Strawberry Lasagna

5 from 1 vote

This Strawberry Lasagna is a delicious no bake, four layer dessert that is wonderfully refreshing, light, and oh-so-pretty! Layers of creamy cheesecake filling, sweet strawberry goodness, and a touch of buttery cookie crust, all topped whipped cream and fresh strawberries. It's the perfect dessert for potlucks and barbecues or simply satisfying your sweet tooth on a warm summer night.

Course Dessert

Cuisine American

Keyword strawberry cheesecake lasagna, strawberry lasagna, strawberry lush

Prep Time 15

Chill Time 4

Total Time 4 15

Servings servings

Calories 386kcal

Author Trish - Mom On Timeout

Ingredients

Cookie Crust

11 ounces vanilla wafers
8 tablespoons salted butter melted

No Bake Cheesecake Layer

8 ounces cream cheese room temperature
⅔ cup powdered sugar
¼ cup sour cream room temperature
8 ounces whipped topping thawed

Strawberry Layer

3 ounces strawberry gelatin 1 box
¾ cup boiling water
¼ cup ice cubes
½ cup heavy cream room temperature
8 ounces whipped topping thawed
1 ½ cups fresh strawberries chopped

Garnish

8 ounces whipped topping or whipped cream
fresh strawberries
mint

Instructions

Cookie Crust

Spray a deep, 9x13 baking dish with nonstick cooking spray. Set aside.
Place the vanilla wafers in a food processor and pulse until only crumbs remain.
11 ounces vanilla wafers
Add in the melted butter and pulse just until combined.
8 tablespoons salted butter
Spread onto the bottom of prepare pan and firmly press down, using the bottom of a glass or measuring cup, to form an even crust.

No Bake Cheesecake

In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese until light and fluffy, scraping down the sides and bottom of bowl as needed, about 3 minutes.
8 ounces cream cheese
Add the powdered sugar and mix until combined.
⅔ cup powdered sugar
Mix in the sour cream until smooth and then fold in whipped topping until no streaks remain. Use an offset spatula to smooth into an even layer on top of the crust.
¼ cup sour cream, 8 ounces whipped topping

Strawberry Layer

Combine strawberry gelatin and boiling water in a medium, heat-safe mixing bowl and whisk until the gelatin dissolves.
3 ounces strawberry gelatin, ¾ cup boiling water
Stir in the ice cubes and stir until they melt. Let cool to room temperature.
¼ cup ice cubes
Slowly stir in the heavy cream. Fold in the whipped topping and strawberries until evenly combined.
½ cup heavy cream, 8 ounces whipped topping, 1 ½ cups fresh strawberries
Carefully spread the strawberry layer over the cream cheese layer. It will appear thin but will set up as it chills.
Cover with plastic wrap, then place in the refrigerator for 6 hours or until fully set.

To Serve

Spread whipped topping or whipped cream on top and then garnish with fresh strawberries and mint if desired. Cut into squares, serve and enjoy!
8 ounces whipped topping, fresh strawberries, mint

Notes

Storage Information

Refrigerator: Store leftover strawberry lasagna in an airtight container in the refrigerator for 2-3 days. The crust may soften slightly over time, but the overall flavor and texture will still taste good if enjoyed within this time frame.

Freezer: You can freeze leftover strawberry lasagna for 2-3 months. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container suitable for freezing. Thaw overnight in the refrigerator before serving. Freezing may slightly alter the texture, especially the crust, so it's best enjoyed fresh for optimal taste and consistency.

Make Ahead: Prepare the lasagna up to 2-3 days in advance and store it covered in the refrigerator

Ingredient Substitutions

Graham crackers can be substituted for the vanilla wafers.
Plain Greek yogurt can be used in place of the sour cream.

Fresh whipped cream can be substituted for the whipped topping but keep in mind that it won't hold up as well over time.

Nutrition