Why I’ll Love This Recipe

I enjoy this recipe because it requires no oven, making it ideal for warm days. The creamy cheesecake layer pairs perfectly with the sweet strawberries, while the crunchy cookie crust adds the perfect contrast in texture. I also like that I can prepare it ahead of time, allowing the flavors to blend together before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

36 Golden Oreo cookies, crushed
½ cup unsalted butter, melted

For the cheesecake layer:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups whipped topping, thawed

For the strawberry layer:

3 cups fresh strawberries, sliced
1 package (3 ounces) strawberry gelatin
1 cup boiling water
½ cup cold water

For the topping:

2 cups whipped topping
Crushed Golden Oreo cookies
Fresh strawberries, sliced

Directions

I combine the crushed Golden Oreo cookies with the melted butter until evenly moistened.
I press the mixture firmly into the bottom of a 9×13-inch baking dish to create the crust.
I refrigerate the crust for about 15 minutes while I prepare the filling.
I beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
I gently fold the whipped topping into the cream cheese mixture until fully combined.
I spread the cheesecake mixture evenly over the chilled crust.
I dissolve the strawberry gelatin in the boiling water, stir in the cold water, and allow it to cool until slightly thickened.
I fold the sliced strawberries into the cooled gelatin mixture and spread it over the cheesecake layer.
I refrigerate the dessert for about 2 hours, or until the strawberry layer begins to set.
I spread the remaining whipped topping over the top and garnish with crushed Golden Oreo cookies and fresh strawberry slices.
I chill the dessert for at least 2 more hours before slicing and serving.

Servings and Timing

Servings: 12
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: About 4 hours 25 minutes

Variations

I use graham cracker crumbs instead of Golden Oreo cookies for a classic cheesecake crust.
I substitute blueberries, raspberries, or mixed berries for a different fruit flavor.
I drizzle melted white chocolate over the top before serving for extra sweetness.
I add a layer of vanilla pudding between the cheesecake and strawberry layers for an even creamier dessert.
I replace the strawberry gelatin with raspberry or cherry gelatin for a unique variation.
I garnish the dessert with toasted coconut or sliced almonds for added texture.

Storage/Reheating

I store the strawberry cheesecake lasagna covered in the refrigerator for up to 4 days. I do not recommend leaving it at room temperature for more than 2 hours because of the dairy ingredients. I also freeze individual slices for up to 2 months by wrapping them tightly and placing them in a freezer-safe container. I thaw frozen slices overnight in the refrigerator before serving. Since this is a no-bake dessert, I do not reheat it.

FAQs

Can I make strawberry cheesecake lasagna ahead of time?

Yes. I often prepare it the day before serving because the extra chilling time helps the layers set beautifully.

Can I use frozen strawberries?

Yes. I thaw and drain the strawberries well before using them to prevent excess moisture from making the dessert runny.

Can I use homemade whipped cream instead of whipped topping?

Yes. I use stabilized homemade whipped cream if I want a richer homemade flavor and a firm texture.

How do I keep the layers from mixing together?

I make sure each layer is evenly spread, and I chill the dessert whenever needed so each layer has time to firm up before adding the next one.

Can I make this dessert without gelatin?

Yes. I simply layer fresh strawberries over the cheesecake filling or use a homemade strawberry sauce thickened with cornstarch instead of gelatin.

Conclusion

I find this strawberry cheesecake lasagna to be one of the easiest and most refreshing desserts I can make. The buttery crust, creamy cheesecake filling, juicy strawberries, and fluffy topping create a dessert that looks impressive while requiring very little effort. I enjoy serving it for celebrations, family gatherings, or whenever I want a cool and delicious no-bake dessert.

Strawberry Cheesecake Lasagna

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This strawberry cheesecake lasagna is a creamy, no-bake dessert layered with a buttery Golden Oreo crust, luscious cheesecake filling, fresh strawberries, and fluffy whipped topping. It’s a refreshing make-ahead treat that’s perfect for parties, holidays, and warm-weather gatherings.

Author: Laura
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 25 minutes
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Combine the crushed Golden Oreo cookies with the melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
Refrigerate the crust for about 15 minutes while preparing the filling.
Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold the whipped topping into the cream cheese mixture until fully combined.
Spread the cheesecake mixture evenly over the chilled crust.
Dissolve the strawberry gelatin in the boiling water, stir in the cold water, and let it cool until slightly thickened.
Fold the sliced strawberries into the gelatin mixture and spread evenly over the cheesecake layer.
Refrigerate for about 2 hours, or until the strawberry layer begins to set.
Spread the remaining whipped topping over the top and garnish with crushed Golden Oreo cookies and fresh strawberry slices.
Chill for at least 2 more hours before slicing and serving.

Notes

Substitute graham cracker crumbs for the Golden Oreo crust if desired.
Use blueberries, raspberries, or mixed berries for a different fruit variation.
Drizzle melted white chocolate over the top for extra sweetness.
Store covered in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months and thaw overnight in the refrigerator before serving.

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 30 g
Sodium: 280 mg
Fat: 27 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 70 mg