Ingredients

For the Cookie Crust

• 36 Golden Oreo cookies (or vanilla sandwich cookies)
• ½ cup (115g) unsalted butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cheesecake Layer

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon fresh lemon juice
• 1½ cups heavy whipping cream
• 2 tablespoons instant vanilla pudding mix (optional, for stability)

Berry Layer

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh blueberries
• 1 tablespoon granulated sugar (optional, if berries are tart)

Whipped Topping Layer

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Or use one 8-ounce container of whipped topping.

Garnish

• Whole strawberries
• Fresh blueberries
• White chocolate curls
• Crushed Golden Oreos
• Fresh mint leaves
• Red, white, and blue sprinkles (optional)

Equipment

• 9×13-inch baking dish
• Food processor or rolling pin
• Large mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Offset spatula
• Measuring cups and spoons

Instructions

Step 1: Prepare the Cookie Crust

Place the Golden Oreo cookies into a food processor and pulse until they become fine crumbs.

If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin.

Transfer the crumbs to a mixing bowl.

Add:

• Melted butter
• Vanilla extract
• Pinch of salt

Mix until the crumbs resemble wet sand.

Press the mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer.

Use the bottom of a measuring cup or glass to compact the crust.

Place the dish in the refrigerator while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth and fluffy, about 2–3 minutes.

Add:

• Powdered sugar
• Vanilla extract
• Lemon juice

Continue beating until creamy and free of lumps.

If using the pudding mix, add it now for a firmer cheesecake layer.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.

Fold slowly to keep the filling light and airy.

Step 3: Prepare the Berries

Wash the strawberries and blueberries thoroughly.

Pat them completely dry with paper towels.

Slice the strawberries into thin, even pieces.

If the berries are slightly tart, toss them gently with one tablespoon of sugar and let them sit for about 10 minutes.

Drain any excess liquid before layering to keep the dessert from becoming watery.

Step 4: Assemble the First Layers

Remove the chilled crust from the refrigerator.

Spread half of the cheesecake filling evenly over the cookie crust.

Use an offset spatula to create a smooth layer.

Arrange a generous layer of sliced strawberries across the cheesecake.

Scatter half of the blueberries evenly over the strawberries.

Gently press the berries into the filling.

Step 5: Add the Final Cheesecake Layer

Spread the remaining cheesecake filling carefully over the berries.

Smooth the surface evenly from edge to edge.

Take your time to avoid disturbing the berry layer underneath.

Step 6: Prepare the Whipped Topping

In a chilled bowl, combine:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Beat until medium to stiff peaks form.

Spread the whipped cream evenly over the cheesecake layer.

Create decorative swirls using the back of a spoon or an offset spatula if desired.

Step 7: Decorate

Arrange sliced strawberries in neat rows or decorative patterns across the top.

Fill the remaining spaces with fresh blueberries to create a patriotic red, white, and blue design.

Sprinkle with:

• White chocolate curls
• Crushed Golden Oreos
• Red, white, and blue sprinkles (optional)

Finish with fresh mint leaves for an elegant presentation.

Step 8: Chill

Cover the baking dish tightly with plastic wrap or foil.

Refrigerate for at least 6 hours, but preferably overnight.

This chilling time allows the layers to firm up, making the dessert much easier to slice and serve.

Step 9: Slice and Serve

Cut into squares using a sharp knife.

Wipe the knife clean between each cut for neat, bakery-style slices.

Serve chilled with extra berries or a drizzle of berry sauce if desired.

Chef’s Tips

• Always use room-temperature cream cheese for a silky-smooth filling.
• Dry the berries thoroughly to prevent excess moisture.
• Chill the mixing bowl before whipping the cream for faster, fluffier results.
• Refrigerate overnight for the cleanest slices and best flavor.
• Fold whipped cream gently into the cheesecake mixture to maintain a light texture.
• For added crunch, sprinkle extra crushed cookies on top just before serving.

Delicious Variations

Mixed Berry Cheesecake Lasagna

Replace some strawberries and blueberries with raspberries and blackberries.

Lemon Cheesecake Lasagna

Add the zest of one lemon to the cheesecake filling for a bright citrus flavor.

Chocolate Berry Lasagna

Drizzle melted white or dark chocolate between the layers.

Strawberry Cheesecake Lasagna

Use only fresh strawberries throughout the dessert.

Patriotic Brownie Cheesecake Lasagna

Replace the cookie crust with a baked brownie base for an extra-decadent treat.

Storage

Cover tightly and refrigerate for up to 4 days.

Store leftovers in the refrigerator at all times.

Freezing

Freeze individual slices in airtight containers for up to 1 month.

Thaw overnight in the refrigerator before serving.

Approximate Nutrition (Per Serving)

• Calories: 430
• Protein: 5g
• Carbohydrates: 36g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 250mg
• Fiber: 2g
• Sugar: 25g

This Red, White & Blue Cheesecake Lasagna is a creamy, colorful, and refreshing no-bake dessert that’s perfect for patriotic celebrations and summer gatherings. With layers of buttery cookie crust, luscious cheesecake filling, fresh berries, and fluffy whipped cream, it’s guaranteed to be the star of any dessert table.