Description
A delightful no-bake Strawberry Lasagna featuring layers of strawberry-flavored Golden Oreo crust, creamy cheesecake, strawberry cheesecake, and whipped Chantilly cream topped with fresh and freeze-dried strawberries. This elegant dessert is perfect for summer gatherings or special occasions, offering a luscious balance of sweet, creamy, and fruity flavors.
Ingredients
Strawberry Flavored Golden Oreo Crust
- 400 g Golden Oreos (crushed with the freeze-dried strawberries)
- 114 g Unsalted butter (melted but not hot)
- Pinch of salt
- 20 g Freeze-dried strawberries (crushed with the Golden Oreos)
Cheesecake Layer
- 460 g Cream Cheese (full fat 33%+, cold)
- 150 g Heavy cream (min 36% fat, cold)
- 60 g Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
Strawberry Cheesecake Layer
- 230 g Cream Cheese (full fat 33%+, cold)
- 230 g Heavy cream (min 36% fat, cold)
- 150 g Mascarpone (41% fat, cold)
- 120 g Powdered sugar (sifted)
- 250 g Strawberry reduction (thick, jam texture sauce without fruit pulp)
Whipped Chantilly Cream
- 460 g Heavy cream (min 36% fat, cold)
- 150 g Mascarpone (41% fat, cold)
- 60 g Powdered sugar (sifted)
Decoration
- Fresh strawberries
- Freeze-dried strawberries
Instructions
- Prepare the Butter: Melt the unsalted butter in the microwave on low heat. Allow it to cool slightly while preparing the cookie crumbs to ensure it doesn’t melt them prematurely.
- Make Cookie Crumbs: Crush Golden Oreos and freeze-dried strawberries together using a food processor or by placing them in a zip bag and crushing with a rolling pin until fine crumbs form without large chunks.
- Mix Crust: Combine the cookie crumbs with the melted butter and a pinch of salt. Mix until the crumbs are evenly coated and the mixture sticks together. If it feels too wet, chill in the fridge briefly to firm up.
- Form Crust: Press the cookie mixture tightly and evenly into the bottom of your pan using fingers, a flat-bottomed glass, or spoon back. Refrigerate to set while preparing the cheesecake layer.
- Prepare Cheesecake Layer: In a bowl, whip cold cream cheese and heavy cream together with powdered sugar and vanilla extract using an electric hand mixer for 2–3 minutes until fluffy and smooth.
- Assemble Cheesecake Layer: Spread this mixture evenly over the chilled crust and return to the refrigerator to set while preparing the next layer.
- Prepare Strawberry Cheesecake Layer: Whip cold cream cheese, heavy cream, and mascarpone with powdered sugar until fluffy. Gradually fold in the strawberry reduction in 3–4 additions, mixing lightly to avoid over-whipping.
- Assemble Strawberry Layer: Spread this strawberry cheesecake mixture evenly over the chilled cheesecake layer and refrigerate while preparing the whipped cream topping.
- Prepare Whipped Chantilly Cream: Whip cold heavy cream, mascarpone, and powdered sugar together until light and fluffy using an electric mixer.
- Top the Dessert: Spread or pipe the whipped Chantilly cream over the strawberry cheesecake layer evenly.
- Chill the Lasagna: Refrigerate the entire dessert for at least four hours or overnight for the best texture. For the cleanest slices, freeze for 30 minutes before cutting, though serving chilled (not frozen) offers best flavor.
- Decorate and Serve: Garnish the top with fresh strawberries and freeze-dried strawberries. Serve and enjoy. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- The strawberry reduction should be a thick sauce with jam-like texture but no fruit pulp for smooth layering. It can be prepared by simmering fresh strawberries with sugar and then straining.
- Using cold ingredients helps achieve smooth and stable whipped layers.
- For the cleanest cuts, chilling or brief freezing before slicing is recommended.
- Any leftover dessert should be stored refrigerated and consumed within 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
