No-Bake Strawberry Cheesecake Lasagna

Sure! Here’s a detailed recipe for No-Bake Strawberry Cheesecake Lasagna:

Ingredients:

For the crust:

• 1 package (12 oz) graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the cheesecake layer:

• 2 (8 oz) packages cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 2 cups heavy whipping cream (chilled)

For the strawberry layer:

• 3 cups fresh strawberries, hulled and sliced

• 1/2 cup granulated sugar

• 1 tablespoon lemon juice

For topping:

• 1 cup whipped topping (like Cool Whip)

• Fresh strawberries for garnish (optional)

Directions:

Step 1: Prepare the crust

1. Make the graham cracker crust:

   • In a medium bowl, combine the graham cracker crumbs and sugar.

   • Pour in the melted butter and mix until the crumbs are evenly coated and the mixture sticks together when pressed.

   • Press the mixture into the bottom of a 9×13-inch baking dish (or similar size). Use the back of a spoon to press it down firmly to form a crust.

   • Set it in the fridge while you prepare the other layers to let it firm up.

Step 2: Make the cheesecake layer

1. Beat the cream cheese:

   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 1-2 minutes).

2. Add powdered sugar and vanilla:

   • Add the powdered sugar and vanilla extract to the cream cheese and beat until well combined and smooth.

3. Whip the heavy cream:

   • In a separate bowl, beat the chilled heavy whipping cream with an electric mixer until soft peaks form.

4. Fold the whipped cream:

   • Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth. Be careful not to deflate the whipped cream too much.

Step 3: Make the strawberry layer

1. Prepare the strawberries:

   • In a bowl, mix the sliced strawberries with the granulated sugar and lemon juice.

   • Let them sit for about 10-15 minutes, stirring occasionally, to release their juices and create a nice strawberry syrup.

Step 4: Assemble the lasagna

1. Layer the cheesecake mixture:

   • Take the graham cracker crust out of the fridge. Spread about half of the cheesecake mixture over the crust and smooth it out evenly with a spatula.

2. Add the strawberry layer:

   • Spoon half of the macerated strawberries and their syrup over the cheesecake layer. Spread them out evenly.

3. Repeat the layers:

   • Add the remaining cheesecake mixture on top of the strawberries and smooth it out evenly.

   • Top with the remaining strawberries and syrup.

4. Finish with whipped topping:

   • Spread a layer of whipped topping (like Cool Whip) over the top to finish it off. You can swirl it a bit for a nice effect or keep it smooth.

Step 5: Chill and serve

1. Chill the lasagna:

   • Cover the dish with plastic wrap or foil and refrigerate it for at least 4 hours, or overnight if possible. This allows the layers to set and the flavors to meld together.

2. Serve:

   • Before serving, you can garnish with extra fresh strawberry slices on top for a decorative touch.

Tips:

• If you want a firmer crust, you can bake the graham cracker crust at 350°F for 10 minutes, then let it cool before assembling the lasagna.

• Feel free to swap out the fresh strawberries with other fruits like blueberries, raspberries, or even a mixed berry compote.

• For extra flavor, you can add a little bit of lemon zest to the cheesecake layer or sprinkle some on top for garnish.