This Strawberry Cheesecake Lasagna makes the perfect July 4th sweet treat

There are few desserts I can resist but on a warm day my cravings for sweet heavy desserts does dwindle.

As the nation gets ready to celebrate July 4th, most people will be planning a day outside in the sun and dessert isn’t always top of the list of essentials.

But this dessert would be hard to resist on a sunny day; combining fruit, cream cheese, pudding and graham crackers it’s not only refreshingly delicious but is guaranteed to help you get through a hot sunny day.

Turn up to any July 4th celebration with this easy to make dreamy dessert and it’s sure to be a crowd pleaser.

These dreamy layers will satisfy the pickiest of eaters; there’s something for everyone in this dessert.From the crisp, sweet graham cracker crust, through to the cold and refreshing cream cheese and pudding layers to the fruit on top, it’s the perfect sweet treat on a hot day.

One look at this dessert and I had to try it. Find out below how to make Strawberry Cheesecake Lasagna and become a party guest legend.

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To make the crust you will need:

2 1/2 cups graham cracker crumbs
1 stick butter, melted
1/2 cup sugar

To make the cheesecake layer you will need:

1/4 cup sugar
1 package cream cheese, softened (8 ounces)
2 cups heavy cream

To make the strawberry pudding layer you will need:

milk
1 packet instant vanilla pudding mix (3.4 ounces)
1 container strawberry yogurt (4–5 ounces)
1 pint strawberries, diced

To make the whipped cream layer:

1 cup heavy cream
2 tbsp. sugar

Method

To make the crust preheat the oven to 350 degrees F. Mix graham cracker crumbs, melted butter, and 1/2 cup sugar together and press mixture into the bottom of a 9″-x-9″ glass baking dish. Bake for 15 minutes. Allow to cool.

To make the cheesecake layer take a bowl and beat cream cheese and 1/4 cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form.

For the strawberry pudding layer take another bowl and beat milk, pudding mix, strawberry yogurt and about 3 tablespoons strawberries until combined. Start with 1 1/2 cups milk and beat until it’s about pudding consistency. If it’s too thick, add a little more milk.

Save the remaining strawberries for the topping.

For the final whipped cream layer beat heavy cream and sugar in a third bowl until stiff peaks form, about 2 to 3 minutes.

Then when the graham crust has cooled spoon over cheesecake layer, then strawberry pudding layer. Top with whipped cream, spreading evenly, and garnish with remaining strawberries. Refrigerate to set.