Are you craving a decadent dessert but short on time and oven space? Then look no further! This No-Bake Strawberry Cheesecake Lasagna is the perfect solution. Layers of creamy cheesecake filling, sweet strawberries, and crunchy graham crackers combine to create a stunning and surprisingly simple dessert that's guaranteed to impress. It's the ultimate easy recipe for satisfying your sweet tooth without hours spent in the kitchen. This recipe is perfect for potlucks, parties, or a simple weeknight treat. Get ready to experience a taste sensation that’s both refreshing and rich!
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For the Strawberry Layer:
- 16 ounces fresh strawberries, hulled and sliced
- ¼ cup powdered sugar (optional, adjust to sweetness of strawberries)
- 1 tablespoon lemon juice (optional, enhances flavor and prevents browning)
Instructions:
Get started with the crust:
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9x13 inch baking dish. Use the bottom of a measuring cup or your fingers to ensure an even layer. Refrigerate while you prepare the filling.
Prepare the creamy cheesecake filling:
- In a large bowl, beat softened cream cheese and powdered sugar together until smooth and creamy. An electric mixer works best for this step but a whisk will also do the job if you put in some elbow grease!
- Stir in the vanilla extract.
- Gently fold in the whipped heavy cream until just combined. Be careful not to overmix, as this can deflate the cream.
Assemble the lasagna:
- Spread half of the cheesecake filling evenly over the graham cracker crust.
- Arrange a layer of sliced strawberries over the cheesecake filling. If using, sprinkle with powdered sugar and lemon juice.
- Spread the remaining cheesecake filling over the strawberries.
- Top with the remaining sliced strawberries.
Chill and Serve:
- Cover the lasagna and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. This allows for a firmer, more enjoyable texture.
- Once chilled, slice and serve. Garnish with extra strawberries or a sprinkle of powdered sugar, if desired.
Tips and Variations:
- For a richer crust: Use digestive biscuits instead of graham crackers.
- Add some zest: Incorporate lemon or orange zest into the cheesecake filling for an extra burst of flavor.
- Make it fruity: Substitute the strawberries with other berries like raspberries or blueberries.
- Chocolate lovers rejoice: Add ½ cup of semi-sweet chocolate chips to the cheesecake filling.
- Make it ahead: This dessert can be made a day or two in advance, making it perfect for entertaining.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 20-25g
- Saturated Fat: 12-15g
- Carbohydrates: 30-35g
- Sugar: 25-30g
- Protein: 5-7g
This no-bake strawberry cheesecake lasagna is a delicious and easy dessert recipe perfect for any occasion. Its simple steps and delightful flavors make it a surefire hit with everyone! Enjoy!