This Sugar-Free Strawberry Yum Yum is a creamy no-bake dessert with a buttery cookie crumb crust, fluffy cream cheese filling, a sweet strawberry layer, and whipped topping. Served chilled and sliced into squares, it is a colorful dessert for summer gatherings, family meals, and celebrations.

The recipe uses sugar-free cookies and sweeteners instead of their regular-sugar counterparts. The strawberries are cooked into a topping, cooled, and layered between the cream cheese filling and whipped topping.

Why You’ll Love This Strawberry Yum Yum

No oven required.
A buttery crumb base with three soft, creamy layers.
Fresh strawberries paired with a little lemon juice.
Simple assembly in a baking dish.
A make-ahead option for gatherings and celebrations.

Ingredients You Need

Cookie Crumb Crust

1 1/2 cups sugar-free shortbread cookie crumbs
1/4 cup butter, melted
2 tbsp granulated sugar-free sweetener

Reserve 1/4 cup of the combined crust mixture for the topping.

Cream Cheese Layer

8 oz cream cheese, softened
1/2 cup powdered sugar-free sweetener
8 oz sugar-free whipped topping, thawed

Strawberry Layer

2 cups fresh strawberries, diced
1/4 cup water
1/4 cup granulated sugar-free sweetener
1 tbsp cornstarch
1 tsp fresh lemon juice

Top Layer

8 oz sugar-free whipped topping, thawed
Reserved 1/4 cup crumb mixture
Optional: fresh sliced strawberries, added just before serving

How to Make Sugar-Free Strawberry Yum Yum

1. Make the Crust

In a bowl, mix the sugar-free shortbread cookie crumbs, melted butter, and granulated sweetener until evenly moistened.

Reserve 1/4 cup of this mixture for the topping.

Press the remaining mixture firmly into the bottom of a 9×13-inch baking dish.

Refrigerate while preparing the filling.

2. Prepare the Strawberry Layer

Add the diced strawberries, water, granulated sweetener, and cornstarch to a saucepan.

Cook over medium heat, stirring often, until thickened.

Remove from the heat and stir in the lemon juice.

Let the strawberry mixture cool completely before assembling the dessert.

3. Make the Cream Cheese Filling

Beat the softened cream cheese and powdered sweetener until smooth.

Gently fold in 8 oz of thawed sugar-free whipped topping until evenly combined.

Spread the filling over the chilled crust.

4. Assemble the Layers

Spoon the cooled strawberry mixture evenly over the cream cheese filling.

Spread the remaining 8 oz of whipped topping over the strawberry layer.

Sprinkle with the reserved crumb mixture.

5. Chill and Serve

Cover and refrigerate for at least 2 hours, following the supplied recipe. For the intended firmer texture and cleaner slices, allow an overnight chill.

Slice into 12 squares and serve chilled.

Add fresh sliced strawberries just before serving, if desired.

Texture and Flavor

The dessert pairs a buttery, crumbly base with a soft cream cheese filling and whipped topping. The cooked strawberry layer adds fruit flavor and contrasts with the creamy layers.

Shortbread crumbs give the base a buttery flavor, while the lemon juice adds a bright note to the strawberry mixture. This is intended to be a soft, layered dessert rather than a dense cheesecake.

Tips From the Recipe

Start With Softened Cream Cheese

Beat the cream cheese and powdered sweetener until smooth before folding in the whipped topping.

Cool the Strawberry Mixture Completely

Keep the cooling step separate from assembly. Prepare the crust and cream cheese layer while the strawberry mixture cools.

Reserve the Crumbs Before Pressing the Crust

Measure out the topping portion first so you do not need to remove crumbs from the finished crust.

Plan Ahead for Chilling

An overnight preparation schedule leaves plenty of time for the assembled dessert to chill before serving.

Add Fresh Garnishes Last

If using extra sliced strawberries, add them just before bringing the dessert to the table.

Serving Ideas

Serve the dessert in chilled squares with a few fresh strawberry slices on top.

For a simple presentation, leave the crumb topping visible and arrange the fresh strawberries around the edge of the dish or beside individual portions.

Nutrition Information

The original recipe provides these estimates per serving, based on 12 servings:

Calories: 190
Net carbs: 7 g
Protein: 3 g
Fat: 17 g
Fiber: 2 g
Total carbs: 9 g

These figures have not been independently calculated. Actual nutrition depends on the cookies, sweeteners, cream cheese, and whipped topping used.

The title refers to the use of sugar-free products and sweeteners; it is not a verified claim that the finished dessert contains no sugar. It also does not establish that the recipe is keto-friendly or guarantee a particular blood glucose response.

FAQ

Does this dessert require baking?

No. The crust is chilled rather than baked. The strawberry layer is cooked on the stovetop before assembly.

How much whipped topping do I need?

You need 16 oz total: 8 oz folded into the cream cheese filling and 8 oz spread over the strawberry layer.

Are the topping crumbs extra?

No. Reserve 1/4 cup from the mixed crust ingredients before pressing the remaining mixture into the baking dish.

Can I prepare it the day before serving?

Yes. The supplied recipe recommends an overnight chill for cleaner slices. Add any fresh strawberry garnish just before serving.

What size baking dish does the recipe use?

The recipe specifies a 9×13-inch baking dish and 12 servings. Spread each layer evenly across the dish as directed.