Strawberry Lemon Lasagna
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Strawberry Lemon Lasagna is a light and fluffy dessert filled with creamy cheesecake and lemon pudding, with fresh strawberries, and topped with fresh whipped cream. It’s a refreshing no bake dessert full of flavor!
If you like no bake dessert lasagna, try our chocolate lasagna recipe or incredible lemon lush.
Strawberry Lemon Lasagna
This no bake dessert is a show stopper. It’s bright yellow colors and ruby red strawberries make it a real head-turner. And, when the cake is sliced and served, you’ll see the full strawberries cut in half in each slice. Your guests will be wowed with this dessert.
And, the flavors are amazing. It’s a refreshing and cool dessert perfect for spring or summertime. It also makes a wonderful holiday dessert. You can make it ahead so you don’t have to be bothering with dessert when guests are over.
Another really pretty and flavorful strawberry dessert is our strawberry pretzel salad. It’s also no bake and a fan favorite!
Strawberry Lemon Lasagna Ingredients
For the crust:
- Vanilla Oreo cookies
- Graham crackers
- 1 butter
Lemon Cheesecake Filling:
cream cheese – softened
lemon pudding mix – be sure to get the Instant version
half and half – if you use regular milk, you won’t get the right consistency
powdered sugar – any bag of powdered sugar will work
vanilla – to give that extra flavor
lemon juice – will give the dessert a real, fresh flavor and “brighten” up the lemon pudding mix
lemon extract – adds another lemon flavor
yellow food coloring – we like to use gel food coloring because it really holds the color
strawberries – fresh strawberries are needed for this recipe so they will hold up in the middle of the dessert
lemons – Meyer lemons are preferred, but you can use any lemon that you have, but the Meyer lemons are big and bright.
Whipped cream topping:
You can make your own whipped cream topping out of heaving whipping cream and powdered sugar with some vanilla. It’s really easy to make and tastes amazing. But, if you’re short on time, you can use thawed whipped topping like Cool Whip.
How to Make Strawberry Lemon Lasagna
There are a few steps to this no bake lasagna dessert, but it’s not hard. Follow the full instruction below, but here is a guide so you can see how easy it really is to make this dessert.
- Start by making the crust by crushing the cookies and graham crackers in a food processor. You’ll add butter and press it into the bottom of a 9 x 13 pan.
- Next, you’ll make the bottom layer. This the cream cheese layer. You’ll add sugar to cream cheese and spread it over the bottom of the crust.
- The middle layer is the lemon pudding layer. We add a bright yellow gel food coloring to make this layer really pop. You’ll spread half of the pudding mixture on top of the cheesecake layer, then place small strawberries on top, in rows. The, spread the rest of the pudding layer on top, covering the strawberries.
- Top with whipped cream topping like Cool Whip or make your own with the instructions below.
- Garnish with lemon slices and strawberries.
Want More No Bake Desserts?
Strawberry Lemon Lasagna
Ingredients
For the crust:
- 26 vanilla sandwich cookies like Golden oreos
- 1 sleeve graham crackers
- 8 Tablespoons butter (I stick)
Lemon Cheesecake Filling:
- 5 – 8 ounce packages of cream cheese softened
- 1 – 6 ounce package of instant lemon pudding mix
- 1 1/2 cups of half and half
- 1 cup powdered sugar
- 1 teaspoon Vanilla
- 1 teaspoon lemon juice
- 1 teaspoon lemon extract
- Yellow food coloring gel
- 1 pound fresh Strawberries
- 4 Meyer Lemons
- 3 ounces cream cheese
Whipped Topping
- 3 cups heavy whipping cream or frozen whipped topping
- 1 cup powdered sugar
- 1 teaspoon Vanilla
Instructions
- Spray a 9 x 13 baking dish with cooking spray.
- Place the Oreo cookies and graham crackers in food processor, and blend until they are crumbs.26 vanilla sandwich cookies, 1 sleeve graham crackers
- Melt the butter in the microwave, and pour the melted butter into the cookie crumb mixture.8 Tablespoons butter
- Press the crumb crust evenly in the bottom of the 9 X 13 dish. Place the dish in the freezer.
- In a stand mixer with paddle attachment, place the 5 packages of softened cream cheese, and blend or mix until smooth and creamy.5 – 8 ounce packages of cream cheese
- In a separate bowl, mix the instant pudding, and half and half together until smooth.1 – 6 ounce package of instant lemon pudding mix, 1 1/2 cups of half and half
- Add the pudding to the cream cheese, and blend until mixed.
- Add the Vanilla, lemon juice and lemon extract, and blend until combined.1 teaspoon Vanilla, 1 teaspoon lemon juice, 1 teaspoon lemon extract
- Add the powdered sugar and blend until the mixture is smooth and creamy.1 cup powdered sugar
- Pour about 2 cups of the cheesecake mixture on the crust, and smooth evenly. Place the dish back in the freezer for 30 minutes.
- Add a teaspoon of yellow gel food coloring to the remaining cheesecake mixture, and blend until smooth and bright yellow.Yellow food coloring
- Remove the dish from the freezer after 30 minutes, and place about half of the yellow mixture on top of the white mixture in the dish.
- Remove the stems from about 12 small berries, and set the others aside for topping.1 pound fresh Strawberries
- Place the small stemmed Strawberries in rows; 4 rows down, and three rows across, evenly in the dish, with the stem sides down, and the point sticking up.
- Spoon the rest of the yellow cheesecake filling over the berries, covering them in the yellow filling. (If all the berries aren't completely covered, don't worry, because the whipped cream topping will cover the berries.)
- Place the dish in the freezer for at least 1 hour.
- For the topping:
- Add the heavy cream, vanilla, and the powdered sugar, and blend until smooth.3 cups heavy whipping cream, 1 teaspoon Vanilla, 1 cup powdered sugar
- MIx until the cream becomes very thick and forms stiff peaks.
- Remove the dish from freezer (after one hour) and top the yellow layer with the whipped cream topping. Smooth the topping with a spatula, until it's even across the dish.
- Place the dish back in the freezer.
- Slice the remaining strawberries in thirds, and wash and slice the large Meyer lemon in thin slices.4 Meyer Lemons
- Place the slices in rows on top of the whipped cream topping, alternating the strawberries and lemons.
- Refrigerate the dessert for at least several hours, or overnight.
- When ready to serve, remove the dish from the freezer about for about 15 minutes, then cut the pieces about 3 X 3 inches, and through the center of the strawberries to make a pretty presentation. Top with half a lemon slice, and a whole strawberry.
Nutrition
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