Imagine indulging in a dessert that captures the essence of summer with every bite. The No-Bake Strawberry Cheesecake Lush Dessert does just that, combining the irresistible flavors of strawberries and cheesecake in a delightfully easy and refreshing way.
This dessert is not only effortless to prepare but also perfect for those warm days when you crave something sweet without turning on the oven. It’s so delicious and crowd-pleasing that you might want to consider doubling the recipe if you’re entertaining!
Strawberry Cheesecake Lush Dessert Recipe
This Strawberry Cheesecake Lush Dessert is not just a treat for your taste buds, but also a visual delight, making it the perfect addition to your summer gatherings or a special family dinner dessert.
Enjoy the burst of fresh strawberries mingled with the creamy, rich texture of the cheesecake filling, all resting on a buttery golden Oreo crust.
Ingredients:
- 1 package of Golden Oreos, coarsely crushed
- 6 tablespoons melted butter
- 1 (3.4 oz) package instant cheesecake pudding mix
- 1 cup milk
- 1 (16 oz) tub Cool Whip, thawed
- 4 cups chopped strawberries, divided
Instructions:
- Prepare the Pan: Grease an 8-inch or 9-inch square pan with cooking spray. Set aside.
- Create the Crust: In a large bowl, combine the coarsely crushed Golden Oreos with the melted butter. Toss to coat completely until the crumbs are moist. Press this mixture into the bottom of your prepared pan, forming an even layer. Use the bottom of a glass to compact the crumbs if necessary.
- Mix the Filling: Clean out the bowl and then combine the cheesecake pudding mix and milk. Whisk for about 1-2 minutes, or until the mixture has thickened.
- Gently fold in half of the Cool Whip (about 2 cups) until well combined. Fold in two cups of the chopped strawberries.
- Assemble the Dessert: Spread the creamy pudding mixture over the Oreo crust in the pan. Top this with the remaining Cool Whip and scatter the remaining strawberries evenly over the top.
- Chill and Set: Cover the pan and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set properly.
