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No Bake Strawberry Lasagna

By: Amanda A from
No Bake Strawberry Lasagna
No Bake Strawberry Lasagna

From the blogger: "Strawberry Lasagna is a creamy no-bake dessert lasagna with the best strawberry filling. You’ll love how delicious it is, and love even more that you can make it ahead of time!"

Cooking MethodNo Bake


For Crust

  • 1 – 14.3 oz package Golden Oreo cookies
  • ½ cup unsalted butter, melted

For Layers
  • 1 – 8 oz package cream cheese, softened
  • 1 cup granulated sugar
  • 3 – 8 oz containers whipped topping
  • ⅔ cup boiling water
  • 1 box strawberry gelatin (½ cup serving size)
  • ½ cup cold water + ice to make 1 cup total
  • 1 cup fresh strawberries, diced small

Optional Toppings
  • Strawberries
  • Crushed cookies
  • Chocolate curls

Some additional tools you may need:
  • Food processor
  • Mixing bowls
  • Hand mixer or stand mixer
  • 13×9 baking dish


  1. The first step in making your strawberry lasagna is making the crust. First, crush the cookies in a food processor until they are fine crumbs.

  2. Add the crumbs and the melted butter to a large mixing bowl.

  3. Mix the cookie crumbs and butter until combined and pour them into a 13×9 glass baking dish.

  4. Press the crust mixture until compact along the bottom of the dish and place it in the fridge to chill for at least 30 minutes.

  5. For the next layer, add the cream cheese and sugar to a mixing bowl and cream together until fluffy.

  6. Gently stir in 1 container of whipped topping until smooth and combined.

  7. Spread the mixture over the chilled crust and place it in the fridge again to chill for another 30 minutes.

  8. To make the strawberry layer, stir the boiling water and gelatin for 2-3 minutes or until the gelatin is completely dissolved.

  9. Add the ice water to the mixture and stir again until the gelatin is thickened. If there are any unmelted ice cubes left, remove them.

  10. Fold in 1 container of whipped topping into the gelatin mixture until combined and smooth.

  11. Add the chopped strawberries and stir them in.

  12. Place the bowl in the fridge for about 20-30 minutes to let it thicken.

  13. Pour the gelatin mixture over the cream cheese mixture in the glass dish. Spread it evenly into a layer.

  14. Place the dish back in the fridge for 15 minutes to set.

  15. For the last layer, spread the remaining container of whipped topping evenly over the strawberry gelatin. 

  16. Garnish with berries, cookies, chocolate, or other toppings if you desire.

  17. Let the strawberry cheesecake lasagna chill for at least 4 hours before serving. 

Tips and Tricks

  1. If you don’t have a food processor, you can crush your cookies by placing them in a plastic bag and smashing them with a rolling pin. Your kids will be sure to like helping with that step! Just make sure that you get them as finely crushed as you can for a smooth buttery crust.

  2. Don’t rush perfection! I know there is a lot of chilling in this recipe that adds some time, but it’s essential to let every layer set before adding the next one. Without time to effectively set, this will turn into a sloppy mess!

  3. If there are any ice cubes leftover in the gelatin mixture once it’s thickened, make sure that you remove them! If there are any ice cubes leftover, they may melt inside the lasagna and leave you with little pockets of water. To make sure all the ice is gone, you can run a slotted spoon through the mixture to catch any.

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