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No Bake Summer Berry Lasagna

No Bake Summer Berry Lasagna: The Perfect Cool Treat for Summer

No Bake Summer Berry Lasagna is a refreshing dessert perfect for warm days and gatherings, featuring layers of cream cheese, fresh berries, and a crunchy graham cracker crust.
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Prep Time 30 minutes
Chilling Time 5 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use digestive biscuits for a different flavor.
  • 1/2 cup Unsalted Butter Ensure it's melted for easy mixing.
  • 1/4 cup Strawberry Jam Can substitute with raspberry jam.
For the Cheesecake Layer
  • 8 oz Cream Cheese Make sure it's softened for smooth mixing.
  • 1/2 cup Powdered Sugar Reduce quantity for less sweetness.
  • 8 oz Cool Whip or Whipped Cream Use heavy whipping cream as a substitute for a homemade touch.
For the Blueberry Layer
  • 1 can Blueberry Pie Filling Fresh blueberries can be happier alternatives.
  • 1/2 cup Crushed Pineapple Can be omitted but adjust jello mixture to maintain consistency.
  • 1 tbsp Gelatin Dissolve in boiling water before adding to the mixture.
For the Topping
  • 1/2 cup White Chocolate Chips Can be swapped with dark chocolate.
  • 1 cup Fresh Berries Utilize any seasonal berries for visual appeal.

Equipment

  • mixing bowl
  • 9x13 inch dish
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and strawberry jam, stirring until well blended. Press this mixture into the bottom of a 9x13 inch dish to form an even layer. Refrigerate for about 30 minutes to set.
  2. In a large bowl, beat softened cream cheese and powdered sugar until smooth. Gradually fold in the Cool Whip until just combined. Spread the cheesecake layer evenly over the chilled crust and smooth the top. Refrigerate for about 30 minutes to firm.
  3. Combine blueberry pie filling, crushed pineapple, and dissolved gelatin in a separate bowl. Stir gently until mixed. Let this cool for 10 minutes before carefully pouring it over the cheesecake layer. Level the surface and return to the refrigerator for 3-4 hours.
  4. Once the blueberry layer is firm, spread a generous layer of whipped cream on top. Garnish with fresh strawberries and blueberries. Optionally, drizzle melted white chocolate chips over the top. Serve chilled.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

Store covered in the refrigerator for up to 5 days. Can be frozen for up to 2 months. Thaw overnight in the fridge before serving.

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