Strawberry Lasagna

Bright, smooth, and totally no-bake, this Strawberry Lasagna starts with a crunchy vanilla wafer crust, then a dreamy smooth cheesecake layer, topped by a fluffy strawberry jello and cream layer, all capped with a cloud of whipped topping. It looks impressively delicious but really comes together in just 15 minutes of hands-on work—you just let it chill in the fridge after that.

Read on to find the full list of ingredients (and easy swaps), step-by-step instructions with photos, tips to get perfect slices, how to make it ahead, and ideas for tweaking flavors to fit any event. This recipe serves about 15 people and needs 4–6 hours of fridge time to set up nicely.

• What you’ll make: a sliceable, portable dessert with four clear, tasty layers.
• Time needed: about 15 minutes of prep, then 4–6 hours to chill.

• Why it’s great: Uses simple ingredients, no oven involved, and offers lots of ways to switch up flavors or add toppings.

Why You’ll Love This

• It’s quick and easy to whip up, even on busy days.
• Uses just a handful of common, simple ingredients.
• Light, refreshing, and perfect for hot summer days but delicious year-round.
• The red strawberry and creamy layers make it look stunning for family dinners or celebrations. For another striking strawberries-and-cream dessert, try the Strawberries and Cream Swiss Roll.
• No baking needed, making it ideal for potlucks, picnics, and parties, plus it’s easy to transport in a pan.

• Simple and fast to prepare without any baking.
• Made with just a few easy-to-find ingredients.
• Light and refreshing, perfect for warm weather but enjoyable any time of year.
• The bright red strawberries and creamy layers make it a beautiful centerpiece for family dinners and celebrations.
• A portable, no-bake dessert ideal for holidays, picnics, and potlucks. You might also like how to make chocolate-covered strawberries for an easy, crowd-pleasing add-on.

Ingredients and Easy Swaps

• 11 ounces box vanilla wafers
• ½ cup (1 stick) salted butter, melted
• 8 ounces package cream cheese, room temperature
• ⅔ cup powdered sugar
• ¼ cup sour cream, room temperature
• 8 ounces tub whipped topping
• 3 ounces box of strawberry gelatin
• ¾ cup boiling water
• ¼ cup ice cubes
• ½ cup heavy cream, room temperature
• 1 ½ cup chopped fresh strawberries
• 8 ounces tub whipped topping
• 8 ounces tub whipped topping
• Fresh strawberries, optional garnish

Layer-by-Layer Assembly

1. Crush vanilla wafers in a food processor until you have uniform crumbs.
2. Add melted butter to the crumbs and pulse until combined.
3. Press the crust mixture firmly and evenly into the bottom of a deep 9×13-inch pan.

4. Beat cream cheese and powdered sugar in a large bowl for 2–3 minutes until fluffy and smooth.

   
5. Add sour cream and mix until smooth.
6. Fold in one tub of whipped topping until fully combined and spread the cheesecake layer evenly over the crust.
7. Whisk the strawberry gelatin powder into boiling water until dissolved.

8. Add ice cubes and stir until they melt, then let the gelatin mixture cool to room temperature.

   

9. Slowly stir in the heavy cream until the mixture is creamy and slightly thickened.
10. Fold chopped fresh strawberries and another tub of whipped topping into the cooled gelatin mixture.
11. Spread the strawberry mixture over the cheesecake layer.

12. Cover the pan tightly with plastic wrap and refrigerate for 4–6 hours to chill and set.

    

13. Remove the plastic wrap and spread the last tub of whipped topping on top.

14. Garnish with extra fresh strawberries if desired and slice into squares.

    

Pro Tips for Smooth Layers

• Each 8-ounce tub of whipped topping is about 3 cups. If you only have a 16-ounce tub, just split it in half for the two layers. Or better yet, whip up homemade whipped cream using heavy cream and powdered sugar—it’s super fresh and tasty!
• If you prefer, you can swap ice cubes with cold water to cool the gelatin mixture, but ice works best to chill it faster and help it set right. For a clear example of the ice-quick set, see Easy Strawberry Greek Yogurt Jello.
• A key to smooth layers is making sure all your ingredients are at room temperature before you start, especially the cream cheese. Softened cream cheese blends easier and ensures your filling is smooth and lump-free.

• Use tubs of whipped topping wisely—3 cups per 8-ounce tub is the rule. Homemade whipped cream is a delicious substitute and easy to make if you have heavy cream and powdered sugar on hand.
• Ice cubes chill your gelatin quicker and help the texture. Cold water works if you don’t have ice, but expect the process to take a little longer.
• Remember to have cream cheese softened at room temperature—it’s the trick to getting a creamy, smooth cheesecake layer without lumps.

Flavor Swaps and Add-Ins

• Make the Crust Your Way: Swap vanilla wafers for a graham cracker pie crust (about 14 ounces of crackers or store-bought crumbs) for a classic crust flavor, or try Golden Oreo cookies for a sweeter twist.
• Change Up the Flavor: Once you feel comfortable with this recipe, try swapping strawberry gelatin for other fruit flavors like orange, lemon, or raspberry. Pick fresh fruit that matches and make it your own!
• Add Some Extras: Toss in chocolate chips, M&M’s, or crushed cookies into either the cheesecake or strawberry layers for added texture and fun.
• Delicious Toppers: Garnish with chocolate shavings, fresh fruit, strawberry sauce drizzle, or white chocolate curls for a pretty finishing touch.

• Try Different Crusts: Swap vanilla wafers for graham crackers or a pre-made graham crust. For sweeter crusts, Golden Oreos add a nice twist.
• Mix Up Gelatin Flavors: Switch strawberry jello for lemon, orange, or raspberry to match different fresh fruit. This lets you tailor the dessert for any season or occasion.
• Fun Mix-Ins: Chocolate chips, crushed cookies, or even M&M’s are fantastic added to the strawberry or cheesecake layers for extra crunch and flavor.
• Add Beautiful Toppings: Think fresh berries, chocolate curls, white chocolate shavings, or even a drizzle of strawberry sauce for an eye-catching finish.

Storing and Freezing Advice

• Storing Strawberry Lasagna: Keep it covered in an airtight container in the fridge. Eat it within 2-3 days to enjoy the best flavor and texture. This is the same approach you’ll use for other cream cheese desserts, like Strawberry Cupcakes with Cream Cheese.
• Freezing Advice: You can freeze this dessert for up to 2-3 months. Thaw it overnight in the fridge before serving. Keep in mind, freezing may slightly change the texture, so fresh is always best when possible. For a strawberry sweet that’s easy to stash in the freezer as bite-sized portions, try Strawberry Cheesecake Truffles.

If you’ve tried this Strawberry Lasagna Recipe or any other recipe from my site, please drop a 🌟 star rating and share how it went in the 📝 comments below. Your feedback means the world—thanks so much for stopping by!

5 from 10 votes

Strawberry Lasagna

Serves — 15

No bake Strawberry Lasagna is a creamy, cool, fruit-flavored dessert full of light and fluffy layers arranged over a cookie crust.

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients

Crust:

• 11 ounces box vanilla wafers
• ½ cup (1 stick) salted butter melted

Cheesecake Layer:

• 8 ounces package cream cheese room temperature
• ⅔ cup powdered sugar
• ¼ cup sour cream room temperature
• 8 ounces tub whipped topping

Strawberry Layer:

• 3 ounces box of strawberry gelatin
• ¾ cup boiling water
• ¼ cup ice cubes
• ½ cup heavy cream room temperature
• 1 ½ cup chopped fresh strawberries
• 8 ounces tub whipped topping

Toppings:

• 8 ounces tub whipped topping
• Fresh strawberries, optional garnish

Instructions

• Put the vanilla wafers in a food processor and crush them until you have uniform crumbs.

  11 ounces box vanilla wafers

• Add the melted butter and pulse a few times to combine well.

  ½ cup (1 stick) salted butter

• Press this crust mixture firmly and evenly into the bottom of a deep 9×13 inch pan.

• In a large bowl, beat the cream cheese and powdered sugar together with a hand or stand mixer for 2-3 minutes until fluffy and smooth.

  8 ounces package cream cheese, ⅔ cup powdered sugar

• Add the sour cream and mix again until it’s smooth.

  ¼ cup sour cream

• Fold in one tub of whipped topping until fully combined. Spread this creamy cheesecake layer evenly over the crust.

  8 ounces tub whipped topping

• In a separate bowl, whisk the strawberry gelatin powder with boiling water until it dissolves completely.

  3 ounces box of strawberry gelatin, ¾ cup boiling water

• Add ice cubes and stir until they melt completely. Let the mixture cool to room temperature before adding the heavy cream.

  ¼ cup ice cubes

• Slowly stir in the heavy cream. This should create a creamy and slightly thickened liquid.

  ½ cup heavy cream

• Fold chopped fresh strawberries and another tub of whipped topping into the cooled gelatin mixture.

  1 ½ cup chopped fresh strawberries, 8 ounces tub whipped topping

• Spread this strawberry mixture over the cream cheese layer. It will feel a little runny but don’t worry—it will firm up well in the fridge.
• Cover the pan tightly with plastic wrap and place in the refrigerator for 4-6 hours to chill and set.

• When you’re ready to serve, remove the plastic wrap and spread the last tub of whipped topping on top. Garnish with extra fresh strawberries if you want, then slice into squares and enjoy!

  8 ounces tub whipped topping, Fresh strawberries, optional garnish

Jenn’s Notes

Storage:

• To keep your Strawberry Lasagna fresh, store it covered tightly in the fridge and enjoy within 2-3 days for the best taste and texture.
• If you want to freeze it, go ahead for up to 2-3 months. Just thaw it overnight in the fridge before serving. Keep in mind that freezing can change the texture a little, so eating it fresh is ideal.

Tips:

• About the whipped topping: one 8-ounce tub roughly equals 3 cups. If you only have a 16-ounce tub, just split it in two for the layers. Or try making your own whipped cream with heavy cream and powdered sugar—it’s delicious!
• You can replace ice cubes with cold water to cool the gelatin, just mix until it’s at room temperature. Ice usually speeds things up and makes a better texture so use it when you can.
• Room temperature ingredients are key for a smooth finish. Especially be sure to soften the cream cheese really well, so your cheesecake layer is creamy and lump-free.

Nutrition Info

Calories: 322kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 203mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 473IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 0.1mg

Common Questions Answered

• Is this dessert no‑bake? Yes! You don’t need an oven for this one. The only warm step is dissolving the gelatin in boiling water. After about 15 minutes of prep, you just chill it for 4–6 hours until set. Craving more no-bake treats? Try our Irresistible No-Bake Snowball Cookies.
• How long should I chill it before serving? Aim for 4–6 hours in the fridge. This gives the strawberry gelatin layer time to firm up and makes slicing much easier.
• What’s the best way to store leftovers? Keep any leftovers in an airtight container in the refrigerator and eat within 2–3 days for best flavor and texture. Avoid leaving it out more than 2 hours.
• Can I freeze Strawberry Lasagna? Yes! It freezes well for 2–3 months. Just thaw overnight in the fridge before serving. Note that the texture might be slightly different after freezing, so fresh is ideal.
• Can I use frozen strawberries instead of fresh? You can, but be sure to thaw and drain them completely to avoid too much liquid making the layers too loose.
• Do I have to use store-bought whipped topping? Not at all! Homemade whipped cream works just as well. One 8-ounce tub of whipped topping is roughly 3 cups of whipped cream, so adjust your homemade quantities accordingly.
• Is there a gluten-free option? Definitely! Use gluten-free cookies or graham crackers for the crust instead of vanilla wafers.
• Is the gelatin vegetarian? Most standard gelatin is animal-based. For a vegetarian version, swap with agar-agar or another plant-based gelatin alternative and follow the instructions on that package (since they behave differently). Or, if you want a set-and-chill treat without gelatin, our High-Protein Strawberry Chia Seed Pudding relies on chia for a naturally jelled texture.
• Why did my strawberry layer stay runny? This usually happens if the gelatin wasn’t fully cooled when mixed, or if it didn’t chill long enough. Make sure you let the gelatin cool to room temperature (the ice in this recipe speeds that up safely), add the heavy cream last, then refrigerate fully for 4-6 hours.
• How can I get neat, clean slices? Chill completely before cutting. For nice edges, dip your knife in hot water, dry it off, slice, and wipe the blade clean between cuts.
• How many servings does this recipe make and what are the calories? This Strawberry Lasagna makes about 15 servings, with roughly 322 calories per serving (see nutrition info in the recipe card above).