Strawberry Cheesecake Lasagna

Ingredients For :Strawberry Cheesecake Lasagna

Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Cream Cheese Layer:

• 3 packs (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Layer:

• 2 cups heavy cream

Pudding Layer:

• 1 package instant vanilla pudding mix
• 1 1/2 cups cold milk

Strawberry Layer:

• 4 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1/2 cup strawberry preserves

Step-by-Step Instructions:

Step 1: Prepare the Crust Begin with the crust by combining 2 cups of graham cracker crumbs and 1/2 cup of melted unsalted butter in a medium bowl, mixing thoroughly. Mix until the crumbs are fully moistened, giving the texture of damp sand. Firmly press this mixture into the base of a 9×13-inch baking dish, ensuring an even layer across the bottom. Place the dish in the refrigerator while you prepare the filling layers to allow the crust to set.

Step 2: Make the Cream Cheese Layer In a large mixing bowl, beat 3 packs of softened cream cheese with an electric mixer until it’s light and fluffy. Gradually add 1 cup of powdered sugar, blending it into the cream cheese until the mixture is smooth and free of lumps. Add 1 teaspoon of vanilla extract for a hint of flavor, and mix until everything is fully combined.

Step 3: Prepare the Whipped Cream Layer In a separate bowl, whip 2 cups of heavy cream using an electric mixer on high speed until stiff peaks form. This may take about 3-5 minutes. You’ll know you have stiff peaks when the cream stands firm and doesn’t collapse back into the bowl. Be careful not to overmix, as you want to retain the airy texture of the whipped cream in the layer. Set aside.

Step 4: Prepare the Pudding Layer In another mixing bowl, whisk together 1 package of instant vanilla pudding mix with 1 1/2 cups of cold milk until thickened. It should have a creamy consistency after about 2 minutes of whisking. Carefully fold the pudding mixture into the cream cheese layer to create a rich, smooth filling with a hint of vanilla flavor.

Step 5: Assemble the Layers Remove the crust from the refrigerator, and gently spread half of the cream cheese mixture over the graham cracker crust. Smooth it out evenly with a spatula to ensure the layer is consistent across the entire dish.

Step 6: Prepare the Strawberry Layer In a small bowl, combine 4 cups of sliced strawberries with 1/4 cup of granulated sugar. Toss gently to coat the strawberries in sugar. This helps draw out some of the natural juices in the strawberries, creating a lightly sweetened, juicy topping. Layer half of these sugared strawberries over the cream cheese layer in the dish.

Step 7: Add Remaining Layers Spread the remaining cream cheese mixture over the strawberries to create the second cream layer. Smooth this layer with a spatula.

Step 8: Top with Strawberry Preserves In a small saucepan, warm 1/2 cup of strawberry preserves over low heat until they are melted and smooth. Avoid bringing it to a boil, as this might change the flavor. Drizzle the warm preserves over the final cream cheese layer for added strawberry flavor and a glossy, beautiful finish.

Step 9: Garnish with Strawberries Finally, arrange the remaining strawberry slices on top of the dessert. You can create a pattern or scatter them for a more rustic look. This not only adds a fresh, fruity element but also makes for an attractive presentation.

Step 10: Chill the Dessert Place the assembled cheesecake lasagna in the refrigerator for at least 4 hours to allow the layers to set. Chilling is essential, as it allows the flavors to meld together and gives the dessert a firm texture. For best results, chill overnight.

Serving and Storage:

Once the dessert has set, it’s ready to be enjoyed! Cut it into squares and serve cold. This no-bake strawberry cheesecake lasagna is perfect for a summer barbecue, family gatherings, or as a sweet treat for yourself.

Storage Tip: Cover any leftovers with plastic wrap or transfer to an airtight container. Keep refrigerated and consume within 3 days.

Nutrition Information (Per Serving):

• Serving Size: 1 slice (1/12th of the dish)
• Calories: 360 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrates: 29g
• Sugars: 22g
• Protein: 4g

Tips for a Perfect No-Bake Cheesecake Lasagna:

1. Use Softened Cream Cheese: Ensure that the cream cheese is fully softened before mixing. This will prevent lumps and help you achieve a smooth, creamy texture.
2. Chill Completely: Let it chill thoroughly: the dessert requires time in the refrigerator to fully set. Don’t rush the chilling process; the more time it has to set, the cleaner your slices will be.
3. Variations: Substitute blueberries, raspberries, or blackberries for a mixed berry version. You can also add a layer of crushed chocolate cookies for added texture.
4. Presentation: For extra flair, sprinkle crushed graham crackers over the top before serving or add a dollop of whipped cream to each slice.