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Berry Dessert Lush is the perfect no-bake dessert for summer! Layers of no bake cheesecake with fresh berries and a vanilla wafer cookie crust – it’s a dream dessert lasagna that is perfect with fresh berries!

A creamy dessert in a glass dish topped with crumbled crumbs, fresh blueberries, and a strawberry. A piece is missing, revealing layers of whipped filling and fruit inside.

There are so many names for desserts like this: No Bake Dessert, Delight, Lasagna, Dream Dessert. But whatever you call it, call it delicious.

This Berry Dessert Lush is a one pan layered dessert that’s perfect for summer. It’s layered with no-bake cheesecake and a vanilla wafer crust. This dessert is the perfect amount of sweet, creamy and crunch with lots of pops of fresh strawberries and blueberries.

This is one of the best berry desserts I’ve ever had – it’s easy, fluffy, and the perfect summer recipe for fresh fruit.

Top-down view of labeled ingredients on a white surface: cookie crumbs, sugar, butter, cream cheese, vanilla extract, Cool Whip, blueberries, and strawberries in bowls and containers.

How to make Berry Dessert

  1. I love using vanilla wafer cookies for crust recipes because they are easy to crush without a food processor. They also have a bit more flavor than plain graham crackers, and are a nice surprise in this dessert.
  2. The cheesecake filling couldn’t be more easy. You just need a bowl and a hand mixer to whip it up quick!
  3. Be sure to soften your cream cheese to avoid lumps in your no bake cheesecake mixture.
  4. I decided to use strawberries and blueberries in my dessert, but you can pick what you think looks the best at the store. Pick ANY combinations of fresh berries for this recipe. Just don’t use frozen fruit; once it thaws it’s pretty wet and will make your dessert soggy.
  5. You’ll need about a pound of strawberries and half pound of blueberries. The amount kind of depends on the size of the fruit but figure between 1-2 pounds of your choice of: strawberries, blueberries, raspberries, blackberries or even peaches.
  6. The cheesecake mixture is rounded out with whipped topping. Cool Whip holds up better than fresh whipped cream, but you can substitute that if you prefer.
A slice of creamy dessert with strawberries and blueberries, topped with a fresh strawberry and crumbly topping, served on a decorative white plate with a fork. A container of strawberries is in the background.

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Storing Desserts with Berries

  • You’ll want to store this in the refrigerator. Keep it covered with plastic wrap. This is best within 1-2 days. After that the fruit will start to get weepy and make the cheesecake and crust soggy. Good luck making it even last that long!
  • I do not recommend freezing and berry and cream cheese desserts – the fruit won’t thaw well.
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berry dessert in pan with slice missing

No Bake Berry Dessert Lush Recipe

4.94 from 31 votes
This easy no bake cheesecake dessert is full of fresh berries with a vanilla wafer crust. It's the perfect summer dessert recipe!
Prep Time 25 minutes
Total Time 25 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

  • 35 vanilla wafer cookies (1 ½ cups), plus more for the top
  • 5 tablespoons (70g) Unsalted Butter melted
  • 8 ounces (226g) cream cheese softened
  • 1 cup (113g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 8 ounce containers whipped topping thawed
  • 1-2 pounds fresh berries (strawberries & blueberries or your favorite)

Instructions

  • Place cookies in a large resealable gallon size bag. Seal all but 1" of the bag (so air can escape) and crush with a rolling pin.
  • Stir cookie crumbs and melted butter with a fork. Press into an 8-inch or 9-inch square pan.
  • Add cream cheese, powdered sugar, and vanilla to a large mixing bowl. Mix with a hand mixer until smooth, then mix in one container (8-ounces) of whipped topping. Reserve other container for topping.
  • Slice berries as desired.
  • Assemble the dessert: spread half the cheesecake mixture on top the crust. Spread half the berries on top. Cover with the remaining cheesecake mixture and top with remaining berries.
  • Top the dessert with about half the remaining whipped topping. Crush more cookies and sprinkle on top, if desired. Chill for about an hour before serving.
  • Store in refrigerator for 1-2 days.
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Recipe Notes

  • Store in refrigerator.
  • Use within 1-2 days or the berries will get weepy.
  • For the crust you can use graham crackers or shortbread cookies.
  • Use any kind of fresh berry you like, but don’t use frozen fruit.

Recipe Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 34g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 159mg | Potassium: 73mg | Fiber: 2g | Sugar: 23g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Round vanilla wafers in a clear plastic resealable bag on a white surface; some of the cookies are whole, while others are broken or crumbled.
A glass bowl filled with breadcrumbs on top of melted butter sits on a white marble surface. Part of a butter box is visible in the lower right corner.
A glass mixing bowl with creamy yellow mixture and a large dollop of white whipped topping. An electric hand mixer with beaters is partially visible beside the bowl on a white countertop.
A glass baking dish with a graham cracker crust and a large dollop of whipped cream or cream cheese mixture in the center, viewed from above on a white marble surface.
A square glass dish filled with a dessert topped with whipped cream, sliced strawberries, and whole blueberries on a creamy base. The dish sits on a white marble surface.

How to assemble a lush dessert

  1. Simply add your cookies to the bag and crust with a rolling pin. I love that you don’t need a food processor for this – and it’s fun to get the kids in the kitchen to help you crush the cookies.
  2. Start with an 8-inch or 9-inch square pan.
  3. Press the crust in the bottom of the pan. Chill while you make the filling.
  4. Top the crust with half the no bake cheesecake filling. Layer with half the berries.
  5. Repeat the layers until you’re all out of fruit and filling. Then top with whipped topping and crushed vanilla wafers.
  6. You can eat this dessert right away, but it tastes better after it sits in the refrigerator for an hour or two.

Other Favorite Berry Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.94 from 31 votes (23 ratings without comment)

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25 Comments

  1. This is my go to recipe in the summer! I cook for vegan and gluten free family members. Just make easy swaps and mexican shortbread cookies are the favorite for the crust. I only use 1 container of whipped topping because it is amazing to us that way!! Thanks for the recipe

    Reply

  3. This looks and sounds amazing, perfect for a hot summer day! Quick question… would this recipe still work if I used fresh whipped cream instead?

    Reply

    1. You can but it won’t last as long – you’ll want to eat within a day or so otherwise the whipped cream might collapse.

      Reply