Description
Craving a dreamy No Bake Strawberry Cheesecake Lasagna? This recipe layers creamy cheesecake, fresh strawberries, and graham cracker crust. So simple!
Ingredients
Scale
- Crust Layers:
- 2 cups graham cracker crumbs (about 1.5 sleeves)
- ½ cup unsalted butter, melted
- Cheesecake Filling:
- 2 (8-ounce) packages full-fat cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream, chilled
- Strawberry Topping:
- 4 cups fresh strawberries, hulled and thinly sliced
- 1 tablespoon fresh lemon juice
- Garnish & Finishing Touches:
- Extra fresh strawberry slices (optional)
- Fresh mint sprigs (optional)
Instructions
- Crush the Crackers, Make the Base: Grab your graham crackers and crush them up! I usually toss them in a food processor, but honestly, a Ziploc bag and a rolling pin work just as well, maybe even better for stress relief. Mix those fine crumbs with your melted butter until it all looks like wet sand. This is your crust, the foundation of our No Bake Strawberry Cheesecake Lasagna. Press about a third of this mixture into the bottom of a 9×13-inch pan. Don’t worry about perfection, just get it somewhat even. Pop it in the fridge to chill while you work on the next bit.
- Whip Up the Dreamy Filling: In a big bowl, beat your softened cream cheese until it’s super smooth, no lumps allowed! Then, gradually add your powdered sugar and vanilla extract, mixing until everything is light and fluffy. In a separate, chilled bowl (this is important, trust me!), whip your heavy cream until it forms stiff peaks. Gently fold this whipped cream into your cream cheese mixture. This is where the magic happens, transforming it into that airy, creamy cheesecake filling. I always taste it here, just to make sure it’s sweet enough. Oops, almost forgot the vanilla once!
- Prep Those Strawberries: Wash and hull your fresh strawberries, then slice them up nice and thin. A few thicker slices are fine, but thinner ones layer better. Toss them gently with a little lemon juice. This not only brightens their flavor but also keeps them looking vibrant. Honestly, the smell of fresh strawberries and lemon is just summer in a bowl! This layer is going to make our No Bake Strawberry Cheesecake Lasagna sing.
- Layer It Up, Lasagna Style: Time to assemble! Take your chilled pan with the graham cracker crust. Spread about half of your creamy cheesecake filling over the crust. It doesn’t have to be perfect; we’re going for rustic charm here. Then, arrange about half of your sliced strawberries over the cheesecake layer. Now, sprinkle another third of your graham cracker crumbs over the strawberries. This is where the “lasagna” part really comes in, building those delicious layers.
- Repeat and Chill: Repeat the layering: another layer of the remaining cheesecake filling, then the rest of your sliced strawberries. Finally, sprinkle the last of your graham cracker crumbs on top. This is the top crust of our No Bake Strawberry Cheesecake Lasagna. Now, the hardest part: cover the pan tightly with plastic wrap and pop it into the fridge. It needs at least 4 hours to chill, but honestly, overnight is even better. I’ve definitely peeked too early and had a slightly soft slice, so be patient!
- Serve and Enjoy: Once your No Bake Strawberry Cheesecake Lasagna is perfectly chilled and firm, it’s ready! Slice it into generous squares. You can garnish with a few extra fresh strawberry slices or a sprig of mint if you’re feeling fancy. The layers should be distinct and beautiful, the cheesecake creamy, and the strawberries bright. It smells so fresh and inviting! This is the moment you’ve been waiting for, a truly satisfying dessert.