A light, refreshing, and irresistibly pretty layered dessert that’s perfect for summer gatherings. This no-bake strawberry lasagna features a buttery vanilla wafer crust, a creamy cheesecake layer, a luscious strawberry filling, and a whipped topping finale — all crowned with fresh strawberries and a hint of mint.

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🍴 Course: Dessert

🌎 Cuisine: American
🔍 Keywords: strawberry cheesecake lasagna, strawberry lasagna, strawberry lush
👩‍🍳 Author: Trish – Mom On Timeout
🍽 Servings: 15
🔥 Prep Time: 15 minutes
❄️ Chill Time: 4–6 hours
⏱ Total Time: Approx. 4 hours 15 minutes
🔥 Calories per serving: 386 kcal

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🧰 Equipment

• 9×13-inch deep baking dish

• Food processor

• Mixing bowls

• Hand or stand mixer

• Spatula

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🧾 Ingredients

Cookie Crust

• 11 oz vanilla wafers

• 8 tbsp salted butter, melted

Cheesecake Layer

• 8 oz cream cheese, room temperature

• ⅔ cup powdered sugar

• ¼ cup sour cream, room temperature

• 8 oz whipped topping, thawed

Strawberry Layer

• 3 oz strawberry gelatin (1 box)

• ¾ cup boiling water

• ¼ cup ice cubes

• ½ cup heavy cream, room temperature

• 8 oz whipped topping, thawed

• 1½ cups fresh strawberries, chopped

Garnish

• 8 oz whipped topping or whipped cream

• Fresh strawberries

• Mint leaves (optional)

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👩‍🍳 Instructions

1. Prepare the Crust

• Lightly grease a 9×13-inch baking dish with nonstick spray.

• In a food processor, pulse vanilla wafers into fine crumbs.

• Add melted butter and pulse to combine.

• Press the mixture firmly into the bottom of the dish to form an even crust. Set aside.

2. Make the Cheesecake Layer

• In a large bowl, beat cream cheese until light and fluffy (about 3 minutes).

• Mix in powdered sugar until fully incorporated.

• Add sour cream and beat until smooth.

• Gently fold in whipped topping until uniform.

• Spread over the crust using a spatula to smooth the layer evenly.

3. Create the Strawberry Layer

• In a heatproof bowl, dissolve gelatin in boiling water, then stir in ice cubes until melted. Allow to cool to room temperature.

• Stir in heavy cream. Fold in whipped topping and chopped strawberries.

• Carefully spread over the cheesecake layer. It may look soft but will firm up once chilled.

4. Chill and Set

• Cover with plastic wrap and refrigerate for at least 4 hours (preferably 6) until fully set.

5. Garnish and Serve

• Top with remaining whipped topping or whipped cream.

• Garnish with fresh strawberries and mint leaves if desired.

• Slice into squares and serve chilled.

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📝 Storage Tips

• Refrigerator: Store covered in an airtight container for 2–3 days. The crust may soften slightly but the flavor holds up well.

• Freezer: Wrap tightly in plastic wrap or use a freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the fridge. Note: texture may slightly change, especially the crust.

• Make Ahead: Can be prepared up to 2–3 days in advance and stored chilled.

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🔁 Ingredient Swaps

• Vanilla wafers → graham crackers

• Sour cream → plain Greek yogurt

• Whipped topping → fresh whipped cream (though it may not hold as long)

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🧮 Nutrition Information (per serving):

• Calories: 386 kcal

• Carbs: 39g

• Protein: 4g

• Fat: 24g

• Sugar: 29g

• Saturated fat: 15g

• Sodium: 243mg

• Fiber: 1g

• Vitamin C: 9mg

• Calcium: 61mg