Strawberry Lasagna Cheesecake (Print Version)
# Ingredients:
→ Cookie Crust
01 -
11 ounces vanilla wafers
02 -
8 tablespoons salted butter, melted
→ No Bake Cheesecake Layer
03 -
8 ounces cream cheese, room temperature
04 -
2/3 cup powdered sugar
05 -
1/4 cup sour cream, room temperature
06 -
8 ounces whipped topping, thawed
→ Strawberry Layer
07 -
3 ounces strawberry gelatin (1 box)
08 -
3/4 cup boiling water
09 -
1/4 cup ice cubes
10 -
1/2 cup heavy cream, room temperature
11 -
8 ounces whipped topping, thawed
12 -
1 1/2 cups fresh strawberries, chopped
→ Garnish
13 -
8 ounces whipped topping or whipped cream
14 -
fresh strawberries
15 -
mint
# Instructions:
01 -
Spray a 9×13 baking dish with nonstick cooking spray. Place vanilla wafers in a food processor and pulse into crumbs. Add melted butter and pulse until combined. Spread into prepared pan and press down firmly to create an even crust.
02 -
In a large mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Add powdered sugar and mix until combined. Mix in sour cream until smooth, then fold in whipped topping until no streaks remain. Spread evenly over the crust layer.
03 -
In a medium heat-safe bowl, dissolve strawberry gelatin in boiling water and whisk until dissolved. Stir in ice cubes and mix until melted. Let cool to room temperature. Stir in heavy cream, then fold in whipped topping and chopped strawberries. Spread over cheesecake layer.
04 -
Cover the dish with plastic wrap and refrigerate for at least 6 hours or until fully set.
05 -
Spread whipped topping or whipped cream over the dessert. Garnish with fresh strawberries and mint as desired. Cut into squares and serve.
# Notes:
01 -
Store in an airtight container in the refrigerator for 2–3 days. For freezing, wrap tightly and use within 2–3 months.
02 -
Graham crackers can replace vanilla wafers. Use Greek yogurt instead of sour cream or fresh whipped cream for whipped topping.