This Strawberry Lemon Icebox Dessert is so delicious, it will become one of your favorite desserts. A little sweet and a little tangy, this is the perfect combination of strawberry and lemon. This simple no bake dessert is perfect for a warm summer night’s dessert.
Looking for more no bake desserts? Try Oatmeal Cream Pie Cheesecake (No-Bake).
Strawberry Lemon Icebox Dessert
This Strawberry Lemon Lasagna Icebox Dessert is so good. The flavors go perfectly together. The sweet strawberry combines with the tangy lemon cheesecake and it is all topped with a special whipped topping. This fabulous dessert will wow your guests or family.
Ingredients You Will Need
(full amounts in recipe box below)
- Golden Oreo cookies
- Graham crackers
- Butter
- Cream cheese
- Instant lemon pudding mix
- Half n half
- Powdered sugar
- Vanilla
- Lemon juice
- Goodman’s lemon extract
- Neon Yellow food coloring gel
- Strawberries
- Meyer Lemons
- Heavy whipping cream
- Vanilla
How to Make a Strawberry Lemon Lasagna
In the blender or food processor, grind the Oreo cookies until they are fine crumbs.
Place the crumbs in a 9*13 dish.
Add one sleeve of graham crackers into the blender and blend them into crumbs.
Place the graham cracker crumbs to the cookie crumbs.
Add the melted butter and mix everything together.
Press it into a crust and place the dish in the freezer.
Make the Cheesecake Filling
In the blender, mix together 5 packs of cream cheese and blend until it is smooth.
Using a separate bowl, mix the Instant Pudding and half and half together.
Add the pudding mixture to the cream cheese mixture. Blend it until it is smooth.
Then, add the vanilla, lemon juice, and lemon extract and blend it together well.
Next, add the powdered sugar and blend it together.
Place 2 cups of cheesecake mixture on top of the crust, smooth it out and place it back in the freezer for 30 minutes.
Add the Filling
Clean the strawberries and place them on a paper towel to dry. pick out 12 of the smaller strawberries and place them aside.
Add a teaspoon of yellow food coloring to the remaining cheesecake mixture and blend it to make a bright lemon color.
Remove the cheesecake from the freezer
Place the small strawberries to the top, 4 rows down and 3 rows across.
Spoon the yellow cheesecake mixture to the top over the berries. Place it back into the freezer for 1 hour.
Make the Whipped Topping
Using the blender, add the cream cheese and blend it until it is smooth.
Add 1/2 cup of heavy cream and powdered sugar and blend it until it is smooth. Add the rest of the heavy cream and vanilla until it forms stiff peaks.
Remove the dish from the freezer and place the whipped topping on top of the yellow layer. Smooth it well.
Place it back into the freezer.
Slice the berries into 3rds and slice a Meyer lemon.
Next, place the lemon slices in rows on top of the whipped cream topping, alternating with the strawberries and lemons.
Freeze the dessert again for at least 4 hours or overnight.
Serving the Lemon Lasagna
When serving, remove it from the freezer for about 15 minutes, then cut the pieces about 3 X 3 inches, and through the center of the strawberries to make a pretty presentation.
Top with half a lemon slice, and a whole strawberry. Serve and Enjoy!
Can I Use Bottled Lemon Juice?
This recipe calls for both lemon juice and lemon extract. You can use bottled lemon juice instead of fresh juice. If you do not have the lemon extract you can use more of the concentrated lemon juice.
Can I Use Frozen Berries?
While fresh berries work best, you can use frozen berries. Make sure the berries are thawed completely and pat them as dry as possible. Dry the frozen berries on a napkin or paper towel.
Strawberry Lemon Icebox Dessert
Ingredients
For the crust:
- 26 Golden Oreo cookies
- 1 sleeve of Graham crackers
- 1 stick of butter
Lemon Cheesecake Filling:
- 5 - 8 ounce packages of cream cheese - softened
- 1 - 6 ounce package of instant lemon pudding mix
- 1 1/2 cups of half n half
- 1 cup of powdered sugar
- 1 teaspoon of Vanilla
- 1 teaspoon of lemon juice
- 1 teaspoon of Goodman's lemon extract
- Neon Yellow food coloring gel
- 1 pound of fresh Strawberries
- 3 or 4 Meyer Lemons
- Whipped cream topping:
- 3 ounces of cream cheese
- 1 cup of powdered sugar
- 3 cups of heavy whipping cream
- 1 teaspoon of Vanilla
Instructions
- In a high powered blender, place the Oreo cookies, and blend until they're fine crumbs.
- Pour the cookie crumbs into a 9 X 13 dish.
- Place the sleeve of graham crackers into the blender, and blend until the Graham crackers are crumbs.
- Pour the graham cracker crumbs on top of the cookie crumbs.
- Melt the butter in the microwave, and pour the melted butter on the crumbs in the dish.
- Mix the butter with the cookie/cracker crumbs, until well blended, and press the crumb crust evenly in the bottom of the 9 X 13 dish.
- Place the dish in the freezer.
- In the same blender, or in a mixing bowl of a stand mixer, place the 5 packages of softened cream cheese, and blend or mix until smooth and creamy.
- In a separate bowl, mix the instant pudding, and half n half together until smooth.
- Add the pudding to the cream cheese, and blend until mixed.
- Add the Vanilla, lemon juice and lemon extract, and blend.
- Add the powdered sugar and blend until the mixture is smooth and creamy.
- Place about 2 cups of the cheesecake mixture on the crust, and smooth evenly, and place the dish back in the freezer for 30 minutes.
- Wash the Strawberries under cool water, and lay them on paper towels to drain.
- Using smaller Strawberries, remove the stems from about 12 small berries, and set the others aside for topping.
- Add about a teaspoon of Yellow gel food coloring to the remaining cheesecake mixture, and blend until smooth and bright yellow. Remove the dish from the freezer after 30 minutes, and place about half of the yellow mixture on top of the white mixture in the dish. Place the small stemmed Strawberries in rows; 4 rows down, and three rows across, evenly in the dish, with the stem sides down, and the point sticking up. Spoon the rest of the yellow cheesecake filling over the berries, covering them in the yellow filling. (If all the berries aren't completely covered, don't worry, because the whipped cream topping will cover the berries) Place the dish in the freezer for at least 1 hour.
- For the topping: In a high speed Blender, or in the mixing bowl of a stand mixer, add the cream cheese, and blend until smooth. Add about 1/2 cup of the heavy cream, and the powdered sugar, and blend until smooth. Add the Vanilla and the rest of the heavy cream, and blend until the cream becomes very thick and forms stiff peaks. Remove the dish from freezer (after one hour) and top the yellow layer with the whipped cream topping. Smooth the topping with a spatula, until it's even across the dish. Place the dish back in the freezer. Slice the remaining berries in thirds, and wash and slice the large Meyer lemon in slices. Place the slices in rows on top of the whipped cream topping, alternating the strawberries and lemons. Place the dish back in the freezer, for at least 4 hours, or overnight. When ready to serve, remove the dish from the freezer about for about 15 minutes, then cut the pieces about 3 X 3 inches, and through the center of the strawberries to make a pretty presentation. Top with half a lemon slice, and a whole strawberry. Serve and Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.