A luscious no‑bake dessert that layers creamy mascarpone, tangy berries, and crisp graham crackers—perfect for hot days, easy to assemble, and stunning to serve.

The Best Summer Berry Lasagna

Why You’ll Love This Recipe

I absolutely love how quickly this comes together—no oven needed, which is a lifesaver when it’s 90°F outside. It looks like a fancy bakery creation but takes just about two hours from start to chill time. The combination of silky cream, juicy berries, and slightly crunchy graham crackers creates a perfect balance—refreshing yet indulgent, elegant yet laid‑back. It’s become my go‑to for gatherings, and folks always ask if I hired a pastry chef!

ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cream Layers:

16 oz mascarpone cheese, room temperature
8 oz cream cheese, softened
1 cup heavy whipping cream
¾ cup powdered sugar
2 tsp vanilla extract
¼ tsp almond extract

For the Berry Layer:

2 cups fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
½ cup fresh blackberries
⅓ cup granulated sugar
2 Tbsp fresh lemon juice
1 Tbsp cornstarch

For the Base:

About 18–20 honey graham crackers (2 sleeves)
¼ cup melted butter

directions

Step 1: Prep the berries
Toss strawberries, blueberries, raspberries, blackberries with sugar, lemon juice, and cornstarch. Let sit ~15 minutes until juices thicken—watch for gentle bubbling.

Step 2: Make the creamy layer
In a bowl, beat mascarpone and cream cheese until silky smooth. Add powdered sugar, vanilla, and almond extract. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into mascarpone blend in three additions—gentle at the end!

Step 3: Build the base
Crush graham crackers into fine crumbs. Mix with melted butter until it resembles wet sand. Press firmly into a 9×13″ dish and chill in the fridge.

Step 4: Assemble
Layer half the cream mixture over the crust, then half the berries and juices. Add another cream layer, then top with remaining berries. Chill at least 4 hours, or ideally overnight.

Servings and timing

Serves: 9–12 slices of this rich dessert.
Prep time: ~45 minutes (plus 15 minutes berry maceration).
Chill time: Minimum of 4 hours; overnight yield is best.

Variations

Swap berries for peaches, mangoes, or cherries.
Add lemon zest or a splash of berry liqueur to the cream.
Use vanilla wafers or ladyfingers instead of graham crackers.
Adjust sugar based on berry sweetness—tart berries may need more.

storage/reheating

Keep covered in the fridge for up to 3 days—this actually helps the flavors meld beautifully. It’s best served cold; no reheating needed.

FAQs

What if I don’t have mascarpone?

Cream cheese works, but mascarpone gives the silky texture and slight tang. You can substitute half mascarpone with extra cream cheese in a pinch.

Can I freeze this dessert?

I haven’t tried freezing it—it might affect the texture of both the cream and berries. I recommend keeping it refrigerated and consuming within three days.

Can I make it nut‑free?

Yes! Just double‑check your graham crackers and extracts to ensure they’re nut‑free.

How do I prevent soggy crackers?

Chill the crust before adding moist layers, and avoid over‑syruping the cracker layer. Don’t let the berry juices pool directly on the surface—spread gently.

Can I scale down the recipe?

Absolutely. A smaller 8×8″ dish works well. Just halve the ingredients and shorten the crust time slightly—it sets faster in a small pan.

Conclusion

I’ve been making this summer berry lasagna for years, and each time it disappears within minutes. It hits all the sweet spots: effortless prep, make‑ahead convenience, and that fresh‑but‑decadent flavor combo. I hope it becomes your summer staple, too—cheers to sunshine, berries, and easy entertaining!

The Best Summer Berry Lasagna

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Author: Chef Sara
Total Time: 4 hours 45 minutes
Yield: 9–12 servings
Diet: Vegetarian

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Description

A luscious no-bake summer dessert featuring layers of creamy mascarpone and cream cheese, tangy macerated berries, and a buttery graham cracker crust. Perfect for warm weather gatherings, it’s easy to assemble and delightfully refreshing.

Ingredients

16 oz mascarpone cheese, room temperature

8 oz cream cheese, softened

1 cup heavy whipping cream

¾ cup powdered sugar

2 tsp vanilla extract

¼ tsp almond extract

2 cups fresh strawberries, hulled and sliced

1 cup fresh blueberries

1 cup fresh raspberries

½ cup fresh blackberries

⅓ cup granulated sugar

2 Tbsp fresh lemon juice

1 Tbsp cornstarch

18–20 honey graham crackers (2 sleeves)

¼ cup melted butter

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Instructions

Toss strawberries, blueberries, raspberries, and blackberries with granulated sugar, lemon juice, and cornstarch. Let sit for about 15 minutes until juices begin to thicken.
In a bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, vanilla extract, and almond extract and mix until combined.
In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the mascarpone mixture in three additions.
Crush graham crackers into fine crumbs and mix with melted butter until it resembles wet sand. Press the mixture firmly into a 9×13″ dish and chill in the fridge.
Spread half of the cream mixture over the chilled crust. Top with half of the berry mixture and juices. Repeat with remaining cream and berries.
Chill for at least 4 hours, ideally overnight, before serving.