Strawberry Cheesecake Lush (Print version)
Creamy, fruity, and completely no-bake, this strawberry cheesecake lush layers cookie crust, cheesecake filling, pudding, and fresh berries into one dreamy chilled dessert. Perfect for potlucks and summer nights.
# Ingredients:
For the crust
01 -
1 1/2 cups (150 g) Golden Oreo cookie crumbs
02 -
6 tablespoons (85 g) unsalted butter, melted
For the cheesecake layer
03 -
8 oz (225 g) cream cheese, softened
04 -
1 cup (120 g) powdered sugar
05 -
1/3 of an 8 oz (227 g) container whipped topping, thawed
For the pudding layer
06 -
1 box (3.4 oz / 96 g) instant cheesecake pudding mix
07 -
1 1/2 cups (360 ml) cold milk
08 -
1/3 of an 8 oz (227 g) container whipped topping, thawed
For the topping
09 -
2 1/2 cups (350 g) fresh strawberries, sliced
10 -
2 tablespoons strawberry preserves, warmed (optional)
11 -
Remaining 1/3 of an 8 oz (227 g) container whipped topping, thawed
12 -
Extra cookie crumbs or strawberry slices for garnish
# Instructions:
01 -
Stir the cookie crumbs with melted butter until evenly moist, then press firmly into the bottom of a 9 by 13 inch baking dish. Chill while you prepare the fillings.
02 -
Whip the softened cream cheese with powdered sugar until completely smooth, then fold in one third of the whipped topping. Spread evenly over the chilled crust.
03 -
Whisk the cheesecake pudding mix with cold milk for about two minutes until it thickens. Fold in another third of the whipped topping and spread over the cream cheese layer.
04 -
Arrange sliced strawberries in an even layer over the pudding. Warm the preserves slightly and drizzle over the berries if desired for extra gloss and flavor.
05 -
Spread the remaining whipped topping over the strawberries, then scatter cookie crumbs or a few berry slices on top. Cover and refrigerate at least four hours, or overnight for the cleanest slices.
# Good to know:
01 -
Best served cold within 24 hours of assembly.
02 -
Keep refrigerated until ready to serve.