Description

There’s something undeniably magical about no-bake desserts—especially the kind that brings a little slice of summer to your plate, no matter what time of year it is. This Strawberry Cheesecake Lush Dessert is one of those nostalgic, crowd-pleasing treats that seems to show up at every potluck, family gathering, or summer celebration—and for good reason.

It’s light, creamy, fruity, and layered with love. The kind of dessert that reminds you of sun-soaked afternoons, red-checkered picnic blankets, and the sound of laughter drifting on a warm breeze. It’s the one Aunt Linda brought to every July 4th picnic, nestled in a glass casserole dish, with a little crack in the corner from years of use. Everyone always asked her for the recipe—and now, I’m passing that simple joy on to you.

What makes this dessert extra special is that it’s a little bit of everything: a buttery crust, a fluffy cheesecake filling, a burst of juicy strawberry flavor, and whipped topping that ties it all together in one chilled, dreamy bite. It’s the kind of dessert that doesn’t need to try too hard—it just makes everyone happy.

Ingredients

Scale

1 package Golden Oreos (36 cookies), crushed

6 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1 cup powdered sugar

1 container (16 ounces) whipped topping, divided

1 box (3.4 ounces) instant cheesecake pudding mix

1½ cups cold milk

2½ cups sliced fresh strawberries

¼ cup strawberry preserves (optional)

Instructions

Step 1: Make the crust
Start by crushing your Golden Oreos into fine crumbs. You can do this in a food processor, or place them in a zip-top bag and crush them with a rolling pin. Once they’re finely crushed, stir in the melted butter until the crumbs are well-coated and resemble wet sand.

Press this mixture firmly into the bottom of a 9×13-inch dish. Use the bottom of a glass or measuring cup to get it nice and compact. Pop it in the fridge to chill while you move on to the next layer.

Step 2: Whip up the cheesecake layer
In a large bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and beat until fully combined and creamy. Gently fold in one-third of the whipped topping (about 5 ounces), being careful not to deflate it. Spread this fluffy cheesecake mixture evenly over your chilled crust.

Step 3: Prepare the pudding layer
In another bowl, whisk together the instant cheesecake pudding mix and cold milk for about 2 minutes, or until it begins to thicken. Fold in another third of the whipped topping (about 5 ounces) until smooth and creamy. Spread this layer on top of the cheesecake layer.

Step 4: Add strawberries
Layer your fresh strawberry slices over the pudding mixture. If you’re using strawberry preserves, gently warm them up and drizzle over the strawberries for an extra punch of flavor and shine.

Step 5: Final whipped topping
Top everything off with the remaining whipped topping, spreading it gently over the strawberries. You can garnish with a few extra cookie crumbs or a couple of whole strawberries if you’re feeling fancy.

Step 6: Chill
Cover and refrigerate for at least 4 hours, or overnight if you have the time. The layers will set beautifully, and the flavors will meld together into a cool, dreamy dessert.

Notes

You can swap out Golden Oreos for graham crackers or shortbread cookies if preferred.
For a lighter version, use reduced-fat cream cheese and light whipped topping.
If you’re serving this at a picnic or party, keep it chilled in a cooler until it’s time to serve—it softens fast in warm weather.