No-Bake Strawberry Cheesecake Lasagna

How to make No-Bake Strawberry Cheesecake Lasagna

Step 1: In a medium bowl, mix graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch dish. Refrigerate for 15 minutes to set.

Step 2: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat until creamy and lump-free.

Step 3: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 4: Spread half of the cheesecake mixture evenly over the chilled crust.

Step 5: Arrange half of the sliced strawberries over the cheesecake layer, then spoon half of the strawberry pie filling evenly on top.

Step 6: Repeat the layers with the remaining cheesecake mixture, strawberries, and strawberry pie filling.

Step 7: Cover and refrigerate for at least 4 hours, or overnight, until fully set before slicing and serving.

Recipe Variations and Possible Substitutions

Use crushed Golden Oreos or vanilla wafers instead of graham crackers for the crust.
Substitute blueberry or cherry pie filling for a different fruit flavor.
Add a thin layer of chocolate ganache over the crust for a chocolate-strawberry twist.
Use mascarpone in place of cream cheese for an extra-rich filling.

Storage and Reheating Tips

Store covered in the refrigerator for up to 3 days.
This dessert is best served cold and does not require reheating.
For clean slices, wipe the knife between cuts.