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No-Bake Strawberry Lasagna That Slices Cleanly Every Time Recipe

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4.4 from 11 reviews

This No-Bake Strawberry Lasagna is a creamy, layered dessert that combines a crunchy graham cracker crust with smooth cheesecake and fluffy strawberry gelatin layers. Topped with whipped cream and fresh strawberries, it slices cleanly every time and is perfect for summer gatherings or special occasions.

Ingredients

Crust

  • 2 1/2 cups graham cracker crumbs
  • 10 tablespoons salted butter (melted)

Whipped Cream

  • 3 1/4 cups heavy cream (cold)
  • 1 cup powdered sugar

Cheesecake Layer

  • 8 oz cream cheese (softened)
  • 1/4 cup sour cream

Strawberry Layer

  • 3 oz strawberry gelatin (box)
  • 3/4 cup boiling water
  • 1/4 cup cold water
  • 1/4 cup heavy cream
  • 1 1/2 cups strawberries (sliced)
  • 1/2 cup strawberries (chopped, for garnish)

Instructions

  1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Remove ¼ cup of this mixture and set aside for topping. Press the remaining crust mixture firmly into the bottom of a 9×13 inch dish. Set aside.
  2. Make the Whipped Cream: Using a stand mixer or hand mixer, whip the cold heavy cream and powdered sugar until stiff peaks form. Cover and refrigerate until needed in the recipe.
  3. Make the Cheesecake Layer: Whip the softened cream cheese and sour cream together with an electric mixer until smooth. Gently fold in 2 cups of the prepared whipped cream with a rubber spatula until well combined. Spread this cheesecake mixture evenly over the graham cracker crust. Cover with plastic wrap and refrigerate while preparing the next layer.
  4. Prepare the Strawberry Gelatin Layer: In a bowl, dissolve the strawberry gelatin powder in ¾ cup boiling water by stirring for 2 minutes. Add ¼ cup ice cold water and stir for an additional 2 minutes to cool the mixture faster. Let it sit until it reaches room temperature. Once cooled, stir in ¼ cup heavy cream. Then fold in 2 cups of the whipped cream along with the chopped strawberries until fully combined. Chill this mixture in the fridge for 20 minutes.
  5. Assemble the Strawberry Layer: Remove the cheesecake layer from the fridge and carefully spoon the chilled strawberry gelatin mixture over it, taking care not to blend the layers. Cover the dish again with plastic wrap and refrigerate for at least 3 hours or up to 2 days to set.
  6. Add the Final Whipped Cream Layer: Just before serving, gently spread the remaining whipped cream evenly over the strawberry layer, smoothing the top carefully.
  7. Garnish and Serve: Sprinkle the reserved ¼ cup graham cracker crust crumbs over the whipped cream layer and top with sliced strawberries. Slice the lasagna cleanly using a spatula and serve chilled.

Notes

  • Use cold heavy cream for best whipping results.
  • Let the strawberry gelatin cool to room temperature before mixing with cream to avoid melting the whipped cream.
  • Refrigerate the assembled dessert for at least 3 hours for proper setting, or up to 2 days if preparing in advance.
  • Use a sharp knife or spatula to cut clean slices.
  • For a firmer crust, chill the graham cracker crust before adding the cheesecake layer.

Find it online: https://lauracooks.com/no-bake-strawberry-lasagna-that-slices-cleanly-every-time-recipe/