No-Bake Berry Cheesecake Lasagna: The Ultimate Layered Summer Dessert

If you’re looking for a fresh, fruity, and indulgent dessert that screams summertime, then this No-Bake Berry Cheesecake Lasagna is your dream come true. Bursting with the natural sweetness of strawberries and blueberries, velvety cheesecake layers, and a buttery graham cracker crust — all without turning on the oven — this treat is as impressive as it is simple. It’s a beautiful, crowd-pleasing dessert perfect for summer parties, birthdays, potlucks, or any time you want to wow your guests with minimal effort.

Whether you’re a seasoned home baker or a novice in the kitchen, this recipe is approachable, forgiving, and endlessly rewarding. Plus, its stunning layers make it look like you’ve spent hours crafting it — we’ll keep the no-bake secret between us.

Who Is This Recipe For?

This recipe is for anyone who loves cheesecake but doesn’t want to deal with baking, water baths, or the anxiety of cracks on top. It’s perfect for:

• Busy parents wanting a make-ahead dessert

• Hosts planning a summer gathering

• Fruit lovers looking to showcase seasonal berries

• Beginner bakers testing the waters

• Anyone who hates turning on the oven in hot weather

It’s a versatile, festive dessert that delivers on both taste and presentation. Each bite offers a medley of textures and flavors: creamy, crunchy, tangy, and sweet.

Ingredients Breakdown

Here’s a quick overview of the components that make this dessert so special:

Graham Cracker Crust:

• 3 cups graham cracker crumbs

• 2/3 cup unsalted butter, melted

This forms the buttery, crunchy foundation of the lasagna.

Blueberry Pie Filling:

• 2 1/2 cups blueberries (fresh or frozen)

• 2 tbsp lemon juice

• 1 cup sugar

• 1.5 tbsp cornstarch

• 1 tsp vanilla extract

• 1 tbsp gelatin powder + 3 tbsp cold water

This tart-sweet layer gives a juicy contrast to the creaminess of the cheesecake.

Strawberry Filling:

• 3 cups diced fresh strawberries

• 1 tbsp lemon juice

• 1/2 cup light brown sugar

• 2.5 tbsp cornstarch

• 1 tsp vanilla extract

• 1 tbsp gelatin powder + 3 tbsp cold water

The strawberry layer is brighter and sweeter, adding balance and freshness.

Cheesecake Layer:

• 16 oz cream cheese, room temperature

• 1/2 cup unsalted butter, room temperature

• 1.5 cups powdered sugar

• 2 tsp vanilla extract

• 4 cups whipped topping (Cool Whip)

Rich, fluffy, and subtly sweet, this is the heart of the dessert.

Topping:

• 2.5–3 cups Cool Whip

• 6 oz white chocolate (for curls)

Adds elegance, lightness, and an extra touch of sweetness.

Step-by-Step Instructions

1. Prepare Fruit Fillings (Make Ahead)

Start with the blueberry and strawberry pie fillings, as they need time to cool and set. These can be made the day before.

Blueberry:

• Combine half the blueberries, sugar, lemon juice, and cornstarch in a saucepan.

• Bring to a boil, then reduce heat and simmer.

• Mash the blueberries slightly, add the rest, and simmer until thickened.

• Stir in vanilla and allow to cool, then refrigerate.

Strawberry:

• Repeat the process as above using strawberries, lemon juice, brown sugar, and cornstarch.

• Simmer, thicken, add vanilla, cool, and refrigerate.

2. Make the Crust

• Combine graham cracker crumbs and melted butter.

• Press firmly into a 13×9-inch dish and chill in the fridge to firm up.

3. Cheesecake Filling

• Beat cream cheese, butter, and vanilla until smooth.

• Add powdered sugar and mix until fluffy.

• Fold in whipped topping gently.

4. Assemble the Layers

• Spread half the cheesecake mixture over the crust. Chill.

• Bloom gelatin for blueberry filling. Melt it and mix into the blueberry layer. Spread over cheesecake layer. Freeze 10 mins.

• Spread the remaining cheesecake mixture over the blueberry layer. Freeze again while prepping strawberry filling.

• Bloom gelatin for strawberry filling, melt, and mix in. Spoon over the cheesecake layer. Freeze 10–20 mins to set.

5. Final Topping

• Spread 2.5–3 cups of Cool Whip on top.

• Use a vegetable peeler to make white chocolate curls and scatter on top.

Chill in the refrigerator for at least 4 hours or preferably overnight.

Kitchen Equipment Needed

To make this recipe, you’ll need:

• 13×9-inch baking dish

• Mixing bowls

• Hand or stand mixer

• Rubber spatula

• Heavy-bottomed saucepans (2)

• Whisk

• Vegetable peeler (for chocolate curls)

• Measuring cups and spoons

• Microwave-safe bowls or small pots (for gelatin)

• Plastic wrap (to cover for storing)

Tips & Variations

• Fruit Swaps: Swap in raspberries, cherries, or even mangoes depending on the season.

• Crust Options: Use crushed digestive biscuits, shortbread cookies, or Oreos for a different base.

• Whipped Cream Sub: Use stabilized homemade whipped cream if preferred over Cool Whip.

• Gelatin-Free Option: If avoiding gelatin, use agar-agar or skip it entirely for a softer set (note: layers may not hold as well).

• Add Crunch: Add a layer of crushed nuts or granola between fillings for texture.

• Chocolate Lovers: Mix mini white chocolate chips into the cheesecake filling for extra decadence.

Storage Instructions

This dessert stores beautifully and can be made well in advance.

• Fridge: Cover tightly with plastic wrap or a lid. It will last 5–6 days refrigerated.

• Freezer: You can freeze individual portions wrapped in plastic and stored in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.

Food & Drink Pairings

• Drinks: Pair with a chilled glass of Prosecco, Moscato, lemonade, or iced herbal tea.

• Food: Serve alongside a fresh summer salad, grilled chicken, or light brunch dishes for balance.

Frequently Asked Questions (FAQ)

Q: Can I make this dessert ahead of time?
A: Yes! It’s best when made the day before to allow time for layers to set and flavors to meld.

Q: Can I use frozen berries?
A: Absolutely. Just be sure to simmer long enough to cook off excess moisture.

Q: Can I skip the gelatin?
A: You can, but the fruit layers may not hold as firmly. Use agar-agar for a vegetarian alternative.

Q: Can I use homemade whipped cream instead of Cool Whip?
A: Yes, just be sure to stabilize it with gelatin or cornstarch to prevent weeping.

Q: My fruit layer is too runny — what happened?
A: This is likely due to undercooked filling or too much moisture. Be sure to simmer until thick and use proper cornstarch ratios.

Final Thoughts

This No-Bake Berry Cheesecake Lasagna is the kind of dessert that stops people in their tracks — vibrant layers, decadent texture, and a freshness that’s irresistible. It’s the perfect fusion of cheesecake and berry pie, made easy.

Whether you’re hosting a summer celebration or just want to treat yourself and your family, this dessert hits all the right notes. With minimal effort, no oven, and maximum flavor, it’s bound to become a seasonal favorite.

If you enjoyed this No-Bake Berry Cheesecake Lasagna, please share it with your friends and subscribe to the blog for more no-fuss gourmet recipes, tips, and entertaining inspiration delivered straight to your inbox! Let us know in the comments how it turned out and any creative twists you added!