Bright, layered, and oven-free, this No Bake Summer Berry Lasagna delivers a patriotic dessert that’s perfect for warm-weather gatherings. It builds a crunchy red velvet-style base, a creamy cheesecake middle, a glossy blueberry gelatin layer, and a cloud of whipped cream on top. The result is a showy red, white, and blue centerpiece that’s easy to make ahead for Memorial Day or the 4th of July.
Quick facts: timing, servings and why it’s ideal for summer
- Prep time: about 3 hours active plus chilling time.
- Total time: allow at least 5–6 hours for full set, best made a day ahead.
- Serves: roughly a 13 x 9 pan (about 12 portions).
- This is a no-bake dessert suited to hot days when you don’t want to run the oven.
What makes this layered berry lasagna special
This recipe layers textures and flavors for a refreshing summer dessert. The base is a graham-cracker crust tinted and sweetened with strawberry jam to give a red velvet look. The middle is a stabilized cheesecake cream folded with fresh strawberries. The blue layer is a fruit-forward gelatin mix featuring blueberry pie filling and crushed pineapple. A final blanket of whipped cream and fresh berries finishes the dish.
Ingredients you’ll need (organized by layer)
Whipped cream
- 1 2/3 cups heavy cream, well chilled
- About 1/3 cup powdered sugar, adjust to taste
- 1 teaspoon vanilla extract
Red velvet-style graham crust
- 3 cups graham cracker crumbs
- 1/4 cup strawberry jam
- 1/2 cup plus 2 tablespoons unsalted butter, melted
- Red gel food coloring, a few drops (optional)
Cheesecake layer
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2/3 cup diced fresh strawberries
- 1 cup whipped cream (reserved from whipped cream batch)
Blueberry jello salad layer
- Two 3-ounce packets berry-blue gelatin (or a flavor you prefer)
- 1 1/4 cups boiling water
- 2 cups blueberry pie filling
- 1 cup canned crushed pineapple, well drained
Topping and garnish
- About 2 1/2 cups whipped cream (remaining whipped cream)
- Fresh strawberries, halved
- Fresh blueberries
- 1/4 cup white chocolate chips, melted for drizzle
How to assemble the no-bake summer berry lasagna
- Make the crust: mix graham crumbs, strawberry jam, melted butter and a little red gel if using. Combine until evenly moistened.
- Press the mixture firmly into the bottom of a 13 x 9 x 2-inch pan. Freeze or refrigerate to firm while you prepare fillings.
- Whip the cream: beat chilled heavy cream to soft peaks. Add powdered sugar and vanilla. Continue until stiff peaks form.
- Reserve 1 cup of this whipped cream for the cheesecake filling. Cover the rest and chill for topping.
- Cheesecake filling: beat softened cream cheese, 1/2 cup butter, 1 cup powdered sugar and 1 teaspoon vanilla until smooth.
- Fold the reserved 1 cup whipped cream gently into the cheesecake mixture so the filling stays thick. Fold in diced strawberries.
- Spread the cheesecake layer evenly over the chilled crust. Refrigerate until set.
- Prepare the blueberry jello layer: dissolve both gelatin packets in 1 1/4 cups boiling water. Stir until fully dissolved and let cool 15–20 minutes.
- When the gelatin has cooled to room temperature and begins to thicken slightly, fold in crushed pineapple and blueberry pie filling.
- Carefully spread the blueberry jello mixture over the chilled cheesecake layer. Do not pour hot or warm gelatin onto the cheesecake — it will melt the layer.
- Chill the assembled pan until the jello layer is completely set. This can take several hours. For best results, chill overnight.
- Top with the remaining whipped cream. Arrange fresh strawberries and blueberries across the surface.
- Melt white chocolate chips, transfer to a small bag, snip a corner and drizzle over the berries for a festive look.
- Keep the lasagna refrigerated until serving. Cut into squares with a sharp knife for clean slices.
Pro tips, substitutions and presentation ideas
- Make ahead: This dessert benefits from sitting overnight; flavors meld and layers firm up.
- For a lighter crust, reduce butter slightly or use crushed vanilla cookies instead of graham crackers.
- If you don’t have fresh strawberries, use thawed frozen berries that have been well drained.
- Swap berry-blue gelatin for raspberry or cherry for a different hue or flavor.
- Pulse pineapple chunks in a food processor to mimic crushed pineapple texture.
- To slice neatly, chill well and wipe the knife between cuts.
Storage and serving notes for summer gatherings
- Store coverage: keep wrapped or in an airtight container in the fridge for up to 3 days.
- Do not leave at room temperature for long. The jello and cream layers need refrigeration.
- Serve chilled. Add extra berries at the last minute for the freshest look.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.