No Bake Strawberry Cheesecake Cups

When summer arrives and you want a cool, satisfying dessert without firing up the oven, this no bake strawberry delight is ideal. It highlights peak-season strawberries, combining a gluten-free graham cracker crust with fresh berry slices and a light, no-bake cheesecake filling. The dessert is finished with dairy-free whipped topping (or regular whipped topping if you prefer) for a creamy, refreshing treat perfect for picnics, potlucks, or backyard gatherings.

Some people call this strawberry lush or strawberry yum-yum, but whatever the name, it’s a chilled, layered dessert that’s easy to make and always popular.

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Tip: Save the page or copy the recipe to your notes so you can easily refer back when strawberries are in season.

Ingredient Notes

• Gluten-Free Graham Crackers – Pulse your preferred brand in a food processor to make fine crumbs. Alternatively, place crackers in a sealed bag and crush with a rolling pin.
• Vegan Butter – Melted vegan butter binds the crust. Use any plant-based butter that firms when chilled. If not dairy-free, unsalted butter works the same.
• Sugar – A small amount sweetens the crust and gives it a traditional cheesecake flavor.
• Salt – A pinch brightens the crust’s flavor; don’t skip it.
• Strawberries – Fresh strawberries are best; frozen berries release excess liquid. You’ll need about 1 ½ pounds total for the puree and the sliced layer.
• Vegan Cream Cheese – Use any block-style dairy-free cream cheese you like. Regular cream cheese can be substituted if you are not dairy-free.
• Powdered Sugar – Powdered sugar helps sweeten and stabilize the cheesecake filling. Avoid substituting other sugars here.
• Extracts & Lemon Juice – Strawberry extract, vanilla, and a splash of lemon juice boost flavor in the filling.
• Vegan Whipped Cream – Use store-bought dairy-free whipped topping or make homemade whipped cream. Regular whipped topping also works if not dairy-free.

See the recipe card below for full ingredient amounts and serving information.

How to Make Reduced Strawberry Puree

This recipe avoids gelatin or jello mixes by using a reduced strawberry puree to flavor and color the cheesecake layer. Reducing concentrates the strawberry flavor and reduces excess liquid.

• Step 1: De-stem ½ pound of fresh strawberries.
• Step 2: Puree the berries until smooth in a blender or food processor.
• Step 3: Pour the puree into a small saucepan and simmer over medium heat, stirring frequently, until reduced by about half—about 20–25 minutes. You should end up with roughly ½ cup of reduced puree.
• Step 4: Let the reduced puree cool to room temperature before incorporating it into the cheesecake filling.

How to Make Strawberry Delight Dessert

This no-bake dessert is straightforward to assemble; the longest part is the overnight chill. It’s perfect for preparing a day ahead for events and gatherings.

Make the crust

Combine graham cracker crumbs, sugar, salt, and melted butter in a large bowl until the mixture resembles damp sand.

Press the crumb mixture evenly into the bottom of a 9×9-inch dish, using a flat-bottomed cup or measuring cup. Chill while you prepare the filling so it firms up.

Prepare the filling

• Step 1: Beat softened cream cheese in an electric mixer for about 2 minutes until smooth and creamy, scraping down the bowl as needed.
• Step 2: Add powdered sugar, vanilla, and lemon juice and beat until fully combined and silky.
• Step 3: Fold 9 ounces (half the whipped cream) into the cream cheese mixture with a spatula until combined and light.
• Step 4: Divide the cheesecake mixture into two bowls. Leave one portion plain. Mix the reduced strawberry puree and strawberry extract into the second portion until evenly colored and smooth.

Assemble the dessert

• Step 5: Slice the remaining strawberries and arrange a single layer over the chilled graham cracker crust.
• Step 6: Spread the plain cheesecake layer evenly over the sliced strawberries. Place the dish in the freezer for 20 minutes to help the layer set before adding the next layer.
• Step 7: Spread the strawberry cheesecake filling over the plain layer, cover the dish, and refrigerate overnight to chill and firm up.
• Step 8: Just before serving, spread the remaining whipped cream on top and garnish with the reserved sliced strawberries for a fresh, colorful finish.

Storage

Store the assembled dessert covered in the refrigerator. It should chill overnight for best texture and flavor, and it will keep for up to 4 days. Note: the graham cracker crust will soften over time as it absorbs moisture from the filling and strawberries.

This dessert does not freeze well; freezing changes the texture of the cream cheese and whipped topping.

Other no-bake recipes to consider

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