Strawberry Cheesecake Lush
This Strawberry Cheesecake Lush is a delicious and refreshing dessert perfect for any time of year. It’s a layered dessert with a crunchy cracker crust, creamy cheesecake filling, and fresh strawberries on top. The combination of textures and flavors in this dessert will have you coming back for more!
We love how creamy yet tangy this homemade strawberry lush recipe is. It’s the ultimate dessert for the warm weather.
Table of contents
❤️ Why You’ll Love This Recipe
- No Baking Required: No oven? No problem! This no-bake recipe saves you time and effort.
- Flavor Explosion: The tangy cream cheese layer pairs beautifully with the juicy sweetness of fresh strawberries.
- Perfect for Any Occasion: Elegant for dinner parties, casual enough for picnics.
- Make-Ahead Dessert: Save your sanity—this lush tastes even better when made in advance.
- Customizable: Swap strawberries for blueberries, raspberries, or mixed berries to shake things up.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Golden Oreos
- Biscoff cookies
- Butter
- Cream cheese softened
- Vanilla
- Powdered sugar
- Cool whip
- Instant cheesecake pudding
- Milk
- Strawberries
See the recipe card below for quantities.
🔪 How to Make Strawberry Cheesecake Lush
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a food processor, place the Oreos and Biscoff cookies and grind until you get crumbs. Add in the melted butter and pulse to combine.
- Press into the bottom of the pan then refrigerate to chill. In a large bowl, place the cream cheese, vanilla, powdered sugar and cool whip and beat until fluffy. Spread the mixture over the cookie crust. Place in refrigerator to chill.
- In a large bowl, pour the 2 packages of pudding mix, the milk, and the remainder of the cool whip and beat. Spread over the cheesecake layer.
- Slice the strawberries and lay in an even layer over the top of all the layers.
- Top with the remaining cool whip.
- Place the pan in the refrigerator to chill.
🥄 Equipment
- 9×13 baking pan
- Food processor
- large mixing bowl
- Spatula
- Electric mixer
Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.
🥫 Storage
Refrigerator: Cover the dessert tightly with plastic wrap or store it in an airtight container. It will stay fresh for 2–3 days in the fridge, though we doubt it’ll last that long!
Freezing: Not recommended. The creamy layers and fresh strawberries don’t freeze well and lose their texture upon thawing. Enjoy it fresh for the best experience.
Serve With
- Pair with a cup of Whipped Coffee or an iced latte for a delicious contrast of flavors.
- Serve it alongside other fruity desserts for a dessert buffet that’ll wow your guests. Think Strawberry Shortcake Layer Cake, Blueberry Hand Pies, and Peach Cobbler Dump Cake.
- For an extra decadent treat, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
💭 Tips
- Use Room-Temperature Cream Cheese: It blends more easily and creates a silky-smooth texture for the cheesecake layer.
- Layer with Love: Take your time when adding each layer to ensure a stunning look and even distribution of flavors.
- Use Fresh Strawberries: Fresh, ripe strawberries provide the best flavor and texture. Opt for organic, if possible, for an even juicier, more flavorful bite.
- Chill Before Serving: For clean and neat slices, chill the dessert for at least 4 hours (overnight is even better!) so the layers set properly.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
While fresh strawberries are the best choice for flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well before using them to avoid watery layers.
Absolutely! Crushed vanilla wafers, shortbread cookies, or even graham crackers make great substitutes.
Use a sharp knife dipped in warm water to cut the dessert into neat slices. Wipe the blade clean between slices for a polished presentation.
🍽 More Recipes
Do you enjoy cheesecake desserts? Try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Cheesecake Lush
Equipment
- 9×13 baking pan
- Food processor
- large mixing bowl
- Spatula
- Electric mixer
Ingredients
- 14 ounces golden oreos
- 10 biscoff cookies
- ½ cup butter melted
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 16 ounces cool whip – room tempature
- 6.8 ounces instant cheesecake pudding
- 3 cups milk
- 3 ½ cups sliced strawberries
Instructions
- Spray a 9” x 13” pan with nonstick spray and set aside.
- In a food processor, place the oreos and biscoff cookies and grind until you get crumbs.
- Add in the melted butter and pulse to combine.
- Press into the bottom of the pan in an even layer and place the pan in the freezer (or refrigerator) to chill as you make the next layer.
- In a large bowl, place the cream cheese, vanilla, powdered sugar and 1 cup of the cool whip and beat with an electric mixer until smooth and creamy.
- Spread this in an even layer over the cookie crumb base.
- Return the pan to the freezer.
- In a large bowl, pour the 2 packages of pudding mix, the milk and 1 cup of the cool whip and beat for two minutes. Spread over the cheesecake layer.
- Slice the strawberries and lay in an even layer over the top of all the layers and top with the remaining cool whip.
- Place the pan in the refrigerator for 8 hours, or overnight.
- Before serving, top with fresh strawberries and extra cookies if desired.
- Slice and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
