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No Bake Strawberry Cheesecake Lasagna

No Bake Strawberry Cheesecake Lasagna

This delightful No Bake Strawberry Cheesecake Lasagna layers creamy cheesecake filling, fresh strawberries, and graham cracker crumbs for a refreshing dessert without the need for baking. Perfect for parties or family gatherings!
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 9x13-inch baking dish
  • 1 spatula
  • 1 electric mixer (optional)
  • 1 measuring cups and spoons

Ingredients
  

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 packages cream cheese, softened 8-ounce packages.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream (or whipped topping)
  • 4 cups sliced fresh strawberries
  • optional additional strawberries for topping
  • optional mint leaves for garnish

Instructions
 

  • In a medium mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9x13-inch baking dish to form the crust.
  • In a separate large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
  • Gently fold in the whipped cream until fully incorporated, creating a light and fluffy cheesecake filling.
  • Spread half of the cheesecake filling over the graham cracker crust in the baking dish.
  • Layer half of the sliced strawberries evenly on top of the cheesecake layer.
  • Spread the remaining cheesecake filling over the strawberries, smoothing it out with a spatula.
  • Add the last layer of sliced strawberries on top of the cheesecake filling.
  • Refrigerate the dessert for at least 2 hours to allow it to set properly before serving.
  • For an elegant touch, garnish with additional strawberries and mint leaves before slicing into squares and serving.

Notes

For a bit more flavor, consider adding a tablespoon of lemon juice to the cheesecake filling.
This dessert can be made a day in advance and kept in the refrigerator until ready to serve.
Feel free to substitute with other fruits like blueberries or raspberries for variation.