Go Back
+ servings
plated slice of fluffy strawberry cheesecake dessert 'lasagna'

Fluffy No-Bake Strawberry Cheesecake Dessert Lasagna

This fanciful layered dessert is as light as a cloud with flavors of strawberry and cheesecake. The secret of the cheesecake is from cheesecake pudding mix which makes a lovely custard layer. A light and fun dessert for summer that is no bake and easy to make.
Course Dessert
Cuisine American
Keyword no bake strawberry cheesecake dessert, strawberry dessert lasagna
Prep Time 15 minutes
Total Time 45 minutes
Servings 20 servings
Calories 290kcal
Author Toni Dash


  • 40 Gluten-free Vanilla Sandwich Cookies (2 packages) (if making with gluten cookies see notes below)*
  • 4 tablespoons Unsalted Butter , melted
  • 1 ½ cups Strawberries , finely diced or processed through a food processor to pulverize
  • 8 ounces Cream Cheese , softened
  • ½ cup (1 stick) Unsalted Butter, softened
  • 1 cup Confectioner’s Sugar
  • 1 ½ cups plus 1 ½ cups Frozen Whipped Topping , thawed per product instructions
  • 2-3.4 ounce packages Instant Cheesecake Pudding
  • 3 cups Strawberry Milk


  • Process the vanilla sandwich cookies through a food processor to make fine crumbs. Slowly pour the melted butter through the opening in the top of the food processor while it is operating to combine the melted butter with the cookie crumbs.
  • Transfer the cookie crumb mixture into a 13 by 9-inch baking pan. Press to flatten with the bottom of a drinking glass or jar; place in the refrigerator.
  • In the bowl of a standing mixer (or large mixing bowl with handheld mixer) mix the cream cheese and ½ cup softened butter together. Slowly add the confectioner’s sugar on low speed, increasing the speed as the sugar is absorbed until it is fully incorporated.
  • Add the strawberries and mix just until incorporated. Fold in 1 ½ cups whipped topping by hand and spread evenly over the prepared dessert crust. Place in the refrigerator to set for 10 minutes.
  • Combine the pudding mix and strawberry milk; whisk vigorously for two minutes to totally dissolve the pudding and to allow thickening to begin. Spoon onto the cream cheese layer and smooth to make a uniform layer. Chill in the refrigerator until the layer is set (15-20 minutes)
  • Cover the top layer with the remaining 1 ½ cups of whipped topping and serve.


*If making the dessert with gluten cookies for the crust, use 36 vanilla sandwich cookies (1 package) and 6 tablespoons melted butter.


Calories: 290kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 223mg | Potassium: 117mg | Fiber: 0g | Sugar: 25g | Vitamin A: 305IU | Vitamin C: 6.4mg | Calcium: 88mg | Iron: 0.5mg