This No Bake Summer Berry Lasagna is the ultimate refreshing dessert to beat the heat! With layers of creamy cheesecake filling, juicy mixed berries, and light whipped topping over a sweet cookie crust, this no-bake treat is as beautiful as it is delicious.
Summer has always meant berry season in my family—freshly picked strawberries from the farmer’s market, handfuls of blueberries during hikes, and raspberries from our backyard bushes.
I wanted a dessert that brings all those memories together in one cool, creamy, and easy-to-make dish.
This No Bake Summer Berry Lasagna was born out of a craving for something sweet and seasonal without ever needing to turn on the oven.
After a few tests and tweaks, this recipe became a go-to crowd-pleaser that now makes an appearance at every summer BBQ, picnic, and party.
Why You’ll Love This
- No Oven Needed – Perfect for hot summer days when you don’t want to heat up your kitchen.
- Make-Ahead Friendly – You can prepare it the night before and let the fridge do the work.
- Light, Creamy & Refreshing – A balance of fruity, creamy, and crunchy textures that feels indulgent but not heavy.
- Visually Stunning – With those layers of color, it’s guaranteed to wow your guests.
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours (includes chilling time)
Cuisines: American, Summer Desserts
Servings: 12 slices
Estimated Cost: $12–15
Equipment:
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Offset spatula or spoon for layering
Ingredients
For the crust:
- 1 (14 oz) package Golden Oreos or graham crackers, crushed
- 6 tablespoons unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 oz) whipped topping (like Cool Whip)
For the berry layer:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons sugar (optional, to macerate berries)
For the pudding layer:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1½ cups cold milk
- ½ teaspoon lemon zest (optional, for brightness)
For topping:
- Remaining whipped topping
- Extra berries for garnish
- Crushed cookies or white chocolate curls (optional)
Step-by-Step Instructions
- Make the crust:
In a bowl, combine crushed Golden Oreos or graham crackers with melted butter. Mix until well combined. Press the mixture into the bottom of a 9×13-inch baking dish to form an even crust. Place in the fridge to firm up while you prepare the filling. - Prepare the cheesecake layer:
Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread this layer evenly over the crust. - Make the pudding layer:
In a separate bowl, whisk together the instant vanilla pudding mix, cold milk, and lemon zest (if using) until thickened. Let it sit for 5 minutes, then spread over the cheesecake layer. - Prepare the berry layer:
Toss the sliced strawberries, blueberries, and raspberries together. If desired, sprinkle with a bit of sugar and let them sit for 5-10 minutes to bring out their juices. Gently spread the berries over the pudding layer. - Top and chill:
Spread the remaining whipped topping evenly over the berry layer. Garnish with extra berries, crushed cookies, or white chocolate curls. Cover and refrigerate for at least 4 hours (or overnight) until set.
Nutrition Facts
(Per serving, approx.)
Calories: 310
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 35mg
Sodium: 240mg
Carbohydrates: 35g
Fiber: 2g
Sugars: 24g
Protein: 4g
Tips for Success
- Use chilled ingredients for the pudding and whipped topping to help the layers set properly.
- Don’t skip the chill time—the lasagna needs a few hours in the fridge to firm up for clean slices.
- Use fresh, firm berries so the dessert doesn’t get soggy. Pat them dry if rinsed before layering.
- Slice with a warm knife (run it under hot water and wipe dry) for smooth, bakery-style cuts.
No Bake Summer Berry Lasagna
Ingredients
For the crust
- 1 (14 oz) package Golden Oreos or graham crackers, crushed
- 6 tablespoons unsalted butter melted
For the cheesecake layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub 8 oz whipped topping (like Cool Whip)
For the berry layer
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons sugar optional, to macerate berries
For the pudding layer
- 1 box (3.4 oz) instant vanilla pudding mix
- 1½ cups cold milk
- ½ teaspoon lemon zest optional, for brightness
For topping
- Remaining whipped topping
- Extra berries for garnish
- Crushed cookies or white chocolate curls optional
Instructions
- In a bowl, combine crushed Golden Oreos or graham crackers with melted butter. Mix until well combined. Press the mixture into the bottom of a 9×13-inch baking dish to form an even crust. Place in the fridge to firm up while you prepare the filling.
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread this layer evenly over the crust.
- In a separate bowl, whisk together the instant vanilla pudding mix, cold milk, and lemon zest (if using) until thickened. Let it sit for 5 minutes, then spread over the cheesecake layer.
- Toss the sliced strawberries, blueberries, and raspberries together. If desired, sprinkle with a bit of sugar and let them sit for 5-10 minutes to bring out their juices. Gently spread the berries over the pudding layer.
- Spread the remaining whipped topping evenly over the berry layer. Garnish with extra berries, crushed cookies, or white chocolate curls. Cover and refrigerate for at least 4 hours (or overnight) until set.
Notes
- Use chilled ingredients for the pudding and whipped topping to help the layers set properly.
- Don’t skip the chill time—the lasagna needs a few hours in the fridge to firm up for clean slices.
- Use fresh, firm berries so the dessert doesn’t get soggy. Pat them dry if rinsed before layering.
- Slice with a warm knife (run it under hot water and wipe dry) for smooth, bakery-style cuts.
Common Questions
Can I use frozen berries instead of fresh?
Yes, but thaw and drain them well first to avoid excess moisture that can make the dessert soggy.
Can I make it dairy-free?
Absolutely! Use dairy-free cream cheese, whipped topping, and plant-based pudding mix for a similar result.
How long does it keep in the fridge?
It’s best eaten within 3 days. Store it covered in the refrigerator.
Can I use a different cookie for the crust?
Yes! Graham crackers, vanilla wafers, or even digestive biscuits work great for the base.
Enjoy this cool and creamy No Bake Summer Berry Lasagna—whether you’re serving it up poolside, at a picnic, or just enjoying a sweet bite after dinner.
Wishing you sunny days, happy gatherings, and lots of delicious bites!
