Strawberry Lasagna Recipe

This no-bake strawberry lasagna is a refreshing layered dessert made with graham crackers, creamy cheesecake filling, pudding, and fresh strawberries. Perfect for summer gatherings, it delivers a beautiful presentation with minimal effort.

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Course: Dessert

Cuisine: American

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 320kcal

Author: Chloe White

Cost: $6

Equipment

9x13 inch baking dish
Mixing bowls
electric mixer
whisk
spatula

Ingredients

2 boxes graham crackers (14.4 oz each)
16 oz cream cheese, softened
1 cup granulated sugar, divided
2 tsp vanilla extract
3 cups heavy whipping cream
2 packages instant vanilla pudding mix (3.4 oz each)
3 cups cold milk
1/4 cup powdered sugar
1 tsp lemon zest (optional)
2 pounds fresh strawberries, sliced
3 tbsp granulated sugar (for strawberries)
1 tbsp lemon juice

Instructions

In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 15–20 minutes until juicy.
Beat softened cream cheese with sugar and vanilla until smooth and fluffy.
Whisk pudding mix with cold milk for 2 minutes and let thicken for 5 minutes.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Fold half of the whipped cream into the cream cheese mixture. Reserve the rest.
Layer graham crackers in a 9x13 inch dish, then add cream cheese mixture, pudding, and strawberries. Repeat layers.
Top with graham crackers and spread remaining whipped cream evenly over the top.
Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

Chill for at least 4 hours (overnight is best) to allow layers to set properly. Best enjoyed within 2–3 days. Avoid freezing as texture may change. For cleaner slices, use a warm knife and wipe between cuts.

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