Description
A dreamy strawberry cheesecake icebox lasagna layered with creamy cheesecake filling, fresh strawberries, whipped topping, and crunchy cookie layers—an easy no-bake dessert perfect for summer gatherings.
Ingredients
- 2 cups graham cracker crumbs or crushed vanilla cookies
- 1/2 cup melted butter
- 500g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping or whipped cream
- 2 cups fresh strawberries, sliced
- 1 package instant cheesecake or vanilla pudding mix
- 2 cups cold milk
- Extra strawberries and crushed cookies for garnish
Instructions
- Mix graham cracker crumbs with melted butter and press half into the bottom of a baking dish.
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in 1 cup whipped topping until creamy.
- Spread cheesecake mixture over the crust layer.
- Arrange sliced strawberries evenly over the cheesecake layer.
- In another bowl, whisk pudding mix with cold milk until thickened.
- Spread pudding layer over the strawberries.
- Top with remaining whipped topping.
- Sprinkle remaining cookie crumbs over the top.
- Refrigerate for at least 4 hours or overnight.
- Garnish with extra strawberries before serving.
Notes
- Chill overnight for the best texture and flavor.
- Use ripe sweet strawberries for best results.
- Add strawberry jam between layers for extra flavor.
- Serve cold straight from the refrigerator.
- Store covered in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American