Description
Strawberry Heaven – layers of buttery cookie crust, fluffy cream cheese, homemade strawberry filling, and clouds of whipped cream. The perfect no-bake dessert!
Ingredients
Crust & Base
- 1 box (about 15 ounces) vanilla sandwich cookies, finely crushed – Golden Oreos or any vanilla cream sandwich cookie works beautifully
- ½ cup unsalted butter, melted – This binds the crust together
Cream Cheese Layer
- 8 ounces cream cheese, softened – Let it sit at room temperature for about 30 minutes so it blends smoothly
- 1 cup powdered sugar – Creates that sweet, fluffy texture
- 1 tub (about 8 ounces) whipped topping, thawed – Cool Whip or similar brand
Strawberry Layer
- 1 cup granulated sugar
- 3 tablespoons cornstarch – This thickens the strawberry mixture into a beautiful glaze
- 2 cups water
- 4 cups fresh strawberries, sliced – About 2 pounds; choose ripe, sweet berries
- 1 teaspoon lemon juice – Brightens the strawberry flavor
Whipped Topping Finish
- 1 tub (about 8 ounces) whipped topping, thawed
- Optional: extra sliced strawberries for garnish – Makes it extra pretty!
Instructions
In a medium bowl, combine the cookie crumbs and melted butter until the mixture looks like wet sand and holds together when you squeeze it.
Press this mixture firmly and evenly into the bottom of your 9×13-inch baking dish—really use your hands or the bottom of a measuring cup to pack it down. This step is important because a well-pressed crust won’t crumble when you cut your squares later.
In a large bowl, beat the softened cream cheese and powdered sugar together with your mixer on medium speed until it’s completely smooth and creamy with no lumps—this should take about 2 minutes.
Gently fold in the first tub of whipped topping using a rubber spatula, being careful not to deflate all that beautiful airiness.
Spread this dreamy mixture evenly over your cookie crust, making sure to get it into all the corners.
In a medium saucepan, whisk together the granulated sugar and cornstarch until they’re completely blended—this prevents any cornstarch lumps later.
Gradually stir in the water, whisking constantly until the mixture is smooth. Place the pan over medium heat and cook, stirring constantly with your whisk, until the mixture thickens noticeably and comes to a gentle boil. You’ll see it go from milky and thin to glossy and thick.
Add your fresh sliced strawberries and lemon juice, then continue cooking for just 2-3 minutes more until the strawberries begin to soften and release their juices.
Remove from heat and let this cool for about 15-20 minutes.
Carefully spoon the slightly cooled strawberry filling over the cream cheese layer, spreading it gently and evenly with your spatula.
Take your time here—if the filling is too hot, it can melt the cream cheese layer underneath, but if you’ve let it cool for those 15-20 minutes, you’re golden.
Spread the remaining tub of whipped topping evenly over the strawberry layer, creating soft peaks and swirls if you like. This is your finishing touch, so make it pretty!
Cover your dish loosely with plastic wrap and refrigerate for at least 4 hours, though overnight is even better.
Notes
- Prevent weeping: Make sure both containers of whipped topping are completely thawed but still cold. If they’re too warm, they can separate and get watery.
- Use parchment slings: Line your pan with parchment paper strips going both directions before adding the crust. This lets you lift the whole dessert out for even prettier presentation and easier cutting.
- Don’t skip the lemon: Even if you think you don’t need it, that teaspoon of lemon juice makes the strawberries sing. Trust me on this one.
- Prep Time: 30 minutes
- Cook Time: 10 minutes + Chill Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-bake
- Cuisine: American