Strawberry cheesecake lasagna is a show-stopping dessert that’s wonderfully light and oh-so-heavenly!
Not only that, but it’s also a no-bake cake made for a crowd. Potlucks, barbecues, or summer birthdays, this dessert will be the star of the party.
Strawberry Cheesecake Lasagna
Strawberry cheesecake lasagna is a layered dessert — hence the name.
It’s complete with graham crackers, a fluffy cheesecake filling, and juicy strawberries.
It’s a decadent yet refreshing dessert perfect for your next gathering.
The best part? It’s a no-bake, no-cook recipe! So even the most inexperienced home cook will have no trouble pulling this off.
Just mix, layer, chill, and top with strawberries and jam. Then it’s time to eat!
Ingredients
As much as I love baked strawberry cheesecake, this no-bake recipe is too good to resist. And it only needs seven ingredients!
Here’s what you need:
- Cream Cheese. The main component for the cheesecake layer. Use softened cream cheese for easier mixing and spreading. Let it sit at room temperature or microwave in 15-second increments until softened.
- Granulated Sugar. For sweetening the cream cheese.
- Amaretto. It adds a nice depth of flavor to the cheesecake layer.
- Whipped Topping. It gives the cheesecake layer light and airy.
- Non-Stick Oil Spray. For greasing the bottom of the pan.
- Graham Crackers. It serves as the “pasta” layer of the dessert lasagna. When refrigerated, the graham crackers soften and become cake-like.
- Strawberry Jam and Strawberries. The strawberry layer of the dessert is a combination of strawberry jam and fresh or frozen strawberries.
Tips for the Best Dessert
When I say this dessert is easy, I mean easy. You need zero baking experience to make it.
Still, I have some helpful tips and variations you have got to try.
- Chill before serving. I recommend chilling the dessert for at least 2 hours before serving. The layers need time to set and firm up.
- Spread the ingredients evenly. It will ensure each slice gets equal layers. This is why I soften the cream cheese and microwave the strawberry jam.
- Freeze for easier spreading. Having trouble with the layers? Freeze the dessert for 15 minutes after adding each layer. It will make spreading easier.
- Wet a knife for cleaner slices. Run the knife under warm water and wipe it with a paper towel between cuts. It helps create the picture-perfect slice.
- Substitute Oreos for the crust. Just crush them in a food processor. Then swap them out for graham crackers. Thirty-six crushed cookies make 3 cups.
- Experiment with jam flavors. Other fruit jams work too. Blueberry, raspberry, and blackberry are all great.
- Add nuts. Top the cake with toasted chopped nuts for added crunch. Or, use almond extract instead of amaretto.
- Make it decadent with chocolate. Use chocolate pudding and mini chocolate chips for the layers. You can even top it with bacon crumbles for a complementary salty contrast.
Can I Use Whipped Cream?
I find that Cool Whip is the best for this dessert because it stays nice and fluffy even after refrigeration.
You can use whipped cream as well, but take note that it won’t set as well as Cool Whip does in the fridge.
To make whipped cream, beat 1 1/2 cups of heavy whipping cream on medium-high speed until soft peaks form.
Gradually beat in 3 tablespoons of powdered sugar until stiff peaks form. This recipe makes 3 cups of whipped cream.
How to Store Strawberry Cheesecake Lasagna
Leftover or make-ahead dessert, there are two ways to store this cheesecake.
To Store: Cover the dessert tightly with plastic wrap and refrigerate. Enjoy within 5 days.
To Freeze: Cover the baking dish with a double layer of plastic wrap and foil, then freeze. It will last for up to 3 months. For serving, thaw it in the fridge overnight or serve partially frozen.
After you’ve made this delicious treat, try these other amazing strawberry desserts!
Strawberry Cheesecake Lasagna
16
servings15
minutes10
minutesIngredients
2 (8-ounce) packages of cream cheese, softened
3/4 cup granulated sugar
1 tablespoon amaretto
1 (16-ounce) tub whipped topping (like Cool Whip)
Non-stick coconut oil spray
14 pieces graham crackers
2 (10-ounce) jars of strawberry jam
2 cups fresh or frozen and thawed sliced strawberries, divided
Instructions
- In a large bowl, beat together the cream cheese and sugar at medium speed until light and fluffy. Gradually add the amaretto and whipped topping, beating until well-combined.
- Grease the bottom of a 9×13-inch baking dish with non-stick oil spray. Place 7 pieces of graham crackers on a single layer. Spread half of the cream cheese mixture evenly over the graham crackers.
- In a large bowl, heat 1 jar of strawberry jam in the microwave until warm. Stir in half of the strawberries. Spread the strawberry mixture over the layer of cream cheese.
- Top with the remaining 7 pieces of graham crackers. Spread the remaining cream cheese mixture over the graham crackers. Cover with plastic wrap and refrigerate.
- Right before serving, heat the 2nd jar of strawberry jam in the microwave until warm and mix in the remaining strawberries. Let it cool for several minutes and spread over the 2nd cream cheese layer.
