Strawberry Fluff No Bake Cheesecake

Strawberry Fluff No Bake Cheesecake


As a child I remember having a dish of cut up strawberries or strawberry shortcake. We only ate them when they were in season, and never year round. This time of year strawberries are available locally grown from farmers, supermarkets, etc... Fresh locally grown strawberries are the best one to cook/bake with.

This year, I was tasked with bringing dessert to our family meal on Canada Day. Since strawberry season is in full swing here, I decided to make this Strawberry Fluff No Bake Cheesecake. It is the perfect ix of fluffy and sweet.

You can make your graham cracker crust, as noted below, or simply buy a premade pie shell you can purchase.

We doubled the recipe and made it in a 9X13 pan. Line pan with tinfoil for easy removal for cutting after set.


Strawberry Fluff No Bake Cheesecake

One 8 ounce tub Cool Whip, thawed but still cool 2 cups fresh strawberries, stemmed and diced 1 cup mini marshmallows Whipped cream or Cool Whip, for garnish

  • 2 1/4 cups Graham Cracker crumbs
  • 1/2 cup Butter (melted)
  • 1 8oz Tub Cool Whip (thawed but not warm ( for filling))
  • 1 pkg Cream Cheese
  • 1 jar Marshmallow Fluff
  • 1 cup Strawberries (diced)
  • 1 lemon (zest of 1 lemon)
  • 1 can Cool Whip (for garnish)
  • 1/2 cup Strawberries (diced for garnish)
  1. Combine graham cracker crumbs and melted butter until crumbly. Press into pie plate or spring form pan to form crust. Place in refrigerator until filling is mixed.
  2. In blender, combine Cream Cheese and Marshmallow Fluff, approx 2 minutes, until smooth.
  3. Add strawberries, cool whip and lemon zest, mix for another 2 minutes. Pour over pie shell and place back in fridge to set. Approximately 1 hour.
  4. You can garnish by adding whip cream and strawberries before serving, or put a little on each piece as served.

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