7/21/14

Strawberry Cheesecake Lasagna

An easy no-bake layered dessert recipe with graham crackers, cheesecake filling and fresh strawberries.


From time to time I can’t figure out what to call stuff so I start asking people what they think. But it’s like picking out baby names. You have one you’re kinda leaning toward and the first person you ask is like, “Ugh, that was the name of the crazy old lady who lived across the street from me that smelled like mildew and beat my cat with wire hangers.”

And you’re like, well there goes that name.

The same happens with recipe names. You get, “Gross! No! That makes me think of boiled garbage!” And then you’re shocked because you really liked the name but now you can’t use it because now it makes you think of boiled garbage.

Strawberry Cheesecake Lasagna! An easy no-bake layered dessert recipe with graham crackers, cheesecake filling and fresh strawberries.

I narrowed this one down to two options and very hesitantly asked on the facebook page which one y’all liked best. Turns out you like them both! And there was only a slight smattering of negative baby-name-changing type feedback.

It came down to 'Strawberry Cream Cheese Icebox Cake' and Strawberry Cheesecake Lasagna. For several years I went with Strawberry Cream Cheese Icebox Cake as the official name then started noticing I called it Strawberry Cheesecake Lasagna at home.

Strawberry Cheesecake Lasagna! An easy no-bake layered dessert recipe with graham crackers, cheesecake filling and fresh strawberries.

So... UPDATE: I'm officially changing the same to Strawberry Cheesecake Lasagna here on the blog but you can call it whatever makes you happy!!

This is an easy layered dessert with graham crackers, a no-bake cheesecake filling and fresh strawberries. It's crazy easy to assemble and always a crowd pleaser!

Feel free to switch up the fruit! You can make this with blueberries, kiwi, mandarin oranges or any combination you like! Enjoy!

Strawberry Cheesecake Lasagna! An easy no-bake layered dessert recipe with graham crackers, cheesecake filling and fresh strawberries.

If you love layered icebox desserts like this, check out a few of these recipes too!



Strawberry Cheesecake Lasagna


Strawberry Cheesecake Lasagna
Yield: 12-15 Servings
Author:
prep time: 15 Mcook time: total time: 15 M
An easy no-bake layered dessert recipe with graham crackers, cheesecake filling and fresh strawberries.

ingredients:

  • 2 pounds strawberries
  • 2 sleeves graham crackers
  • 1 8-oz. package cream cheese, at room temperature
  • 1 14-oz. can sweetened condensed milk
  • 2 small (4-serving) packages instant cheesecake flavored pudding
  • 3 cups milk
  • 1 12-ounce carton cool whip, divided

instructions:

How to cook Strawberry Cheesecake Lasagna

  1. Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
  2. Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fits 6 whole crackers then I had to break up a 7th one to fill in the rest. Save a few pieces to crumble for garnish later.
  3. Combine cream cheese and sweetened condensed milk in a large bowl then beat with an electric mixer until smooth and creamy.
  4. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.
  5. Fold in 2 cups cool whip until smooth.
  6. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture.
  7. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.
  8. Cover and refrigerate for 6-8 hours.
  9. When ready to serve, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

NOTES:

The strawberries can put off a little moisture after sitting in the fridge all day. If this happens, blot the moisture from the strawberries with a clean paper towel before topping with cool whip and graham cracker crumbs.
You can use white chocolate or vanilla pudding if you can't find cheesecake flavor.
strawberry, berry, cheesecake, icebox, lasagna, layered, dessert, pudding, cream cheese, cake, graham crackers, sweetened condensed milk, paula deen, easy, best, potluck, covered dish, how to, southern, fruit, cream, no-bake
Dessert, No-Bake, Cheesecake

Did you make this recipe?
Tag @southyourmouth on instagram and hashtag it #southyourmouth
Created using The Recipes Generator


Keep up with my latest shenanigans by following South Your Mouth!


95 comments:

  1. Mmmmmmmmmmmmm! I bet this would be tasty if you subbed cherry pie filling (or any flavor of pie filling) for the fresh strawberries. Now how could we get some chocolate in there--kinda like an eclair?

    Barbara

    ReplyDelete
    Replies
    1. My mom had a special pie she made at Christmas that I now refer to Jennys Christmas Pie. You mix 1/3 cup fresh lemon juice with one can sweetened condensed milk, stir until.thickened, whip 1/2 pint of heavy whipping cream with 1 tsp. Almond Extract, fold into milk mixture and spoon into graham cracker crust. Top with cherry pie filling and refrigerate. I've made it wth cream cheese too and its luscious, but light. I've also used raspberry pie filling too. Yummers!

      Delete
    2. There is one on Pinterest that is a Chocolate Eclair...it's really easy and good! you should try it!

      Delete
    3. I've made this wire a few times, I mix my strawberries with strawberry glaze, its sooo good!!

      Delete
    4. Quite not wire

      Delete
    5. You could use blueberries and strawberries to make the American Flag on Fourth of July!

      Delete
    6. There is a chocolate Ă©clair cake that is basically the same just using vanilla pudding and you make the chocolate topping using cocoa powder.

      Delete
  2. You should call this strawberry pudding! Like banana pudding with substitutes! I made it last night. Had some for breakfast today. YUM!!

    ReplyDelete
    Replies
    1. That is exactly where the idea came from!!

      Delete
  3. Oh yeh...this is screaming my name (can you hear it?=) Thanks so much for sharing this lusciousness with us at Weekend Potluck. Pinning til I can make it soon.

    ReplyDelete
  4. Very sad that we don't have cheesecake flavored pudding in Canada - or at least I can't find it here.

    ReplyDelete
  5. My birthday is today and I'm trying it TODAY!! Yay!!

    ReplyDelete
    Replies
    1. I am having a birthday/ bbq how many will this surve ?

      Delete
  6. About 20 will be at the bbq

    ReplyDelete
    Replies
    1. This will serve 20 polite people or 15 hungry!

      Delete
  7. Thanks for sharing this at the Weekend Potluck. This sounds delicious! Pinning it to try later!!

    ReplyDelete
  8. Thanks for sharing, gonna try this it looks amazing!

    ReplyDelete
  9. Brenda Barnette8/5/14, 5:22 AM

    I have been making this for years one difference I use strawberry glaze with my strawberries. I mix the strawberries and glaze together this gives it a more strawberry flavor plus keeps the berries fresh longer.







    ReplyDelete
  10. Thank you for this yummy recipe. It was very easy to make and I really liked it. It's perfect in this hot weather since I don't have Air conditioning. No-bake is the best way.

    Only change I made was....to place the second row of strawberries till I was ready to serve. ( I put strawberries and whip cream at same time.)

    ReplyDelete
  11. Carmen Guedes8/20/14, 4:58 PM

    Hi Mandy, my name is Carmen and I will make this recipe on Thursday nite so we can have ready on Friday nite, but I have a little issue :) I guess my Portuguese language is no helping me to understand your recipe what do you exactly mean when you say : " Fold in 2 cups cool whip until smooth" that is the only part I don't get, if you don't mind to explain it to me I really appreciate. Thank you

    ReplyDelete
  12. Carmen, that just means to gently mix until it's just combined so that it stays fluffy.

    ReplyDelete
  13. This was so incredibly easy and so so delicious!

    ReplyDelete
  14. Thank you! My son chose this for his birthday cake which means I won't be up half the night on a school night hopelessly trying to create a lego head, racetrack for Lightning McQueen, or a rocket cake. Part of me will miss those days as he gets older, but the part of me who still needs to work on lesson plans for next week while I watch the Auburn game we recorded is grateful for another wonderful recipe. Thanks Mandy!

    ReplyDelete
  15. It is compulsory to use an electric mixer because I don't have one. So, would it still be possible if I used a hand mixer? Kindly advice me on this matter, thank you! Oh and the cake looks perfect!

    ReplyDelete
  16. Can you make this dessert for Christmas?? What would you suggest instead of the strawberries since they will be out of season...

    ReplyDelete
  17. Why don't you just call it ... "That Yummy Strawberry Cheesecake Stuff"! Sounds about right to me!

    ReplyDelete
  18. I'm from England, sorry but what is our equivalent to graham crackers and cream whip. Would love to make this it sounds delicious. Many thanks in advance.

    ReplyDelete
  19. whipped topping = long-life whipped UHT cream

    Graham crackers = digestive biscuits
    Hope it helps :)

    ReplyDelete
  20. Oh my goodness. I fixed this for Church and some people are really picky everyone loved this. It is the best ever.

    ReplyDelete
  21. You don't have to make the pudding right? Just add the powder to the mix

    ReplyDelete
  22. Hi, how many servings is this?

    ReplyDelete
    Replies
    1. Anywhere from 12-24 depending on your serving size.

      Delete
  23. OMG I can't wait to try this! It sounds delicious.

    ReplyDelete
  24. Has anyone tried this with frozen strawberries?

    ReplyDelete
  25. I used frozen strawberries last night and it turned out great (whole strawberries no sugar added). Sometimes you can find them already sliced. I made this for my son's birthday. My husband and I sneaked a taste this morning and it's so good. I can't wait for this evening to have more and I'm not much of a sweets eater. I will definitely make this again!

    ReplyDelete
  26. Do you think it would be ok to make this the day before a gathering or does it really need to be made 6-8 hours before?

    ReplyDelete
  27. I think you should 're name it Berries and Cream Icebox Cake....any berry in season

    ReplyDelete
  28. I mixed the pudding instead of just the mixes and I think I just failed my directions...we'll see tomorrow how it looks and depend if ill serve it...

    ReplyDelete
  29. I would like to print a picture. Thank you

    ReplyDelete
  30. Heya looks yummy!!We're gonna try it for a large women's tea party :p but unfortunately where i live we don't get cheesecake pudding mix or any pudding mix, is there an alternative or can I miss this step out?Many thanx xx

    ReplyDelete
    Replies
    1. I don't know what an alternative would be, sorry! I don't think you could leave it out either. Sorry I'm not much help!

      Delete
    2. Someone in the stream said to use vanilla pudding

      Delete
    3. hi! i dont have pudding mixes here either and I found a DIY instant pudding mix on google, just find the easiest one, i didnt use the hardest one which called for fresh vanilla and all the jazz, just easy stuff like powedered vanilla sugar, i think cornstarch and something else and it keeps a long time in a sealed container bc its just powder, sorry cant remember which i used but hope this helps, i know its late but maybe in the futture, i have used it in recipes more than once

      Delete
    4. Use powdered custard

      Delete
    5. Use birdseye powdered custard

      Delete
  31. I wish you would place a picture with your receipts when we print the recipt!

    ReplyDelete
  32. Instead of layering the graham crackers could you use a graham cracker crust?

    ReplyDelete
  33. I live in europe and cant find instant cheesecake pudding. What would you recommend using in its place without losing the cheesecake flavor? Thanks.......

    ReplyDelete
  34. Thank you for this recipe. My co-worker loves strawberries and cheesecake so I made this for her birthday and everyone LOVED LOVED LOVED it. It was so simple and easy to make. My new fave dessert to make for all potlucks.

    ReplyDelete
  35. I made this for my Bunco group which was Monday night, I made it Sunday afternoon... let me just say it is DELICIOUS!!! Everyone raved about it and wanted the recipe!!!

    ReplyDelete
  36. ok this seems like it deleted my message so ill ask again, my cool whip i made from scratch turned out amazing but the other mixture was very liquidy and never thickened , was it possible that 3 cups of milk was too much or did i do it wrong? it didnt even thicken after i added the cool whip...any ideas?

    ReplyDelete
    Replies
    1. I had the same problem.

      Delete
    2. 2 packs of instant pudding would thicken just about anything. Even if it were thin for some reason when you first made it, it would thicken up as it set. I don't know why this happened. Is it possible you bought cook-and-serve pudding?

      Delete
    3. Ah ha! You fixed that exact problem....thank you! Cook-&-Serve is exactly what went wrong. Thank you for problem solving for me!

      Delete
  37. Oh my!!! I looks yummy.

    ReplyDelete
  38. Made this last night for hubby & he loved it! Going to make it this summer for a family cookout & try bananas with chocolate pudding & blueberry with vanilla pudding, Also, going to do 2 layers of graham crackers on bottom just cause I like them!

    ReplyDelete
  39. Made this for our Church dinner and our eat in at worked. I took home an empty pan both times. Everybody loved it. I made it low fat to by using fat free and lite items. Turned out great and they were surprised it was low fat.

    ReplyDelete
  40. Wondering if anyone made this ahead of time (like the night before) or if it needs to be 6-8 hours?

    ReplyDelete
    Replies
    1. will the strawberries make the graham crackers to soggy if you make it overnight? I'm making it this weekend for the first time and I don't want it to get soggy

      Delete
  41. can almond milk be used instead of regular milk?

    ReplyDelete
    Replies
    1. I would think so but I don't know for sure since I've never used it.

      Delete
  42. I could only find the fat free/sugar free pudding mix. Can I use this kind or do I need the regular cheesecake pudding mix?

    ReplyDelete
  43. I found the regular pudding mix! Yeah!!! But if anyone has used the fat/sugar free, let me know if it works. Thanks.

    ReplyDelete
  44. I used the fat free/sugar free pudding, fat free condensed milk (I won't say the brand, but you know.. the best condensed milk brand) and also used Organic Skim milk. I cut the milk to 2 cups though as skim is quite thin. Anyway, it set up perfectly and is YUM YUM YUM!!!!

    ReplyDelete
  45. My granddaughter and son absolutely loved it! It was not as heavy as I thought it might be. Will be making again for sure; it's a breeze! Thanks!

    ReplyDelete
  46. My family loves strawberries and cheese cake. They should love this! Thanks for sharing!

    ReplyDelete
  47. Delicious! Had to tweak the recipe because our store did not have any 3.4 ounce boxes of the instant cheesecake pudding filling, only small 1 ounce boxes and it was the fat free - sugar free version. I used two boxes (2oz.) and it still set beautifully. Was worried that the fat free- sugar free version might give it a weird flavor but it didn't! Also, we skipped putting the last layer of whipped cream on the very top after it set. I just decorated the last pudding mixture layer with strawberries and blueberries for a fourth of July look. Everyone loved it! Thank you for such a yummy recipe!

    ReplyDelete
  48. We are not fans of Cool Whip.. could I use real whipped cream or would it not hold up? Thanks for your help!

    ReplyDelete
    Replies
    1. I think so but I don't know for sure since I've never used it myself :)

      Delete
  49. I have the same question as a person above. I prefer making my own whipped cream insead of using cool whip. Would that still work? Has anyone tried that?

    ReplyDelete
  50. I love this recipe, I made it for my Mother and Sisters for Mother's Day. It turned out perfect. All your recipes looks delicious. You, post the kind of food that is worth gaining a pound or two. Keep doing what you are doing. Are you on TV? If not, you should be, because you are great.

    ReplyDelete
  51. I've had this recipe for months and finally made it. This is bomb!!! Thank you for posting it, I'll be trying all your recipes. Since my hubby also likes banana cream pie, I'll use the same recipe and substitute bananas for strawberries and banana flavored instant pudding instead of cheesecake.
    Thank you!

    ReplyDelete
  52. OMG this was fabulous! I made it for a coworkers birthday - he loves strawberries. With it being Dec I was worried about buying strawberries but luckily the ones I bought were awesome! Anyway, everyone in my office loved it! I def recommend this recipe!

    ReplyDelete
  53. Oh this is so good. I've made it so many times for so many audiences and it's always a hit. I even made it for Christmas and I basically had to do surgery on the out of season berries to make them edible but it was oh so worth it. Thanks for a treasure of a recipe!

    ReplyDelete
  54. I've made this before and used crushed golden oreos, instead of the graham crackers. I haven't found anyone that doesn't like this dessert!

    ReplyDelete
  55. OMG! It's exactly what I'm looking for! My daughter will be 5 years old in the next 2 days. This will be a wonderful birthday cake I can make for her. Great thanks for this recipe

    ReplyDelete
  56. Absolutely delicious dessert! Made this with my niece, who is very interested in cooking and baking, for a family gathering. Perfect for these hot days we've been having. We didn't have to turn on the oven!

    ReplyDelete
  57. This is the best recipe EVER! It has become my signature dish I bring everywhere and is ALWAYS a hit! Thanks for the wonderful recipes you provide!

    ReplyDelete
  58. I halved this and made it in an 8x8 pan. It was so good, my 5-year old requested it for his birthday cake! Thanks so much for the great recipe; I have a feeling it will be one of those that gets passed down as a tradition ;)

    ReplyDelete
  59. This is a great recipe if you're looking for something that's light yet tasty. I follow the recipe to a T with the exception of using an envelope of strawberry glaze. I mix the strawberries and glaze together and layer as directed. It may be too much for some but I've found that if your strawberries don't have that natural sweetness, the glaze helps.

    ReplyDelete
  60. I made this for a church Guest Day. I made it the afternoon before that day and kept it in my refrigerator. When it was cut, it was so soft that it just slid into a pile on the plates. It didn't look pretty at all! I was embarrassed! The taste was good but so rich that the regular sized piece would be too much for one serving! All in all, I am going to throw this recipe away!

    ReplyDelete
    Replies
    1. Ooof, that's a lot of exclamation marks this early in the morning. I'll need more coffee for this... BRB...

      OK, all better now... I've made this dessert more times than I can count and I've never run into any issues at all. A few things come to mind that could have gone wrong, though. If anything other than instant pudding was used (2 pks), if the pudding was prepared instead of using the dry mix, if any ingredients or quantities were changes, if the strawberries put off more moisture than normal or if the dessert wasn't kept nice and cold, things might not have set up properly. I've always eaten and served mine 6-8 hours after making (per the recipe) so maybe this isn't a good recipe to make the day before.

      So happy to hear that you thought the taste was good! But hate to hear you thought it was too rich for one serving.

      I don't blame you, though. If I had this much trouble with a recipe, I'd throw it away too. I hope the next one you choose works out better for you!


      Delete
  61. Do I prepare the pudding or just use the dry mixture

    ReplyDelete
  62. I'm lactose intolerant so i used sweetened condensed coconut milk (available online or at some healthy grocery stores) & 2% lactose-free milk. It came out so yummy with a little tropical coconut taste that went well with the strawberries. Thank you for the recipe!

    ReplyDelete


  63. the ingredients on the Strawberry Cream cheese cake does not print . Can you help me? Thanks

    ReplyDelete
  64. I was thinking the graham crackers might become soggy...so I plan on doing a graham cracker crust.

    ReplyDelete
  65. Made this today for our Mother's Day dinner. Happy Mother's Day to all the Mom's out there! ��

    ReplyDelete
  66. Can I freeze this dessert? I made two 8x8 dishes and was wondering if I can freeze the second one? If so, should I allow it is to first sit the 6-8 hours in the fridge before transferring to the freezer?

    ReplyDelete
    Replies
    1. The strawberries will break down a bit after freezing but otherwise it should be fine. No need to let it rest before freezing.

      Delete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy