No Bake Strawberry Cheesecake Lasagna
Try this No Bake Strawberry Cheesecake Lasagna recipe, or contribute your own.
Try this No Bake Strawberry Cheesecake Lasagna recipe, or contribute your own.
- Carbohydrate 5.1266058688 g
- Cholesterol 21.92 mg
- Fat 6.101604948 g
- Fiber 1.20957965333333 g
- Protein 0.733377183866667 g
- Saturated Fat 3.6942198474 g
- Serving Size 1 1 serving (77g)
- Sodium 6.70998982666667 mg
- Sugar 3.91702621546667 g
- Trans Fat 0.357997514920001 g
- Calories 75 calories
Step-by-step
- Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Pour into a separate bowl and set aside.
- Whip heavy cream, using the whisk attachment of a mixer, until you have soft peaks. Add powdered sugar and vanilla. Whip until stiff peaks.
- Fold whipped cream into cream cheese mixture.
- Place a single layer of graham crackers into the bottom of a 13x9-inch baking dish. Spread 1/2 of the whipped cream mixture over the crackers. Add 1/2 the strawberries. Repeat with another layer of crackers and the remaining cream and strawberries.
- Place in fridge for 4-5 hours before serving.
Waiting four to five hours for this dessert to chill in the refrigerator is the single step that dictates structural integrity. Without that exact refrigeration window, the layers slide apart because the moisture from the diced fruit has not yet softened the graham crackers into a cohesive, cake-like texture. Understanding how ingredients interact chemically prevents common assembly disasters.
- Beat the cream cheese and granulated sugar thoroughly to dissolve the crystals and eliminate graininess before folding.
- Whip the heavy cream with the whisk attachment until stiff peaks form to trap air, ensuring the filling remains stable without gelatin.
- Dice the fresh strawberries evenly to distribute moisture and weight across the 13x9-inch baking dish.
- Ensure the cream cheese is fully softened at room temperature to prevent lumps from forming during the initial mixing phase.
Proper chilling allows the starches in the crackers to hydrate properly from the dairy fats and fruit juices. Precise whisking creates a stable emulsion that holds its shape when portioned.
