Strawberry Cheesecake Lasagna (No-Bake)
A no-bake dessert combining creamy cheesecake layers, fresh strawberries, and graham crackers for a silky, fruity, and sweet experience. Perfect for parties or family gatherings, chilled for an indulgent texture and light aroma.
Servings: 12 servings
Calories: 300kcal
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box graham crackers (approx. 9 oz)
- 2 pounds fresh strawberries, diced
Instructions
- Prepare the cheesecake base: Beat softened cream cheese and granulated sugar until smooth and fluffy.
- Whip the topping cream: Combine heavy cream, powdered sugar, and vanilla extract; whip until stiff peaks form.
- Combine mixtures: Fold half the whipped cream into the cream cheese mixture, reserving the rest for the top.
- Assemble the layers: Place a graham cracker layer in a 9x13-inch dish, then spread half the cheesecake mixture and top with diced strawberries.
- Repeat layering: Add another graham cracker layer, remaining cheesecake mixture, and a final strawberry layer.
- Final topping: Spread the reserved whipped cream over the strawberries and garnish with extra strawberries.
- Chill for firm texture: Refrigerate for 4–6 hours (or overnight) before slicing and serving.
Notes
For non-dairy versions, substitute cream cheese and whipping cream with vegan alternatives.
Ensure strawberries are evenly distributed for balanced flavor.
Chill uncovered for the last hour to firm up the whipped cream topping.
Store in the refrigerator and consume within 2–3 days for best texture.
Ensure strawberries are evenly distributed for balanced flavor.
Chill uncovered for the last hour to firm up the whipped cream topping.
Store in the refrigerator and consume within 2–3 days for best texture.