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Judy John

No Bake Berry Dessert Recipe

This no bake berry dessert layers buttery crumbs, creamy filling, and juicy mixed berries for an easy chilled treat. It tastes fresh, light, and wonderfully effortless.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Berry Filling
  • 16 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 cups heavy cream cold
  • 1 tsp vanilla extract
  • 1 1/2 cups mixed berries chopped and patted dry
Topping
  • 1 cup mixed berries whole or sliced
  • 1 cup whipped cream optional

Equipment

  • Mixing Bowl
  • 9x13 Pan
  • Hand Mixer
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Refrigerator
  • Freezer
  • Knife
  • Food Processor

Method
 

  1. Grease a 9x13-inch pan or line it with parchment.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base.
  3. Chill crust for 15 minutes while preparing the filling.
  4. Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
  5. Whip heavy cream to stiff peaks in a separate bowl.
  6. Fold whipped cream into the cream cheese mixture gently until silky. Fold in chopped berries.
  7. Spread filling over chilled crust. Smooth the top evenly with a spatula.
  8. Refrigerate at least 4 hours or freeze 1 hour for faster setting.
  9. Top with extra berries and whipped cream if desired. Slice into squares and serve cold.

Notes

For a softer mousse-like texture, chill 4 hours. For firmer bars, chill overnight or freeze briefly before slicing. Freeze tightly wrapped portions for up to 2 months; thaw in the refrigerator. Pat berries dry to prevent watery filling. Add lemon zest, coconut, white chocolate, or mint for flavor twists. Store covered in the refrigerator up to 4 days.