Strawberry Lush

Print Recipe

5 from 2 votes

This Strawberry Cheesecake Lush is an easy no bake dessert with light and silky layers.

Prep Time30

Chill Time4 30

Total Time5

Course: Dessert

Cuisine: American

Keyword: Strawberry Lush

Servings: servings

Calories: 578kcal

Equipment

food processor
mixer
9 x 13 baking pan

Ingredients

Crust:

36 Golden Oreos
½ cup unsalted butter melted, 1 stick
¼ teaspoon salt optional

Cheesecake Layer:

16 ounces cream cheese softened to room temperature, 2 blocks
2 teaspoons pure vanilla extract
1 cup confectioners sugar
8 ounces whipped topping thawed, 1 container
2 ½ cups diced strawberries patted dry

Pink Strawberry Jello Layer:

3 ounces strawberry Jell-O mix 1 box
¾ cup boiling water
¾ cup ice water
8 ounces whipped topping thawed, 1 container

Topping:

8 ounces whipped topping thawed, 1 container
additional fresh strawberries
Golden Oreo crumbs

Instructions

Spray a 9 x 13 baking pan with cooking spray and set aside. Add the Golden Oreos into the food processor and pulse until you get fine crumbs.
Transfer into a small mixing bowl and then add the melted butter and salt. Stir until all the crumbs are evenly coated. (You can alternatively mix the melted butter and salt in the food processor but I find it more difficult to clean off all the pieces that way.)
Press the crumb mixture into the bottom of the prepared baking pan. Use the bottom of a glass or measuring cup to help press it firmly into an even layer. Place the prepared crust into the freezer to chill while making the cheesecake layer.
In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese and vanilla extract until smooth and creamy. Gradually add in the powdered sugar and beat until well incorporated.
Using a rubber spatula, fold in one 8 ounce tub of the thawed Cool Whip.
Then fold in the diced strawberries. (Make sure the strawberries have been patted dry before mixing it in, otherwise it may result in a wet cheesecake layer from the extra moisture.)
Take the crust out of the freezer and then spread the cheesecake layer evenly onto the crust. Use an icing spatula to spread it out and try to remove any air pockets. Place the baking pan back into the freezer while preparing the strawberry jello layer.
In a clean mixing bowl, combine the strawberry jello powder with boiling hot water and stir together until fully dissolved.
Add the ice water. It should be ¾ cup water WITH ice. Mix it in until the ice completely melts. The liquid should now be cold to touch. If not, then allow it to cool completely for a few more minutes before adding the Cool Whip.
Once cooled, mix in one 8 ounce tub of Cool Whip and stir together until well blended.
Place the bowl in the refrigerator to chill for 30 minutes and to allow the jello mixture to thicken up.
After the strawberry jello mixture has chilled, remove the baking pan from the freezer and then add the pink strawberry layer evenly on top of the cheesecake layer. Use an icing spatula to spread it out. Place the baking pan into the refrigerator and chill for at least 4 hours, or overnight, to give the jello layer the time it needs to set completely.
Once the top layer has set and firmed up, add the last Cool Whip layer and spread evenly on top. Top with extra strawberries and Golden Oreo crumbs if desired. Serve chilled and enjoy!

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