No Bake Peach Jello Lasagna

  • Author: Vera Z.
  • Prep Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 12-15 1x
  • Category: desserts
  • Method: no-bake
  • Cuisine: American


No Bake Peach Jello Lasagna is perfect summer dessert recipe- light, easy and no oven required!!!


For Oreo Crust:

  • 36 Golden Oreo cookies
  • ½ cup unsalted butter-melted

Peach Cheesecake Layer:

  • 1 teaspoon gelatin
  • 1 Tablespoon water
  • ½ cup unsalted butter-softened
  • 1 cup powdered sugar
  • 8 oz. cream cheese-softened
  • 1 teaspoon vanilla
  • 1 ¼ cup whipped cream
  • 1 ¼ cup small diced peaches

Peach Jello Layer:

  • 3 oz. peach flavored gelatin (like Jello)
  • ½ cup boiling water
  • 1 cup peach Greek yogurt
  • 4 cups whipped cream
  • a few drops of orange food coloring-optional


  • 23 cups whipped cream
  • 45 oz. white chocolate bar to make the curls



  1. To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch dish, set in the freezer to firm while making cheesecake layer.

Cheesecake Layer:

  1. Dissolve 1 teaspoon gelatin in 1 Tablespoon cold water, set aside to bloom. Melt the gelatin and set aside to cool.
  2. In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, vanilla, and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Then, pour in melted gelatin and mix to combine.
  3. Using a rubber spatula, gently fold in diced peaches and spread the mixture over chilled crust. Place in the fridge.

Peach Jello Layer:

  1. In a large heatproof bowl place peach Jello, add ½ cup boiling water and stir until completely dissolved. Whisk in 1 cup peach Greek yogurt until combine.
  2. Add 4 cups whipped cream and mix until combine evenly. You can add a few drops of orange food coloring if desired. Pour the mixture over the cream cheese layer and smooth the top.
  3. Refrigerate for 2-3 hours until set.


  1. Spread 2 cups whipped cream on top.
  2. To make the curls, carefully draw a vegetable peeler (or very thin knife)across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.
  3. Store in the fridge.


For the whipped cream, you can use thawed whipped topping like Cool Whip (you’ll need about 22 oz.). For the homemade whipped cream, beat 3 ½ cups chilled heavy whipping cream with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and continue mixing on high speed until STIFF PEAKS form.