Strawberry Cheesecake Lush
Creamy, sweet, and bursting with juicy strawberry flavor, Strawberry Cheesecake Lush is a no-bake dessert that combines a buttery Golden Oreo crust, a silky cream cheese layer, and plenty of fresh strawberries.
Equipment
- Mixing Bowl
- 9x13 inch Pan
- Food Processor
Ingredients
Crust
- 36 pieces Golden Oreos, crushed
- 6 tablespoons Butter, melted
Cream Cheese Layer
- 8 ounces Cream Cheese, softened Make sure it's at room temperature.
- 1 cup Powdered Sugar
- 1 cup Cool Whip, divided You will use 1 cup in the cream cheese layer and the remaining for topping.
Pudding Layer
- 2 packages Instant Cheesecake Pudding Mix Each package is 3.4 ounces.
- 3 cups Milk Cold milk is required.
Topping
- 3.5 cups Fresh Strawberries, sliced Slice evenly for pretty layers.
Instructions
- Begin by crushing your Golden Oreos to fine crumbs. Combine the crumbs with the melted butter in a large bowl until the mixture looks like wet sand. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Refrigerate for at least 10–15 minutes to set.
- In a separate medium bowl, beat together the softened cream cheese and powdered sugar until completely smooth and lump-free. Fold in 1 cup of the Cool Whip until evenly mixed and light. Spread this cream cheese layer gently and evenly over the chilled cookie base.
- Pour the instant cheesecake pudding mix into a mixing bowl and whisk in the cold milk until thickened, about 2 minutes. Once the pudding is set, fold in another 1 cup of Cool Whip to lighten it. Spread the pudding mixture evenly over the cream cheese layer.
- Arrange the sliced strawberries over the pudding layer in a single, even layer. Press them lightly into the pudding so they nestle without sinking.
- Top the assembled strawberries with the remaining Cool Whip, spreading it to cover the fruit completely. Cover the pan with plastic wrap and refrigerate for at least 2 hours, up to overnight, until fully firm and chilled.
Notes
Store any leftovers covered in the refrigerator for up to 4 days. This dessert is best kept chilled and should not be left out more than 2 hours at room temperature.