No-Bake Strawberry Cheesecake Lasagna

Cooking Method

1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well-combined, then press it into the bottom of a 9×13 inch dish to create the crust layer.
2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
3. In a separate clean bowl, whip the heavy cream with granulated sugar until stiff peaks form. This will give your dessert that airy texture.
4. Gently fold the whipped cream into the cream cheese mixture until thoroughly incorporated.
5. Spread half of the cream cheese filling across the graham cracker crust.
6. Layer half of the sliced strawberries evenly on top of the cream cheese layer.
7. Spread the remaining cream cheese mixture over the strawberries.
8. Next, spread the strawberry jam over the final layer of cream cheese, finishing with the remaining sliced strawberries on top.
9. Cover with plastic wrap and place it in the refrigerator for at least 4 hours or overnight to set properly.
10. Once chilled, slice and serve to enjoy this creamy, fruity dessert.

Best Ways to Enjoy It

When it comes to serving your No-Bake Strawberry Cheesecake Lasagna, presentation is everything! Consider garnishing each slice with mint leaves for a fresh look and adding a dusting of powdered sugar for an extra touch of elegance. Pair this dessert with a chilled glass of lemonade or iced tea to enhance the summer vibes.

How to Store & Freeze

To keep your No-Bake Strawberry Cheesecake Lasagna fresh, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. If you want to make it in advance, it can also be frozen. Just be sure to wrap it well, and it should last for up to a month. To serve after freezing, let it thaw in the refrigerator overnight and enjoy it chilled.

Helpful Cooking Tips

• To achieve the perfect whipped cream, make sure your mixing bowl and beaters are cold before whipping.
• It’s ideal to use full-fat cream cheese for a richer texture and flavor.
• You can create a pretty marbled effect with the strawberry jam by swirling it gently into the cream cheese layer before chilling.

Creative Twists

Why not experiment with variations of this recipe? You could substitute out the strawberries for other fruits like blueberries, raspberries, or even peaches for a seasonal twist. If you’re feeling adventurous, try adding a layer of chocolate ganache between the cream cheese and fruit layers or infusing the cream with lemon or lime zest for a citrusy kick.

FAQs

How long does it take to make this dessert?

The hands-on preparation takes about 30 minutes, but chilling in the refrigerator is essential for at least 4 hours, ideally overnight.

Can I substitute the cream cheese?

Yes! A dairy-free cream cheese alternative can be used for a lighter, vegan version, although the texture may differ slightly.

How should I store leftovers safely?

Make sure to cover your cheesecake lasagna well and keep it refrigerated. This dessert will last up to 3 days in the fridge. If freezing, allow the dessert to defrost in the refrigerator before serving.

With all these tips and tricks, go ahead and create your own show-stopping No-Bake Strawberry Cheesecake Lasagna, sure to be a hit wherever you bring it! Enjoy!

No-Bake Strawberry Cheesecake Lasagna

This No-Bake Strawberry Cheesecake Lasagna is an indulgent yet easy-to-prepare dessert that layers creamy cheesecake with fresh strawberries on a buttery graham cracker crust, perfect for summer gatherings.

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Prep Time 30 minutes mins

Total Time 4 hours hrs

Servings: 12 servings

Course: Dessert, Summer

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Cream Cheese Filling

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Mixture

• 2 cups heavy whipping cream
• 1/2 cup granulated sugar

Fresh Strawberries

• 4 cups fresh strawberries, sliced
• 1/4 cup strawberry jam

Method

 

Preparation

1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well-combined, then press into the bottom of a 9x13 inch dish to create the crust layer.
2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
3. In a separate clean bowl, whip the heavy cream with granulated sugar until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until thoroughly incorporated.

Assembly

1. Spread half of the cream cheese filling across the graham cracker crust.
2. Layer half of the sliced strawberries evenly on top of the cream cheese layer.
3. Spread the remaining cream cheese mixture over the strawberries.
4. Spread the strawberry jam over the final layer of cream cheese, finishing with the remaining sliced strawberries on top.
5. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set properly.

Serving

1. Once chilled, slice and serve. Garnish each slice with mint leaves and a dusting of powdered sugar if desired.

Notes

For a variation, substitute strawberries with other seasonal fruits like blueberries, raspberries, or peaches. Use store-bought whipped topping for a quicker version. To achieve perfect whipped cream, ensure bowls and beaters are cold before whipping.