Description
A light and refreshing no-bake strawberry cream dessert featuring a crunchy graham cracker crust layered with a smooth cream cheese and whipped cream filling, studded with fresh strawberries. Perfect for warm days when you want a delicious and easy-to-make sweet treat without turning on the oven.
Ingredients
Scale
For the Base:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Strawberry Cream Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, sliced
For the Topping:
- Fresh strawberries, whole or halved, for garnish
- Whipped cream (optional)
Substitutions:
- Graham Crackers: Use digestive biscuits or gluten-free cookies for a different flavor or dietary needs.
- Cream Cheese: Mascarpone cheese can be used for a lighter texture.
- Whipping Cream: Coconut cream can be used for a dairy-free version.
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are fully coated and resemble wet sand.
- Form the base layer: Press the crumb mixture firmly into the bottom of a 9×9 inch square dish, ensuring the layer is even and compact to serve as a sturdy base for the dessert.
- Beat the cream cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Add sugar and flavor: Gradually mix in the powdered sugar and vanilla extract with the cream cheese until the mixture is well combined and silky.
- Whip the cream: In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form, which means the cream holds its shape firmly.
- Combine cream and cream cheese: Gently fold the whipped cream into the cream cheese mixture with a spatula, ensuring the mixture remains light and airy without deflating the whipped cream.
- First strawberry layer: Spread half of the sliced strawberries evenly over the prepared graham cracker crust.
- First cream layer: Spoon half of the strawberry cream filling over the strawberries, spreading it evenly to cover all the fruit.
- Repeat layers: Add the remaining sliced strawberries on top of the first cream layer, then cover with the remaining cream filling, smoothing the surface.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the dessert to set firmly.
- Garnish and serve: Before serving, decorate with additional fresh strawberries and optionally a dollop of whipped cream for an elegant finish.
Notes
- This dessert can be made a day in advance and kept refrigerated to improve flavor blending.
- For a dairy-free option, substitute the heavy cream with coconut cream and use dairy-free cream cheese.
- If you prefer a crunchier topping, add chopped nuts or crushed cookies on top before serving.
- Ensure cream cheese is softened at room temperature for easier mixing and smoother texture.
- Use fresh, ripe strawberries for the best flavor and sweetness.
