Strawberry Delight Lasagna 🍓
This delightful no-bake Strawberry Delight Lasagna features a crunchy vanilla wafer crust, a creamy cheesecake layer, and a vibrant fresh strawberry layer, topped with more whipped cream and fresh strawberries. Perfect for a refreshing, easy dessert!
Equipment
- 9x13 inch Baking Dish
- Food processor (or ziploc bag and rolling pin)
- Electric Mixer
- Large mixing bowl
- Medium heat-safe bowl
- Whisk
- Offset Spatula (optional)
Ingredients
Cookie Crust
- 11 ounces vanilla wafers about 70 cookies
- 8 tablespoons salted butter melted (1 stick)
No-Bake Cheesecake Layer
- 8 ounces cream cheese softened at room temperature (1 block)
- ⅔ cup powdered sugar
- ¼ cup sour cream at room temperature
- 8 ounces whipped topping thawed (1 container)
Strawberry Layer
- 3 ounces strawberry gelatin mix (1 box)
- ¾ cup boiling water
- ¼ cup ice cubes
- ½ cup heavy cream at room temperature
- 8 ounces whipped topping thawed (1 container)
- 1 ½ cups fresh strawberries finely chopped
Garnish
- 8 ounces whipped topping or fresh whipped cream (1 container)
- Fresh strawberries sliced or whole
- Fresh mint leaves optional
Instructions
1. Prepare the Cookie Crust
- Lightly spray a 9x13 inch baking dish with nonstick cooking spray and set it aside.
- In a food processor, pulse the vanilla wafers until they become fine crumbs. If you don't have a food processor, you can crush them in a large Ziploc bag with a rolling pin.
- Add the melted butter to the crumbs and pulse or stir until well combined.
- Press this mixture firmly into the bottom of your prepared baking dish to form an even crust.
2. Make the Creamy Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it's light and fluffy, usually about 3 minutes, scraping down the sides as needed.
- Gradually add the powdered sugar and mix until fully combined.
- Stir in the sour cream until the mixture is smooth.
- Gently fold in the thawed whipped topping until no streaks remain.
- Carefully spread this creamy cheesecake mixture evenly over your cookie crust using an offset spatula or the back of a spoon.
3. Assemble the Fresh Strawberry Layer
- In a medium, heat-safe bowl, whisk together the strawberry gelatin mix and boiling water until the gelatin is completely dissolved.
- Stir in the ice cubes until they melt and the mixture cools to room temperature.
- Slowly mix in the heavy cream.
- Gently fold in the second container of whipped topping and the finely chopped fresh strawberries until everything is evenly combined.
- Carefully spread this vibrant strawberry layer over the cream cheese layer. It might look thin, but it will set beautifully as it chills.
4. Chill and Serve
- Cover the dish tightly with plastic wrap and place it in the refrigerator for a minimum of 6 hours, or ideally overnight, to allow all the layers to firm up and set perfectly.
- When you're ready to serve, spread a final layer of whipped topping or fresh whipped cream on top.
- Garnish with fresh strawberry slices, whole strawberries, and a few mint leaves if you like. Cut into squares and enjoy this refreshing, easy dessert!
Notes
This delightful no-bake dessert is incredibly easy to make and perfect for any occasion. It features a refreshing blend of creamy and fruity layers.
Nutrition Information (per serving):
Calories: 386 kcal
Total Carbs: 39 g
Net Carbs: 38 g
Fats: 24 g
Protein: 4 g
Calories: 386 kcal
Total Carbs: 39 g
Net Carbs: 38 g
Fats: 24 g
Protein: 4 g
