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Servings: 6
Calories: 481kcal


For the Graham Cracker Crumbs:

  • 1 1/2 cups graham cracker crumbs
  • 6 TBS melted butter

For the No Bake Cheesecake:

  • 8 oz cream cheese (softened)
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 4 oz cool whip (thawed, or 1 cup whipped cream)

For the Strawberry Sauce:

  • 1 pound strawberries
  • 1/3 cup sugar
  • 2 tsp lemon juice

For the Assembly:

  • 4 oz cool whip (or 1 cup whipped cream)
  • maraschino cherries


For the Graham Cracker Crumbs

  • Stir together the graham cracker crumbs and butter in a medium sized bowl. Set aside till needed.
  • Beat the cream cheese until it's smooth.
  • Add in the sugar, and vanilla extract and stir till smooth.
  • Carefully fold in the cool whip until the mixture is smooth.
  • Cover and refridgerate till needed.

For the Strawberry Sauce:

  • Hull and dice your strawberries.
  • Add the strawberries, sugar, and lemon juice to a medium sized pot over medium heat.
  • Bring to a boil. And continue to boil for about 15 minutes, until the sauce starts to thicken, stirring occasionally.
  • Remove from heat and cool to room temperature.

For the Assembly:

  • Scoop 2-3 TBS of the graham cracker crumbs into the bottom of a champagne flute (or other cup)
  • Scoop some of the cream cheese into a small ziplock bag, snip the corner off and carefully squeeze a layer of cheesecake on top of the graham cracker crumbs. Or carefully scoop it in with a spoon (can be hard to do with the thin cups)
  • Scoop 1-2 TBS of the strawberry sauce on top of the cheesecake.
  • Repeat with another layer of graham crackers, cheesecake, and strawberry sauce.
  • Spoon some whipped cream on top (or squeeze out of a can, or bag). Top with a cherry if desired.
  • Repeat with additional glasses, to make 5 more servings.


Calories: 481kcal | Carbohydrates: 56g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 374mg | Potassium: 225mg | Fiber: 2g | Sugar: 41g | Vitamin A: 900IU | Vitamin C: 45mg | Calcium: 90mg | Iron: 1mg