No Bake Summer Berry Lasagna: A Festive Layered Dessert for Summer Cookouts

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This No Bake Summer Berry Lasagna is the kind of dessert that makes a summer cookout feel special without turning on the oven. It is a festive red, white, and blue layered dessert that fits Memorial Day and 4th of July menus perfectly.

The recipe comes from the OMG Chocolate Desserts blog, written by Vera Z. and published on May 25, 2017. It is filed under Cakes, Desserts, and July 4th, and the recipe card lists the category as Dessert, the method as No Bake, and the cuisine as American.

The dessert has four layers. The bottom layer is a red velvet style graham cracker crust flavored with strawberry jam. The second layer is a white cheesecake layer with fresh strawberries folded in.

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The third layer is a dark blue blueberry jello salad made from blueberry pie filling, crushed pineapple, and gelatin. The top layer is whipped cream garnished with plenty of fresh strawberries and blueberries, then finished with a white chocolate drizzle.

Active prep is short, but the lasagna needs time to set. The source notes it is best made a day before serving because it needs 5 to 6 hours to set.

That makes it a great make ahead dessert for a backyard BBQ or a holiday party. You can serve it cold straight from the fridge, and it holds its layers beautifully when sliced.

If you like this No Bake Summer Berry Lasagna, try also two related no bake summer desserts from the same source. The Very Berry Dessert Lasagna uses fresh strawberries and blueberries for a similar layered look.

The White Chocolate Blueberry Lasagna is light, easy, and completely oven free. For another cool fruit forward option on this site, try a No Bake Strawberry Blueberry Trifle.

For a different take on a layered berry dessert, you can also see this Berry Dessert Lasagna No Bake.

This recipe is adapted from the original No Bake Summer Berry Lasagna Recipe by Vera Z. on OMG Chocolate Desserts.

Ingredients

The ingredient list is organized into five groups so you can build each layer in order.

Use the exact quantities below for the best layered set.

This recipe yields 12 and uses a 13 x 9 x 2 inch dish.

For Whipped Cream

You will whip one batch of cream and divide it. One cup goes into the cheesecake layer, and the rest becomes the topping.

• 1 and 2/3 cups chilled heavy cream
• About 1/3 cup powdered sugar, to taste
• 1 teaspoon vanilla

Red Velvet Crust

The strawberry jam adds flavor and a red tint, while the graham cracker crumbs give the base its structure. The melted butter holds it all together.

• 3 cups graham cracker crumbs
• 1/4 cup strawberry jam
• 1/2 cup plus 2 tablespoons melted unsalted butter
• Red gel food coloring

For Cheesecake Layer

This layer needs to be thick and rich. Softened butter and cream cheese blend smoothly, and the powdered sugar sweetens without thinning the mixture.

• 1/2 cup softened unsalted butter
• 8 oz softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2/3 cup diced fresh strawberries
• 1 cup whipped cream

For Blueberry Jello Salad Layer

This is the dark blue layer. The blueberry pie filling and crushed pineapple give it a fruity, textured set that contrasts with the creamy layers.

• 2 (3 oz) packages berry blue Jello, or another flavor to your taste
• 1 and 1/4 cups boiling water
• 2 cups blueberry pie filling
• 1 cup canned crushed pineapple, drained from juice. If you use pineapple chunks, pulse them in a food processor to get fine crushed pieces.

Topping

The topping brings the red, white, and blue look together. Fresh berries go on just before serving so they stay bright and firm.

• 2 1/2 cups whipped cream
• Fresh strawberries, halved
• Fresh blueberries
• 1/4 cup chocolate chips

Note: The topping ingredient list says chocolate chips, while the instructions call for white chocolate chips for the drizzle. Use white chocolate chips if you want the classic look shown in the source.

Instructions

This dessert is assembled in a 13 x 9 x 2 inch dish. Work in order so each layer has time to set before the next one goes on. The steps below follow the source method exactly.

Make the red velvet crust

1. Combine graham cracker crumbs, strawberry jam, melted butter, and red food coloring. Drop the color directly into the melted butter or jam because it dissolves better there.
2. Mix until evenly moistened. Press the mixture into the bottom of a 13 x 9 x 2 inch dish. Place the crust in the freezer to firm. Freezing the crust now makes it easier to spread the cheesecake layer later without pulling up crumbs.

Make the whipped cream

1. In a bowl, beat the chilled heavy cream until soft peaks form.
2. Add the powdered sugar and vanilla. Continue mixing until really stiff peaks form. Stiff peaks are important because the cheesecake layer needs structure.
3. Measure out 1 cup of the beaten whipped cream for the cheesecake layer. Cover the remaining whipped cream and reserve it for the topping.

Make the cheesecake layer

1. Cream together the softened cream cheese, powdered sugar, vanilla, and softened butter.
2. Mix in 1 cup of whipped cream. Do not use soft whipped cream here. The cheesecake filling has to be thick, or it will not hold the dense blueberry jello salad layer on top.
3. Gently fold in the diced strawberries. Spread the mixture over the crust. Place it in the fridge to set. A short chill now keeps the layers separate.

Make the blueberry jello salad layer

1. In a large bowl, place 6 oz of berry blue Jello gelatin mixture. Pour in 1 and 1/4 cups boiling water. Stir for a few minutes until the gelatin dissolves completely.
2. Set aside to cool for 15 to 20 minutes. Then stir in the crushed pineapple and blueberry pie filling.
3. Wait until the mixture has cooled to room temperature and is soft set. You can place it in the fridge to speed the process, but stir from time to time. If the jello is still warm, it will melt the cheesecake layer.

Assemble the layers

1. Spread the blueberry jello layer over the chilled cheesecake layer. Do not pour warm blueberry jello over the cheesecake layer because it will melt it.
2. Place the dish in the fridge to chill until the jello layer is set completely. This is the step that needs the most time, so plan for 5 to 6 hours or overnight.

Finish and serve

1. Top with the remaining whipped cream.
2. Before serving, arrange fresh berries on top.
3. Melt white chocolate chips. Transfer the melted chocolate to a ziplock bag, cut off the corner, and drizzle it over the top of the lasagna.
4. Store the dessert in the fridge.

The key to clean layers is patience. Let each layer set before adding the next, and never pour warm jello over the cheesecake layer.

Tips for success

• Chill the heavy cream and the bowl before whipping. Cold cream whips faster and holds stiff peaks better.
• Use full fat cream cheese and real butter. The cheesecake layer needs structure to support the jello layer.
• Drain the crushed pineapple well. Extra juice can make the jello layer too soft.
• Drop the red gel food coloring into the melted butter or jam, not into the dry crumbs. It blends more evenly that way.
• Make the dessert a day ahead. The layers need 5 to 6 hours to set fully, and the flavor improves overnight.

Recipe details

Here are the key details from the recipe card and the source article.

The recipe card lists a prep time of 180 minutes and a total time of 3 hours. The source article also notes the dessert needs 5 to 6 hours to set, so making it a day before serving is the safest approach. That gives the layers plenty of time to firm up and makes slicing clean and easy.

Storage: Keep the finished lasagna in the fridge. Cover it loosely so the whipped cream does not pick up other flavors. It is best enjoyed within a day or two, while the berries are fresh and the layers are neat.

This No Bake Summer Berry Lasagna is a bright, crowd pleasing dessert for Memorial Day, 4th of July, or any warm weather gathering. With simple layers, fresh berries, and zero oven time, it is a practical choice for busy hosts who still want a festive red, white, and blue treat.

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If you like this No Bake Summer Berry Lasagna, try also: This No Bake Summer Berry Lasagna is the kind of dessert that makes a summer cookout feel special without turning on the oven. It is a festive red, white, and blue layered dessert that fits Memorial Day and 4th of July menus perfectly.

• Total Time: 180 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

For Whipped Cream
1 and 2/3 cup heavy cream, chilled
about 1/3 cup powdered sugar, to taste
1 teaspoon vanilla

Red Velvet Crust
3 cups graham cracker crumbs
¼ cup strawberry jam
½ cup + 2 tablespoons unsalted butter, melted
Red gel food coloring

For Cheesecake Layer
½ cup unsalted butter, softened
8 oz. cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2/3 cup fresh strawberries, diced
1 cup whipped cream

For Blueberry Jello Salad Layer
2 (3 oz. pckg) berry blue Jello, or other flavor to your taste
1 and 1/4 cup boiling water
2 cups blueberry pie filling
1 cup canned crushed pineapple, drained from juice (if use pineapple chunks, pulse it in a food processor to get fine crushed pieces)

Topping
2 ½ cups whipped cream
Fresh strawberries, halved
Fresh blueberries
¼ cup chocolate chips

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Instructions

To make the crust
1-Combine graham cracker crumbs, strawberry jam, melted: Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring (drop the color directly in melted butter or jam, it will dissolve better).
2-Mix until evenly moistened: Mix until evenly moistened. Press the mixture in the bottom of 13 x 9 x 2 inch dish. Place the crust in the freezer to firm.

Filling
3-First, make the whipped cream: First, make the whipped cream. In a bowl beat chilled heavy cream until soft peaks form. Add powdered sugar and vanilla and continue mixing until really STIFF peaks form. Measure out 1 cup of beaten whipped cream for cheesecake layer. Cover remaining whipped cream and reserve for topping.
4-To make cheesecake layer cream together softened: To make cheesecake layer cream together softened cream cheese, powdered sugar, vanilla and softened butter. Mix in 1 cup of whipped cream (do not use soft whipped cream, cheesecake filling have to be thick or it won’t hold dense blueberry jello salad layer on top).
5-Gently fold in diced strawberries and spread: Gently fold in diced strawberries and spread over the crust. Place in the fridge to set.
6-To make the blueberry jello salad layer: To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry pie filling. Wait until it’s cooled to room temperature and soft set, or place in the fridge to speed the process but stir from time to time.
7-Spread blueberry jello layer over chilled cheesecake: Spread blueberry jello layer over chilled cheesecake layer. Do not pour warm blueberry jello over cheesecake layer, it will melt it.
8-Place in the fridge to chill until: Place in the fridge to chill until jello layer is set completely.
9-Top with remaining whipped cream: Top with remaining whipped cream. Before serving arrange fresh berries on top. Melt white chocolate chips, transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top of lasagna.
10-Store in the fridge: Store in the fridge.

Last Step:

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• Prep Time: 180 min
• Method: no_cook