Strawberry Cheesecake Lasagna
Strawberry Cheesecake Lasagna – You love lasagna as a main dish, so why not serve it for dessert too? Layers of fresh strawberries, sweet cream, and graham crackers are stacked high in this no-bake sweet treat.
I am kind of obsessed with no bake desserts. They have to be one of my favorite things to make. And it isn’t even summer yet. So hopefully you like them too. I mean how can you go wrong with Boston Cream Pie Ice Box Cake?! And something that is called Strawberry Cheesecake Lasagna just sounds kind of amazing.
I first learned about ice box cakes a couple years ago, and I have not turned back since. Strawberry ice box cake is definitely one of my family’s favorite summer desserts. It is light and refreshing. You can mix up the cracker that you use, the filling, and just about everything about it, to make your own unique version every time.
In case you aren’t familiar with an ice box cake, the concept is very simple. You put a layer of graham crackers in a pan. Cover it with whipped cream or pudding. Then you just stack and repeat the layers. The dessert sits in the fridge for a few hours before you serve it.
The fridge is where the magic happens. The pudding or whipped cream softens the crackers, and it tastes like cake. Like a real cake! To make things even better, today we are having a strawberry cheesecake version!
The cheesecake layer is made of homemade whipped cream and cream cheese! Then you use super fresh and juicy strawberries. This strawberry cheesecake lasagna is the perfect summer time dessert. I see it for Memorial Day in our future.
The strawberries I used were juicy enough, so I did not need to add any sugar to them. But if yours are not, stir in a couple tablespoons of sugar and let them sit for 20 minutes. You want all that juice to make this extra yummy!
I am sharing this recipe over at Imperial Sugar today. Click on Strawberry Cheesecake Lasagna to get the full recipe.
**I have an ongoing relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.