Description
This No-Bake Strawberry Cheesecake Lasagna is the kind of dessert that makes people stop mid-bite and say, “Who made this?” Creamy cheesecake filling, fresh strawberries, and a buttery graham cracker crust all stack together into chilled, sliceable layers that feel totally special but are secretly simple. It’s an easy recipe you can prep ahead for potlucks, parties, or family nights after an easy dinner, and it fits right in with your favorite dessert ideas and food ideas when you want something sweet without turning on the oven. Whether you’re hunting for quick breakfast treats for the next day, casual dinner ideas to end on a high note, or even a not-so-healthy snack to share, this strawberry lasagna-style cheesecake is pure joy in a pan.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter melted
2 tablespoons granulated sugar for crust
16 ounces cream cheese softened
1 cup powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon fine salt
16 ounces frozen whipped topping thawed and divided
5 cups fresh strawberries hulled and sliced and divided
1/2 cup granulated sugar for strawberries
2 tablespoons cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
Instructions
1. Lightly grease a 9×13 inch baking dish. In a medium bowl combine the graham cracker crumbs, granulated sugar for crust, and melted butter, stirring until the crumbs are evenly moistened.
2. Press the crumb mixture firmly into the bottom of the dish to form an even crust. Chill the crust in the refrigerator while you prepare the filling.
3. In a large mixing bowl beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and salt and beat again until completely smooth and fluffy.
4. Gently fold in about three quarters of the thawed whipped topping, reserving the rest for the final layer. Fold just until no streaks remain and the mixture is light and airy.
5. Spread half of the cheesecake filling over the chilled crust, smoothing it all the way to the edges. Arrange about 2 cups of the sliced strawberries evenly over this layer, pressing them lightly into the filling.
6. Spoon the remaining cheesecake filling over the strawberries and spread into an even second layer, taking care not to disturb the berries underneath. Chill while you make the strawberry topping.
7. In a medium saucepan combine 2 cups of sliced strawberries, the granulated sugar for strawberries, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until the mixture bubbles and thickens and the berries are soft and glossy, 5 to 7 minutes.
8. Remove the pan from the heat and let the strawberry mixture cool completely to room temperature, stirring occasionally to release steam. Cooling fully is important so it does not melt the cheesecake layer.
9. Once the topping is cool, spread the reserved whipped topping over the cheesecake layer in the pan. Spoon the strawberry topping over the whipped layer, then scatter the remaining fresh strawberry slices on top for extra color and texture.
10. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or until the layers are fully set. For the cleanest slices, chill overnight before cutting into 12 squares and serving.
Notes
Avoid spreading the warm strawberry topping over the cheesecake layer—if it is even slightly hot, it will melt the whipped topping and cause the layers to blur instead of staying beautifully defined. Let the topping cool completely before assembling the final layer.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32
- Sodium: 260
- Fat: 27
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 6
- Cholesterol: 70