Fresh, sweet, and easy to make! This no-bake strawberry cheesecake lasagna is the perfect dessert to please a crowd.
Creamy layers of cheesecake, graham crackers, and sweet strawberries sit overnight like an icebox cake and become a delicious dessert “lasagna”.
This is one so simple that anyone can make it and look like an expert at the culinary arts and it is the perfect make-ahead dessert for spring and summer picnics and potlucks.
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No-Bake Strawberry Cheesecake Lasagna Recipe:
[bs_icon name=”glyphicon glyphicon-time”] Prep Time: 30 minutes
[bs_icon name=”glyphicon glyphicon-cutlery”] Servings: 10 -12
- 2 1/2 cups graham cracker crumbs divided
- 1 stick of butter melted
- 1 8-ounce package of cream cheese, softened
- 1 cup powdered sugar
- 2 8-ounce containers of frozen whipped topping, thawed
- 1 16-ounce container of fresh strawberries, divided
- In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter.
- Firmly press into a crust in the bottom of a 9×13 glass or porcelain dish, and let it chill in the freezer for about 10-15 minutes to firm up.
- In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust.
- Set 5-6 whole strawberries aside for decoration. Wash, hull, and slice the remaining strawberries. Layer the berries evenly on top of the cream cheese mixture.
- Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, preferably overnight.
- Top with the remaining whole and chopped strawberries, and sprinkle with graham cracker crumbs (you may not use it all), before serving.
- * If your strawberries aren’t sweet enough, add the 1/4 cup of sugar and 1 TBsp of lemon juice in a bowl with your sliced strawberries. Mix well and set aside. Do not forget to drain the strawberries, before you place them on.
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