This heavenly no bake strawberry lasagna is a great way to brighten up the dessert scene this spring or summer! Made 100% from scratch, it features an irresistible strawberry golden Oreo crust, a creamy cheesecake layer, another fresh strawberry cheesecake layer, and a fluffy whipped topping. The result is a fresh and vibrant treat perfect for picnics, potlucks, and parties!
Best Strawberry Lasagna Recipe
There are many no-bake strawberry lasagna recipes out there, but if you've landed here, you're in luck. This is hands down the best you will try! Not only is it super easy to make even for beginners, but it is also delicious, beautiful, and perfect for any occasion, whether for a crowd or a party of one.
What sets this easy strawberry lasagna recipe apart is its foolproof technique and high-quality ingredients, resulting in a truly unmatched flavor. I make the base of my strawberry lasagna with Oreos and freeze-dried strawberries, creating my signature cheesecake crust (a highlight in my classic cheesecake recipes). I also skip the artificial boxed Jell-O and use strawberry reduction made from real strawberries blended into a creamy, tangy cream cheese mixture.
Instead of store-bought Cool Whip, I use homemade Chantilly cream made with heavy cream and mascarpone. A small extra effort in making this dessert from scratch will elevate its flavor to top-notch perfection!
Katalin's Key Tips for Choosing the Best Ingredients and Layers for Strawberry Lasagna
Dessert lasagna is exactly what it sounds like—a layered, no-bake treat that follows the same concept as traditional lasagna but swaps out savory ingredients for sweet ones. While you'll find many variations, they all have a few things in common: a biscuit or cookie crust, creamy layers, and a light, airy topping topped with fresh strawberries.
What makes this dessert so fun is how easily you can mix and match layers to make it your own. However, while some recipes add compote, jam, or crunchy add-ins, I find that simplicity is key when selecting your ingredients and layers. The ingredients I use make for the most authentic flavors and textures that complement each other wonderfully:
The strawberry golden Oreo crust provides the perfect balance of sweetness and crunch. The two homemade cheesecake layers keep things smooth and creamy. Using ripe, deep-red strawberries and homemade whipped cream versus artificial ingredients like strawberry Jello and Cool Whip keeps every bite tasting fresh, rich, and naturally sweet without any processed aftertaste.
Ingredients
You will need Golden Oreos, freeze-dried strawberries, unsalted butter, cream cheese, heavy cream, powdered sugar, vanilla extract, mascarpone, and strawberries to make this recipe.
For a printable recipe card, visit the original Strawberry Lasagna recipe at Spatula Desserts.
Strawberry Golden Oreo Crust Is THE Base You Don't Want To Miss
My signature strawberry golden Oreo crust is one of the best parts of this recipe, adding a touch of strawberry flavor and beautiful color.
To make it, start by melting the butter (unsalted butter only) in the microwave on low heat, then set it aside to cool a bit while you prepare the crumbs. Do not use the butter while it is hot–you want it to be warm.
Pulse the cookies and freeze-dried strawberries in a food processor, or place them in a zip-top bag and crush them with a rolling pin until you have fine crumbles and no large chunks.
Combine the crumbs with the warm butter and a pinch of salt until evenly coated. If the mixture feels too runny, chill it in the fridge for a few minutes.
Press the crumb mixture firmly into your pan to create a tight, even layer. You can use your fingers, the back of a spoon, or a flat-bottomed glass to help smooth it out.
Place the pan in the fridge while you prepare the cheesecake layer.
Whip Up the Cream Cheese Layer
For a printable recipe card, visit the original Strawberry Lasagna recipe at Spatula Desserts.
Before making the cream cheese layers, ensure that the cream cheese and heavy cream are very cold—this helps them whip up properly and hold their shape.
Combine the cold cream cheese, heavy cream, sifted powdered sugar, and vanilla extract in a mixing bowl. Using an electric hand mixer, whip the mixture for 2-3 minutes until it becomes light and fluffy.
With the help of a rubber spatula, spread the cheesecake layer evenly over the crust, then refrigerate while you prepare the next layer.
Now Make the Strawberry Cream Cheese Layer From Scratch. No Jello, Only Real Strawberry Flavor!
For a printable recipe card, visit the original Strawberry Lasagna recipe at Spatula Desserts.
In a second mixing bowl, combine the cold heavy cream, mascarpone, and cream cheese with sifted powdered sugar, and use an electric hand mixer to whip for 2-3 minutes until it becomes light and fluffy.
Gradually add the strawberry reduction (refer to the ingredient notes in the recipe card below for the recipe) in 3-4 stages, using a rubber spatula or mixer to mix after each addition. Stop mixing once fully incorporated.
Spread the strawberry cheesecake layer evenly over the previous layer, then refrigerate while you prepare the whipped cream topping.
Decorate With Homemade Whipped Cream, Then the Hardest Part: Waiting
To make your homemade whipped chantilly cream, you also need very cold heavy cream and mascarpone; otherwise, it will not whip up properly or hold its shape. My whipped cream will not deflate if you follow the recipe, don´t worry!
Combine the heavy cream, mascarpone, and sifted powdered sugar in a bowl and use an electric hand mixer to whip them for 2-3 minutes until the texture becomes light and fluffy. Avoid overwhipping, which can quickly turn it grainy. Stop as soon as you see stiff peaks starting to form.
Gently pipe or spread the whipped cream over the strawberry layer, then dust with freezer-dried strawberries. Refrigerate for at least four hours. For the best results, refrigerate it overnight.
For the cleanest slices when serving, freeze for 30 minutes before cutting. However, strawberry lasagna is best chilled and not frozen!
Top with sliced or chopped fresh strawberries and freeze-dried strawberries for the finishing touch, and enjoy!
Here Is How To Store Leftovers
You'll get the best flavor and texture if you enjoy your strawberry lasagna fresh on the day it's made (after the chilling time). However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days.
I don't recommend freezing this dessert—the strawberries become mushy after thawing, and Chantilly cream turns grainy.
My Final Expert Tips For Making Strawberry Lasagna
- For the best flavor and texture texture, use high-quality, high-fat ingredients. Lower-fat versions have higher water content, making it harder for the layers to set correctly. I recommend Philadelphia cream cheese with at least 33% fat, 36% heavy cream, and 41% fat mascarpone.
- To help the whipped cream form stiff peaks quickly and maintain its structure, place your mixing bowl in the freezer for about 30 minutes before whipping.
- If your strawberries are too tart, toss them with a bit of sugar and fresh lemon juice to enhance their natural sweetness.
- Strawberry lasagna is best chilled, so keep it refrigerated until serving time for the best experience. Avoid leaving it at room temperature for more than a couple of hours.
Try Some Of My Other Easy No-Bake Recipes
If you enjoyed making this strawberry cheesecake lasagna, I'm sure you'll also love my other no bake dessert recipes:
- Strawberry Icebox Cake
- Strawberry Tiramisu
- No Bake Strawberry Cheesecake
- No Bake Chocolate Pie
- Mini Tiramisu Cups
For even more impressive desserts that don't require an oven, check out my roundup of the Top 35 No-Bake Desserts!
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