This Strawberry Lasagna is a delicious no bake, four layer dessert that is wonderfully refreshing, light, and oh-so-pretty! Layers of creamy cheesecake filling, sweet strawberry goodness, and a touch of buttery cookie crust, all topped whipped cream and fresh strawberries. It’s the perfect dessert for potlucks and barbecues or simply satisfying your sweet tooth on a warm summer night.
Craving strawberry desserts? Don’t miss my Strawberry Twists, Strawberry Shortcake Cupcakes, and Strawberry Tiramisu!
Strawberry Cheesecake Lasagna
This Strawberry Lasagna tastes just as delicious as it looks and is one of those desserts that is great to make ahead of time. This fresh dessert has become a staple at my summer gatherings, and it seriously never fails to impress.
It’s light and vibrant, bursting with fresh strawberry flavor, and it requires no baking whatsoever. Plus, it’s incredibly easy to throw together, making it perfect for those last-minute potluck invites or impromptu barbecues with friends.
The beauty of this strawberry lusha lies in its simplicity. There’s no complicated pie crust to worry about, and the layers require minimal effort. Fresh strawberries are the star of the show in this dessert, and I love that you can play around with their presentation. Slice them thinly for even distribution throughout the layers, or keep some of them whole for a beautiful, jewel-toned topping.
No matter how you choose to arrange them, one thing’s for sure: this dessert is guaranteed to be a crowd-pleaser and it might just become your new go-to summer sweet treat!
Why You’ll Love This Strawberry Lasagna Recipe
- No Oven Necessary: Summer is for sunshine and swimming, not slaving over a hot oven. This recipe is all about the no-bake layers. That means minimal prep and zero time sweating in the kitchen – perfect for whipping up a last-minute dessert for a get-together or just enjoying a cool treat on your own.
- So Easy: Complicated desserts are great, but sometimes you just want something delicious that doesn’t require a culinary degree. This strawberry lush comes together in a flash. Simple ingredients like cream cheese, whipped topping, and fresh strawberries get layered into a beautiful dish that looks impressive but takes no time at all.
- Fresh and Flavorful: Summer strawberries are nature’s candy, and this recipe lets them shine! Each bite is a burst of juicy sweetness balanced by the creamy cheesecake filling. Plus, you can get creative with the presentation with sliced or whole strawberries, or a drizzle of chocolate if your heart desires! No matter how you top it, this strawberry cheesecake lasagna is a guaranteed explosion of fresh flavor that will have everyone asking for seconds.
How to Make Strawberry Lasagna
This strawberry lasagna is a dream come true for busy dessert lovers like myself. No preheating the oven, no complicated steps – just a quick whirl in the food processor, some mixing, and some spooning. In no time, you’ll have a stunning layered masterpiece ready to chill and impress!
As always, you can find the full printable recipe card at the end of this post.
Cookie Crust Layer
- Crush vanilla wafers in a food processor until only crumbs remain.
- Pulse in melted butter just until combined.
- Press onto the bottom of a 9×13 baking dish that has been coated with nonstick cooking spray.
A food processor is the easiest way to make the crust, but you can also place the cookies in a large ziploc bag and use a rolling pin to crush the cookies. Stir in the melted butter.
No Bake Cheesecake Layer
- Beat cream cheese until light and fluffy, about 3 minutes.
- Add the powdered sugar and mix until combined.
- Mix in the sour cream until smooth.
- Fold in whipped topping until no streaks remain.
- Spread an even layer on top of the crust.
Strawberry Layer
- Whisk together strawberry gelatin and boiling water until gelatin dissolves.
- Stir in ice cubes to quickly cool to room temperature.
- Slowly stir in the heavy cream.
- Fold in the whipped topping and strawberries until evenly combined.
- Spread over the cream cheese layer.
- Cover and refrigerate until fully set.
To Serve
- Spread whipped topping or whipped cream on top and garnish with fresh strawberries.
- Cut into squares, serve, and enjoy!
Storage Information
- Refrigerator: Store leftover strawberry lasagna in an airtight container in the refrigerator for 2-3 days. The crust may soften slightly over time, but the overall flavor and texture will still taste good if enjoyed within this time frame.
- Freezer: You can freeze leftover strawberry lasagna for 2-3 months. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container suitable for freezing. Thaw overnight in the refrigerator before serving. Freezing may slightly alter the texture, especially the crust, so it’s best enjoyed fresh for optimal taste and consistency.
- Make Ahead: Prepare the lasagna up to 2-3 days in advance and store it covered in the refrigerator.
Variations to Try
Once you’re comfortable with this recipe for Strawberry Lush, it is easy to change up and customize. Here are some ideas for changing it up!
- Ditch the vanilla wafers and try something new! Gingersnaps, golden Oreos, regular or chocolate graham crackers, or even Biscoff cookies would be delicious.
- While strawberries are the star in this lasagna, feel free to mix things up with different berries! Add a layer of raspberries or blueberries for a burst of color and flavor.
- Add fun mix-ins to the strawberry or cheesecake layers like chocolate chips or chopped cookies.
- Drizzle melted chocolate or Nutella over a layer for a decadent touch.
- For adults only, consider adding a splash of your favorite liqueur like Chambord or Grand Marnier to the whipped cream or cheesecake filling.
- Instead of strawberry gelatin, change things up by using a different flavor like cherry or raspberry and mix in the matching fruits.
- Top this dessert with homemade whipped cream instead of the whipped topping! You’ll need about 3 cups.
- Don’t limit yourself to just strawberries on top! Sprinkle on chopped nuts like pistachios or almonds for added texture. Toasted coconut flakes, chocolate shavings, or a strawberry drizzle would also be fun!
My strawberries aren’t very sweet. What can I do?
If your strawberries are a bit tart, you can try tossing them with a sprinkle of sugar and a squeeze of lemon juice before adding them to the lasagna. This will enhance their sweetness and add a touch of brightness.
I don’t like cream cheese. Is there a substitute?
While cream cheese is a key component of the classic cheesecake layer, you could try some alternatives. Whipped cream folded with a bit of vanilla extract or instant vanilla pudding could create a similar creamy texture.
Trish’s Tips
- All ingredients should be at room temperature – especially the cream cheese which ensures a smooth and lump-free cheesecake filling.
- Allow a minimum of 4 hours in the refrigerator to fully set up this strawberry lush. Overnight works best but if you are in a hurry, you can pop it in the freezer for one to two hours to speed up the process. Transfer it to the refrigerator until you are ready to serve.
- Don’t be afraid to get creative when plating your strawberry lasagna! A drizzle of balsamic glaze, a sprinkle of chopped nuts, or a few fresh mint leaves can make the lasagna extra appetizing!
More Strawberry Desserts to Try
- Strawberry Poke Cake
- Mini Strawberry Pies
- Lemon Strawberry Trifle
- Strawberry Shortcake Roulade
- Strawberry Pineapple Cake
Strawberry Lasagna
Equipment
Ingredients
Cookie Crust
- 11 ounces vanilla wafers
- 8 tablespoons salted butter melted
No Bake Cheesecake Layer
- 8 ounces cream cheese room temperature
- ⅔ cup powdered sugar
- ¼ cup sour cream room temperature
- 8 ounces whipped topping thawed
Strawberry Layer
- 3 ounces strawberry gelatin 1 box
- ¾ cup boiling water
- ¼ cup ice cubes
- ½ cup heavy cream room temperature
- 8 ounces whipped topping thawed
- 1 ½ cups fresh strawberries chopped
Garnish
- 8 ounces whipped topping or whipped cream
- fresh strawberries
- mint
Instructions
Cookie Crust
- Spray a deep, 9×13 baking dish with nonstick cooking spray. Set aside.
- Place the vanilla wafers in a food processor and pulse until only crumbs remain.11 ounces vanilla wafers
- Add in the melted butter and pulse just until combined.8 tablespoons salted butter
- Spread onto the bottom of prepare pan and firmly press down, using the bottom of a glass or measuring cup, to form an even crust.
No Bake Cheesecake
- In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese until light and fluffy, scraping down the sides and bottom of bowl as needed, about 3 minutes.8 ounces cream cheese
- Add the powdered sugar and mix until combined.⅔ cup powdered sugar
- Mix in the sour cream until smooth and then fold in whipped topping until no streaks remain. Use an offset spatula to smooth into an even layer on top of the crust.¼ cup sour cream, 8 ounces whipped topping
Strawberry Layer
- Combine strawberry gelatin and boiling water in a medium, heat-safe mixing bowl and whisk until the gelatin dissolves.3 ounces strawberry gelatin, ¾ cup boiling water
- Stir in the ice cubes and stir until they melt. Let cool to room temperature.¼ cup ice cubes
- Slowly stir in the heavy cream. Fold in the whipped topping and strawberries until evenly combined.½ cup heavy cream, 8 ounces whipped topping, 1 ½ cups fresh strawberries
- Carefully spread the strawberry layer over the cream cheese layer. It will appear thin but will set up as it chills.
- Cover with plastic wrap, then place in the refrigerator for 6 hours or until fully set.
To Serve
- Spread whipped topping or whipped cream on top and then garnish with fresh strawberries and mint if desired. Cut into squares, serve and enjoy!8 ounces whipped topping, fresh strawberries, mint
Notes
- Graham crackers can be substituted for the vanilla wafers.
- Plain Greek yogurt can be used in place of the sour cream.
- Fresh whipped cream can be substituted for the whipped topping but keep in mind that it won’t hold up as well over time.
Jessica says
Absolutely delicious and so easy throw together! I split the recipe into two 8×8 pans and brought one to my sister’s house. It was a hit with everyone!
Debby Roche says
Excellent! And a big family hit! We talked about variations—unlimited!
Trish - Mom On Timeout says
Yes! There are so many ways to make this recipe – love it!