Description
This Strawberry Lasagna is a creamy no-bake dessert featuring a strawberry Golden Oreo crust, a fluffy cheesecake layer, a fresh strawberry cheesecake layer made with real strawberry reduction, and a homemade Chantilly cream topping. It’s the perfect make-ahead dessert for spring and summer gatherings, potlucks, and celebrations.
Ingredients
Scale
- 400 g (14 oz) Golden Oreos, crushed
- 20 g (2 tablespoons) freeze-dried strawberries, crushed
- 114 g (1/2 cup) unsalted butter, melted and slightly cooled
- 1 pinch salt
- 460 g (2 cups) full-fat cream cheese, cold (for cheesecake layer)
- 150 g (2/3 cup) heavy cream, cold (for cheesecake layer)
- 60 g (1/2 cup) powdered sugar, sifted (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 230 g (1 cup) full-fat cream cheese, cold (for strawberry cheesecake layer)
- 230 g (1 cup) heavy cream, cold (for strawberry cheesecake layer)
- 150 g (2/3 cup) mascarpone cheese, cold (for strawberry cheesecake layer)
- 120 g (1 cup) powdered sugar, sifted (for strawberry cheesecake layer)
- 250 g (1 cup) strawberry reduction (for strawberry cheesecake layer)
- 460 g (2 cups) heavy cream, cold (for Chantilly topping)
- 150 g (2/3 cup) mascarpone cheese, cold (for Chantilly topping)
- 60 g (1/2 cup) powdered sugar, sifted (for Chantilly topping)
- 150 g (about 1 cup) fresh strawberries, sliced (for garnish)
- 10 g (1 tablespoon) freeze-dried strawberries, crushed (for garnish)
Instructions
- Melt 114 g (1/2 cup) unsalted butter and allow it to cool slightly. Crush 400 g (14 oz) Golden Oreos with 20 g (2 tablespoons) freeze-dried strawberries into fine crumbs. Mix with the melted butter and 1 pinch of salt until evenly combined.
- Press the crust mixture firmly into a 9×13-inch pan. Refrigerate while preparing the fillings.
- In a mixing bowl, whip 460 g (2 cups) cream cheese, 150 g (2/3 cup) heavy cream, 60 g (1/2 cup) powdered sugar, and 1 teaspoon vanilla extract for 2-3 minutes until fluffy. Spread over the crust and refrigerate.
- In another bowl, whip 230 g (1 cup) cream cheese, 230 g (1 cup) heavy cream, 150 g (2/3 cup) mascarpone, and 120 g (1 cup) powdered sugar until light and fluffy. Gradually fold in 250 g (1 cup) strawberry reduction.
- Spread the strawberry cheesecake mixture over the first cheesecake layer. Refrigerate while preparing the topping.
- Whip 460 g (2 cups) heavy cream, 150 g (2/3 cup) mascarpone, and 60 g (1/2 cup) powdered sugar until soft to medium peaks form.
- Spread or pipe the Chantilly topping evenly over the strawberry cheesecake layer.
- Refrigerate the assembled Strawberry Lasagna for at least 4 hours or overnight for best results.
- Before serving, garnish with 150 g (about 1 cup) sliced fresh strawberries and 10 g (1 tablespoon) crushed freeze-dried strawberries.
- For cleaner slices, place the dessert in the freezer for 30 minutes before cutting. Serve chilled.
Notes
- To make 250 g (1 cup) strawberry reduction, start with 500 g (about 3 cups) strawberries and 70 g (1/3 cup) granulated sugar. Simmer for 10-15 minutes until thickened, then cool before using.
- Use full-fat cream cheese (33%+ fat), heavy cream (36% fat), and mascarpone (41% fat) for the best results.
- Ensure all dairy ingredients are cold before whipping.
- Do not overwhip the fillings or topping, as they can become grainy.
- Chill the dessert overnight for the cleanest slices and best flavor.
- Store leftovers refrigerated in an airtight container for up to 2 days.
- Freezing is not recommended, as it can affect texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 788 kcal
- Sugar: 18 g
- Sodium: 344 mg
- Fat: 71 g
- Saturated Fat: 41 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.3 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 183 mg