Ingredients
8 ounces cream cheese (softened)
1 cup powdered sugar (sifted)
1 teaspoon vanilla extract
2 cups heavy whipping cream (cold)
1/4 cup granulated sugar
1 teaspoon lemon juice (freshly squeezed)
1 pound fresh strawberries (hulled and sliced)
1 pound fresh blueberries (rinsed and dried)
Instructions
In a mixing bowl, combine cream cheese, sifted powdered sugar, and vanilla extract until smooth.
In another bowl, whip heavy cream with granulated sugar and lemon juice until stiff peaks form.
Fold whipped cream gently into the cream cheese mixture until fully combined.
In a 9-inch springform pan, spread half of the cream mixture evenly.
Add a layer of strawberries over the cream mixture.
Sprinkle half of the blueberries over the strawberries.
Spread remaining cream mixture over the blueberries.
Top with remaining strawberries and blueberries, alternating as desired.
Cover and refrigerate for at least 6 hours (minimum) or up to 24 hours.
Remove sides of the pan, slice into wedges, and serve chilled.
Notes
Cookies soften slightly from the chilled filling, creating a layered texture without baking. Use ripe berries for best sweetness. Substitute graham cracker crumbs for halal-friendly crust base. Add a thin layer of whipped lemon juice between berry layers to preserve colors if refrigerated overnight.
- Prep Time: 30
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg