Strawberry Lasagna

This strawberry lasagna is a no-bake dessert recipe made with 4 delicious layers. A golden Oreo crust, cheesecake with fresh strawberries, creamy strawberry jello and whipped topping!

No Bake Strawberry Cheesecake Lasagna

This strawberry lasagna is the summer version of chocolate lasagna. It’s a refreshing layered no-bake dessert with a golden Oreo crust, creamy cheesecake, strawberry jello, and whipped cream topping with sliced fresh strawberries.

What I love about this strawberry cool whip dessert is that the distinct layers much like my strawberry shortcake trifle ensure you get a bit of everything in every bite. It’s strawberries and cream meet no bake cheesecake and served as a square slice.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Golden Oreos: Crush these into a fine crumb using a blender or food processor. If you don’t have Golden Oreos, you can easily substitute with vanilla wafers or graham crackers.
• Butter: Melt unsalted butter in the microwave. This binds the cookie crust and adds a rich flavor.
• Cream Cheese: Be sure to soften the cream cheese ahead of time. This helps it blend smoothly into a thick, sweet cream layer.
• Powdered Sugar: Mix this in to thicken the cream cheese and add a touch of sweetness without any grittiness.
• Cool Whip: Thaw the whipped topping before using, as you’ll need it for both the cream cheese layer and the final topping. Try making your own homemade Cool Whip!
• Milk: Use cold milk, straight from the refrigerator, to help the layers set properly.
• Strawberry Gelatin: Choose a strawberry-flavored gelatin like Jell-O. Simply mix it in for a burst of strawberry flavor—no need to follow the directions on the box.
• Water: You’ll need both boiling and cold water separately for the gelatin mixture.
• Strawberries: Use fresh strawberries, sliced and cut. They’ll add a bright, juicy pop both in the middle and on top of the dessert.

How to Make Strawberry Lasagna

• Make the Oreo crust layer: Start by combining crushed Golden Oreo cookies with melted butter. Mix until the crumbs are fully coated, then press the mixture firmly into the bottom of a baking dish to form a solid crust. Chill it in the fridge while you prepare the next layers.
• Prepare the cheesecake layer: In a large bowl, whip together the softened cream cheese, powdered sugar, and a portion of the Cool Whip until the mixture is smooth and fluffy. Spread this creamy layer evenly over the chilled crust, then top it with a generous layer of sliced fresh strawberries.
• Mix the strawberry gelatin layer: In a separate bowl, dissolve the strawberry gelatin using boiling and cold water (following your own measured amounts—not the box directions). Once slightly cooled, fold in more Cool Whip and whisk until the mixture becomes light and mousse-like. Spread this layer over the strawberries.
• Finish with whipped topping: To bring it all together, add a final layer of Cool Whip (or homemade whipped cream) across the top. Sprinkle with more chopped strawberries for a fresh, colorful finish.

Tips for Making this Strawberry Lasagna Recipe

• Bind crust. Keep the Oreo cream in the center as it helps bind the crust. Use a blender or food processor to crush cookies into fine crumbs.
• Plan time to chill each layer. This no bake summer dessert recipe needs time to chill between layers so plan accordingly.
• Add the top layers of strawberries just before serving. Otherwise, you might find they sink into the whipped topping and get lost while spending time in the fridge.
• Best to enjoy no bake strawberry lasagna cold. Don’t let the lasagna sit out too long at potlucks or picnics as it will get too soft. Keep it in the fridge for as long as possible before serving.

Storage

• Make Ahead: You can prepare this no-bake strawberry jello lasagna up to 24 hours in advance. Simply assemble the dessert and store it in the refrigerator until you’re ready to serve. Any longer than a day, and the crust may begin to soften.
• Storing Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. The dessert will still taste great, but the crust may lose some of its crunch after the first day.
• Freezing: To freeze, place the lasagna in an airtight container or wrap the entire dish tightly with plastic wrap. Store it in the freezer for up to 1 month. When you’re ready to enjoy, thaw it overnight in the refrigerator—or serve it slightly frozen for an extra-chilled treat. Just note that the texture, especially of the crust and whipped layers, may change slightly after freezing.

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