Why You’ll Love This Recipe

I enjoy how this dessert combines the classic flavors of strawberries and cream with the rich texture of cheesecake, all without the need for baking. The layers come together effortlessly, making it an ideal choice for entertaining or satisfying a sweet tooth with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ cups graham cracker crumbs, divided
1 stick (½ cup) unsalted butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
1 (16-ounce) container fresh strawberries, divided

Directions

In a medium bowl, I combine 2 cups of graham cracker crumbs with the melted butter, mixing until the texture resembles wet sand.
I press the mixture firmly into the bottom of a 9×13-inch glass or porcelain dish to form the crust, then chill it in the freezer for about 10–15 minutes to set.
In a large bowl, I blend the softened cream cheese with the powdered sugar until smooth.
I fold in one container of the whipped topping into the cream cheese mixture until well combined.
I spread the cream cheese mixture evenly over the chilled crust.
I wash, hull, and slice the strawberries, setting aside 5–6 whole strawberries for decoration.
I layer the sliced strawberries evenly over the cream cheese layer.
I spread the remaining container of whipped topping over the strawberries.
I refrigerate the dessert for at least 2 hours, preferably overnight, to allow it to set.
Before serving, I garnish the top with the reserved whole and chopped strawberries and sprinkle with the remaining ½ cup of graham cracker crumbs.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes

Variations

Fruit Variations: I sometimes substitute the strawberries with other fresh fruits like blueberries, raspberries, or a mix of berries for a different flavor profile.
Crust Alternatives: For a different base, I use crushed vanilla wafers or chocolate cookies instead of graham crackers.
Cheesecake Layer: I occasionally add a layer of strawberry gelatin mixed with fresh strawberries between the cream cheese and whipped topping layers for added texture and flavor.

Storage/Reheating

I store the Strawberry Cheesecake Lasagna covered in the refrigerator for up to 3 days. Freezing is not recommended, as it may alter the texture of the whipped topping and cream cheese layers.

FAQs

Can I make this dessert ahead of time?

Yes, I often prepare it the day before serving. This allows the layers to set properly and the flavors to meld together.

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor, I can use thawed frozen strawberries in a pinch. I make sure to drain any excess liquid before layering to prevent sogginess.

Is there a substitute for whipped topping?

If I prefer, I use homemade whipped cream as a substitute for frozen whipped topping. I whip heavy cream with a bit of sugar until stiff peaks form.

Can I use low-fat cream cheese?

Yes, I can use low-fat cream cheese to reduce the calorie content. However, I find that full-fat cream cheese provides a richer flavor and creamier texture.

How do I prevent the crust from becoming soggy?

To maintain a firm crust, I ensure it’s well-chilled before adding the cream cheese layer. Additionally, I avoid adding overly juicy fruits directly onto the crust.

Conclusion

Strawberry Cheesecake Lasagna is a delightful, no-bake dessert that’s both easy to make and impressive to serve. Its layers of creamy cheesecake filling, fresh strawberries, and fluffy whipped topping over a buttery graham cracker crust make it a favorite for any occasion. I enjoy how versatile it is, allowing for various fruit and crust combinations to suit different tastes.

Crust:

2 cups graham cracker crumbs

½ cup (1 stick) unsalted butter, melted

Cheesecake Layer:

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 (8 oz) container frozen whipped topping, thawed

Topping Layers:

1 (16 oz) container fresh strawberries, hulled and sliced

1 (8 oz) container frozen whipped topping, thawed

½ cup graham cracker crumbs (reserved)

5–6 whole strawberries, for garnish

Strawberry Cheesecake Lasagna

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Author: Mia
Total Time: 2 hours 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This no-bake layered dessert features a buttery graham cracker crust, creamy cheesecake filling, and fresh strawberries for a refreshing, crowd-pleasing treat.

Instructions

In a bowl, mix 2 cups of graham cracker crumbs and melted butter until combined. Press into the bottom of a 9×13-inch dish and freeze for 10–15 minutes.

In a separate bowl, beat cream cheese and powdered sugar until smooth.

Fold in one container of whipped topping and spread over the chilled crust.

Arrange sliced strawberries evenly over the cream cheese layer.

Top with the remaining container of whipped topping and smooth the surface.

Chill in the refrigerator for at least 2 hours (preferably overnight).

Before serving, garnish with whole strawberries and sprinkle with reserved graham cracker crumbs.

Notes

Use homemade whipped cream in place of frozen topping if desired.

For a tangy twist, add a thin layer of strawberry gelatin and berries between layers.

Drain frozen strawberries well to avoid excess moisture.

Prep Time: 30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American