Introduction
Oh, friend, let me tell you about a dessert that holds a special place in my heart. It’s the kind of treat that instantly brings back memories of lazy summer afternoons, family potlucks, and maybe even sneaking an extra slice late at night. It’s my go-to when I need something absolutely delicious but don’t want to turn on the oven. Enter the glorious, no-bake Strawberry Lasagna!
Don’t let the “lasagna” in the name fool you – there’s no pasta or marinara here, just layers of pure, sweet bliss. We’re talking a buttery cookie crust, a creamy, dreamy cheesecake layer, and a vibrant, fruity strawberry layer, all topped with clouds of whipped cream and fresh berries. It’s quick to put together, looks absolutely stunning, and trust me, everyone who tries it will be asking for the recipe. It’s the perfect dessert for when you want maximum ‘wow’ factor with minimum effort.
Why You’ll Love This Recipe
Seriously, what’s not to love? This Strawberry Lasagna checks all the boxes:
- Fast: Most of the time is chilling, not active prep!
- Easy: No baking required, just mixing and layering.
- Giftable: Perfect for bringing to parties, picnics, or sharing with neighbors.
- Crowd-pleasing: Seriously, who can resist this combination?
Ingredients
Gather ’round, let’s talk about the simple stars of our show. You’ll find everything you need right at your local grocery store.
- Cookie Crust:
- 11 ounces vanilla wafers: Think Nilla Wafers! They make the perfect sweet, sturdy base.
- 8 tablespoons salted butter, melted: Adds richness and holds the crust together beautifully. Salted butter balances the sweetness nicely.
- No Bake Cheesecake Layer:
- 8 ounces cream cheese, room temperature: This is key! Make sure it’s nice and soft so it whips up smooth with no lumps.
- ⅔ cup powdered sugar: Sweetens the cream cheese layer and helps make it airy.
- ¼ cup sour cream, room temperature: Adds a lovely tang and extra creaminess, cutting through the sweetness just a bit.
- 8 ounces whipped topping, thawed: Like Cool Whip! This keeps the layer light and fluffy and helps it set without baking.
- Strawberry Layer:
- 3 ounces strawberry gelatin (1 box): The magic ingredient that gives us that gorgeous pink color and jiggly, fruity texture.
- ¾ cup boiling water: To dissolve the gelatin powder.
- ¼ cup ice cubes: Helps cool the gelatin down quickly so it can start to thicken.
- ½ cup heavy cream, room temperature: We’ll whip this up for extra richness in the fruit layer. Room temperature helps it whip better!
- 8 ounces whipped topping, thawed: More fluffy goodness! We’ll combine this with the whipped cream and gelatin.
- 1 ½ cups fresh strawberries, chopped: The star fruit! Chopped into bite-sized pieces so they’re easy to enjoy in every bite.
- Garnish:
- 8 ounces whipped topping or whipped cream: For topping the finished dessert. Use store-bought or whip up your own fresh cream!
- Fresh strawberries: Sliced or whole, for that final fresh flourish.
- Mint: A few fresh mint leaves add a pop of color and a hint of freshness that pairs wonderfully with strawberries.
How to Make It
Alright, let’s get layering! This comes together in three simple stages, plus chilling time.
Step 1: Make the Cookie Crust. First, you’ll need to crush those vanilla wafers into fine crumbs. You can pop them in a food processor for a few seconds, or put them in a zip-top bag and crush them with a rolling pin – therapeutic! Pour the melted butter over the crumbs and mix until they’re all moistened, kind of like wet sand. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Use the bottom of a glass or a flat measuring cup to really pack it down. Pop this in the fridge for at least 10-15 minutes while you make the next layer.
Step 2: Prepare the Cheesecake Layer. In a large bowl, beat the softened cream cheese with an electric mixer until it’s super smooth and fluffy. Add the powdered sugar and sour cream and beat again until everything is well combined and creamy. Now, gently fold in the thawed whipped topping using a spatula. Don’t overmix! Just fold until there are no white streaks left. Spread this glorious, creamy mixture evenly over your chilled cookie crust.
Step 3: Create the Strawberry Layer. In a separate bowl, dissolve the strawberry gelatin powder completely in the boiling water. Stir for at least 2 minutes. Add the ice cubes and stir until they are melted and the mixture starts to thicken slightly and cool down – this helps it set faster. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the thawed whipped topping in a third bowl (or the heavy cream bowl if it’s big enough). Now, gently fold the slightly thickened gelatin mixture into the whipped cream/whipped topping mixture. Finally, fold in the chopped fresh strawberries. Carefully spread this pink, fruity layer over the cheesecake layer in your dish.
Step 4: Chill and Set. Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the strawberry layer is completely set and firm. This is the hardest part – waiting!
Step 5: Garnish and Serve. Once the lasagna is fully set, slice it into squares (use a knife dipped in hot water for cleaner cuts!). Top each serving with a dollop of extra whipped topping or fresh whipped cream, a few fresh strawberry slices, and a sprig of mint for that extra special touch. Enjoy the oohs and aahs!
Substitutions & Additions
This recipe is super flexible! Feel free to get creative.
Swap out the crust: Not a vanilla wafer fan? Try crushed graham crackers, shortbread cookies, or even chocolate cookies (like Oreos, but maybe omit the filling before crushing!).
Change the fruit: While strawberry is classic, you could easily swap the strawberry gelatin and fresh strawberries for raspberry, cherry, or a mixed berry blend (use mixed berry gelatin and corresponding fresh fruit).
Add some zing: Stir a little lemon zest into the cream cheese layer for a brighter flavor.
Homemade vs. Store-Bought: You can absolutely make your own whipped cream instead of using store-bought whipped topping for the layers and garnish. Just be aware it’s a little less stable and might not set quite as firmly in the layers, but the flavor is amazing!
Tips for Success
A few little things to keep in mind to make sure your Strawberry Lasagna turns out perfectly every time:
Room Temperature is Your Friend: Make sure your cream cheese and sour cream are truly at room temperature. This makes the cheesecake layer smooth and prevents lumps.
Chill, Chill, Chill: Don’t rush the chilling time between layers, especially the final chill. Each layer needs time to set up properly before the next one is added, and the final dessert needs to be firm enough to slice cleanly. Overnight is really best!
Don’t Overmix the Cream Cheese: Once you add the whipped topping to the cream cheese mixture, fold gently. Overmixing can deflate the whipped topping and make the layer less light.
Clean Slices: For pretty squares, dip your knife in hot water and wipe it clean between each slice.
How to Store It
Lucky you if you have leftovers! Cover the dish tightly with plastic wrap or transfer individual slices to airtight containers. It will keep beautifully in the refrigerator for 3-4 days. The cookie crust might soften a little over time, but the flavors are still fantastic.
FAQs
Q: Can I use fresh whipped cream instead of store-bought whipped topping?
A: Yes, you can! Just be aware that homemade whipped cream is a bit less stable and may result in a slightly softer set for the layers compared to using a stabilized whipped topping.
Q: Can I make this ahead of time for a party?
A: Absolutely! This is the perfect make-ahead dessert. Prepare it the day before and let it chill in the fridge overnight. Add the final garnish right before serving.
Q: What size pan should I use?
A: A standard 9×13 inch baking dish works perfectly for this recipe.
Q: Is this dessert freezer-friendly?
A: I don’t recommend freezing this dessert. The texture of the gelatin and whipped layers can change quite a bit upon thawing, and the crust can become soggy.
Easy No-Bake Strawberry Lasagna
Equipment
- Food processor optional, for crushing cookies
- zip-top bag optional, for crushing cookies
- Rolling Pin optional, for crushing cookies
- 9x13 inch baking dish
- Glass for pressing crust
- flat measuring cup for pressing crust
- Large bowl for cheesecake layer
- Electric mixer for cheesecake layer
- Spatula for folding
- Separate bowl for gelatin
- another bowl for whipping heavy cream
- third bowl for combining strawberry layer ingredients
- Knife for slicing
Ingredients
Cookie Crust
- 11 ounces vanilla wafers
- 8 tablespoons salted butter melted
No Bake Cheesecake Layer
- 8 ounces cream cheese room temperature
- 0.66 cup powdered sugar
- 0.25 cup sour cream room temperature
- 8 ounces whipped topping thawed
Strawberry Layer
- 3 ounces strawberry gelatin 1 box
- 0.75 cup boiling water
- 0.25 cup ice cubes
- 0.5 cup heavy cream room temperature
- 8 ounces whipped topping thawed
- 1.5 cups fresh strawberries chopped
Garnish
- 8 ounces whipped topping or whipped cream
- fresh strawberries sliced or whole
- mint
Instructions
- Crush the vanilla wafers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Pour the melted butter over the crumbs and mix until moistened.
- Press this mixture firmly and evenly into the bottom of a 9x13 inch baking dish, using the bottom of a glass or a flat measuring cup to pack it down.
- Refrigerate for at least 10-15 minutes while you make the next layer.
- In a large bowl, beat the softened cream cheese with an electric mixer until super smooth and fluffy.
- Add the powdered sugar and sour cream and beat again until well combined and creamy.
- Gently fold in the thawed whipped topping using a spatula until no white streaks are left.
- Spread this mixture evenly over the chilled cookie crust.
- In a separate bowl, dissolve the strawberry gelatin powder completely in the boiling water, stirring for at least 2 minutes.
- Add the ice cubes and stir until they are melted and the mixture starts to thicken slightly and cool down.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the thawed whipped topping in a third bowl (or the heavy cream bowl if it's big enough).
- Gently fold the slightly thickened gelatin mixture into the whipped cream/whipped topping mixture.
- Finally, fold in the chopped fresh strawberries.
- Carefully spread this layer over the cheesecake layer in your dish.
- Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the strawberry layer is completely set and firm.
- Once the lasagna is fully set, slice it into squares (use a knife dipped in hot water for cleaner cuts!).
- Top each serving with a dollop of extra whipped topping or fresh whipped cream, a few fresh strawberry slices, and a sprig of mint.
Notes
- Make sure cream cheese and sour cream are at room temperature for a smooth cheesecake layer.
- Don't rush the chilling time between layers and for the final set; overnight is best.
- Gently fold in whipped topping to the cream cheese mixture to keep it light.
- Dip your knife in hot water and wipe clean between slices for clean cuts. Storage:
- Cover tightly and store in the refrigerator for 3-4 days. The crust may soften slightly over time.
- Not recommended for freezing as texture can change upon thawing. Substitutions & Additions:
- Crust: Use graham crackers, shortbread, or chocolate cookies instead of vanilla wafers.
- Fruit: Swap strawberry gelatin and fresh strawberries for raspberry, cherry, or mixed berry.
- Zing: Add lemon zest to the cream cheese layer.
- Whipped Topping: Use homemade whipped cream (less stable but great flavor).