Ingredients:
2 1/2 cups graham cracker crumbs, divided
1 stick butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
1 (16-ounce) container fresh strawberries, divided
Instructions:
In a medium bowl, combine 2 cups of graham cracker crumbs and the melted butter. Mix until well combined.
Firmly press the crumb mixture into the bottom of a 9×13-inch glass or porcelain dish to form the crust. Place the dish in the freezer for about 10-15 minutes to firm up the crust.
In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of whipped topping. Stir well until the mixture is smooth and creamy.
Spread the cream cheese mixture evenly over the chilled crust, creating a layer.
Set aside 5-6 whole strawberries for decoration. Wash, hull, and slice the remaining strawberries. Layer the sliced strawberries evenly on top of the cream cheese mixture.
Add the remaining container of whipped topping as the next layer, spreading it evenly over the sliced strawberries.
Refrigerate the cheesecake lasagna for at least 2 hours, preferably overnight, to allow it to set and chill.
Before serving, top the lasagna with the reserved whole strawberries and any remaining chopped strawberries. Sprinkle additional graham cracker crumbs over the top for added texture and flavor.
Note: If your strawberries are not sweet enough, you can enhance their flavor by combining them with 1/4 cup of sugar and 1 tablespoon of lemon juice in a bowl. Mix well and set aside. Make sure to drain the strawberries before placing them on the lasagna.
Enjoy this easy and refreshing no-bake strawberry cheesecake lasagna. It’s a delightful dessert with layers of creamy cheesecake filling, fresh strawberries, and a buttery graham cracker crust. Perfect for summer gatherings or any time you crave a delicious and fuss-free treat.