Strawberry Lasagna
Strawberry Lasagna is a chilled layered dessert featuring a buttery vanilla wafer crust, a creamy no-bake cheesecake filling, and a light strawberry layer topped with whipped cream and fresh strawberries. It's an easy make-ahead dessert that's perfect for holidays, potlucks, family gatherings, or warm-weather entertaining.
Equipment
- 9x13-inch baking dish
- Nonstick cooking spray
- Food Processor
- Large Mixing Bowl
- Medium heat-safe mixing bowl
- Stand mixer or electric mixer
- Whisk
- Measuring Cups and Spoons
- Offset Spatula
- Plastic Wrap
Ingredients
Cookie Crust
- 11 oz vanilla wafers
- 8 tbsp salted butter melted
No-Bake Cheesecake Layer
- 8 oz cream cheese room temperature
- 2/3 cup powdered sugar
- 1/4 cup sour cream room temperature
- 8 oz whipped topping thawed
Strawberry Layer
- 3 oz strawberry gelatin 1 box
- 3/4 cup boiling water
- 1/4 cup ice cubes
- 1/2 cup heavy cream room temperature
- 8 oz whipped topping thawed
- 1 1/2 cups fresh strawberries chopped
Garnish
- 8 oz whipped topping or whipped cream
- fresh strawberries for garnish
- mint optional garnish
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray. Pulse the vanilla wafers in a food processor until fine crumbs form.
- Add the melted butter to the cookie crumbs and pulse until combined. Press the mixture firmly into the prepared baking dish to form an even crust.
- Beat the cream cheese until light and fluffy. Mix in the powdered sugar, then the sour cream. Fold in the whipped topping and spread the mixture evenly over the crust.
- Whisk the strawberry gelatin with the boiling water until dissolved. Stir in the ice cubes until melted and allow the mixture to cool to room temperature.
- Stir the heavy cream into the cooled gelatin mixture, then gently fold in the whipped topping and chopped strawberries until evenly combined.
- Spread the strawberry layer evenly over the cheesecake layer using gentle strokes to avoid disturbing the layer underneath.
- Cover tightly with plastic wrap and refrigerate for 6 hours, or until completely set.
- Spread the remaining whipped topping or whipped cream evenly over the chilled dessert.
- Garnish with fresh strawberries and optional mint. Slice into squares and serve chilled.
Notes
Press the crust firmly, use room-temperature cream cheese, allow the gelatin to cool before adding the heavy cream, and chill the dessert for the full 6 hours for clean slices. Store leftovers covered in the refrigerator or freeze for longer storage.