No Bake Strawberry Lasagna

No Bake Strawberry Lasagna is an easy, show-stopping layered dessert featuring a buttery graham cracker crust, silky cream cheese filling, creamy cheesecake pudding, fresh juicy strawberries, and fluffy whipped topping. No oven required! Perfect for spring and summer parties, potlucks, and celebrations.

Why You’ll Love This Recipe

Creamy and layered with sweet strawberries and fluffy cheesecake filling on a buttery cookie crust. Every bite is cool, refreshing, and perfectly balanced between fruity and rich. Easy to assemble and impossible to resist, it’s the ultimate no-bake dessert for warm days or special gatherings.

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Ingredient List

Crust Layer

• 3 cups graham cracker crumbs (about 12 full sheets)
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Cream Cheese Layer

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tub (about 8 ounces) whipped topping, thawed

Strawberry Layer

• 2 cups fresh strawberries, chopped
• 1–2 tablespoons granulated sugar (adjust to sweetness of berries)
• 1 tablespoon lemon juice (optional, brightens flavor)

Cheesecake Pudding Layer

• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 2 cups cold milk

Final Whipped Topping Layer

• 1 tub (about 8 ounces) whipped topping, thawed
• Extra strawberries for garnish

Friendly Notes: You can use homemade whipped cream if you prefer (just make sure it’s stabilized!). If you can’t find cheesecake pudding, vanilla works beautifully too. And honey, if your strawberries are super sweet, go light on that extra sugar – taste as you go!

Why These Ingredients Work

The graham cracker crust provides that perfect sweet, slightly crunchy foundation that holds everything together while adding a buttery flavor that complements the creamy layers above.

Cream cheese is the star that gives this dessert that rich, tangy cheesecake flavor without any baking. When whipped with powdered sugar, it becomes light and fluffy – pure magic!

Whipped topping (I use Cool Whip) adds that airy, cloud-like texture that makes each bite melt in your mouth. It keeps things light despite all the richness.

The instant pudding mix creates a stable, creamy layer that sets up perfectly in the fridge. It adds body and structure to the dessert while keeping everything smooth and luscious.

Fresh strawberries macerated with sugar release their natural juices, creating a jammy, intensely fruity layer that cuts through the richness and makes this dessert taste like SUMMER. That splash of lemon juice? It brightens everything and makes those berries pop!

Essential Tools and Equipment

Here’s what you’ll need to make this beauty come together:

• 9×13-inch baking dish (glass or ceramic works great)
• Mixing bowls (at least 3 – medium to large)
• Hand mixer or stand mixer (for the cream cheese layer)
• Whisk (for the pudding)
• Rubber spatula (for spreading and folding)
• Measuring cups and spoons
• Small bowl (for macerating strawberries)

How To Make No Bake Strawberry Lasagna

Step 1: Make the Crust

In a mixing bowl, combine your graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix it all together until it looks like wet sand – every crumb should be coated in that buttery goodness.

Press this mixture FIRMLY into the bottom of your 9×13-inch dish. Use the bottom of a measuring cup or glass to really pack it down for an even crust. Pop it in the fridge while you work on the other layers.

Step 2: Prepare the Strawberry Mixture

In a small bowl, stir together your chopped strawberries, 1–2 tablespoons of sugar (depending on how sweet your berries are), and that splash of lemon juice if you’re using it. Give it a good stir and let it sit for 10–15 minutes.

This is called macerating, and it’s where the MAGIC happens – those berries will release their sweet juices and become even more flavorful!

Step 3: Create the Cream Cheese Layer

Now here’s where things get dreamy! In a medium bowl, beat your softened cream cheese until it’s smooth and fluffy – no lumps allowed! Add the powdered sugar and vanilla extract, then mix until everything is perfectly combined.

Now here’s the important part: gently FOLD in half of one tub of whipped topping until the mixture is light and airy. Don’t overmix or you’ll deflate all that beautiful fluffiness! Spread this heavenly mixture evenly over your chilled graham cracker crust.

Step 4: Add the Cheesecake Pudding Layer

Grab a clean bowl and whisk together your instant pudding mix with 2 cups of COLD milk. And I mean COLD – straight from the fridge! Whisk vigorously for about 2–3 minutes until the pudding thickens up nicely. It should be thick enough to spread but still creamy. Carefully spread this over your cream cheese layer, making sure to reach all the edges.

Step 5: Layer on the Strawberries

Here comes the star of the show! Spoon your macerated strawberry mixture (including those gorgeous juices!) over the pudding layer. Spread them gently and evenly so every bite gets some fruity goodness.

Step 6: Top with Whipped Topping

Spread your remaining whipped topping over the strawberry layer, creating a smooth, cloud-like finish. Take your time here – this is the top layer everyone will see, so make it pretty! You can even create little swirls with your spatula if you’re feeling fancy.

Step 7: Chill and Garnish

Now for the hardest part – WAITING! Cover your dish and refrigerate for at least 4 hours, but honestly, overnight is even better. This gives all those layers time to set up and meld together into pure dessert perfection. Right before serving, garnish with extra fresh strawberries on top for that gorgeous finishing touch.

You Must Know

CRITICAL: Your cream cheese MUST be softened to room temperature before you start. Cold cream cheese will give you lumps no matter how hard you beat it. Leave it out for about 30–45 minutes before you begin.

Personal Secret: I always chill my mixing bowl and whisk in the freezer for 10 minutes before making the pudding layer. This helps it set up faster and creates an even creamier texture.

Pro Tips & Cooking Hacks

• Make your own graham cracker crumbs: Just throw whole graham crackers in a food processor or place them in a sealed bag and crush them with a rolling pin. It takes 2 minutes and tastes so much fresher!
• Stabilize your whipped cream: If you’re using homemade whipped cream instead of Cool Whip, add 2 tablespoons of powdered sugar and ½ teaspoon of gelatin dissolved in 1 tablespoon of water to keep it from weeping overnight.
• Test your pudding: If you’re not sure it’s thick enough, dip a spoon in and hold it up. It should coat the back of the spoon and not run off immediately.
• Avoid a watery mess: Drain any excess liquid from your macerated strawberries before adding them if they’ve released A LOT of juice. A little liquid is good, but too much can make things soggy.
• Perfect slices every time: Use a sharp knife dipped in hot water and wiped clean between each cut. This creates those beautiful, clean layers!

Flavor Variations & Suggestions

Berry Medley Version: Mix in raspberries, blueberries, or blackberries with your strawberries for a triple-berry explosion!

Chocolate Strawberry Delight: Use chocolate graham crackers for the crust and add a thin layer of melted chocolate between the crust and cream cheese layer. SO decadent!

Lemon Lovers: Add 1 teaspoon of lemon zest to your cream cheese layer and use lemon pudding mix instead of cheesecake pudding for a bright, citrusy twist.

Tropical Twist: Swap strawberries for fresh diced mango and pineapple, and use coconut cream instead of regular whipped topping. Hello, vacation vibes!

Strawberry Shortcake Style: Add crumbled pound cake or shortcake pieces between the pudding and strawberry layers for extra texture.

Extra Indulgent: Drizzle strawberry sauce or white chocolate over the top layer before serving. Because why not?

Make-Ahead Options

This dessert is a meal planner’s DREAM! Here’s how to prep ahead:

Make it fully ahead: You can assemble this entire dessert 1–2 days before you need it. In fact, it tastes even BETTER after sitting in the fridge overnight as the flavors meld together beautifully.

Freeze it: Yes, you can freeze this! Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Just note that the strawberries may release more liquid after freezing, so you might want to add fresh ones on top when serving.

Prep components separately: Make the crust up to 3 days ahead and keep it covered in the fridge. You can also prepare the cream cheese mixture and keep it refrigerated for up to 24 hours before assembling.

Recipe Notes & Baker’s Tips

• The longer this dessert chills, the better it gets! The layers soften and meld together, creating the most incredible texture.
• If you’re making this in advance, wait to add the final strawberry garnish until just before serving so they stay fresh and vibrant.
• Room temperature cream cheese is KEY – don’t try to soften it in the microwave or it’ll get melty and weird. Plan ahead!
• You can use low-fat cream cheese and sugar-free pudding to lighten this up a bit, though it won’t be quite as rich and creamy.
• This dessert is surprisingly sturdy and travels well to potlucks if you keep it chilled and covered.

Serving Suggestions

This No Bake Strawberry Lasagna is a STUNNER on any dessert table! Serve it at:

• Spring and summer BBQs – it’s refreshing and feeds a crowd
• Mother’s Day or Easter brunch – those pretty layers are so festive!
• Birthday parties – kids AND adults go crazy for this
• Potluck dinners – it’s easy to transport and always disappears first

Serving it up: Cut into generous squares and use a wide spatula to lift each piece. Garnish each slice with a fresh strawberry half and maybe a tiny sprig of mint for that restaurant-quality presentation.

Perfect pairings: Serve alongside fresh coffee, iced tea, or even a glass of sparkling rosé for the adults. It’s sweet enough that you don’t need anything else, but a few extra fresh berries on the side never hurt anyone!

How to Store Your No Bake Strawberry Lasagna

Refrigerator: Cover tightly with plastic wrap or aluminum foil and store in the fridge for up to 3–4 days. The crust may soften slightly over time, but it’ll still taste amazing!

Freezer: Wrap the entire dish (or individual slices) in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating: No reheating needed – this dessert is served cold! Just take it out of the fridge about 10 minutes before serving if you want the layers to be a little softer and easier to cut.

Pro storage tip: If you’re storing leftovers, press plastic wrap directly onto the surface of the dessert to prevent the whipped topping from drying out or absorbing fridge odors.

Allergy Information

Contains: Dairy (milk, cream cheese, butter), wheat (graham crackers)

Dairy-Free Option: Use dairy-free cream cheese, coconut whipped topping, and almond milk with dairy-free pudding mix. Make sure your graham crackers are dairy-free too!

Gluten-Free Option: Swap the graham crackers for gluten-free graham crackers or crushed gluten-free cookies. Everything else is naturally gluten-free if you choose the right pudding mix.

Nut-Free: This recipe is naturally nut-free, but always check your graham cracker packaging to be sure there’s no cross-contamination if you have severe allergies.

Questions I Get Asked A Lot

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Just make sure it’s stabilized with a little powdered sugar and gelatin, or it might weep overnight. Whip 2 cups of heavy cream with ¼ cup powdered sugar and ½ teaspoon of gelatin (dissolved in 1 tablespoon warm water) until stiff peaks form. It’ll be even more delicious than store-bought!

My pudding layer looks lumpy – what went wrong?

This usually happens when the milk isn’t cold enough or you didn’t whisk vigorously for the full 2–3 minutes. Next time, chill your bowl and whisk too! And make sure you’re using INSTANT pudding mix, not the cook-and-serve kind.

Can I make this without strawberries or use different fruit?

YES! This dessert is super versatile. Try it with raspberries, blueberries, peaches, or even a mix of berries. Just adjust the sugar based on how sweet your fruit is. Cherry pie filling also works in a pinch for a quick shortcut!

How do I keep the crust from getting soggy?

Make sure your crust is pressed firmly and chilled before adding the cream cheese layer. That cream cheese layer acts as a barrier! Also, don’t add TOO much liquid from the macerated strawberries – a little is good, but drain excess juice if there’s a lot.

Can I cut this into smaller pieces for a party?

Definitely! This makes about 12–15 servings if you cut large squares, but you can easily get 20–24 smaller pieces for a party or potluck. Just use a sharp knife and wipe it clean between cuts for those pretty, professional-looking slices.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and any fun variations you tried.