No Bake Berry Cheesecake Lasagna is an easy recipe for red white and blue dessert for the 4th of July, Memorial Day, or any time you want to enjoy a delicious combo of blueberry and strawberry filling layered with cheesecake and graham cracker crust.
Easy Red White and Blue Dessert Recipe
A season of fresh summer berries and upcoming festivities for the 4th of July is the perfect time to try this easy red white and blue dessert recipe. It’s completely no bake. Berry cheesecake dessert looks so festive with red white and blue color schemes.
If you are looking for a no-bake strawberry and blueberry patriotic dessert, check out my Summer Berry Jello Lasagna, Very Berry Dessert Lasagna, or No Bake Summer Berry Lasagna.
Berry Cheesecake Lasagna
Berry Cheesecake Lasagna is perfectly sweet, creamy, and smooth. Graham cracker crust, layered with smooth and creamy cheesecake filling, strawberry and blueberry pie filling, and crunchy white chocolate curls on top, makes a great texture and flavor combo.
Served chilled on a hot summer day, this no-bake dessert is very refreshing. You can feed a crowd with this recipe and get great reviews.
Strawberry and Blueberry Filling
For this easy no bake recipe, you can make homemade filling from fresh, sweet, summer berries. It is the best option. But, if you don’t have enough time just use canned blueberry and strawberry filling. Since, this is a no bake dessert, blueberry and strawberry pie filling should be thickened with some jello or gelatine.
Also, when the berries are not in season, you can use frozen berries instead of fresh. That way you can make this recipe all year round.
How To Make Red White and Blue Layered Dessert
For the bottom layer, graham cracker crust, you should make just the simple mixture of ground crackers and melted butter. You can add some light brown sugar. It’s up to your taste.
Vanilla cheesecake filling is sweetened cream cheese and whipped cream mixture, with some butter added. It create fluffy, creamy white layers that sandwich red and blue strawberry and blueberry filling.
Layer everything in the pan, and chill for a few hours.
There’s also some tips and trick to get nice and even red, white and blue layers. You shoul chill every layer in the fridge, or freezer to set before add next layer.
First press the graham crackers mixture into the bottom of 9 x 13 inches pan. Press it firlmly and chill 10 minutes.
Spread half of cream cheese mixture over the firmed crust. Dollop the mixture then spread it with a spatula into an even layer. Chill for 5 minutes.
Next spoon blueberry pie filling and spread evenly. Place in the freezer until set.
Then dollop and spread remaining cheesecake filling, chill and spread strawberry filling.
When strawberry pie filling is set, cower the top with whipped cream and garnish with white chocolate shavings.
Chill this No Bake Berry Cheesecake Lasagnafor at least 4 hours before serving. I recommend making a day ahead and chill overnight.
Store leftovrs in the fridge up to 5-6 days.
PrintNo Bake Berry Cheesecake Lasagna
Prep Time: 1 hour- Total Time: 1 hour
Yield: 12–16 1x
Category: dessert
Method: no-bake
Cuisine: American
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Description
No Bake Berry Cheesecake Lasagna is easy recipe for red white and blue dessert for 4th of July, Memorial Day or anytime you want to enjoy delicious combo of blueberry and strawberry filling layered with cheesecake and graham cracker crust.
Ingredients
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 2/3cup (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 ( 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 cup (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
Instructions
- Make blueberry and strawberry filing ahead, it need a few hours to cool. You can make them a day a head and store in the fgrdge.
Blueberry Pie Filling:
- In a heavy saucepan combine half of the blueberries, sugar, corn starch and lemon juice. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for a few minutes or until the blueberries are soft, then remove from heat and mash the blueberries. Stir in remaining blueberries and set back on the heat until thickens, stirring constantly. Set aside to cool to room temperature, then place in the fridge for an hour(or overnight if you make it in advance).
Strawberry Filling:
- 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. Add remaining strawberries and cook until thickens, remove from heat. Set aside to cool to room temperature, then place in the fridge for an hour(or overnight if you make it in advance).
Graham Cracker Crust:
- To make the crust whisk together melted butter and graham cracker crumbs, Press the mixture into the bottom of 13 x 9 inches dish, then place in the fridge to firm.
Cheesecake Filling:
- Beat softened cream cheese, butter and vanilla for 2 minutes. Add powdered sugar and mix until smooth and creamy. Finally mix in whipped cream.
- Spread half of the cheesecake filling (2 ½- 3 cups) over the firmed crust. Place in the fridge.
- In two heatproof bowls or small pots combine 3 Tablespoons cold water and 1 Tablespoon gelatin in each, and set aside for a few minutes to bloom.
- Microwave the first bowl of gelatin (or heat the pot over medium heat on the stove top) until the gelatin is completely clear and melted. Stir into blueberry pie filling. Spoon filling over cheesecake layer and place in the freezer for 10 minutes to set.
- Then spoon remaining cheesecake filling over blueberry layer and smooth with the spatula. Place in the freezer to firm while preparing gelatin for strawberry filling.
- Microwave the second bowl of bloomed gelatin (or heat the pot over medium heat on the stove top) until the gelatin is completely melted. Stir into strawberry pie filling. Spoon filling over cheesecake layer and place in the freezer for 10-20 minutes to set.
- Spread 2-3 cups Cool Whip over strawberry layer and place in the fridge for at least 4 hours or preferably overnight.
- To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.
- Store covered in the fridge up to 5-6 days.
Notes
- If you don’t like thawed store-bought whipped cream like Cool Whip, you can make homemade whipped cream. Use 3 1/2 cups heavy whipping cream, beat until soft peaks form, than add 2/3 cup powdered sugar and a teaspoon of vanilla extract. Mix until very stiff peaks form. About 5 minutes.
- With this recipe you will get about 2 cups strawberry filling and 2 cups blueberry filling. You can substitute with caned pie fillings. Just make sure to add gelatin as it written in the recipe above.
1 comment
Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing🤗!