Description
A delightful and refreshing no-bake dessert that combines the creaminess of cheesecake with sweet berries and a buttery graham cracker crust.
Ingredients
Scale
- 3 cups graham cracker crumbs
- 2/3 cup unsalted butter, melted
- 2 1/2 cups blueberries (fresh or frozen)
- 2 tablespoons lemon juice
- 1 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin powder (dissolved in 3 tablespoons cold water)
- 3 cups diced fresh strawberries
- 1/2 cup light brown sugar
- 16 oz. cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 cups Cool Whip
- 2 1/2 – 3 cups Cool Whip for topping
- 6 oz. white chocolate bar for curls
Instructions
- In a saucepan, combine half the blueberries, sugar, cornstarch, and lemon juice. Boil, reduce heat, then mash blueberries. Add remaining berries and cook until thickened. Cool and refrigerate. Repeat for strawberries.
- Mix melted butter with graham cracker crumbs and press into a 13×9 dish. Chill.
- Beat cream cheese, butter, and vanilla for 2 minutes. Add powdered sugar, then fold in whipped cream.
- Spread half of the cheesecake filling over the crust and refrigerate. Bloom gelatin for each filling and add to the cooled mixtures, layering over the cheesecake. Freeze after each layer.
- Spread Cool Whip over the top and refrigerate for at least 4 hours.
- Shave white chocolate over the top.
- Slice and serve chilled.
Notes
Use fresh berries for the best flavor. Be sure to let each layer cool before adding the next to ensure proper setting.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: berry, cheesecake, dessert, no-bake, lasagna, summer dessert