berry cheesecake lasagna

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.

No Bake Berry Cheesecake Lasagna

graham cracker crumbs

2/3cup (150 grams) unsalted butter-melted

(450 grams) blueberries (fresh or frozen)

lemon juice

(100 grams) sugar

cornstarch

vanilla extract

gelatin powder (10 grams)

strawberries

brown sugar

(450 grams) cream cheese-room temperature

½ cup (115 grams) unsalted butter-room temperature

½ cup (180 grams) powdered sugar

whipped cream (Cool Whip)

½ -3 cups Cool Whip

white chocolate bar or block-for curls

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.

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).

Blueberry Pie 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).

Strawberry Filling:

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.

Graham Cracker Crust:

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.

Cheesecake Filling:

Wow, this recipe looks absolutely delicious! I can't wait to try it out this weekend. Thanks for sharing🤗!

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No Bake Berry Cheesecake Lasagna

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