Strawberry Cheesecake Lasagna is a no-bake layered dessert made with creamy cheesecake filling, fresh strawberries, and a buttery cookie crust. It’s light, sweet, and perfect for summer gatherings or quick make-ahead desserts.
Prep Time
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Equipment
- Mixing bowls
- Hand mixer or whisk
- 9×13 baking dish
- Spatula
- Saucepan (optional)
Ingredients
Crust Layer
- 2 cups crushed graham crackers or digestive biscuits
- 1/2 cup melted butter
- 2 tablespoons sugar
Cheesecake Layer
- 2 cups cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream (or whipped topping)
Strawberry Layer
- 2 cups fresh strawberries (sliced)
- 1/2 cup strawberry jam or sauce
Topping
- Extra whipped cream
- Strawberry slices
Ingredient Notes
- Use softened cream cheese for a smooth texture.
- Fresh strawberries give the best flavor, but frozen can also work.
- Graham crackers add the best classic cheesecake base.
Instructions
1. Prepare the Crust
- Mix crushed biscuits, melted butter, and sugar.
- Press firmly into the bottom of a 9×13 dish.
- Chill for 15 minutes.
2. Make Cheesecake Layer
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped cream gently until fluffy.
3. Assemble Layers
- Spread half of the cheesecake mixture over the crust.
- Add a layer of sliced strawberries.
- Spread remaining cheesecake mixture on top.
4. Add Strawberry Topping
- Spread strawberry jam or sauce over the top layer.
- Add extra fresh strawberries if desired.
5. Chill
- Refrigerate for at least 4 hours or until set.
Nutrition Facts (Approximate Per Serving)
- Calories: 380
- Carbohydrates: 38g
- Protein: 5g
- Fat: 24g
- Sugar: 25g
Tips & Variations
- Add crushed cookies between layers for extra crunch.
- Mix a little lemon juice into the cheesecake layer for freshness.
- You can swap strawberries with blueberries or mango.
- Best served cold straight from the fridge.
