Go Back
–+ servings
A square slice of indulgent strawberry lemon cheesecake lasagna featuring a cracker crust, a luscious cream filling, a tangy strawberry topping, whipped cream, and topped with a whole golden cookie and fresh strawberries.
Print Recipe
5 from 2 votes

Strawberry Lemon Cheesecake Lasagna

Try this strawberry lemon cheesecake lasagna for a crave-worthy dessert made with creamy, crunchy layers of biscuit, lemon and cream cheese filling, a whipped cream topping, and fresh strawberries.
Prep Time25 minutes
Cook Time0 minutes
Chilling Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: No Bake
Servings: 16
Author: Bella Bucchiotti

Ingredients

For the Oreo Crust:

  • 36 Oreo cookies lemon or golden
  • ½ Cup unsalted butter melted

For the Lemon Cream Layer:

  • 32 Ounces cream cheese room temperature
  • 1 Cup granulated sugar
  • 1/3 Cup lemon juice
  • Zest of 1 lemon optional
  • 1 Cup whole milk
  • 1 Box instant pudding mix lemon, 3.4 ounce box

For the Strawberry Pie Filling:

  • 21 Ounces strawberry pie filling canned

For the Whipped Cream Topping:

Instructions

For the Oreo Crust:

  • Place Oreo cookies in a food processor (or smash in a sealed bag) to make fine crumbs. Reserve a few tablespoons to garnish top.
  • In a mixing bowl mix crumbs with melted butter until evenly moistened. Press crumbs in bottom of a sprayed 13x9 inch dish. Let crust set up in freezer while you work on the next layer.

For the Lemon Cream Layer:

  • In a large mixing bowl, beat cream cheese and sugar until light and fluffy. Add the lemon juice, zest, and milk, and mix thoroughly. Add dry pudding mix and mix until thoroughly blended.
  • Drop dollops onto the crust and spread gently into an even layer. Place in freezer to set while you work on the next layer.

For the Strawberry Pie Filling:

  • When the lemon cream layer is set, carefully drop dollops of strawberry pie filling on top, and gently spread into an even layer with a spoon or spatula. Place in freezer to set while you work on the next layer.

For the Whipped Cream Topping:

  • Pour chilled cream, sugar and vanilla into a large mixing bowl. Beat on medium-high speed for about 2 minutes, until thick and spreadable.
  • Spoon onto the pie filling layer and spread evenly with a spoon or spatula.
  • Garnish with reserved cookie cracker crumbs, lemon zest and fresh strawberries as desired.
  • Allow dessert to set up in fridge for at least 3 hours. Keep refrigerated until ready to slice and serve.

Notes

Crust consistency: Press the Oreo crust firmly into the dish to ensure it holds together well when sliced.
Cream cheese temperature: Soften the cream cheese to room temperature before mixing to achieve a smooth, lump-free lemon cream layer.
Chilling time: Allow plenty of chilling time in the freezer for each layer to set properly, ensuring distinct layers and easy slicing.
Garnish creatively: Use reserved cookie crumbs, lemon zest, and fresh strawberries to garnish for a beautiful presentation and added flavor.
Storage strategy: Cover leftovers tightly to prevent freezer burn and maintain freshness.

Nutrition

Calories: 618kcal | Carbohydrates: 56g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 337mg | Potassium: 204mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1402IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code