Strawberry Lemon Lush Twist

Name: Strawberry Lemon Lush Twist
Prep time: 35 min
Total time: 4 h 30 min
Yield: 12 servings
Ingredients: 1 1/2 cups vanilla wafers crushed; substitute graham crackers if needed; 1/3 cup unsalted butter melted; browned butter adds nuttiness; 1 tablespoon granulated sugar; 8 oz cream cheese softened; 1 cup powdered sugar sifted; 2 containers whipped topping divided (about 16 oz each); can replace with homemade whipped cream with stabilizer; 1 can lemon pie filling (15 oz); 1 cup fresh strawberries sliced; 2 tablespoons lemon curd warmed slightly; 1 teaspoon orange juice for drizzling; twist added; nonstick spray for pan

By Emma

Certified Culinary Professional

Published on 13 February 2026 • Recipe tested & approved

Layers of zesty lemon, creamy cheese, crushed cookies, and fresh strawberries with a hint of orange zest for brightness. A no-bake dessert that jiggles just right, refreshing with every bite.

Prep: 35 min

Cook: 0 min

Total: 4h 30min

Servings: 12 servings

#no-bake dessert #lemon desserts #summer desserts #layered desserts #strawberries #cream cheese

Before You Start

Came at this from a few angles. First try, vanilla wafers too crumbly, crust fell apart under lemon layer, disaster. Pressing firmly after melting butter changed game – compact base holds all layers without soggy fallout. Cream cheese mix has to be just right, so it spreads evenly without running. Refrigeration teaches patience fantastic here. The lemon pie filling’s texture peaks when slightly lumpy; smooth but not gelatinous perfect. Berries hold their shape when sliced thin and arranged flat. Joint drizzling lemon curd with added orange juice cuts sweetness and thickens it just enough to ribbon across without sinking. Ventured adding orange for brightness after past experiences with flat lemon-only drizzle. Always a fan of this splash of complexity. Texture contrast is everything. Remember how assembly order influences final structure. Stored too long? Layers meld, sharpness blurs, so serve freshly finished. A keeper for no-oven warm days — layered fizz and cream like a summer party in your mouth.

Ingredients

1 1/2 cups vanilla wafers crushed; substitute graham crackers if needed
1/3 cup unsalted butter melted; browned butter adds nuttiness
1 tablespoon granulated sugar
8 oz cream cheese softened
1 cup powdered sugar sifted
2 containers whipped topping divided (about 16 oz each); can replace with homemade whipped cream with stabilizer
1 can lemon pie filling (15 oz)
1 cup fresh strawberries sliced
2 tablespoons lemon curd warmed slightly
1 teaspoon orange juice for drizzling; twist added
nonstick spray for pan

About the ingredients

Vanilla wafers or graham crackers work for the crust. The grams of cookie and butter ratio important; not enough butter makes crust crumbly and dry, too much, greasy and loose. Use unsalted butter so you balance sweetness yourself, salted tends to alter final taste. Cream cheese softened to room temperature beats easily, avoids lumps and gritty texture. Whipped topping can be homemade stabilized cream — I add gelatin to whip heavy cream for extra hold; store-bought easier but can turn watery if not handled properly. Powdered sugar should be sifted, no clumps allowed, can ruin the smooth cheesiness. Lemon pie filling provides acidic bite and thick layer; homemade lemon curd or canned will do, but watch consistency. Fresh strawberries sliced even and fresh add brightness and a juicy counterpoint. Adding a bit of orange juice to lemon curd is a trick I picked up — cuts sweetness for a balanced tangy drizzle. Nonstick spray essential to stop crust sticking, always a setback otherwise.

Method

Crust

bash vanilla wafers in bag or blitz briefly in food processor. Not powder fine, still bit chunky. Melt butter, toss with cookie crumbs and sugar until everything sticks. Line 13x9 pan with spray. Press mixture evenly using bottom of glass or measuring cup. Firm, flat surface crucial, stops sogginess later.

Cream Layer

beat cream cheese till soft but not runny; use speed 3 on mixer. Add half container whipped topping, stir gentle but thorough; repeat with rest of that container. Fold in powdered sugar carefully. The soft fluff should hold shape but spread easy. Layer evenly over crust. Use offset spatula or back of spoon.

Lemon Filling

open lemon pie filling, spread right on cream cheese layer without mixing. Even coat. Slightly lumpy texture is expected, gives bite contrast.

Top Whip

slather remaining whipped topping over lemon layer. No streaks visible, smooth surface is signal. Cover with plastic wrap, fridge at least 4 hours. Overnight better if you got time. Mixture firms, flavors meld. Don’t skip chill, or layers dissolve.

To Finish

wash and slice strawberries uniform thickness so they sit evenly. Arrange in single layer over whipped topping, not piled. Warm lemon curd ~ 25 seconds in microwave, just till it moves easily but still thick. Stir in teaspoon orange juice, thins it to drizzle consistency. Transfer to baggie, snip tiny hole corner, drizzle over berries with zigzag. Serve immediately; strawberries still bright, curd shiny. If you wait too long, juices seep in and crust soggy wrecks texture.
Common saves: Crust too loose? Add extra butter or chill before layering. Cream cheese too firm? Microwave 10 sec increments carefully. No lemon pie filling? Use homemade lemon curd thickened with gelatin but chill well. No whipped topping? Stabilized heavy cream whipped firm works but messier layering.

Cooking tips

Crushing cookies unevenly keeps some texture; avoid over-processing into powder. Press crust firmly but don’t smash too hard or base too dense. Cream cheese beating speed matters: medium-low to avoid air bubbles making mixture too soft and unstable. Mixing whipped topping in two parts aids in smooth consistency without breaking down cream. Lemon pie layer goes carefully on top of cream without swirling, layer separation perfect for bite contrast. Top layer whipped topping applied smoothly, no holes or dips to get even finish. Refrigerate minimum 4 hours so layers set firmly; overnight chill intensifies flavor meld. Strawberries sliced just before serving to avoid excess moisture. Warm lemon curd gently, watch it don’t get too runny or hard to drizzle — add a teaspoon water or orange juice for perfect flow but maintain thick enough. Drizzle quickly and plate immediately before berry juices soften top. Keep it cold till eating to keep structure intact. Leftovers separable but best eaten within 2 days, crust sogginess inevitable after.

Chef's notes

💡 Crush cookies unevenly; chunks add texture, not powder fine. Melt butter fully but cool slightly to avoid soggy crust. Press firmly but don’t compact till dense. Use bottom flat glass for even base, crucial for holding layers without collapse.
💡 Beat cream cheese on medium speed, not high; air bubbles ruin firmness. Fold whipped topping gently, in parts, to keep fluffiness yet enough structure. Powdered sugar sifted avoids grit, blends better, helps cream hold shape and spread evenly.
💡 Lemon pie filling goes on top; don’t mix with cream layer or you lose separation. Slather on gently; slight lumps add mouthfeel contrast. Warm lemon curd just till flowy, add orange juice to thin drizzle consistency but no watery run-off.
💡 Chill minimum 4 hours; overnight best if possible. Fridge solidifies layers, melding flavors while preserving each stage distinct. Slice strawberries just before serving so berries stay bright, juices don’t soak crust, preventing soggy texture wreck.
💡 Nonstick spray essential every time on pan to ease cutting and serving. If crust falls apart, add more butter or chill before layering cream. Cream too firm? Warm in short increments, room temp is key for spreadability. Stabilized whipped cream helps hold long.

Common questions

Crust too crumbly?

Add more melted butter slowly. Press firmly but don’t overcompact. Cooling crust before layering cream helps firmness. Could try graham crackers if wafers too flaky.

No lemon pie filling?

Use homemade lemon curd thickened with gelatin; chill well for firm layer. Canned versions vary in thickness. Watch texture, no runny layers or fruits will sink.

Can I use fresh whipped cream?

Stabilized cream preferred. Fresh whips soft, may weep or collapse after chill. Gelatin or commercial whipped topping holds better if layering time is long or transport needed.

How long keep leftovers?

2 days max refrigerated. After that, crust soggy mess from berry juices. Keep covered tight. Stirring not recommended, layers lose distinctness fast. Serve fresh for contrast always.