I discovered this easy no‑bake berry dessert lush recently. It layers a buttery vanilla wafer cookie crust with a creamy cheesecake filling, fluffy whipped topping, and fresh berries. It’s ideal for summer gatherings—refreshing, indulgent, and no oven needed.
Why I’ll Love This Recipe
I love how quick and fuss‑free this dessert is. I celebrate the cream cheese filling mixed with whipped topping for a cheesecake‑like texture without baking. The crunchy cookie crust pairs perfectly with sweet, vibrant berries—making each bite both cool and satisfying. Since I can prep it ahead, it’s always ready for guests or spontaneous treats.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
35 vanilla wafer cookies (about 1½ cups)
5 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 8‑ounce containers whipped topping, thawed
1–2 pounds fresh berries (e.g. strawberries, blueberries, raspberries)
directions
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Crush vanilla wafer cookies (I seal them in a bag and roll with a rolling pin) until fine crumbs form, then stir in melted butter.
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Press the crumb mixture into the bottom of an 8‑ or 9‑inch square pan to form the crust.
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In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in one container (8 oz) of whipped topping.
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Spread half the cheesecake mixture over the crust. Top with half the berries.
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Spread the remaining cheesecake mixture and then layer on remaining berries on top.
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Top with the second container of whipped topping. If desired, crush extra cookies and sprinkle them on top.
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Chill in the refrigerator for at least 1 hour (though 1–2 hours is ideal) until set.
Servings and timing
This dessert yields 10 servings. Prep time is about 25 minutes, followed by 1–2 hours chilling—total time about 1 hour 25 minutes to 2 hours 25 minutes depending on how set you like it.
Variations
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I sometimes swap vanilla wafers for Golden Oreos or other sandwich cookies.
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I can add lemon zest to the cheesecake layer for brightness.
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I can mix in raspberries or blackberries—or even peaches—for different fruit flavors.
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I’ve tried using stabilized fresh whipped cream instead of whipped topping for a fresher taste (though topping may soften sooner).
storage/reheating
I store the dessert well-covered in the refrigerator for up to 1–2 days, since the berries will start to release moisture and soften the crust. I don’t freeze it because the fruit becomes soggy and the layers don’t hold up.
FAQs
What if the dessert seems too watery after chilling?
That usually happens if I used frozen berries (they release liquid) or didn’t chill long enough. I stick to fresh berries and chill at least two hours for best texture.
Can I make this ahead the night before?
Yes, I often prepare it the evening before a gathering. Just wait to add any crushed cookies on top until serving to keep them crisp.
Can I substitute fresh whipped cream for the whipped topping?
Absolutely—but it tends not to hold its texture as long. I use stabilized whipped cream if I plan to serve it later in the day.
What berries work best?
I like strawberries and blueberries best. I can also mix raspberries, blackberries, or even sliced peaches. I avoid frozen berries so the dessert doesn’t become soggy.
How can I keep the crust from getting soggy?
I press the crust firmly and sometimes chill it before adding the filling. That helps it stay crisp under the moist layers.
Conclusion
I find No Bake Berry Dessert Lush to be one of my go‑to treats for warm weather and casual entertaining. The blend of buttery crust, fluffy cheesecake filling, and juicy berries is a winner every time. It’s simple to assemble ahead, feeds a crowd, and feels special—even with minimal fuss.
Print
No Bake Berry Dessert Lush
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
Description
A refreshing, creamy, and fruity no-bake dessert with layers of graham cracker crust, sweet cream cheese, berry pie filling, and whipped topping—a dreamy summer treat!
Ingredients
2 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces whipped topping (like Cool Whip)
1 (21-ounce) can berry pie filling (blueberry, raspberry, or mixed berry)
Additional whipped topping and fresh berries for garnish (optional)
Instructions
Combine graham cracker crumbs and melted butter in a bowl. Mix well, then press into the bottom of a 9×13-inch pan. Chill while preparing the filling.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to beat until fully combined and creamy.
Fold in 8 ounces of whipped topping until well incorporated.
Spread the cream cheese layer evenly over the chilled crust.
Spoon berry pie filling over the top and gently spread to cover.
Add an additional layer of whipped topping on top of the berry layer, if desired.
Chill in the refrigerator for at least 4 hours or overnight before serving.
Garnish with fresh berries before serving, if using.
- Prep Time: 20 minutes
- Chilling Time:: 4 hours
- Category: Dessert
