No Bake Berry Lasagna
This No Bake Berry Lasagna features layers of creamy goodness and fresh summer berries, making it a refreshing and easy-to-make dessert perfect for any occasion.
Equipment
- 1 9x13 inch baking dish
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Cream Cheese Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Berry Layer
- 2 cups mixed fresh berries strawberries, blueberries, raspberries
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
Preparation
- In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9x13 inch baking dish to form an even layer.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the graham cracker crust.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese layer.
- Arrange the fresh mixed berries evenly over the cream cheese and whipped cream layer.
- Cover the dish with plastic wrap and refrigerate for at least 3-4 hours, or overnight for best results.
- When ready to serve, cut the lasagna into squares and arrange on a serving platter. Enjoy chilled.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use room temperature cream cheese for a smooth texture. Allow the lasagna to chill adequately for best flavor. Ingredient Substitutions: Use gluten-free graham crackers for a gluten-free option. How to Serve: Serve chilled with a garnish of fresh mint. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the layers a day before serving to allow flavors to meld.