No Bake Strawberry Lasagna Dessert

This No Bake Strawberry Lasagna Dessert recipe is a layered masterpiece that combines the sweetness of strawberries with an irresistible creamy indulgence. It’s great any time of the year, but especially when strawberries are in season, perfect to bring to potlucks, BBQs, or holiday gatherings.

For more strawberry desserts try my Cheesecake Factory strawberry shortcake copycat, strawberries and cream Swiss roll and strawberry fluff salad.

this recipe!

Strawberry Lasagna With Cream Cheese Dessert

It starts with a crisp graham cracker crust, followed by a creamy strawberry cheesecake layer, a fluffy strawberry mousse layer, and is finished with a light whipped cream topping

A final flourish of fresh strawberries makes it as visually appealing as it is delicious.

Strawberry lasagna is a creamy, fruity, show-stopping dessert that steals the spotlight at any gatherings you serve it!

Ingredients

For the Crust:

• 1 and 1/2 cups (6.6oz, 188g) graham cracker crumbs
• 1 tablespoon granulated sugar
• 1/2 cup (4oz, 115g) butter, melted

For the Cheesecake Layer:

• 8 oz (226g) brick of cream cheese – I used Philadelphia Cream Cheese for this recipe
• 1/2 cup (2oz, 57g) powdered sugar
• 1 cup (8fl.oz, 237ml)  heavy cream/ whipping cream
• 1 teaspoon vanilla extract
• 1 cup (10oz, 280g) finely diced fresh strawberries

For the Jello Layer:

• 3oz (85g) box of strawberry jello
• 1/2 cup (4fl.oz, 125ml) boiling water
• 1 cup (9oz, 250g) greek yogurt (plain or strawberry)
• 3 cups (8oz, 227g) whipped cream or topping 

For the Topping:

• 3 cups (8oz, 227g) whipped cream or topping
• fresh strawberries and mint for garnish

How To Make No Bake Strawberry Lasagna

Step One – In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar and melted butter together until crumbly.  The mixture will stick together if you press it between your thumb and forefinger.  Press the mixture into the bottom of a 9×13 cake pan or dish. Place in the fridge to firm it up while you make the cheesecake layer.

Step Two – In the bowl to your stand mixer, use the whisk attachment to beat the cream cheese and powdered sugar on high speed until smooth.  

Step Three – Add the heavy cream and vanilla extract and continue beating on high for about 2 minutes.  The mixture will be fluffy and smooth.  

Step Four – Add the diced strawberries to the bowl and use a spatula to fold the strawberries into the cream cheese mixture.  

Step Five – Spread the cheesecake layer over the chilled crust and smooth it into an even layer. Place in the fridge to chill while we work on the jello layer.

Step Six – In a large bowl, dissolve the strawberry jello with the boiling water.  Whisk to make sure that there are no granules in the bowl.  

Step Seven – Add the greek yogurt and whisk to combine.  

Step Eight – Add the whipped cream and fold it into the jello mixture.  

Step Nine – Smooth the jello mixture in an even layer over the chilled cheesecake layer.  Place in the fridge to chill for 2 hours. 

Step – Ten – Once set, smooth the whipped topping over the top and chill for 30 minutes or cover and chill for up to overnight.  

Step Eleven – Slice and serve with fresh strawberries and mint for garnish. Enjoy!

 

Storage Instructions

Store leftovers, covered, in the fridge for up to 4 days.

You can freeze this recipe for up to 2 months.  Cover the entire pan in plastic wrap then wrap that in tin foil.  I wouldn’t recommend slicing before freezing. Fresh strawberries can break down after freezing.  It could cause individual slices to lose their shape.  Thaw in the fridge when you are ready to serve. 

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