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Strawberry Cheesecake Lasagna Recipe
Ben Carraoli

Strawberry Cheesecake Lasagna Recipe

I’ve made this Strawberry Cheesecake Lasagna 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.
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Total Time 4 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.