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How to make the icing:
In a medium bowl, mix the gram biscuits with the melted butter until combined.
Press the mixture firmly into the bottom of a 9 x 13-inch pan to form the icing. Chill in the refrigerator while you prepare the filling.
To make the cheesecake layer:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a large bowl, dissolve the strawberry gelatin and sugar in 1 cup of boiling water. Stir until completely dissolved.
Add 1 cup of cold water and mix well.
Arrange the strawberry slices evenly over the cheesecake layer.
Pour the gelatin mixture over the strawberry and cheesecake layer, making sure the gelatin is evenly distributed.
Refrigerate the lasagna for at least 4 hours or until the gelatin is set.
Build and Serve:
Once the strawberry layer is ready, top the lasagna with more whipped topping.
Garnish with fresh strawberries on top before serving.
Prep time: 25 minutes | Chilling Time: 4 Hours | Total Time: 4 Hours 25 Minutes | Servings: 12 | Calories: 350 per serving
This No-Bake Strawberry Cheesecake Lasagna is a fresh, creamy dessert with a graham cracker crust, creamy cheesecake, and a layer of fruity strawberry jelly
- Perfect for any occasion!
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