No Bake Strawberry Cheesecake Lasagna
This no bake strawberry cheesecake lasagna is a creamy, layered dessert made with graham cracker crust, sweetened cream cheese, fresh strawberries, and whipped topping — perfect for feeding a crowd with zero oven time.
Equipment
- mixing bowls
- hand mixer or whisk
- spatula
- 9x13 inch dish
- measuring cups
- knife
Ingredients
- 2 cups graham cracker crumbs
- 115 g butter, melted
- 225 g cream cheese, softened
- 120 g powdered sugar
- 2 containers whipped topping, thawed
- 500 g fresh strawberries, sliced
- 50 g granulated sugar (optional, for strawberries)
- 1 tbsp lemon juice (optional)
- 0.5 cup graham cracker crumbs for topping
Instructions
- Combine graham cracker crumbs and melted butter until evenly coated and resembling wet sand.
- Press the mixture firmly into a 9x13 inch dish to form an even crust layer.
- Freeze the crust for 10 to 15 minutes until firm.
- Beat cream cheese, powdered sugar, and one container of whipped topping until smooth.
- Spread the cream cheese mixture evenly over the chilled crust.
- Slice strawberries, pat dry, and layer evenly over the cream cheese mixture.
- If desired, toss strawberries with sugar and lemon juice, then drain before layering.
- Spread the remaining whipped topping evenly over the strawberries.
- Refrigerate for at least 2 hours or overnight for best results.
- Garnish with whole strawberries and graham cracker crumbs, then slice and serve.
Notes
Chill the crust before adding layers to prevent crumbling. Always dry strawberries thoroughly to avoid excess moisture. For best results, refrigerate overnight for cleaner slices and better flavor. Do not over-soften cream cheese to maintain structure. You can add a vanilla pudding layer for extra richness or swap fruits for variation.