This Strawberry Lasagna is a refreshing, no-bake layered dessert that’s perfect for summer. It features a buttery vanilla wafer crust, a creamy cheesecake filling, a light strawberry gelatin layer with fresh berries, and a fluffy whipped topping. It’s sweet, creamy, and loaded with real strawberry flavor. Strawberry Lasagna

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, doesn’t require baking, and is always a crowd-pleaser. The layers come together quickly, and the combination of textures—from the crunchy crust to the creamy middle and the fruity top—is just amazing. It’s perfect for potlucks, barbecues, or anytime I want something light and fruity.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

11 ounces vanilla wafers
8 tablespoons salted butter, melted

For the Cheesecake Layer

8 ounces cream cheese, at room temperature
⅔ cup powdered sugar
¼ cup sour cream, at room temperature
8 ounces whipped topping, thawed

For the Strawberry Layer

3 ounces strawberry gelatin
¾ cup boiling water
¼ cup ice cubes
½ cup heavy cream, at room temperature
8 ounces whipped topping, thawed
1½ cups fresh strawberries, chopped

For the Topping

8 ounces whipped topping or whipped cream
Fresh strawberries
Mint leaves (optional)

Directions

Crush the vanilla wafers into fine crumbs and mix with melted butter. Press the mixture into the bottom of a greased 9×13-inch baking dish to form the crust.
In a large bowl, beat the cream cheese until fluffy. Add powdered sugar and sour cream and beat until smooth. Fold in the whipped topping until fully combined, then spread over the crust.
Dissolve the strawberry gelatin in boiling water. Add the ice cubes and stir until the mixture cools to room temperature. Stir in the heavy cream, then fold in the whipped topping and chopped strawberries. Spread over the cheesecake layer.
Cover and refrigerate for at least 4 hours, or overnight, until the dessert is fully set.
Before serving, top with more whipped topping and garnish with fresh strawberries and mint leaves.

Servings and timing

Servings: 15
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

I sometimes swap vanilla wafers for graham crackers, golden Oreos, or shortbread cookies for a different flavor base.
Instead of strawberries, I’ve used raspberries or blueberries when they’re in season.
A drizzle of chocolate or a sprinkle of crushed nuts on top gives this dessert an elegant touch.

Storage/Reheating

I keep leftovers in the fridge in an airtight container for up to 3 days.
To freeze, I wrap portions tightly and freeze for up to 2 months. I thaw them overnight in the fridge before serving.
I also love that I can make this dessert a day or two ahead, which saves me time when hosting.

FAQs

Can I use frozen strawberries instead of fresh?

I prefer fresh strawberries because they have better texture, but if frozen is all I have, I make sure to thaw and drain them well before using.

What if I don’t have vanilla wafers?

I’ve made this with graham crackers, digestive biscuits, and even golden Oreos. All of them work great as a crust base.

Can I make this dessert ahead of time?

Yes, I often make it the day before I need it. It holds up well in the fridge and actually tastes better once it’s had time to set.

Is there a way to make this dessert lighter?

I’ve used light cream cheese, low-fat whipped topping, and reduced-fat cookies to make a lighter version. It still tastes great.

How do I prevent the layers from mixing?

I always make sure each layer is firm before adding the next. Spreading gently with a spatula also helps keep the layers neat.

Conclusion

Strawberry Lasagna is one of my favorite no-bake desserts. It’s simple to make, absolutely delicious, and perfect for warm weather. I love how the creamy and fruity layers come together to create something special that everyone enjoys. It’s become a staple at summer parties and family gatherings, and I’m always happy to bring it along.