no bake strawberry lasagna

Ingredients

Strawberry flavored Golden Oreo Crust

▢400 g (14 oz) Golden Oreos crushed with the Freezed dried strawberries
▢114 g (½ cups) Unsalted butter melted but not hot
▢Pinch of salt
▢20 g (2 tablespoons) Freezed dried strawberries crushed with the Golden Oreos

Cheesecake Layer

▢460 g (2 cups) Cream Cheese full fat (33%+) eg. Philadelphia, use it cold
▢150 g (⅔ cups) Heavy cream min 36% fat, use it cold
▢60 g (½ cups) Powdered sugar sifted
▢1 teaspoon Vanilla extract

Strawberry Cheesecake Layer

▢230 g (1 cups) Cream Cheese full fat (33%+) eg. Philadelphia, use it cold
▢230 g (1 cups) Heavy cream min 36% fat, use it cold
▢150 g (⅔ cups) Mascarpone 41% fat, use it cold
▢120 g (1 cups) Powdered sugar sifted
▢250 g (1 cups) Strawberry reduction thick, jam texture sauce without the fruit pulp, see notes below on how to make it yourself

Whipped Chantilly Cream

▢460 g (2 cups) Heavy cream min 36% fat, use it cold
▢150 g (⅔ cups) Mascarpone 41% fat, use it cold
▢60 g (½ cups) Powdered sugar sifted

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

Strawberry flavored Golden Oreo Crust

Melt the butter in the microwave on low heat and then let it cool down slightly while you make the crumbs.
Make the strawberry golden Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag with the freezed dried strawberries and beating them with a rolling pin. Make sure that the crumbs are fine and that there are no visible big chunks left.
Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.
Spread the cookie mixture in your pan neatly and tightly. You can use your fingers for this step, or a flat bottom glass or the back of a spoon.
Refrigerate while preparing the cheesecake layer.

Cheesecake layer

Place the very cold cream cheese and heavy cream into a bowl along with the sifted powdered sugar and vanilla extract. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
Spread the chesecake layer on top of the crust, then refrigerate while preparing the next layer.

Strawberry cheesecake layer

Place very cold heavy cream, mascarpone, and cream cheese into a mixing bowl. Add sifted powdered sugar and whip with an electric hand mixer for 2-3 minutes, until fluffy.
Then, slowly start adding the strawberry reduction in 3-4 stages and mix after each addition, but do not over whip at this point.
Spread the strawberry cheesecake layer on top of the previous layer, then refrigerate while preparing the whipped cream topping.

Whipped Chantilly Cream

Place very cold heavy cream and mascarpone into a mixing bowl, along with the sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
To finish, pipe or spread this whipped cream layer on top of the strawberry layer.
Refrigerate for at least four hours or overnight. For the cleanest cut, freeze it for 30 minutes before cutting. However, for my taste, the dessert is best served chilled, but not frozen.
Decorate with fresh strawberries and freezed-dried strawberries.
Enjoy! Any leftovers can be stored refrigerated in an airtight container for 2 days.

Notes

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
It is very imporant that the dairy products (mascarpone, heavy cream, cream cheese) are high in fat. The low-fat versions won't whip up correctly because they contain more water.
To make the strawberry reduction, start with 2 times more fruit than needed for the reduction (500 g=3 cups). Puree the fresh or defrosted frozen strawberries, then cook the puree over medium heat with 70g (⅓ cup) sugar for about 10-15 minutes, or until it thickens into a jam-like, thick texture. Measure the reduced puree after this process. Use it at room temperature. Alternatively, use store-bought thick strawberry jam (be sure that it has real strawberries and sugar and not a bunch of other ingredients).

Technique notes:

All these layers, using real dairy products as opposed to cool whip, can be easily overwhipped. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier, and then it will break.
You will need to chill the dessert in between building up the layers. While placing one layer after the other, do it carefully, so the layers won't mix together.
Make sure to chill the dessert at the end as well! Let it sit in the fridge for a minimum of 4 hours for the layers to set.
For a clean cut, cut with a knife that has been run under hot water.
Don’t let the dessert sit out too long, or it might start to get soft.

Nutrition

Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!

« 22 Sweet Snacks for Life on the Go

Edible Cookie Dough Bites Is the Ultimate Zero Effort 10-Minute Dessert for The Weekend »

Comments

5 from 3 votes

Your email address will not be published. Required fields are marked *

RATE THE RECIPERATE THE RECIPE

Comment *

Name *

Email *

Melanie
June 21, 2025 at 7:52 pm
Looks and sounds absolutely scrumptious! What would you recommend for a gluten free bottom layer? Thank you!
Reply
- Katalin Nagy
  June 22, 2025 at 2:53 pm
  Choose your favorite gluten free product that has "graham cracker style" in terms of texture.
  Reply
LILy
June 11, 2025 at 4:54 pm
do you use oreos with the filling intact or remove the filling and use only the cookie part
Reply
- Katalin Nagy
  June 12, 2025 at 6:24 pm
  The entire oreo, do not remove the filling.:)
  Reply
Irina
March 06, 2025 at 9:34 am
I LOVE that the recipe has real ingredients and even though it is a tiny bit extra work, it is still very easy and the whole family loved it. Thank you
Reply
Jen
March 04, 2025 at 1:29 pm
I´ve always wanted to make my family´s favorite strawberry lasagna from scratch but did not know where to start. What a fantastic recipe! I am so happy I found it! It was so delicious, and it was really worth doing without all the additives.
Reply

I am Katalin Nagy, and it is my pleasure to welcome you to Spatula Desserts, a baking blog where I will teach you how to bake like a Pro with the help of my foolproof recipes, baking tutorials, and online baking classes!

More about me →

Popular Recipes

Jiggly Japanese Cheesecake
Easy Basque Burnt Cheesecake
The Best Moist Sponge Cake Recipe
Tiramisu Brownies

Spring Dessert Recipes

Strawberry Shortcake Cupcakes
Italian Lemon Ricotta Cake
Lemon Sheet Cake
Strawberry Tiramisu

See more Spring dessert recipes →

www.spatuladesserts.com\/strawberry-lasagna\/","bypassClasses":["mv-grow-bypass","no_pin"],"bypassDenyClasses":["dpsp-post-pinterest-image-hidden-inner","mv-create-pinterest"],"ignoreSelectors":[],"hoverButtonIgnoreClasses":["lazyloaded","lazyload","lazy","loading","loaded","td-animation-stack","ezlazyloaded","penci-lazy","ut-lazy","ut-image-loaded","ut-animated-image","skip-lazy"],"disableIframes":null},"inlineContentHook":["genesis_loop","loop_start"]}">