Description
No-bake Strawberry Cheesecake Lasagna with graham cracker crust, creamy cheesecake, strawberry sauce, and whipped cream layers.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 2 pounds fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Fresh strawberries, sliced (for garnish)
- Optional: White chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well.
- Press the mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and continue to beat until light and fluffy.
- Stir in the vanilla extract.
- Slowly pour in the heavy cream and beat until just combined.
- In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the cornstarch slurry into the saucepan with the strawberries and stir constantly until the sauce thickens.
- Remove from the heat and let the strawberry sauce cool completely.
- In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer until stiff peaks form.
- Spread half of the cheesecake filling evenly over the cooled graham cracker crust.
- Spoon half of the cooled strawberry sauce over the cheesecake filling.
- Spread the remaining cheesecake filling over the strawberry sauce.
- Spoon the remaining strawberry sauce over the cheesecake filling.
- Spread the whipped cream topping evenly over the strawberry sauce.
- Garnish with fresh strawberry slices and, if desired, white chocolate shavings.
- Cover the lasagna with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, cut the lasagna into squares and enjoy!
Notes
- Softened Cream Cheese is Key: Make sure your cream cheese is completely softened before you start mixing the filling. This will prevent lumps and ensure a smooth, creamy texture.
- Don’t Overbeat: Be careful not to overbeat the cheesecake filling or the whipped cream. Overbeating can result in a thin filling or grainy whipped cream.
- Cooling is Crucial: Allow the crust and strawberry sauce to cool completely before assembling the lasagna. This will prevent the cheesecake filling from melting.
- Chill Time is Important: Refrigerate the lasagna for at least 4 hours, or preferably overnight, to allow the flavors to meld and the lasagna to set properly.
- Get Creative with Garnishes: Feel free to experiment with different garnishes, such as chocolate shavings, chopped nuts, or a drizzle of chocolate sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes