I can’t wait to share this Strawberry Yum Yum recipe with you! It’s a fun twist on a classic dessert that balances creamy cheesecake and sweet strawberries. You’ll love how pretty it looks on a plate, too.
Solves the need for an oven-free, quick dessert with few ingredients, easy cleanup, and make-ahead prep for busy days or hot weather.
Sometimes, I want a delicious dessert but don’t want to spend hours in the kitchen. This recipe comes to the rescue because you can whip it up in just 25 minutes, and there’s no baking required. How great is that?
What works really well here is the use of melted butter to keep the crust together and prevent the strawberry filling from getting runny. Plus, letting it chill means every layer holds its shape, making for a lovely presentation. You’ll be done in no time!
If you enjoy quick and tasty treats, you’ve gotta try this Berry Trifle recipe. It’s another easy dessert that’ll impress your friends and family!
Why You Will Love This Recipe
- Flavorful Layers : The mix of creamy cheesecake and sweet, fruity strawberries is a dream. It’s a classic combo that never gets old and shines in every bite.
- Light and Refreshing : This dessert’s light texture makes it great for warm weather. You’ll love how it’s satisfying yet doesn’t weigh you down.
- Quick and Easy : With a no-bake option, you can whip this up in no time. It’s great for when you want something delicious without spending hours in the kitchen.
- Simple Storage : You can easily keep any leftovers in the fridge for a few days. It stays delicious, so you can enjoy a sweet treat later.
Easy No Bake Strawberry Dessert
- Prep Time: 25 minutes
- Cool Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 20 servings 1x
- Category: dessert
- Method: no-bake
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake Strawberry Yum Yum dessert features layers of strawberries, creamy filling, and a graham cracker crust, perfect for any occasion.
Ingredients
- 4 cups (around 600g) Strawberries, sliced
- ¾ cup (150g) Granulated sugar, divided
- 2 tablespoons (30ml) Lemon juice
- 2 tablespoons (15g) Cornstarch
- 2 tablespoons (30ml) Water
- 2 cups (200g) Graham cracker crumbs
- 6 tablespoons (85g) Unsalted butter, melted
- 2 cups (480ml) Heavy whipping cream
- 11/2 teaspoon (5ml) Vanilla extract
- ⅔ cup (80g) plus 2 tablespoons (15g) Powdered sugar
- 8 oz (225g) Cream cheese, softened
- 1 non-stick spray (for greasing the pan)
Instructions
- Prepare the Crust: Start by blending the graham cracker crumbs with melted butter until it resembles wet sand. The mixture should hold together when pressed but not be greasy. This step is essential for a sturdy crust.
- Press into Pan: Take that crumb mixture and firmly press it into the greased pan so it is even and compact. Ensure there are no air pockets, as this can lead to a flimsy base.
- Bake the Crust: Bake the crust at 375 degrees F until it is lightly golden and fragrant, which should take just a few minutes. It should smell delicious and feel firm to the touch without getting too dark.
- Cool the Crust: Let the crust cool completely on a wire rack to prevent your fillings from melting into a mess.
- Prepare Strawberry Filling: While the crust cools, mix the sliced strawberries with 1/4 cup (50g) of granulated sugar, lemon juice, cornstarch, and water until well combined. The mixture should be thick enough to hold its shape.
- Layer Strawberry Mixture: Spread the strawberry filling evenly over the cooled crust, ensuring the berries are well distributed.
- Whip the Cream: In a large bowl, whip the heavy cream with the vanilla extract and remaining powdered sugar until stiff peaks form. Be careful not to over-whip.
- Top and Chill: Spoon the whipped cream over the strawberry layer and smooth it out with a spatula. Chill the dessert for at least 30 minutes to let the flavors meld.
- Slice and Serve: Once chilled, slice into pieces and serve at room temperature for easier cutting.
Notes
- Storage Tips: Store in the refrigerator, covered for up to 3 days.
- Expert Tips: Make sure to start with cold cream when whipping to ensure it holds its shape. If the whipped cream isn’t staying firm, beat until stiff peaks appear. When the strawberry filling seems too watery after cooling, you can add more cornstarch next time for a thicker filling. For a crust that holds together better, ensure you are mixing enough melted butter with the crumbs. Using non-stick spray can help the dessert come out of the pan more easily.
- Reheating Instructions: Not applicable as this is a no-bake dessert.
- Serving Suggestions: Serve with fresh mint leaves for garnish or pair with a scoop of vanilla ice cream. Cut into squares and serve on festive plates.
- Recipe Variations: You can swap strawberries for blueberries or raspberries. Adding a layer of lemon curd can provide a tangy twist.
- Ingredient Notes: When selecting strawberries, look for ones that are firm and bright red for the best flavor. You may use gluten-free graham crackers to make the crust gluten-free if needed.
Nutrition
- Serving Size: 1 piece
- Calories: 234
- Sugar: 13g
- Sodium: 82mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 47mg
Recipe Tips
- If the whipped cream isn’t staying firm, make sure to start with cold cream and beat it until stiff peaks appear.
- When the strawberry filling seems too watery after cooling, adding a bit more cornstarch next time can help thicken it up.
- For a crust that holds together better, ensure you’re mixing enough melted butter with the graham cracker crumbs.
- If you’re planning to make this dessert in advance, allowing it to chill for several hours helps all the layers set nicely.
- When making the crust, using non-stick spray can make it easier to remove the dessert from the pan without crumbling.
Serving Suggestions
Serve this strawberry yum yum as a refreshing dessert at any gathering. Pair it with a scoop of vanilla ice cream, and garnish with fresh mint leaves.
This dessert can easily turn into a trifle by layering it with gluten-free cake or cookies. It also works well as a filling for gluten-free crepes or as anice cream topping.
Consider drizzling chocolate sauce on top for added sweetness. A sprinkle of crushed nuts brings more crunch to the dish.
Recipe variations
- You can use blueberries or raspberries instead of strawberries for a different flavor profile that still satisfies your sweet tooth.
- Add 2 tablespoons of lemon zest to the mixture for a zesty kick that complements the strawberries beautifully.
- Either opt for a chocolate cookie crust instead of graham cracker crumbs or use crushed shortbread cookies for an interesting twist in texture.
- If scaling the recipe, use 6 cups of strawberries and double the whipped cream for a larger dessert serving 12 people.
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How to Store?
To keep your strawberry yum yum fresh, follow these storage tips:
Refrigeration: Place the dessert in an airtight container in the fridge for up to 3 days. This maintains freshness.
Freezing: Wrap individual portions in plastic wrap and store in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Serving Suggestion: Keep leftovers covered in the fridge for quick access to a lovely dessert anytime within 3 days.
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