NO BAKE STRAWBERRY CHEESECAKE LASAGNA

Name: NO BAKE STRAWBERRY CHEESECAKE LASAGNA
Prep time: 25 min
Cook time: 4 h
Yield: 10 people
Ingredients: 2 cups vanilla wafer cookies, finely crushed; 6 tablespoons (¾ stick) unsalted butter, melted; 16 ounces cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 pound fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 1 tablespoon lemon juice; 1 (3.4 ounce) package instant vanilla pudding mix; 1 cup heavy cream; 2 cups milk; 2 tablespoons powdered sugar; Fresh strawberries, sliced

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Prep Time
25 mins
Cook Time
4 hrs
Servings
10 people
Calories
400 kcal
Course
Dessert
Cuisine
American

NO BAKE STRAWBERRY CHEESECAKE LASAGNA

Iris Warren

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This No-Bake Strawberry Cheesecake Lasagna is a delightful and easy dessert. Layers of creamy cheesecake filling, sweet strawberries, and crisp wafer cookies create a beautiful and refreshing treat, perfect for any occasion.

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Ingredients

Servings

2 cups vanilla wafer cookies, finely crushed
6 tablespoons (¾ stick) unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 tablespoon lemon juice
1 (3.4 ounce) package instant vanilla pudding mix
1 cup heavy cream
2 cups milk
2 tablespoons powdered sugar
Fresh strawberries, sliced

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Instructions

Prepare the crust layer: In a medium bowl, combine the crushed vanilla wafer cookies and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture into the bottom of a 9x13 inch baking dish, creating a firm crust.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until well combined.
Prepare the strawberry layer: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Let cool slightly.
Make the pudding layer: In a medium bowl, whisk together the instant vanilla pudding mix and milk for 2 minutes. Let stand for 5 minutes to thicken.
Make the whipped cream layer: In a large bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and beat until stiff peaks form.
Assemble the lasagna:1) Spread the cheesecake filling evenly over the crust layer.2) Layer the cooled strawberry mixture over the cheesecake filling.3) Pour the vanilla pudding over the strawberry layer.4) Spread the whipped cream evenly over the pudding layer.
Chill: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
Garnish and serve: Before serving, garnish with fresh strawberry slices. Cut into squares and serve chilled.

Notes

Cookie Crust: You can use other cookies for the crust, such as graham crackers or shortbread cookies.
Strawberry Layer: You can adjust the cooking time for the strawberry layer depending on how thick you want it.
Pudding Layer: You can use other flavors of instant pudding, such as cheesecake or banana cream.
Whipped Cream: You can use store-bought whipped topping instead of homemade whipped cream.
Chill Time: The chill time is important for the lasagna to set properly. Don't rush it!
Storage: Store leftover lasagna in the refrigerator for up to 3 days.