This no-bake strawberry lasagna is a chilled, creamy, no-bake dessert with fresh strawberries that makes a sweet, delicious strawberry lasagna dessert everyone will love.
This is an easy dessert recipe with a graham cracker crust, a cheesecake layer, a strawberry layer, and a whipped cream layer topped with fresh strawberries.
It’s one of our favorite Strawberry Desserts, along with Strawberry Cheesecake Salad, Strawberry Crumb Bars, Shoney’s Strawberry Pie, and Strawberry Cheesecake Ice Cream recipes.
When I tried this cool, creamy layered dessert at my friend’s Mother’s Day get-together, it was so good I knew I had to make it. It was a hit that day with everyone and me at the luncheon.
Table of Contents
Why You’ll Love This Strawberry Jello Lasagna
- Dessert – A cool, sweet treat during the hot summer months, or Valentine’s Day, Memorial Day, July 4th, or anytime.
- Strawberry Flavor – Using fresh strawberries adds that sweet, luscious flavor to create an extraordinary chilled dessert!
- Easy No Bake Dessert Lasagna – It’s an easy no bake Strawberry Cheesecake Lasagna, with fresh strawberries, strawberry jello, a creamy cheesecake filling with a crunchy crust.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Graham Cracker Crust Ingredients
- Graham Crackers—If you don’t have Graham Crackers, you could use golden Oreos for a golden Oreo crust instead.
- Sugar – You’ll need granulated sugar for the crust.
- Butter – You’ll need to start with melted butter.
Cheesecake Layer Ingredients
- Cream Cheese – Started with softened cream cheese.
- Granulated Sugar
- Greek Yogurt – If you don’t have Greek Yogurt, use sour cream instead.
- Lemon Juice
- Vanilla Extract – I recommend using pure vanilla instead of imitation vanilla for the best flavor.
- Salt
- Cool Whip – You’ll need about a 16-ounce container of Cool Whip.
- Fresh Strawberries (Chopped)
Strawberry Layer
- Strawberry Jello
- Boiling Water
- Cold Water
- Greek Yogurt
- Cool Whip – You’ll need an additional 16-ounce container of Cool Whip.
Cool Whip Topping
- Cool Whip – Yes, more Cool Whip!
- Strawberry Halves – Use fresh strawberries sliced in half.
How To Make Strawberry Lasagna Dessert
Graham Cracker Crust
- Start with crushed graham crackers, melted butter, and granulated sugar.
- Combine the crushed graham crackers and granulated sugar In a medium-sized mixing bowl.
- Add the melted butter into the same bowl as the graham crackers and sugar.
- Mix to coat evenly until the texture is like wet sand.
Press the crust mixture into the bottom of a 9×13″ baking dish. Place it into the fridge to chill for 30 minutes – 1 hour.
Cheesecake layer
In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and sugar.
Beat together on medium speed for 1-2 minutes until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Add Greek Yogurt, lemon juice, vanilla, and salt and mix to combine.
Remove the bowl from the stand mixer and add in the cool whip. Fold in using a rubber spatula.
Next, fold in the strawberries.
Once the crust has chilled, remove it from the fridge. Spoon the cheesecake filling on top and smooth out. Place back into the fridge and make the strawberry layer.
Strawberry layer
- Combine jello and boiling water in a large mixing bowl.
- Whisk for about 2 minutes to ensure the jello has fully dissolved. Add in the cool water and mix. Let sit for about 5 minutes to cool down.
- Once cooled down, mix in the Greek yogurt.
- Add in the cool whip and fold in using a rubber spatula.
Remove the baking dish from the fridge. Spoon the strawberry layer on top and evenly spread out.
Topping
- Spoon the cool whip on top of the chilled strawberry layer.
- Spread out the Cool Whip over the entire dessert.
Top with strawberry halves. Cover and place into the fridge to chill for at least 2 hours before serving.
Recipe Tips
- Graham Cracker Crust – You can use a food processor to crush the graham crackers. It saves time and is the easiest way to create the fine crumbs needed for the recipe.
- Cream Cheese Layer – Buy the block cream cheese, not the spreadable cream cheese. It cools faster and is easy to measure. Start this recipe with room-temperature cream cheese, which is softened and easier to work with.
- Stop The Mixer! – It is very important to stop the mixer and scrape down the sides of the mixing bowl with a rubber spatula. This will ensure a smooth, lump-free filling.
- Let Jello Cool—It is important to let the strawberry jello cool down before adding the Cool Whip. If the mixture is too hot, the Cool Whip will melt, resulting in a runny mess.
FAQs
You’ll need about 2 cups (non-liquid cups) of Cool Whip for each layer of the strawberry lasagna, which means you’ll need about 6 cups. Since each 8-ounce container has about 3 cups, you’ll need at least two 8-ounce containers of Cool Whip, or one 16-ounce container of Cool Whip.
No. Follow the instructions in this recipe. You won’t be making regular jello.
Each layer has to cool, and then the lasagna dessert has to cool for at least 3 hours. It’s a great recipe to make ahead of time.
Yes. You can freeze this strawberry lasagna dessert.
Remove the dessert from the fridge about 10 to 15 minutes before serving to let it soften up a little before serving.
More Strawberry Recipes
- Strawberry Upside Down Cake
- Strawberry Lemonade Cupcakes
- Strawberry Shortcake
- Strawberry Dump Cake
- Mini Strawberry Pavlova
- Strawberry Cheesecake Ice Cream
If you loved this recipe, please leave a comment and 5 star rating to let others know how you liked it.
Recipe
Strawberry Jello Lasagna Recipe
Ingredients
Graham Cracker Crust:
- 1 3/4 cups +2 Tbsp crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup + 2 Tbsp melted butter
Cheesecake Layer:
- 16 ounces cream cheese (2 bars of cream cheese)
- 2/3 cup sugar
- 1/4 cup greek yogurt
- 1 Tablespoon lemon juice
- 2 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups cool whip
- 1 cup chopped strawberries
Strawberry layer:
- 3.4 ounce box strawberry jello
- 1/2 cup boiling water
- 1/2 cup cold water
- 1/3 cup greek yogurt
- 2 cups cool whip
Topping:
- 2 cups Cool whip
- 1/2 cup Strawberry halves
Instructions
Graham Cracker Crust:
- In a medium sized mixing bowl combine crushed graham crackers and sugar.
- Add in the melted butter and mix to coat graham crackers evenly, until the texture is like wet sand.
- Press the crust mixture into the bottom of a 9×13" baking dish. Place into the fridge to chill for 30 minutes – 1 hour.
Cheesecake layer:
- In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat together on medium speed for 1-2 minutes, until smooth.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add in sour cream, lemon juice, vanilla and salt and mix to combine.
- Remove the bowl from the stand mixer and add in the cool whip. Fold in using a rubber spatula. Next, fold in the strawberries.
- Once the crust has chilled, remove it from the fridge. Spoon the cheesecake filling on top and smooth out. Place back into the fridge and make the strawberry layer.
Strawberry layer:
- In a large mixing bowl combine jello and boiling water. Whisk about 2 minutes to ensure the jello has fully dissolved. Add in the cool water and mix. Let sit for about 5 minutes to cool down.
- Once the jello is cooled down, mix in the greek yogurt.
- Add in the cool whip and fold in using a rubber spatula.
- Remove the baking dish from the fridge. Spoon the strawberry layer on top and evenly spread out.
Topping:
- After the dessert has cooled, remove it from the fridge, and spoon the cool whip on top of the strawberry layer and top with strawberry halves.
- Cover and place into the fridge to chill for at least 2 more hours before serving.
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