I still remember pulling this strawberry cheesecake lasagna Recipe out of the fridge and sneaking a bite before anyone else could grab a slice. I had made it for a family get-together, and honestly, I didn’t expect it to disappear so fast.
The layers looked gorgeous, the flavors were light but rich, and it tasted like summer in dessert form. After making it once, I knew this no-bake treat would be on repeat at my house. Let me walk you through exactly how I make it and why it works so well every time. You can also enjoy similar savory layering techniques in the Fast and Saucy Beef and Broccoli Recipe for a main course inspiration.
Ingredients Section
Here’s everything you’ll need to make this strawberry cheesecake lasagna, along with tips on why each ingredient matters.
- Golden Oreo cookies – 36 cookies, crushed: These create a sweet, vanilla-flavored crust that tastes richer than graham crackers.
- Unsalted butter – ½ cup, melted: Helps bind the cookie crumbs together without adding extra saltiness.
- Cream cheese – 16 oz, softened: Softened cream cheese blends smoothly and gives the cheesecake layer its creamy texture.
- Granulated sugar – ¾ cup: Adds balanced sweetness to the cheesecake without overpowering the strawberry flavor.
- Vanilla extract – 2 teaspoons: Enhances the overall flavor and deepens the cheesecake taste.
- Heavy whipping cream – 2 cups: Whipped cream lightens the layers and makes the dessert airy and soft.
- Powdered sugar – ½ cup: Stabilizes the whipped cream and keeps it smooth and fluffy.
- Strawberry pie filling – 2 cans (21 oz each): Provides consistent sweetness, texture, and bold strawberry flavor.
- Fresh strawberries – 1½ cups, sliced: Adds freshness, color, and a juicy bite—avoid frozen strawberries as they release excess moisture.
Note: This ingredient quantity is perfect for 10–12 generous servings. You could also try incorporating rich flavors from the Cajun Butter Bourbon Steak Recipe for dinner before serving this dessert.
Variations
If you like to customize desserts, this strawberry cheesecake lasagna is very flexible. You can use chocolate sandwich cookies instead of Golden Oreos for a richer base. For a dairy-free version, swap the cream cheese and whipped cream with plant-based alternatives. If you’re cutting back on sugar, reduced-sugar pie filling and a sugar substitute in the cheesecake layer work well. You can also add lemon zest to the cream cheese mixture for a fresh, tangy twist.
Cooking Time
This is a no-bake recipe, which makes it even more appealing.
- Prep Time: 25 minutes
- Cooking Time: 0 minutes
- Total Time: 4 hours 25 minutes (includes chilling)
Equipment You Need
- Food processor or zip-top bag and rolling pin – to crush the cookies evenly
- Mixing bowls – for preparing each layer separately
- Electric mixer – to whip cream and blend cream cheese smoothly
- 9×13-inch baking dish – to assemble and layer the dessert
- Spatula – for spreading layers evenly
How to Make Strawberry Cheesecake Lasagna Recipe?
This dessert comes together in simple layers, and each step is easy if you take your time.
Prepare the Cookie Crust
Start by crushing the Golden Oreos into fine crumbs. I usually use a food processor, but a rolling pin works just fine. Mix the crumbs with melted butter until everything is evenly coated, then press the mixture firmly into the bottom of a 9×13-inch dish to form the base.
Make the Cheesecake Layer
In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Take your time here to avoid lumps. The mixture should look fluffy and evenly blended before moving on.
Whip the Cream
In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. This step gives the dessert its light texture. Gently fold half of the whipped cream into the cream cheese mixture to create a smooth cheesecake layer.
Assemble the Layers
Spread the cheesecake mixture evenly over the cookie crust. Next, spoon one can of strawberry pie filling over the cheesecake layer and spread it gently. Add the remaining whipped cream on top, smoothing it into an even layer.
Add the Final Strawberry Layer
Finish by spreading the second can of strawberry pie filling over the whipped cream. Scatter sliced fresh strawberries on top for added color and texture. Cover the dish and refrigerate for at least four hours to let the layers set.
Additional Tips for Making This Recipe Better
After making this dessert a few times, I’ve learned a couple of tricks that really help.
- I always chill the dessert overnight if I have time; the layers hold together much better.
- I use an offset spatula to spread layers neatly and avoid mixing them.
- I taste the cheesecake layer before assembling and adjust sweetness if needed.
- I wipe the knife clean between slices for perfect presentation.
How to Serve Strawberry Cheesecake Lasagna Recipe?
This dessert looks best when served cold, straight from the fridge. I like to cut it into clean squares and serve it on white plates so the layers stand out. Garnish with extra fresh strawberries or a mint leaf for a pop of color. For special occasions, a drizzle of strawberry syrup on the plate adds a bakery-style touch.
Nutritional Information
Here’s a quick overview of what you can expect per serving.
- Calories: Approximately 420 per serving
- Protein: Around 5g per serving
- Carbohydrates: About 45g per serving
- Fat: Roughly 25g per serving
Make Ahead and Storage
Make Ahead
This strawberry cheesecake lasagna is perfect for making ahead. I often prepare it the night before an event so it has plenty of time to chill. The flavors actually improve after resting in the fridge.
Storage
Store leftovers covered tightly in the refrigerator. It stays fresh and delicious for up to 4 days without losing texture or flavor.
Freezing
You can freeze this dessert for up to one month. Wrap it well to prevent freezer burn, and thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe?
There are so many reasons this dessert has become one of my favorites.
- It’s incredibly easy to make, even if you’re not confident in the kitchen.
- The no-bake method saves time and keeps things stress-free.
- It’s versatile enough to customize with different flavors or dietary needs.
- The creamy, fruity layers make it a guaranteed crowd-pleaser every time.
If you’re looking for a dessert that’s simple, beautiful, and packed with flavor, this strawberry cheesecake lasagna recipe is one I truly recommend trying at least once.
Strawberry Cheesecake Lasagna Recipe
Ingredients
Method
- Start by crushing the Golden Oreos into fine crumbs. I usually use a food processor, but a rolling pin works just fine. Mix the crumbs with melted butter until everything is evenly coated, then press the mixture firmly into the bottom of a 9×13-inch dish to form the base.
- In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Take your time here to avoid lumps. The mixture should look fluffy and evenly blended before moving on.
- In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. This step gives the dessert its light texture. Gently fold half of the whipped cream into the cream cheese mixture to create a smooth cheesecake layer.
- Spread the cheesecake mixture evenly over the cookie crust. Next, spoon one can of strawberry pie filling over the cheesecake layer and spread it gently. Add the remaining whipped cream on top, smoothing it into an even layer.
- Finish by spreading the second can of strawberry pie filling over the whipped cream. Scatter sliced fresh strawberries on top for added color and texture. Cover the dish and refrigerate for at least four hours to let the layers set.
Notes
- I always chill the dessert overnight if I have time; the layers hold together much better.
- I use an offset spatula to spread layers neatly and avoid mixing them.
- I taste the cheesecake layer before assembling and adjust sweetness if needed.
- I wipe the knife clean between slices for perfect presentation.
