Strawberry Lemon Cheesecake Lasagna

Why You’ll Love It

Yummy flavor combination: The mix of lemon cream and strawberry filling is a super tasty combo in this strawberry cheesecake lasagna.
Creamy and smooth texture: Each layer, from the softened cream cheese base to the fluffy whipped cream topping, offers a lusciously smooth mouthfeel.
No-bake convenience: Enjoy a delicious dessert without turning on the oven – perfect for hot days when you can’t bring yourself to have the oven on.
Customizable: You can easily swap ingredients to suit your preferences, whether adjusting flavors or opting for a no-dairy or lighter version.
Pretty presentation: The vibrant colors and layers of pink and white in this no bake strawberry cheesecake bars make it look as good as it tastes.

Strawberry Lemon Cheesecake Lasagna Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Lemon Oreo cookies: Lemon Oreo cookies provide a sweet and citrusy base for the crust. Golden Oreos can be used as an alternative if lemon Oreos are unavailable.
Unsalted butter: Melted butter binds the crushed cookies, forming a solid crust.
Cream cheese: Use room-temperature cream cheese for a smooth, creamy texture.
Lemon: Use fresh (not bottled) and lemon zest for the best lemony flavor.
Instant lemon pudding mix: Adds thickness and extra lemony flavor to the cream layer.
Strawberry pie filling: So convenient, it provides a sweet and fruity layer.
Heavy whipping cream: Chilled heavy cream whips into a light, fluffy topping.
Fresh strawberries: Garnish with fresh strawberries for a pop of color and a hint of freshness.

How to Make This Strawberry Lemon Dessert

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the Oreo crust mixture: Crush Oreo cookies into fine crumbs using a food processor or by smashing them in a sealed bag. Reserve a few tablespoons for garnish. Mix crumbs with melted butter until evenly moistened.
Freeze the base: Press crumbs into the bottom of a sprayed 13×9 inch baking dish. Freeze to set.
Make the cream layer: Beat cream cheese and sugar in a large bowl until fluffy. Add lemon juice, zest, and milk, mixing thoroughly. Blend in the dry pudding mix. Spread this mixture evenly over the crust. Freeze to set.
Add the strawberry pie filling: Spread strawberry pie filling evenly over the set lemon cream layer. Freeze to set.
Finish with whipped cream topping: Beat chilled cream, sugar, and vanilla in a large bowl on medium-high speed for about 2 minutes until thick and spreadable. Spread whipped cream over the strawberry pie filling layer. Garnish with reserved cookie crumbs, lemon zest, and fresh strawberries as desired. Refrigerate for at least 3 hours.

Substitutions and Variations

Butter swap: Use margarine or coconut oil instead of butter in the crust for a dairy-free option.
Graham cracker crust: Make the base with regular graham crackers instead of Oreos if you like. In this cake, add a little freshly grated lemon zest to the graham cracker crumbs.
Cream cheese alternative: Neufchâtel cheese can be a lighter alternative to cream cheese.
Instant lemon pudding mix: For a different twist, lemon instant pudding mix can be switched with vanilla pudding or cheesecake pudding mix.
Berry variation: For a different fruity flavor, use raspberry, blueberry, or mixed berry pie filling instead of strawberry pie filling. Top with other fresh or freeze dried fruit.
Strawberries: Use freeze dried strawberries instead of fresh strawberries if you like. Frozen strawberries are fine too, they will need to be thawed and dried before topping the cake.

Serving Suggestions

Appetizer: Serve a board of classic antipasto to start with or a plate of Italian sliders. For a lighter option, serve burrata stuffed tomatoes as an appetizer.
Main: My pepperoni lasagna is a fun main to try, as is this French onion gnocchi for an Italian/French mash-up recipe.
Dessert: Slice your strawberry cheesecake lasagna into strawberry cheesecake bars (think strawberry cheesecake dream bars) for a pretty look with sliced strawberries and a dusting of powdered sugar.

How to Store Strawberry Lemon Lasagna

Store: Store the cheesecake lasagna in the freezer to maintain its firm texture. Make sure it is tightly covered or sealed in an airtight container to prevent freezer burn and absorption of other flavors.
Thaw: Transfer the cheesecake lasagna from the freezer to the refrigerator to serve. Allow it to thaw for several hours or overnight until it reaches a creamy consistency.