No Bake Strawberry Delight (Print Version)
# Ingredients:
→ For the Layers
01 -
300 g graham crackers or digestive biscuits, crushed
02 -
450 g cream cheese, softened
03 -
200 g granulated sugar
04 -
250 ml heavy whipping cream, whipped to stiff peaks
05 -
1 tsp vanilla extract
06 -
500 g fresh strawberries, sliced
→ For the Strawberry Sauce
07 -
200 g strawberries, diced
08 -
50 g granulated sugar
09 -
1 tbsp lemon juice
10 -
1 tsp cornstarch (optional, for thickening)
→ For Garnish (Optional)
11 -
Whipped cream
12 -
Additional strawberry slices
13 -
Crushed graham crackers
# Instructions:
01 -
Crush graham crackers or digestive biscuits into fine crumbs using a zip-top bag and rolling pin or a food processor. Set aside.
02 -
In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Gently fold in whipped heavy cream and vanilla extract until fully combined.
03 -
Combine diced strawberries, granulated sugar, and lemon juice in a bowl. Let sit for 5-10 minutes to release juices. For a thicker sauce, dissolve cornstarch in water, stir it into the mixture, and heat gently over low heat until thickened. Let cool.
04 -
In a 9x13-inch baking dish, start with a layer of crushed graham crackers as the base, followed by a layer of cream cheese mixture, sliced strawberries, and strawberry sauce. Repeat layers until all components are used, ending with a layer of cream cheese mixture on top.
05 -
Cover the dish and refrigerate for at least 4 hours or overnight to allow the dessert to set.
06 -
Before serving, garnish with whipped cream, additional strawberry slices, and a sprinkle of crushed graham crackers.
# Notes:
01 -
Refrigerate the dessert long enough for the layers to firm up for the best results.
02 -
You can thicken the cream cheese mixture with powdered sugar or gelatin if desired.
03 -
Strawberry sauce can be prepared ahead and stored in the refrigerator for a few days.