No-Bake Strawberry Cheesecake Lasagna

This no-bake strawberry cheesecake lasagna is the answer when you crave something creamy fruity and irresistible without touching the oven. The rich cheesecake layers meet dreamy strawberries and a buttery cookie base every bite is pure comfort on a hot day or a busy holiday. It always vanishes at my summer gatherings and I love that it is low stress but completely celebratory.

I first whipped this up for a last-minute potluck and folks would not stop asking for the recipe. It has become the request every year for my friend’s birthday and my kids always sneak the first slice.

Ingredients

• Golden Oreos or vanilla sandwich cookies: these cookies give a buttery flavorful base choose cookies with a fresh crisp snap
• Unsalted butter: brings everything together in the crust opt for butter with a sweet cream aroma
• Cream cheese: softened to create a silky smooth cheesecake layer use full fat for best flavor
• Powdered sugar: melts perfectly into the layers for both sweetness and texture sift for extra smoothness
• Vanilla extract: deepens flavor and balances sweetness real vanilla extract is worth it here
• Heavy cream: adds rich body to cheesecake and whips into a luxurious topping choose cold cream from a recent date
• Instant cheesecake or vanilla pudding mix: brings creaminess and body in minutes look for name brands for best set
• Cold milk: helps the pudding mixtures set properly use whole milk if possible
• Fresh strawberries: both chopped and sliced add lift and brightness pick berries that are deep red and have a sweet berry aroma
• Strawberry jam: gives the final layer a beautiful gloss optional but lovely
• White or dark chocolate shavings: elevate the look and add a little bite choose a bar you enjoy eating on its own
• Crushed cookies or mint leaves: both make easy finishing touches

Instructions

Prepare the Cookie Crust:

Crush the Golden Oreos into very fine crumbs using a food processor or by sealing them in a zipper bag and bashing with a rolling pin. Mix thoroughly with melted butter until every crumb shines. Firmly press this mixture evenly into the bottom of a nine by thirteen inch dish using the back of a measuring cup so the base is tight. Place the dish in the fridge to chill while working on the next layer.

Make the Cheesecake Layer:

Beat softened cream cheese in a large bowl until it is light and fluffy with no lumps. Gradually add powdered sugar and vanilla extract and beat until everything is smooth and creamy. Drizzle in heavy cream and blend until the mixture is luscious and spreadable. Carefully spread the cheesecake evenly over the chilled crust making sure to reach every corner.

Prepare the Strawberry Pudding Layer:

Whisk together the pudding mixes and cold milk in a medium bowl for a few minutes until thick and glossy. Gently fold in chopped strawberries taking care not to crush them. Spoon this over the cheesecake layer and smooth with an offset spatula for even coverage.

Add the Whipped Topping:

Whip cold heavy cream with powdered sugar and vanilla in a mixing bowl until stiff peaks hold their shape or use Cool Whip if you prefer. Dollop this topping over the pudding layer and spread it all the way to the edges for a polished finish.

Final Strawberry Layer:

Pool sliced strawberries across the whipped topping layer in neat rows or swirls for an inviting look. If you like, barely warm the strawberry jam in the microwave and lightly brush over the berries for that bakery style shine.

Chill and Serve:

Cover the dish tightly with plastic wrap or foil and refrigerate for at least four hours. Longer chilling such as overnight makes for tidy slices and more developed flavor. Cut into generous squares and serve icy cold.

My favorite ingredient is always the fresh strawberries nothing tastes quite like those juicy red bites melted with creamy layers. One year my niece helped arrange the berry slices and created a little star pattern it is still one of my favorite photos in the family recipe album.

Storage Tips

This dessert holds up well uncovered in a cold fridge and actually slices best after a full overnight chill. Store leftovers tightly covered so the whipped cream stays fresh. If making ahead for a few days reserve the final strawberry topping until closer to serving for the brightest color and texture.

Ingredient Substitutions

It is easy to swap out the cookies for chocolate sandwich cookies or graham crackers for a different spin. The pudding can be all vanilla if cheesecake flavor is not available. Cool Whip makes a quick alternative to homemade whipped cream especially on hot days. For dairy free variations there are vegan alternatives for both cream cheese and whipped toppings now that work beautifully just use almond or coconut milk for the puddings.

Serving Suggestions

Slice up generous servings and top with extra berries a sprinkle of chocolate or even a curl of lemon zest if you want brightness. This pairs incredibly well with iced coffee lemonade or a light moscato for a summer gathering. I often serve small squares on cupcake liners for easy picnic sharing.

A Little History

The lasagna approach for desserts is actually an old tradition in Italian American homes where layered sweets were meant for big crowds and celebrations. Creamy no bake cheesecakes became popular in the US in the mid twentieth century and blending bright berries with creamy filling was always a sign of spring and summer.

Seasonal Adaptations

Use blueberries raspberries or peaches in place of strawberries for a new twist

Swap jam for honey or even a splash of liqueur in the topping

Add a little lemon zest to the whipped cream for a sunny spring mood

Success Stories

My friends with kids love that this is an allergy friendly dessert with no eggs and no nuts if the cookies are nut free. Last year my neighbor made one with gluten free sandwich cookies and the whole party raved about how it tasted exactly like the classic. It is a game changer at potlucks and birthdays because you can build it ahead and focus on the fun.

Freezer Meal Conversion

You can freeze the entire uncut dessert tightly wrapped for up to two months. Thaw overnight in the fridge slice and finish with fresh strawberries just before serving. The texture is a bit firmer but the flavors remain luscious and bright.

My family asks for this every Fourth of July and we love experimenting with new fruit combinations we even tried pineapple once for a tropical twist.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh ones?

Yes, thaw and drain frozen strawberries before using. This helps prevent excess moisture in the dessert.

→ How long does it need to chill before serving?

Chill at least 4 hours, or overnight for best results. This allows the layers to set and flavors to meld.

→ Is there a substitute for Golden Oreos in the crust?

You can use any vanilla sandwich cookie or graham crackers for a different flavor and texture.

→ Can I prepare this dessert ahead of time?

Absolutely! It can be made a day ahead and stored covered in the refrigerator until ready to serve.

→ How should leftovers be stored?

Keep leftovers covered and refrigerated for up to 3 days. The texture may soften slightly but will remain delicious.

→ Is homemade whipped cream necessary?

You can use store-bought whipped topping for convenience, or whip cream with sugar and vanilla for a fresher taste.