I know you do, because I did/do! It’s every bit as good as it looks – full of flavors that burst in your mouth. Also, it’s really hard to pick which layer is your favorite, but that’s another task I know you’re up to doing. Make it in a 9 x 13 dish and you can make it ahead of time and just pop it in the freezer to wait. Lastly, it’s made in steps which I think is super fun. So just plan it ahead!
Layered Berry No Bake Cheesecake:
What You Need:
2 sleeves of graham crackers
1 small package of fresh organic raspberries – rinsed and drained
1 16 ounce carton of Cool Whip – thawed in the refrigerator
2 Tablespoons of butter – melted
1 Tablespoon of sugar
1 bar of white chocolate – to make curls for topping
5 8 ounce packages of cream cheese – softened
1 can of blueberry pie filling (15 – 18 oz)
3 6 ounce containers of organic vanilla yogurt
1 6 ounce container of organic raspberry or strawberry yogurt
1 small package of fresh organic blueberries – rinsed and drained
3 cups of powdered sugar
1 3 ounce package of Raspberry JELLO
1 3 ounce package of Berry Blue JELLO
Stand mixer (or equivalent)
2 additional bowls – to divide cream cheese mixture
Vegetable peeler – to make the white chocolate curls
9 X 13 dish
Blender or Food Processor
What You Do:
1 – First set the container of Cool Whip on the counter to begin thawing
2 – After about an hour, place the Cool Whip in the refrigerator until time to use
3 – Crush the 2 sleeves of graham crackers in a blender or food processor, until they’re fine crumbs, and pour them into a bowl
4 – Add 1 tablespoon of sugar, and the 2 tablespoons of melted butter, and mix until well blended
5 – Butter the bottom of a 9 X 13 dish, and pour the crumbs into the dish
6 – Press the crumbs out evenly with fingers, until the bottom of the dish is covered in the graham cracker crust
Place the dish in the freezer!
7 – Then, in a colander, rinse the raspberries and blueberries in cold water, and drain on paper towels
8 – In the mixing bowl of a stand mixer, blend the softened cream cheese, and the three containers of vanilla yogurt until smooth, then add the powdered sugar, and blend until smooth and creamy
9 – Divide the cream cheese mixture evenly in thirds; you should have about 2 1/2 cups each, in two bowls, and about the same amount left in the mixing bowl
10 – In one bowl, mix the entire package of raspberry JELLO, and the raspberry (or strawberry) yogurt into the cheesecake mixture until completely blended
11 – Add a few of the rinsed raspberries into the raspberry cheesecake mixture, and stir
12 – In the other bowl, mix the Berry Blue JELLO, and a few of the blueberries into the blue cream cheese mixture, and stir until well blended
13 – You should have one bowl of raspberry cream cheese mixture, one bowl of blueberry cream cheese mixture, and one of the vanilla, or white cream cheese mixture
Remove the dish from the freezer!
14 – Place the white cream cheese layer on top of the graham cracker layer in the dish
15 – Spread the mixture evenly over the graham cracker layer, and place the dish back in the freezer, for about an hour
16 – Place the bowls with the raspberry and blueberry mixtures in the refrigerator
17 – When the white layer is frozen to the touch, remove the dish from the freezer, and remove the raspberry mixture from the refrigerator, and place the raspberry mixture on top of the white layer, and smooth evenly over the white layer
18 – Place the dish back in the freezer for about an hour to an hour and a half
19 – When the raspberry layer is frozen to the touch, remove it from the freezer, and remove the blueberry mixture from the refrigerator, and place the blue layer on top of the red layer, and smooth evenly in the dish
20 – Place the dish back in the freezer for about an hour, or until the blue layer is frozen to the touch
21 – Remove the Cool Whip from the refrigerator, and stir until smooth, making sure the Cool Whip is completely thawed
22 – Add the can of blueberry pie filling to the Cool Whip, and stir until well blended
23 – Add 1/2 cup of powdered sugar to the blueberry/Cool Whip mixture, and stir to blend
24 – Place the blueberry mixture back in the refrigerator.
25 – When the blue layer in the dish is frozen to the touch, remove the dish from the freezer, and place the Blueberry/Cool Whip mixture on top of the blue layer in the dish, and smooth with a spoon
Place the dish back in the freezer.
26 – With the vegetable peeler, peel off small curls of white chocolate from the white chocolate bar
27 – Remove the dish from the freezer, and sprinkle the white chocolate curls over the top of the blueberry layer
28 – Top with the fresh organic blueberries, and raspberries, and place the dish back in the freezer
29 – Leave the dish in the freezer until time to serve
30 – Lastly, cut into 2 X 3 inch pieces with a warm serrated knife; run the knife under hot water to warm, dry with a paper towel, and cut pieces of dessert. Serve immediately. Enjoy!
NOTE: You can layer this dessert in any color order you like; if you’d like the red or blue layer first instead of the white layer, just follow the instructions to freeze between layers, and place the blueberry/Cool Whip layer on top of the last layer, and follow with white chocolate curls, raspberries and blueberries.
ALSO: If you want the colors brighter, or darker than they are with this no bake cheesecake recipe, you can add food coloring gel to the mixtures as you’re mixing in the JELLO. Mix in the JELLO first to determine the color before adding food coloring.
And if you love cheesecake, check out my Unicorn Party Cheesecake Parfaits.