Description
Cool, creamy, and bursting with berry goodness—this no-bake cheesecake lasagna is a layered delight that’s sure to impress!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (like Cool Whip)
- 1 can (21 oz) strawberry pie filling
- 1 cup fresh strawberries, sliced
Instructions
- Mix graham cracker crumbs and melted butter; press into a 9×13-inch pan and chill.
- Beat cream cheese until smooth, add powdered sugar and vanilla. Fold in whipped topping.
- Spread half of the cheesecake mixture over crust. Layer with strawberry pie filling, then add remaining cheesecake mixture on top.
- Chill for at least 2 hours. Garnish with sliced strawberries before serving.
Notes
- Chill for a few hours or overnight for best results.
- Swap graham crackers with gluten-free options to make this dessert gluten-free.