Strawberry Cheesecake Lasagna Recipe | Sweet & Creamy Dessert
I’ve made this Strawberry Cheesecake Lasagna Recipe more times than I can count, and every time it disappears faster than I expect. I love how easy it is to put together—no baking, no complicated steps, just layers of creamy sweetness and fresh strawberries. When I first tried it, I was amazed at how the graham crackers softened into a cake-like texture after chilling.
The contrast of juicy berries with creamy cheesecake filling makes every bite refreshing and indulgent at the same time. If you enjoy easy layered recipes, you might also like the Chile Relleno Quesadilla Recipe for a savory twist. If you’re looking for a dessert that looks impressive but doesn’t take all day, this is the one I always recommend.
Ingredients
Here’s everything you need to build the perfect creamy layers:
- 2 (8-oz) packages cream cheese, softened — easier to blend and creates a smooth, rich base.
- 3/4 cup granulated sugar — gives the cheesecake layer its sweetness.
- 2 cups heavy whipping cream — adds richness and whips into a fluffy, stable layer.
- 1/2 cup powdered sugar — helps the whipped cream stay firm longer.
- 1 teaspoon vanilla extract — adds warmth and enhances the overall flavor.
- 1 box graham crackers — softens into cake-like layers after chilling.
- 2 pounds fresh strawberries, diced — fresh fruit keeps the dessert bright and juicy.
Note: ingredients listed above make about 15 servings.
Pro Ingredient Tips:
- Always use softened cream cheese to avoid lumps.
- Don’t replace heavy cream with milk—only heavy cream will whip properly.
- Use fresh strawberries, not frozen, to prevent excess moisture.
- Whole graham crackers layer better than crumbs and create cleaner slices.
- You can also enjoy similar easy-to-make dishes like the Lemon Garlic Chicken Wings Recipe for a flavorful appetizer.
Variations
Make this recipe your own with simple swaps:
- Dairy-free option: use coconut cream and plant-based cream cheese.
- Sugar-free version: use a granulated sugar substitute that dissolves easily.
- Berry twist: swap strawberries with blueberries, raspberries, or blackberries.
- Added flavor: mix lemon zest into the cream cheese for a refreshing lift.
- Crunchy layer: add crushed nuts or cookie crumbs between layers.
Cooking Time
- Prep Time: 15 minutes
- Chill Time: 4–5 hours
- Total Time: About 4 hours 15 minutes
Equipment You Need
- Electric mixer — for whipping the cream and blending the cream cheese.
- Mixing bowls — keeps wet mixtures separate until combining
- Rubber spatula — helps fold mixtures gently without losing air.
- 13×9-inch baking dish — ideal size for creating even layers.
- Knife & cutting board — to dice the strawberries neatly.
How to Make Strawberry Cheesecake Lasagna
A quick overview before we begin: each step is simple and designed to keep the texture light, smooth, and layered beautifully.
Make the Cream Cheese Mixture
Start by beating the softened cream cheese with granulated sugar until completely smooth. Take your time with this step so the base becomes creamy and lump-free. Once blended, set it aside so it’s ready to fold into the whipped cream.
Whip the Heavy Cream
In a separate bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla, then continue whipping until stiff peaks form. This whipped cream will give the lasagna its fluffy texture and help support the layers.
Fold the Mixtures Together
Gently fold the whipped cream into the cream cheese mixture. Use a slow, sweeping motion so you don’t deflate the cream. The goal is a light, airy filling that spreads smoothly and holds its shape.
Assemble the Layers
Place a single layer of graham crackers in the bottom of your dish. Spread half the cream mixture over them, smoothing it evenly. Sprinkle half the diced strawberries across the top. Add another layer of graham crackers, followed by the remaining cream mixture, and finish with the remaining strawberries.
Chill the Dessert
Cover the dish and refrigerate for 4–5 hours until set. During this time, the graham crackers absorb moisture and transform into soft, cake-like layers. The dessert will slice beautifully once fully chilled.
Additional Tips for Making This Recipe Better
Here are a few tricks I’ve learned after making this dessert many times:
- I always let the cream cheese sit out for at least 30 minutes before mixing to ensure a smooth filling.
- I fold the whipped cream slowly because rushing can make the mixture collapse.
- If the strawberries are slightly tart, I toss them with a teaspoon of sugar to balance the flavor.
- Chilling overnight makes slicing neater and the layers more defined.
- I save a few fresh strawberry slices to decorate the top right before serving—they make the dish look gorgeous.
How to Serve Strawberry Cheesecake Lasagna
Serve this dessert cold for the best texture and flavor. I like to cut it into neat squares and lift each piece carefully to show off the beautiful layers. Add a few strawberry slices or a light dusting of powdered sugar on top to make it look bakery-worthy. It pairs wonderfully with iced tea, coffee, or a chilled glass of milk.
Nutritional Information
(Approximate per slice based on a 15-serving pan)
- Calories: ~235
- Protein: ~2 g
- Carbohydrates: ~31 g
- Fat: ~12 g
Make Ahead and Storage
Make Ahead
You can easily assemble this dessert the night before. Chilling it longer helps the graham crackers soften and the flavors blend, making it even more delicious.
Storage
Store leftovers tightly covered in the refrigerator. It stays fresh for 2–3 days. The texture remains soft and creamy as long as it’s kept cold.
Freezing
Freezing is not recommended. Strawberries release water when thawed, and the cream layer may separate, affecting the smooth consistency.
Why You’ll Love This Recipe
Here’s why this dessert is always a favorite:
- It’s incredibly simple to assemble, even for beginners, since there’s no baking involved.
- It’s customizable—you can switch up the fruit, sweetness level, or cream flavor.
- It’s a guaranteed crowd-pleaser with layers that look impressive yet take little effort.
- It’s refreshing and light, making it perfect for warm weather or holiday gatherings.
- It stores well, so you can prepare it ahead without stress.
Strawberry Cheesecake Lasagna Recipe
Ingredients
Method
- Start by beating the softened cream cheese with granulated sugar until completely smooth. Take your time with this step so the base becomes creamy and lump-free. Once blended, set it aside so it’s ready to fold into the whipped cream.
- In a separate bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla, then continue whipping until stiff peaks form. This whipped cream will give the lasagna its fluffy texture and help support the layers.
- Gently fold the whipped cream into the cream cheese mixture. Use a slow, sweeping motion so you don’t deflate the cream. The goal is a light, airy filling that spreads smoothly and holds its shape.
- Place a single layer of graham crackers in the bottom of your dish. Spread half the cream mixture over them, smoothing it evenly. Sprinkle half the diced strawberries across the top. Add another layer of graham crackers, followed by the remaining cream mixture, and finish with the remaining strawberries.
- Cover the dish and refrigerate for 4–5 hours until set. During this time, the graham crackers absorb moisture and transform into soft, cake-like layers. The dessert will slice beautifully once fully chilled.
Notes
- I always let the cream cheese sit out for at least 30 minutes before mixing to ensure a smooth filling.
- I fold the whipped cream slowly because rushing can make the mixture collapse.
- If the strawberries are slightly tart, I toss them with a teaspoon of sugar to balance the flavor.
- Chilling overnight makes slicing neater and the layers more defined.
- I save a few fresh strawberry slices to decorate the top right before serving—they make the dish look gorgeous.