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.
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
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!
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.
Try The Recipe With Some Different Flavors & Layers
Instead of strawberries, try this recipe with other berries such as raspberries, blueberries, blackberries, cherries, or a mix of all the above!
Use regular chocolate biscuits to make a Chocolate Strawberry Lasagna. Or, try your strawberry lasagna with graham crackers, vanilla wafers, gingersnaps, or chocolate chip cookies!
Mix and match the cream cheese layers with flavors like raspberry, lemon, or peanut butter.
Instead of traditional vanilla whipped cream, add cocoa powder to make chocolate whipped cream. See my chantilly cream recipe for more fun flavor variations!
Add mix-ins to the cheesecake layers, such as fresh fruit, chocolate chips, crushed cookies, nuts, or M&M's. You can also drizzle my white chocolate sauce, caramel sauce, homemade Nutella, or Biscoff spread between the layers for an indulgent surprise!
Finish off with a sprinkle of chopped and toasted nuts, toasted coconut flakes, chocolate shavings, or graham cracker crumbs. My strawberry shortcake crumble is also a great topping.
Is It Possible to Substitute Some Ingredients?
Swapping ingredients in strawberry lasagna can be tricky since there are only a few key components, and substitutions can significantly alter the flavor.
Use gluten-free Oreos or a similar sandwich cookie if you need a gluten-free version. Use vegan cream cheese, heavy cream, and mascarpone for a vegan-friendly lasagna, however, expect the flavor and texture to be somewhat different than strawberry lasagna made with dairy products. If you don't have powdered sugar at home, try one of these powdered sugar substitutes.
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.
Helpful Equipment
Always use a digital scale to measure ingredients by the gram—accuracy makes all the difference when baking!
An electric hand mixer will help create the creamy cheesecake layers and perfectly smooth whipped cream frosting. A rubber spatula is best for folding in the strawberry reduction and preventing overmixing.
I use a 9x13 sheet pan for this recipe, but feel free to experiment with different sizes and shapes!
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!
Have You Tried This Recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well!
Strawberry Lasagna
Equipment
- Digital scale
- 9x13 inch sheet pan
Ingredients
Strawberry flavored Golden Oreo Crust
- 400 g (14 oz) Golden Oreos crushed with the Freezed dried strawberries
- 114 g (½ cups) Unsalted butter melted but not hot
- Pinch of salt
- 20 g (2 tablespoons) Freezed dried strawberries crushed with the Golden Oreos
Cheesecake Layer
- 460 g (2 cups) Cream Cheese full fat (33%+) eg. Philadelphia, use it cold
- 150 g (⅔ cups) Heavy cream min 36% fat, use it cold
- 60 g (½ cups) Powdered sugar sifted
- 1 teaspoon Vanilla extract
Strawberry Cheesecake Layer
- 230 g (1 cups) Cream Cheese full fat (33%+) eg. Philadelphia, use it cold
- 230 g (1 cups) Heavy cream min 36% fat, use it cold
- 150 g (⅔ cups) Mascarpone 41% fat, use it cold
- 120 g (1 cups) Powdered sugar sifted
- 250 g (1 cups) Strawberry reduction thick, jam texture sauce without the fruit pulp, see notes below on how to make it yourself
Whipped Chantilly Cream
- 460 g (2 cups) Heavy cream min 36% fat, use it cold
- 150 g (⅔ cups) Mascarpone 41% fat, use it cold
- 60 g (½ cups) Powdered sugar sifted
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Strawberry flavored Golden Oreo Crust
- Melt the butter in the microwave on low heat and then let it cool down slightly while you make the crumbs.
- Make the strawberry golden Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag with the freezed dried strawberries and beating them with a rolling pin. Make sure that the crumbs are fine and that there are no visible big chunks left.
- Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.
- Spread the cookie mixture in your pan neatly and tightly. You can use your fingers for this step, or a flat bottom glass or the back of a spoon.
- Refrigerate while preparing the cheesecake layer.
Cheesecake layer
- Place the very cold cream cheese and heavy cream into a bowl along with the sifted powdered sugar and vanilla extract. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
- Spread the chesecake layer on top of the crust, then refrigerate while preparing the next layer.
Strawberry cheesecake layer
- Place very cold heavy cream, mascarpone, and cream cheese into a mixing bowl. Add sifted powdered sugar and whip with an electric hand mixer for 2-3 minutes, until fluffy.
- Then, slowly start adding the strawberry reduction in 3-4 stages and mix after each addition, but do not over whip at this point.
- Spread the strawberry cheesecake layer on top of the previous layer, then refrigerate while preparing the whipped cream topping.
Whipped Chantilly Cream
- Place very cold heavy cream and mascarpone into a mixing bowl, along with the sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
- To finish, pipe or spread this whipped cream layer on top of the strawberry layer.
- Refrigerate for at least four hours or overnight. For the cleanest cut, freeze it for 30 minutes before cutting. However, for my taste, the dessert is best served chilled, but not frozen.
- Decorate with fresh strawberries and freezed-dried strawberries.
- Enjoy! Any leftovers can be stored refrigerated in an airtight container for 2 days.
Notes
- Measure your ingredients with a digital scale for accuracy.
- It is very imporant that the dairy products (mascarpone, heavy cream, cream cheese) are high in fat. The low-fat versions won't whip up correctly because they contain more water.
- To make the strawberry reduction, start with 2 times more fruit than needed for the reduction (500 g=3 cups). Puree the fresh or defrosted frozen strawberries, then cook the puree over medium heat with 70g (⅓ cup) sugar for about 10-15 minutes, or until it thickens into a jam-like, thick texture. Measure the reduced puree after this process. Use it at room temperature. Alternatively, use store-bought thick strawberry jam (be sure that it has real strawberries and sugar and not a bunch of other ingredients).
- All these layers, using real dairy products as opposed to cool whip, can be easily overwhipped. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier, and then it will break.
- You will need to chill the dessert in between building up the layers. While placing one layer after the other, do it carefully, so the layers won't mix together.
- Make sure to chill the dessert at the end as well! Let it sit in the fridge for a minimum of 4 hours for the layers to set.
- For a clean cut, cut with a knife that has been run under hot water.
- Don’t let the dessert sit out too long, or it might start to get soft.
Irina
I LOVE that the recipe has real ingredients and even though it is a tiny bit extra work, it is still very easy and the whole family loved it. Thank you
Jen
I´ve always wanted to make my family´s favorite strawberry lasagna from scratch but did not know where to start. What a fantastic recipe! I am so happy I found it! It was so delicious, and it was really worth doing without all the additives.