No-Bake Strawberry Lemon Lasagna Delight

In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently to coat the strawberries evenly. Set aside to macerate while preparing the rest of the ingredients.

In another bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined.

In a separate bowl, whip the chilled heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and evenly combined. Fold in the lemon zest.

In a small bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.

Press half of the graham cracker mixture firmly into the bottom of a 9x13-inch baking dish to form the crust.

Spread half of the cream cheese mixture over the graham cracker crust.

Arrange half of the macerated strawberries over the cream cheese layer.

Repeat layers with the remaining graham cracker mixture, cream cheese mixture, and macerated strawberries.

Cover and refrigerate the lasagna for at least 4 hours or overnight until set.

Before serving, garnish with lemon slices and fresh strawberries.

Prep Time: 30 minutes | Chilling Time: 4 hours or more

Kcal: 320 kcal | Servings: 12 servings