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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.
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5 from 4 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

Equipment

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 at room temperature
  • 1 Cup granulated sugar
  • ⅓ 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

Make 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 greased 13 x 9-inch baking dish. Let crust set up in freezer while you work on the next layer.

Make 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.

Prepare 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.

Make 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.

Assemble the Cheesecake Lasagna

  • 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

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