier than usual. So, pay attention to your ingredients! Also, don’t skip the chilling time. It’s crucial for the layers to set properly. This delicious Strawberry Cheesecake Lush will be a crowd pleaser for sure!

Serving Ideas: Make It a Hit

Now that you’ve created this masterpiece of a Strawberry Cheesecake Lush, let’s talk about how to serve it.

At our house, this dessert is a hit no matter the occasion. But it’s especially perfect for summer barbecues, potlucks, and holiday gatherings. I often serve it chilled, straight from the fridge, as it’s so refreshing on a hot day. Sometimes I’ll add a scoop of vanilla ice cream alongside a slice for an extra special treat!

For presentation, I like to garnish with a few extra fresh strawberry slices and a dollop of whipped cream. If I’m feeling fancy, I’ll sprinkle some crushed pecans on top for added texture and flavor. It really is a delicious strawberry cheesecake trifle.

Leftovers (if there are any!) can be stored in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out. The crust might get a little softer over time, but it will still taste delicious.

Portion sizes depend on the crowd! For a family of four, a smaller square is usually plenty. But at parties, I tend to cut smaller squares so everyone can have a taste (and maybe even come back for seconds!).

I once tried transforming leftovers into a Strawberry Cheesecake Lush milkshake. I blended a slice with some milk and ice cream, and it was surprisingly good! My kids loved it. The family always has a great reaction when I bring this out for dessert, I always get requests for the recipe. I hope your family loves this no bake strawberry cheesecake as much as mine! This layered strawberry dessert is sure to be a family favorite!

FAQs: Your Questions Answered

Got questions? I’ve got answers! Here are some of the most common questions I get asked about this Strawberry Cheesecake Lush recipe.

Can I make this ahead of time? Absolutely! In fact, I recommend it. Making it a day ahead allows the flavors to meld together and the layers to set properly. Just cover it tightly and store it in the refrigerator. This is a great make ahead layered strawberry dessert to make!

Can I use frozen strawberries? While fresh strawberries are best, you can use frozen strawberries if you’re in a pinch. Just make sure to thaw them completely and drain off any excess liquid before adding them to the strawberry layer.
Can I use a different flavor of gelatin? Of course! Feel free to experiment with other flavors like raspberry or cherry. It will change the overall flavor profile, but it can still be delicious. I made this with a black cherry gelatin once, and topped it with dark sweet cherries. It was delicious!
Can I make this with a gluten-free crust? Yes, you can easily substitute the all-purpose flour in the crust with a gluten-free flour blend. Just make sure it’s a blend that’s designed for baking.

Can I reduce the sugar? Yes, you can reduce the amount of sugar in the crust and cream cheese layer if you prefer. You can also use a sugar substitute, but keep in mind that it might affect the texture and flavor.
Can I use a different kind of nut in the crust? Definitely! Walnuts, almonds, or even macadamia nuts would all be delicious in the crust.
My crust came out too hard. What did I do wrong? Overbaking the crust can make it hard. Make sure to keep an eye on it and remove it from the oven as soon as it’s lightly golden brown. Also, pressing the crust too firmly can also cause it to become hard. I had this issue when I first started making this Strawberry Cheesecake Lush.

Can I add other fruit? Feel free to add other fruits like blueberries, raspberries, or blackberries to the strawberry layer. It’s a great way to customize the recipe to your liking. I love a good cream cheese strawberry dessert.
Is there a low-fat version of this strawberry dessert lasagna? You can use low-fat cream cheese and whipped topping to lighten it up. The taste will be slightly different, but it will still be delicious. I like to think of this Strawberry Cheesecake Lush as a sometime treat!

Conclusion: A Dessert to Share

This Strawberry Cheesecake Lush recipe is more than just a dessert; it’s a little piece of my heart that I’m sharing with you. It’s been a family favorite for years, and I hope it becomes one for you too.

Remember these tips for the best results:

Use cold butter for the crust: It makes all the difference in creating a flaky, tender crust.
Soften the cream cheese completely: This will ensure a smooth and creamy filling.

Chill it well: Don’t rush the chilling time! It’s essential for the layers to set properly.

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I encourage you to put your own spin on this recipe. Maybe add a layer of chocolate ganache, or use a different kind of fruit. The possibilities are endless! One year for the holidays I used gingersnap cookies for the crust, and topped the Strawberry Cheesecake Lush with sugared cranberries and rosemary.

Whether you’re making it for a special occasion or just a weeknight treat, I hope this Strawberry Cheesecake Lush brings a smile to your face and fills your kitchen with the sweet aroma of happiness. I bet my Strawberry Crunch Cheesecake Tacos would pair well with this delicious layered dessert. Or maybe my Strawberry Cheesecake Apples would be a good compliment.

Now, go ahead and give it a try! And don’t forget to come back and let me know how it turned out. I love hearing your feedback and seeing your creations. Happy baking! This Strawberry Cheesecake Lush is going to be a family favorite in no time!

Strawberry Cheesecake Lush

Print Recipe

This Strawberry Cheesecake Lush is a layered dessert dream! With a buttery crust, creamy cheesecake filling, and sweet strawberry topping, it’s an easy and delightful treat.

Author: Kiera

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes + chilling

Yield: 12 servings
Category: Dessert
Method: No-Cook

Cuisine: American

Ingredients

Scale

Crust:
1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Cheesecake Layer:

8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract

8 ounces whipped topping, thawed
Strawberry Layer:
1 (21 ounce) can strawberry pie filling

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9×13 inch baking dish.
Make the Cheesecake Layer: In a large bowl, beat cream cheese and powdered sugar until smooth. Stir in vanilla extract. Gently fold in whipped topping.

Assemble the Lush: Spread the cheesecake layer evenly over the graham cracker crust.
Add Strawberry Topping: Spread strawberry pie filling over the cheesecake layer.
Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Serve: Cut into squares and serve chilled.

Notes

Garnish with fresh strawberries and a sprinkle of graham cracker crumbs for an extra touch.