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Strawberry Cheesecake Lasagna Recipe
Ash Tyrrell

Strawberry Cheesecake Lasagna Recipe

I still remember pulling this strawberry cheesecake lasagna 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.
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Prep Time 25 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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 9x13-inch dish to form the base.
  2. 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.
  3. 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.
  4. 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.
  5. 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.