No Bake Strawberry Cheesecake Lasagna
Ingredients:
1 pound fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tablespoon lemon juice
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 packages graham crackers
1/2 cup unsalted butter, melted
Additional sliced strawberries for garnish
Directions:
In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let them macerate for about 15 minutes, until they release their juices.
In another bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until you have a smooth and fluffy cheesecake filling.
In a food processor, pulse the graham crackers until they become fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
In a 9×13-inch baking dish, spread a layer of the graham cracker mixture as the base.
Top the graham cracker layer with half of the cheesecake filling, spreading it evenly.
Add a layer of sliced strawberries on top of the
cheesecake filling.
Repeat the layers: graham cracker mixture, remaining cheesecake filling, and more sliced strawberries.
Garnish with fresh mint leaves and additional sliced strawberries.
Refrigerate the lasagna for at least 4 hours, or overnight, to allow the flavors to meld.
Slice and serve chilled.
Enjoy