No-Bake Strawberry Cheesecake Lasagna

An easy no-bake strawberry cheesecake lasagna with a buttery graham cracker crust, fluffy cream cheese filling, and glossy strawberry topping. Impressive, creamy, and perfect for potlucks or weeknights.

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Prep Time 20

Chill Time 4 hours (or overnight) 4

Total Time 4 20

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Crust
2 cups graham cracker crumbs
½ cup melted butter
3 tablespoons sugar
Cheesecake Layer
16 oz cream cheese softened
1 cup powdered sugar
2 teaspoons vanilla extract
8 oz whipped topping thawed
Strawberry Layer & Topping
2 cups fresh strawberries chopped
1 cup strawberry glaze or jam warmed slightly
Extra whipped topping
Fresh strawberries and additional glaze for garnish

Equipment

2 cups graham cracker crumbs
½ cup melted butter
3 tablespoons sugar
Cheesecake Layer
16 oz cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
8 oz whipped topping, thawed

Method

Mix graham crumbs, melted butter, and sugar. Press into the bottom of a 9×9 or 9×13 dish. Chill.
Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until creamy. Fold in whipped topping.
Spread cheesecake filling over the crust.
Toss chopped strawberries with warmed glaze; spread over the filling.
Top with remaining whipped topping, drizzle with glaze, and garnish with fresh strawberries.
Cover and refrigerate at least 4 hours or overnight. Slice and serve chilled.

Notes

Soften cream cheese fully for a smooth filling. Overnight chilling gives the cleanest slices. Best within 1–2 days for optimal fruit appearance. Excellent make-ahead dessert.