No Bake Strawberry Lemon Lasagna is the perfect dessert that combines zesty lemon flavor with sweet, juicy strawberries in a deliciously creamy layered treat. This American classic is a show-stopping crowd pleaser that’s ideal for spring and summer gatherings, yet delightful year-round. With layers of cookie crust, lemon cheesecake filling, and whipped cream, this luscious dessert is as beautiful as it is tasty. Whether you’re hosting a backyard barbecue or looking to brighten up your dinner table, Strawberry Lemon Lasagna is a must-try dish.
Why You’ll Love This No Bake Strawberry Lemon Lasagna
This Strawberry Lemon Lasagna is a burst of sunshine in every bite. The buttery vanilla and graham cracker crust creates the perfect base for the rich lemon cheesecake layer. It’s an irresistible blend of smooth, zesty, and sweet layers finished with a cloud of whipped cream and juicy fresh strawberries. Plus, it’s incredibly easy to make with simple ingredients and no oven required. You’ll love how refreshing it tastes and how stunning it looks when served.
Ingredients
For the crust:
- 26 vanilla sandwich cookies (like Golden Oreos)
- 1 sleeve graham crackers
- 8 tablespoons butter (1 stick), melted
Lemon Cheesecake Filling:
- 5 (8-ounce) packages of cream cheese, softened
- 1 (6-ounce) package instant lemon pudding mix
- 1 1/2 cups half and half
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon extract
- Yellow food coloring gel (optional)
- 1 pound fresh strawberries, sliced
- 4 Meyer lemons, zested and juiced
- 3 ounces cream cheese (additional)
Whipped Topping:
- 3 cups heavy whipping cream (or use frozen whipped topping)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step: How to Make No Bake Strawberry Lemon Lasagna
- Prepare the Crust: Lightly spray a 9×13-inch baking dish with non-stick spray. Place vanilla sandwich cookies and graham crackers into a food processor and pulse until finely ground. Pour in the melted butter and blend until the mixture resembles wet sand. Press the crust evenly into the bottom of the dish and freeze while preparing the filling.
- Make the Lemon Cheesecake Filling: In a stand mixer with the paddle attachment, beat the softened cream cheese until smooth and creamy. In a separate bowl, whisk the lemon pudding mix with half and half until it thickens. Add the pudding mixture to the cream cheese, along with powdered sugar, vanilla extract, lemon juice, lemon extract, and a touch of yellow food coloring if desired. Mix until fully combined and smooth.
- Assemble the Layers: Remove the crust from the freezer. Spread the lemon cheesecake mixture evenly over the crust. Layer sliced fresh strawberries on top.
- Whip the Topping: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the strawberry layer. For a shortcut, you can use thawed whipped topping instead.
- Chill: Cover and refrigerate the dessert for at least 4 hours or overnight for best results.
- Garnish and Serve: Just before serving, garnish with additional strawberries and lemon zest if desired.
Helpful Tips
- Use softened cream cheese to ensure a smooth filling.
- For the brightest lemon flavor, use both juice and zest from fresh Meyer lemons.
- Chill the lasagna overnight to help the layers set perfectly.
- You can use a piping bag to create a decorative whipped topping layer.
- Use a serrated knife for cleaner slices.
Substitutions And Variations
- Cookies: Substitute vanilla sandwich cookies with shortbread or lemon-flavored cookies.
- Cream Cheese: Use mascarpone for a slightly lighter, creamier texture.
- Pudding: Switch lemon pudding with cheesecake or vanilla flavor for a milder taste.
- Fruit: Add blueberries or raspberries for a mixed berry twist.
- Topping: Swap homemade whipped cream with a dairy-free topping for a vegan-friendly version.
Storage Instructions
Store Strawberry Lemon Lasagna in the refrigerator, covered tightly with plastic wrap or a lid, for up to 5 days. For longer storage, freeze individual slices in an airtight container for up to one month. Thaw in the fridge before serving. Avoid leaving it out at room temperature for more than 2 hours.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 969 kcal
- Fat: 67g
- Saturated Fat: 40g
- Carbohydrates: 78g
- Sugar: 54g
- Protein: 10g
- Fiber: 2g
- Sodium: 460mg
Serving Suggestions
Serve chilled directly from the fridge. Garnish with fresh lemon zest, extra strawberries, and mint leaves for a beautiful presentation. Pair with iced tea or lemonade for a refreshing summer treat. This dessert is perfect for potlucks, Easter brunch, baby showers, or any festive occasion.
Frequently Asked Questions About No Bake Strawberry Lemon Lasagna
Can I make Strawberry Lemon Lasagna ahead of time? Absolutely! This dessert is perfect for making the night before. In fact, it tastes even better after the flavors meld overnight.
Can I use store-bought whipped topping instead of making it from scratch? Yes, feel free to substitute homemade whipped cream with frozen whipped topping like Cool Whip. It saves time and still tastes delicious.
What if I don’t have Meyer lemons? You can use regular lemons, though Meyer lemons are sweeter and more fragrant. Add a little extra sugar if using regular lemons.
Can I freeze Strawberry Lemon Lasagna? Yes, freeze individual slices in airtight containers for up to a month. Thaw in the refrigerator before serving.
What’s the best way to slice it neatly? Use a serrated knife and wipe it clean between each cut to keep the layers intact and presentation tidy.
Final Thoughts
Thank you for trying this Strawberry Lemon Lasagna recipe. It’s such a simple, no-bake treat that brings together the vibrant tang of lemon with the sweetness of strawberries in every refreshing bite. I really enjoy how effortlessly it comes together and how much everyone loves it at first taste. I hope you have just as much fun making it as you do sharing it. Wishing you delicious success in your kitchen and heartfelt thanks for being part of this food-loving community!
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No Bake Strawberry Lemon Lasagna
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Strawberry Lemon Lasagna is an easy no-bake dessert layered with creamy lemon cheesecake filling, juicy strawberries, and a buttery cookie crust. Perfect for summer parties, holidays, or anytime you want a refreshing treat. Make it ahead and impress your guests with every flavorful slice!
Ingredients
For the Crust:
26 vanilla sandwich cookies (Golden Oreos)
1 sleeve graham crackers
8 tablespoons butter (1 stick), melted
Lemon Cheesecake Layer:
5 (8 oz) packages cream cheese, softened
1 (6 oz) box instant lemon pudding mix
1½ cups half and half
1 cup powdered sugar
1 tsp vanilla extract
1 tsp lemon juice
1 tsp lemon extract
Yellow food coloring gel (optional)
Fruit & Garnish:
1 lb fresh strawberries, sliced
4 Meyer lemons, juiced and zested
Whipped Topping:
3 cups heavy whipping cream (or frozen whipped topping)
1 cup powdered sugar
1 tsp vanilla extract
Instructions
- Prepare the Crust: Lightly spray a 9×13-inch baking dish with non-stick spray. Place vanilla sandwich cookies and graham crackers into a food processor and pulse until finely ground. Pour in the melted butter and blend until the mixture resembles wet sand. Press the crust evenly into the bottom of the dish and freeze while preparing the filling.
- Make the Lemon Cheesecake Filling: In a stand mixer with the paddle attachment, beat the softened cream cheese until smooth and creamy. In a separate bowl, whisk the lemon pudding mix with half and half until it thickens. Add the pudding mixture to the cream cheese, along with powdered sugar, vanilla extract, lemon juice, lemon extract, and a touch of yellow food coloring if desired. Mix until fully combined and smooth.
- Assemble the Layers: Remove the crust from the freezer. Spread the lemon cheesecake mixture evenly over the crust. Layer sliced fresh strawberries on top.
- Whip the Topping: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the strawberry layer. For a shortcut, you can use thawed whipped topping instead.
- Chill: Cover and refrigerate the dessert for at least 4 hours or overnight for best results.
- Garnish and Serve: Just before serving, garnish with additional strawberries and lemon zest if desired.
Notes
For best flavor and texture, chill overnight.
You can substitute store-bought whipped topping for homemade cream.
Regular lemons work if Meyer lemons aren’t available.
Add raspberries or blueberries for a berry twist.
- Prep Time: 30 minutes Chill Time: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 969
- Sugar: 54g
- Carbohydrates: 78 g
- Protein: 10g