Strawberry Cheesecake Lasagna Recipe
A refreshing no-bake strawberry cheesecake lasagna layered with creamy cheesecake filling, fresh strawberries, and a soft cookie crust. This light and fruity dessert is perfect for warm days and special occasions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs or crushed digestive biscuits
- 2 cups fresh strawberries, sliced
- 16 oz cream cheese
- 1 cup sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping or whipped cream
- 1 package strawberry gelatin or pudding mix
- 1 cup milk
Instructions
- Crush the graham crackers or biscuits into fine crumbs and press them into the bottom of a dish to form a base layer.
- In a bowl, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy.
- Spread a layer of the cream cheese mixture over the crust.
- Prepare the strawberry gelatin or pudding according to package instructions and allow it to cool slightly.
- Add a layer of sliced strawberries over the cream cheese mixture.
- Pour or spread the strawberry mixture over the strawberries.
- Top with a layer of whipped topping or whipped cream.
- Repeat layers if desired, finishing with whipped topping on top.
- Refrigerate for at least 4 hours until fully set.
- Slice and serve chilled.
Notes
- Use chocolate cookies instead of graham crackers for a different base.
- Swap strawberries with other fruits like blueberries or raspberries.
- Fresh whipped cream can replace store-bought topping.
- Store covered in the refrigerator for up to 3 days.
- For clean slices, wipe the knife between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
