I first made this Strawberry Cheesecake Lush for a last-minute summer potluck, needing something stunning that wouldn’t heat up my kitchen. In my kitchen, the scent of crushed Golden Oreos mixing with melted butter was pure, toasty comfort. As I whipped up the creamy, tangy cheesecake layer, the air turned sweet and rich. The moment the juicy, sliced strawberries were scattered over the top, their bright, fresh fragrance mingled with everything, promising a perfect dessert. The first cool, creamy bite—a harmony of crunchy crust, smooth cheesecake, fluffy pudding, and ripe berries—was a revelation. It looked like I’d spent hours, yet it was the easiest, most refreshing dessert I’d ever made.
Why You’ll Love This Recipe
You are going to fall in love with this recipe because it delivers the luxurious, layered experience of a strawberry cheesecake without any of the baking, water baths, or stress. It’s a stunning, make-ahead dessert that’s impossibly easy to assemble and always wows a crowd. Every layer offers a different, delightful texture and flavor, from the buttery cookie crust to the light, fruity finish. It’s cool, refreshing, and incredibly versatile, making it perfect for sweltering days, holiday dinners, or whenever you need a guaranteed showstopper that secretly requires minimal effort.
Ingredients
- 1 package (about 30 cookies) Golden Oreos
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 (16 ounce) container frozen whipped topping (Cool Whip), thawed and divided
- 2 (3.4 ounce) packages instant cheesecake-flavored pudding mix
- 3 cups cold whole milk
- 3 ½ cups fresh strawberries, hulled and sliced
- Optional garnish: Additional whipped topping, whole strawberries, or cookie crumbs
Let’s talk ingredients. The Golden Oreos are key for that vanilla-cookie flavor—don’t substitute chocolate. For the crust, use the whole cookie, filling and all. Your cream cheese must be fully softened to blend smoothly without lumps; I leave it out for a good hour. The instant cheesecake pudding mix is the flavor shortcut that makes this so special—do not use regular vanilla or cook-and-serve pudding. For the milk, whole milk makes the pudding layer richest and creamiest. Trust me, low-fat milk makes it thin and less flavorful. Finally, use the freshest, ripest strawberries you can find. Their natural sweetness and juice are a vital part of the final layer. Don’t use frozen strawberries here unless they are completely thawed and thoroughly dried, as they’ll add too much water.(See the next page below to continue…)