No Bake Strawberry Cheesecake Lasagna
This no bake strawberry cheesecake lasagna is a creamy, layered dessert made with graham cracker crust, fluffy cream cheese filling, fresh strawberries, and whipped topping. Perfect for a crowd and ready with zero oven time.
Servings: 12 slices
Calories: 320kcal
Cost: 8
Equipment
- mixing bowls
- spatula
- 9x13 baking dish
- hand mixer (optional)
- knife
Ingredients
- 2 cups graham cracker crumbs
- 115 g unsalted butter, melted
- 450 g cream cheese, softened
- 120 g powdered sugar
- 2 containers whipped topping, thawed
- 500 g fresh strawberries, sliced
Instructions
- Combine graham cracker crumbs and melted butter, then press firmly into a 9x13 dish. Freeze for 10–15 minutes until firm.
- In a large bowl, mix softened cream cheese, powdered sugar, and one container of whipped topping until smooth and fluffy.
- Spread the cream cheese mixture gently over the chilled crust in an even layer.
- Wash, hull, and slice strawberries, then spread evenly over the cream cheese layer.
- Spread the remaining whipped topping over the strawberries, smoothing it evenly to the edges.
- Refrigerate for at least 2 hours or overnight until fully set.
- Garnish with extra strawberries and graham crumbs if desired, slice into squares, and serve cold.
Notes
Chill the crust before adding layers to keep it firm. Always drain strawberries well to avoid excess moisture. Use full-fat cream cheese for best texture. For clean slices, chill overnight and wipe the knife between cuts. Optional: reserve graham crumbs for garnish.