How To Make No-Bake Strawberry-Cheesecake Lasagna?
Making this No-Bake Strawberry Cheesecake Lasagna is ridiculously simple, and it’s even more incredibly simple to consume. And, although some may say that strawberries and cream don’t need any enhancement, I find it difficult to think that they don’t manage to outdo themselves. This No-Bake Strawberry Cheesecake Lasagna will fulfill all of your Strawberry and Cream fantasies in a single dish. This is your ticket to becoming a backyard barbecue legend, and it’s the ideal recipe for every occasion and any family gathering.
In my mind, all of SugarApron’s issues come from my unwillingness to leave simple things like strawberries and cream alone, which I think is the root of the problem. Perhaps it has something to do with my inability to sit in a room alone with strawberries and cream and refrain from eating them?
In my opinion, the most difficult aspect of preparing this No-Bake Strawberry Cheesecake Lasagna is resisting the temptation to dip the strawberries in fresh cream and eat them while you are layering the ingredients in the baking dish. That is all there is to it.
Wait a minute. Let me go back a little further. Because I am a chocolate dessert lover by nature, but when strawberries are in season, I take a vacation from chocolate and choose strawberry desserts rather than chocolate desserts. And this one is usually at the top of my priority list!! It is a hit at my house, and no one can get enough of it!!
300 grams.Of graham cracker crumbs, the equal of two cups and half.
Half a cup.Of melted butter.
A medium cream cheese container, we’ll need it softened.
200 grams.Of powdered sugar.
Two medium containers.Of frozen whipped topping, you need to let it thaw.
Approx. 500 grams.Of fresh strawberries.
Method of work:
In a medium-sized mixing bowl, I combined two cups of graham cracker crumbs with a large spoon of melted butter.
Secondly, I filled a 9×13 glass or porcelain baking dish with the mixture pressing firmly, then I placed it in the freezer for 10 to 15 minutes to firm up the crust.
In a large mixing basin, I whisked the softened cream cheese with 200 grams of powdered sugar, and a container of whipped topping, stirring well until all ingredients are well incorporated.
At this point, It was time to spread the mixture evenly over the crust once it has been allowed to cool.
Then, I reserved 6 entire strawberries for decorating and using I washed the remaining strawberries, and I cut them into thin slices, and on top of the cream cheese mixture, I arranged the strawberry slices in an equal layer.
To finish, I use the remaining container of whipped topping to decorate the top, and refrigerated my dessert for at least 2 hours, if not overnight, before serving.
Last but not least, I sprinkled the remaining whole and chopped strawberries on top, as well as the leftover graham cracker crumbs, just before serving.
If your strawberries aren’t sweet enough, mix in 1/4 cup sugar and a large spoon of lemon juice in a large mixing basin with your sliced strawberries until everything is well combined. Combine well and put aside. Don’t forget to drain the strawberries before you put them on the baking sheet.