Strawberry Lasagna

This Strawberry Lasagna is a no-bake, layered dessert made with a buttery cookie crust, creamy cheesecake filling, a fruity strawberry gelatin layer, and a fluffy whipped topping. It’s the kind of dessert I love pulling out at gatherings—it looks beautiful, tastes even better, and always disappears fast.

Why You’ll Love This Recipe

• I don’t need to turn on the oven, which makes it perfect for hot summer days.
• The layers come together easily with simple ingredients and clear steps.
• I can make it ahead of time and let it chill until ready to serve.
• It’s easy to adapt with different crusts or fruit combinations.
• It looks impressive but is actually very low-effort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 11 ounces vanilla wafers
• 8 tablespoons salted butter, melted

For the Cheesecake Layer

• 8 ounces cream cheese, at room temperature
• ⅔ cup powdered sugar
• ¼ cup sour cream, at room temperature
• 8 ounces whipped topping, thawed

For the Strawberry Layer

• 3 ounces strawberry gelatin (1 box)
• ¾ cup boiling water
• ¼ cup ice cubes
• ½ cup heavy cream, at room temperature
• 8 ounces whipped topping, thawed
• 1½ cups fresh strawberries, chopped

For the Topping

• 8 ounces whipped topping or whipped cream
• Fresh strawberries
• Mint leaves (optional)

Directions

Make the Crust

1. I spray a 9×13-inch dish with nonstick spray.
2. I pulse vanilla wafers in a food processor until they become crumbs.
3. I add melted butter and pulse again until combined.
4. I press the mixture into the bottom of the dish to form a crust.

Make the Cheesecake Layer

1. I beat cream cheese until fluffy.
2. I mix in powdered sugar, then sour cream.
3. I fold in the whipped topping until smooth.
4. I spread this layer over the crust.

Make the Strawberry Layer

1. I whisk gelatin with boiling water until it dissolves.
2. I stir in the ice cubes until melted, letting the mixture cool.
3. I add heavy cream, then fold in whipped topping and chopped strawberries.
4. I spread this over the cheesecake layer.
5. I cover and refrigerate for at least 6 hours until set.

Finishing Touches

1. I spread more whipped topping on top.
2. I garnish with strawberries and mint leaves if I have them.
3. I slice and serve chilled.

Servings and Timing

• Servings: 15
• Prep Time: 15 minutes
• Chill Time: 6 hours
• Total Time: 6 hours 15 minutes

Variations

• I like switching out vanilla wafers with golden Oreos or graham crackers for a different crust.
• I sometimes use a mix of strawberries, raspberries, and blueberries.
• A drizzle of melted chocolate on top adds a decadent twist.
• Crushed nuts like pistachios or almonds bring in extra texture.
• For a grown-up version, I mix in a splash of fruit liqueur.

Storage/Reheating

• I store leftovers in the fridge, covered, for up to 3 days.
• I freeze it wrapped tightly for up to 2 months. When I want to serve it, I thaw overnight in the fridge.
• If making ahead, I keep it chilled in the fridge until I’m ready to serve. It holds up beautifully.

FAQs

How can I sweeten the strawberries if they’re too tart?

I like to toss them with a bit of sugar and let them sit for 10–15 minutes. It draws out the juices and sweetens them naturally.

Can I replace the cream cheese?

If I’m out of cream cheese, I sometimes use a thick Greek yogurt cream or a whipped topping and instant pudding mix combo.

Is this dessert freezer-friendly?

Yes, I freeze it without the garnishes and wrap it well. Before serving, I thaw it in the fridge overnight.

Can I make this gluten-free?

Absolutely. I use gluten-free vanilla wafers or a gluten-free cookie base.

Do I have to use gelatin?

Gelatin gives the strawberry layer structure. If I need a substitute, I try using a fruit puree thickened with cornstarch, though the texture is softer.

Conclusion

• Strawberry Lasagna is one of those desserts I keep coming back to. It’s easy, flexible, and crowd-pleasing. Whether I’m making it for a party or just a weekend treat, it always delivers creamy, fruity, refreshing layers that make everyone happy. Print
  

  Strawberry Lasagna

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

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  Description

  This Strawberry Lasagna is a no-bake, four-layer dessert featuring a vanilla wafer crust, creamy cheesecake, strawberry gelatin, and fluffy whipped topping—perfect for warm weather and gatherings.

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  Ingredients

  • 11 ounces vanilla wafers
  • 8 tablespoons salted butter, melted
  • 8 ounces cream cheese, at room temperature
  • ⅔ cup powdered sugar
  • ¼ cup sour cream, at room temperature
  • 8 ounces whipped topping, thawed (plus extra for topping)
  • 3 ounces strawberry gelatin (1 box)
  • ¾ cup boiling water
  • ¼ cup ice cubes
  • ½ cup heavy cream, at room temperature
  • 1½ cups fresh strawberries, chopped
  • Fresh strawberries for garnish
  • Mint leaves (optional)

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  Instructions

  1. Spray a 9×13-inch baking dish with nonstick spray.
  2. Pulse vanilla wafers in a food processor to crumbs. Add melted butter and pulse to combine.
  3. Press crust mixture into the bottom of the pan and set aside.
  4. In a bowl, beat cream cheese until fluffy (about 3 minutes).
  5. Add powdered sugar and mix until combined, then add sour cream and mix until smooth.
  6. Fold in whipped topping until fully incorporated.
  7. Spread cheesecake mixture evenly over the crust.
  8. In a bowl, dissolve strawberry gelatin in boiling water. Add ice cubes and stir until melted and cooled.
  9. Stir in heavy cream, then fold in whipped topping and chopped strawberries.
  10. Spread strawberry mixture over the cheesecake layer. Cover and refrigerate for at least 6 hours.
  11. Before serving, spread additional whipped topping over the top.
  12. Garnish with fresh strawberries and mint leaves if desired. Cut into squares and serve.

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  Notes

  • Chill for at least 6 hours for best results; overnight is ideal.
  • Substitute vanilla wafers with graham crackers or Oreos for variety.
  • Use thawed and well-drained frozen strawberries if fresh are unavailable.
  • To enhance less sweet strawberries, mix them with sugar and lemon juice.
  • Make it gluten-free by using gluten-free cookies for the crust.

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  Nutrition

  • Serving Size: 1 square
  • Calories: 290
  • Sugar: 19g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg