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No Bake Strawberry Cheesecake Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 56 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This no bake strawberry cheesecake lasagna is a creamy, layered dessert featuring a graham cracker crust, luscious cream cheese filling, fresh strawberries, and a sweet strawberry sauce topping. Perfect for summer gatherings or whenever you crave a light, refreshing treat without turning on the oven.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)

Cheesecake Layers

  • 2 packages (8 oz each) cream cheese (softened)
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 box (3.4 oz) instant cheesecake pudding mix
  • 1 1/2 cups cold milk

Fruit and Toppings

  • 1 1/2 cups fresh strawberries (sliced)
  • 1 cup strawberry sauce or preserves
  • Additional sliced strawberries and graham cracker crumbs for topping

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture is well blended. Press this mixture firmly into the bottom of a 9×13-inch dish to form an even, compact crust layer.
  2. Make the Cream Cheese Mixture: In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
  3. Whip the Cream: In a separate bowl, whip the heavy whipping cream with the granulated sugar until stiff peaks form, which means the cream holds firm when the beaters are lifted from the bowl.
  4. Combine Cream and Cheese Mixtures: Gently fold the whipped cream into the cream cheese mixture, taking care to keep the mixture light and fluffy by mixing slowly and carefully.
  5. Prepare Pudding Mixture: In another bowl, whisk together the instant cheesecake pudding mix and cold milk until the mixture thickens, which should take a few minutes. Then carefully fold the pudding into the cream cheese and whipped cream mixture until fully combined.
  6. Assemble the First Layer: Spread half of the cheesecake mixture evenly over the prepared graham cracker crust in the dish.
  7. Add Strawberry Layer: Arrange a layer of the sliced fresh strawberries over the cheesecake layer and drizzle evenly with about half of the strawberry sauce or preserves.
  8. Repeat Layers: Spread the remaining cheesecake mixture over the strawberry layer smoothly. Top this with the remaining fresh strawberries and a light sprinkle of additional graham cracker crumbs for texture and decoration.
  9. Chill: Cover the assembled dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set and flavors to meld perfectly.
  10. Serve: Once chilled, slice into squares and serve cold for a refreshing, indulgent dessert experience.

Notes

  • You can substitute Cool Whip for the homemade whipped cream to save time.
  • Adding crushed vanilla wafers or white chocolate chips between layers adds delightful texture.
  • Frozen strawberries work well if fully thawed and drained to prevent extra moisture.

Find it online: https://slsrecipes.com/no-bake-strawberry-cheesecake-lasagna-recipe/