This Easter Cheesecake Lasagna is a creamy layered no-bake dessert made in a 9×13 pan with a golden Oreo crust and smooth cheesecake filling. It’s colorful, festive, and incredibly easy to make.
If you’re looking for an easy Easter dessert for a crowd, this make-ahead cheesecake lasagna is perfect. The soft pastel layers and light whipped topping make it a beautiful spring centerpiece without turning on the oven.
Why You’ll Love This Easter Cheesecake Lasagna
An easy no-bake Easter dessert– no oven needed
Perfect for serving a crowd (9×13 pan serves 12–15)
Great make-ahead option for busy holidays
Cheesecake texture: creamy and smooth
Simple ingredients and easy to make
Soft pastel layers make it extra festive for Easter
Kid-friendly dessert: colourful and looks as good as it tastes
Ingredients:
Golden Oreo and butter: You can substitute with graham cracker crumbs, and increase the butter by about 1/4 cup to help the crust hold together.
Whipped cream: I prefer using heavy whipping cream to make it from scratch, but thawed store-bought whipped topping (like Cool Whip) works if you want a quicker option.
Cream cheese: For the best texture, I recommend full-fat cream cheese softened to room temperature. You can use low-fat if you prefer, since the gelatin helps keep the layers firm and stable.
Powdered sugar: Adds just the right amount of sweetness while keeping the cheesecake layers smooth and light.
Blueberries: Thawed frozen blueberries work best for the purple layer since they create a more intense color. For the blue layer, use fresh blueberries so the shade stays brighter and doesn’t turn too gray or purple.
Jello / Gelatin: I use lemon Jello for the yellow layer and berry blue for the blue layer. For the purple layer, I prefer unflavored gelatin so I can control the color and flavor, but you can use grape Jello if you want a stronger fruity taste.
How to Make Easter Cheesecake Lasagna
Prepare the Oreo crust: mix Oreo crumbs and melted butter, and press them firmly into the bottom of a 9×13-inch dish. Refrigerate while you prepare the filling.
Prepare homemade heavy cream: In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Set aside about 2 1/2 cups for the topping.
Prepare cheesecake filling: In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Divide into 3 equal portions.
For the purple layer: add the blended thawed blueberries to one-third of the cream cheese mixture and mix until combined. Stir in the dissolved gelatin, then gently fold in about 2¼ cups of the whipped cream. Spread the layer over the crust and place it in the freezer for a few minutes to help it set before adding the next layer.
For the blue layer: mix finely blended fresh blueberries into one-third of the cream cheese mixture. Stir in the dissolved berry blue Jello, then mix in the whipped cream until light and smooth. Spread evenly over the purple layer and place in the freezer for a few minutes to help it set before adding the final layer.
For the yellow layer: stir the dissolved lemon Jello into the remaining third of the cream cheese mixture. Fold in the whipped cream until light and creamy, then spread evenly over the blue layer. Chill until completely set before topping.
Topping: spread the reserved whipped cream over the top and decorate with sprinkles, Easter egg candies, and a few Peeps to make it extra festive.
Pro Tips for the Perfect No-Bake Cheesecake
Use full-fat cream cheese and let it come to room temperature before mixing. This gives you the smoothest, creamiest texture without lumps.
Beat the cream cheese completely smooth before adding anything else. In a no-bake cheesecake, even tiny lumps will stay visible.
Whip the heavy cream until stiff peaks form. Properly whipped cream keeps the layers light, airy, and stable. Under-whipped cream can make the dessert too soft.
Let the dissolved Jello cool slightly before adding it. It should be cool but still fully liquid. If it begins to set, gently warm it again until smooth before mixing it into the filling.
For the purple layer, thawed frozen blueberries give a deeper, more vibrant color. For the blue layer, use fresh blueberries to keep the shade bright and prevent it from turning grayish.
Chill each layer in the freezer for about 5–10 minutes before adding the next. Jello sets quickly, so a short chill is enough to keep the layers clean and defined.
When slicing, use a sharp knife and wipe it clean between cuts for neat, picture-perfect layers.
Variations
You can use grape Jello instead of unflavored gelatin in the purple layer if you prefer a stronger fruity flavor and a deeper purple color.
Swap the lemon Jello for strawberry or peach if you’d like a slightly different flavor while keeping the bright, cheerful look.
For a softer pastel finish, reduce the amount of blended blueberries in the blue layer so the color stays lighter and more delicate.
Instead of Golden Oreos, use a graham cracker crust for a more classic cheesecake-style base.
Turn it into a summer dessert by adjusting the colors to red, white, and blue for the 4th of Jul, or try my Very Berry Dessert Lasagna for a festive patriotic version.
Make Ahead & Storage
This is the perfect make-ahead Easter dessert. You can prepare it a day or two in advance and refrigerate it, covered, until ready to serve. In fact, it slices even better after chilling overnight.
Store leftovers tightly covered in the refrigerator for up to 4-5 days.
You can also freeze it for up to 1 month. Thaw in the refrigerator before serving for the best texture.
Frequently Asked Questions About Easter Cheesecake Lasagna
Cheesecake lasagna is essentially a layered no-bake cheesecake made in a 9×13-inch pan instead of a traditional round springform. The filling is spread in layers over a cookie crust and chilled until firm, making it perfect for serving a crowd.
A 9×13-inch pan serves about 12–15 people, which makes it a great Easter dessert for gatherings and holiday tables.
Yes, and it’s actually better when made a day or two in advance. Letting it chill overnight helps the layers fully set and makes slicing much easier.
No, this is a completely no-bake cheesecake dessert. The layers firm up in the refrigerator thanks to the Jello or gelatin.
Absolutely. Graham cracker crumbs or vanilla wafer crumbs work well if you prefer a more classic cheesecake-style base.
More Layered Dessert Lasagnas You’ll Love
If you love this Easter Cheesecake Lasagna, you might also enjoy:
Easter Cheesecake Lasagna
Description
Easter Cheesecake Lasagna is a creamy no-bake layered dessert made in a 9×13 pan with a Golden Oreo crust and colorful cheesecake layers. It’s the perfect make-ahead Easter dessert for a crowd.
Ingredients
For Oreo Crust:
36 Golden Oreo cookies
1/2 cup unsalted butter-melted
Cheesecake Layers:
4 cups heavy whipping cream
2 1/4 cups powdered sugar (divided)
1 1/2 teaspoons vanilla extract
24 oz. cream cheese-room temperature
3 oz. lemon Jello
3 oz. berry blue Jello
1 cup boiling water (divided)
1 Tablespoon clear gelatin powder
1/4 cup cold water
1 1/4 cup frozen blueberries-thawed
1/2 cup fresh blueberries (optional)
Instructions
Make the Oreo Crust:
Ground whole Oreo cookies with the filling. Using a fork, stir together the Oreo crumbs and melted butter, then press firmly into the bottom of a 9×13-inch dish. Refrigerate while you prepare the filling.
Prepare Homemade Whipped Cream:
In a large bowl, beat the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla, then continue mixing until stiff peaks form. Set aside. About 6-7 cups will be used for the cheesecake filling, and the remaining 2½–3 cups will be reserved for topping.
Prepare Cheesecake Filling:
Beat the cream cheese and powdered sugar until smooth and creamy. Divide into 3 equal portions.
For the Purple Layer:
Dissolve 1 tablespoon of clear gelatin powder in ¼ cup of cold water and let it bloom.
In a blender or food processor, pulse 1¼ cups thawed blueberries with 1–1½ tablespoons water.
Melt the bloomed gelatin over low heat in a small saucepan or in the microwave until fully dissolved (do not boil).
Add the blended blueberries to one-third of the cream cheese mixture and mix until combined. With the mixer on low speed, slowly pour in the melted gelatin and mix until fully incorporated.
Add about 2¼ cups of the whipped cream and mix until smooth and evenly combined. Spread the layer over the crust and place it in the freezer for a few minutes to help it set before adding the next layer.
For the Blue Layer:
Place 3 oz berry blue Jello in a small bowl and pour ½ cup boiling water over it. Stir for 2–3 minutes until fully dissolved. Let it cool slightly (it should be cool but still liquid).
In a food processor, blend ½ cup fresh blueberries with 1 tablespoon cold water until smooth.
Mix the blended fresh blueberries into the second third of the cream cheese mixture.
With the mixer on low speed, slowly pour in the cooled Jello and mix until combined (do not add warm Jello).
Add about 2¼ cups whipped cream and mix until light and smooth.
Spread evenly over the purple layer and place in the freezer briefly to help it set before adding the final layer.
For the Yellow Layer:
Dissolve 3 oz lemon Jello in ½ cup boiling water. Stir until fully dissolved and let cool slightly.
With the mixer on low speed, slowly pour the cooled lemon Jello into the remaining third of the cream cheese mixture and mix until incorporated.
Add 2¼ cups whipped cream and mix until light and creamy. Spread evenly over the blue layer. Chill until set.
Topping:
Spread the remaining 2½–3 cups of whipped cream over the yellow layer, then refrigerate for at least 4 hours, preferably overnight, until fully set.
Before serving, garnish with sprinkles, M&M candies, Easter egg candies, or add a few Peeps for a festive look.
Storage:
Store leftovers covered in the refrigerator for 4–5 days.
Notes
You can substitute homemade whipped cream with thawed topping like Cool Whip. You will need 9 cups total. That’s one 16 oz. tube and 1 8oz. tube of Cool Whip.
