This No Bake Berry Cheesecake Lasagna is a Summer Dream

Hey y’all! If you’re looking for a no-bake dessert that’s both beautiful and delicious, this No Bake Berry Cheesecake Lasagna is the perfect choice. With layers of graham cracker crust, creamy cheesecake filling, and fresh blueberry and strawberry fillings, this dessert is as refreshing as it is indulgent. Let’s get started on this delightful treat!

For more Easy Berry recipes, try our No Bake Frozen Blueberry Pie  or the deliciously Blueberry Cream Cheese Muffins .

Why You’ll Love This No Bake Berry Cheesecake Lasagna

• No-Bake: Perfect for hot summer days when you don’t want to turn on the oven.
• Layered Goodness: Multiple layers of flavor and texture make every bite a delight.
• Berry Fresh: Loaded with fresh blueberries and strawberries for a burst of summer flavor.
• Make-Ahead: Ideal for entertaining, as it can be made ahead of time.

• Cuisine Type: American
• Servings: Makes about 12 servings
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour (plus chilling time)

Ingredients For No Bake Berry Cheesecake Lasagna

Graham Cracker Crust:

• 3 cups graham cracker crumbs
• 2/3 cup (150 grams) unsalted butter, melted

Blueberry Pie Filling:

• 2 1/2 cups (450 grams) blueberries (fresh or frozen)
• 2 tablespoons lemon juice
• 1 cup (100 grams) sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin powder (10 grams) dissolved in 3 tablespoons cold water

Strawberry Filling:

• 3 cups (450 grams) diced fresh strawberries
• 1 tablespoon lemon juice
• 1/2 cup (100 grams) light brown sugar
• 2 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin powder (10 grams) dissolved in 3 tablespoons cold water

Cheesecake Filling:

• 16 oz. (450 grams) cream cheese, room temperature
• 1/2 cup (115 grams) unsalted butter, room temperature
• 1 1/2 cups (180 grams) powdered sugar
• 2 teaspoons vanilla extract
• 4 cups whipped cream (Cool Whip)

Topping:

• 2 1/2 – 3 cups Cool Whip
• 6 oz. white chocolate bar or block, for curls

How to Make This No Bake Berry Cheesecake Lasagna

Make the Blueberry Pie Filling:

1. In a heavy saucepan, combine half of the blueberries, sugar, cornstarch, and lemon juice. Stir well and bring to a boil over medium-high heat.
2. Decrease the heat to medium-low and simmer for a few minutes or until the blueberries are soft. Remove from heat and mash the blueberries.
3. Stir in the remaining blueberries and set back on the heat until thickened, stirring constantly.
4. Set aside to cool to room temperature, then place in the fridge for an hour (or overnight if making in advance).

Make the Strawberry Filling:

1. In a heavy saucepan, combine half of the diced strawberries, lemon juice, brown sugar, and cornstarch. Cook over medium-high heat for a few minutes until the strawberries burst and juice is formed.
2. Add the remaining strawberries and cook until thickened. Remove from heat.
3. Set aside to cool to room temperature, then place in the fridge for an hour (or overnight if making in advance).

Make the Graham Cracker Crust:

1. In a bowl, whisk together melted butter and graham cracker crumbs. Press the mixture into the bottom of a 13 x 9-inch dish. Place in the fridge to firm.

Make the Cheesecake Filling:

1. Beat the softened cream cheese, butter, and vanilla extract for 2 minutes. Add powdered sugar and mix until smooth and creamy.
2. Finally, mix in the whipped cream.

Assemble the Layers:

1. Spread half of the cheesecake filling (2 1/2 – 3 cups) over the firmed crust. Place in the fridge.
2. In a heatproof bowl or small pot, combine 3 tablespoons cold water and 1 tablespoon gelatin, and set aside for a few minutes to bloom. Microwave the bowl (or heat the pot over medium heat) until the gelatin is completely clear and melted. Stir into the blueberry pie filling. Spoon the filling over the cheesecake layer and place in the freezer for 10 minutes to set.
3. Spoon the remaining cheesecake filling over the blueberry layer and smooth with a spatula. Place in the freezer to firm while preparing the gelatin for the strawberry filling.
4. In a heatproof bowl or small pot, combine 3 tablespoons cold water and 1 tablespoon gelatin, and set aside for a few minutes to bloom. Microwave the bowl (or heat the pot over medium heat) until the gelatin is completely melted. Stir into the strawberry pie filling. Spoon the filling over the cheesecake layer and place in the freezer for 10-20 minutes to set.
5. Spread 2-3 cups Cool Whip over the strawberry layer and place in the fridge for at least 4 hours or preferably overnight.

Make the Topping:

1. To make the white chocolate curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.
2. Store covered in the fridge for up to 5-6 days.

No Bake Berry Cheesecake Lasagna

Variations

• Mixed Berry: Use a combination of blueberries, raspberries, and blackberries for the pie filling.
• Citrus Zest: Add lemon or orange zest to the cheesecake filling for a refreshing twist.
• Nutty Crust: Add finely chopped nuts to the graham cracker crust for added texture and flavor.

Equipment For No Bake Berry Cheesecake Lasagna

• Heavy saucepan
• Mixing bowls
• Measuring cups and spoons
• Electric mixer
• Rubber spatula
• 13 x 9-inch dish
• Heatproof bowls or small pots
• Vegetable peeler

Storage

Store the cheesecake lasagna covered in the fridge for up to 5-6 days. This dessert can also be frozen for up to a month. Thaw in the fridge before serving.

What to Serve with This No Bake Berry Cheesecake Lasagna

This no-bake berry cheesecake lasagna is perfect on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A refreshing glass of iced tea or lemonade makes for a delightful accompaniment.

Tips For No Bake Berry Cheesecake Lasagna

• Cool Fillings Completely: Ensure the blueberry and strawberry fillings are completely cool before layering them on the cheesecake filling to prevent melting.
• Firm Layers: Allow each layer to firm up in the freezer before adding the next to maintain distinct layers.
• Gentle Folding: Fold the whipped cream into the cheesecake filling gently to maintain its light and airy texture.

FAQ For No Bake Berry Cheesecake Lasagna

Q: Can I use frozen berries for the fillings?

A: Yes, both fresh and frozen berries work well in this recipe. If using frozen, thaw and drain them before cooking.

Q: How do I make clean cuts when serving?

A: For clean slices, use a sharp knife and wipe the blade between cuts.

Q: Can I make this dessert ahead of time?

A: Absolutely! This dessert can be made a day ahead and stored in the fridge until ready to serve.

Approximate Nutrition Information For this No Bake Berry Cheesecake Lasagna

• Calories: 350 kcal per serving
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 180mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

Yield: 12-16

No Bake Berry Cheesecake Lasagna

Print

This stunning no-bake layered berry cheesecake is the perfect dessert for any occasion. With a graham cracker crust, creamy cheesecake filling, and layers of fresh strawberry and blueberry pie filling, it’s as delicious as it is beautiful. Topped with a layer of whipped cream and elegant white chocolate curls, this dessert will be a showstopper at your next gathering!

Prep Time 1 hour

Total Time 1 hour

Ingredients

• Graham Cracker Crust:
• 3 cups graham cracker crumbs
• 2/3 cup (150 grams) unsalted butter, melted
• Blueberry Pie Filling:
• 2 1/2 cups (450 grams) blueberries (fresh or frozen)
• 2 Tablespoons lemon juice
• 1 cup (100 grams) sugar
• 1 1/2 Tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 Tablespoon gelatin powder (10 grams) dissolved in 3 Tablespoons cold water
• Strawberry Filling:
• 3 cups (450 grams) diced fresh strawberries
• 1 Tablespoon lemon juice
• 1/2 cup (100 grams) light brown sugar
• 2 1/2 Tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 Tablespoon gelatin powder (10 grams) dissolved in 3 Tablespoons cold water
• Cheesecake Filling:
• 16 oz. (450 grams) cream cheese, room temperature
• 1/2 cup (115 grams) unsalted butter, room temperature
• 1 1/2 cups (180 grams) powdered sugar
• 2 teaspoons vanilla extract
• 4 cups whipped cream (Cool Whip or homemade*)
• Topping:
• 2 1/2 - 3 cups Cool Whip
• 6 oz. white chocolate bar or block, for curls

Instructions

Prepare the Blueberry and Strawberry Fillings:

Both fillings need to cool before assembling, so it's best to make them in advance.

Blueberry Pie Filling:

1. In a heavy saucepan, combine half of the blueberries, sugar, cornstarch, and lemon juice. Stir well.
2. Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low and simmer until the blueberries are soft.
3. Remove from heat, mash the blueberries slightly, then stir in the remaining blueberries.
4. Return the mixture to the heat and cook until thickened, stirring constantly.
5. Let the filling cool to room temperature, then refrigerate for at least 1 hour (or overnight).

Strawberry Filling:

1. In a heavy saucepan, combine half of the strawberries, lemon juice, brown sugar, and cornstarch.
2. Cook over medium-high heat until the strawberries burst and release their juices.
3. Stir in the remaining strawberries and cook until thickened.
4. Let the filling cool to room temperature, then refrigerate for at least 1 hour (or overnight).

Make the Graham Cracker Crust:

1. In a medium bowl, whisk together melted butter and graham cracker crumbs.
2. Press the mixture firmly into the bottom of a 13x9 inch dish.
3. Place the crust in the fridge to firm while preparing the cheesecake filling.

Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese, butter, and vanilla for about 2 minutes until smooth.
2. Add powdered sugar and mix until creamy and well-blended.
3. Fold in the whipped cream until smooth.

Assemble the Layers:

1. Spread half of the cheesecake filling (about 2 ½ - 3 cups) evenly over the firmed graham cracker crust. Refrigerate.
2. Prepare the gelatin by dissolving 1 Tablespoon gelatin powder in 3 Tablespoons cold water. Microwave the gelatin mixture for 10 seconds until melted and clear.
3. Stir the melted gelatin into the chilled blueberry filling. Spread the blueberry filling over the cheesecake layer. Freeze for 10 minutes to set.
4. Spread the remaining cheesecake filling over the blueberry layer and smooth the top. Return to the freezer for 10 minutes while preparing the strawberry layer.
5. Repeat the gelatin preparation with the strawberry filling. Once the gelatin is stirred in, spoon the strawberry filling over the cheesecake layer. Freeze for 10-20 minutes to set.
6. Once set, spread the top with 2 ½ - 3 cups Cool Whip.
7. Refrigerate the cheesecake for at least 4 hours or overnight to firm up.

Garnish with White Chocolate Curls:

1. Using a vegetable peeler, create white chocolate curls by running the peeler across the broad surface of a room-temperature white chocolate bar.
2. Sprinkle the curls over the top of the cheesecake.

Notes

Storage: Keep the cheesecake covered in the refrigerator for up to 5-6 days.

Homemade Whipped Cream Option: Substitute Cool Whip with homemade whipped cream. Beat 3 ½ cups of heavy cream until soft peaks form, then add ⅔ cup powdered sugar and 1 teaspoon vanilla. Continue beating until stiff peaks form.

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