Ingredients:
Graham Cracker Crust:
▢ 3 cups graham cracker crumbs 
▢ 2/3 cup (150g) unsalted butter, melted 
Blueberry Pie Filling:
▢ 2 1/2 cups (450g) blueberries (fresh or frozen) 
▢ 2 tablespoons lemon juice 
▢ 1 cup (100g) sugar 
▢ 1 1/2 tablespoons cornstarch 
▢ 1 teaspoon vanilla extract 
▢ 1 tablespoon gelatin powder (10g) dissolved in 3 tablespoons cold water
Strawberry Filling:
▢ 3 cups (450g) diced fresh strawberries 
▢ 1 tablespoon lemon juice
▢ 1/2 cup (100g) light brown sugar 
▢ 2 1/2 tablespoons cornstarch
▢ 1 teaspoon vanilla extract
▢ 1 tablespoon gelatin powder (10g) dissolved in 3 tablespoons cold water
Cheesecake Filling:
▢ 16 oz. (450g) cream cheese, room temperature 
▢ 1/2 cup (115g) unsalted butter, room temperature
▢ 1 1/2 cups (180g) powdered sugar 
▢ 2 teaspoons vanilla extract
▢ 4 cups whipped cream (Cool Whip)
Topping:
▢ 2 1/2 – 3 cups Cool Whip
▢ 6 oz. white chocolate bar for curls 
Instructions:
Make Blueberry and Strawberry Fillings (Ahead of Time):Blueberry Pie Filling:
In a saucepan, combine half the blueberries, sugar, cornstarch, and lemon juice. Bring to a boil over medium-high heat, reduce to medium-low, and cook until blueberries soften. Mash blueberries, then add remaining berries and cook until the mixture thickens. Let cool to room temperature, then refrigerate for at least 1 hour or overnight.
Strawberry Filling:
In another saucepan, combine half the strawberries, lemon juice, brown sugar, and cornstarch. Cook over medium-high heat until strawberries release their juice. Add remaining strawberries and cook until the mixture thickens. Let cool to room temperature, then refrigerate for at least 1 hour or overnight.
Prepare Graham Cracker Crust:In a bowl, mix melted butter with graham cracker crumbs until well combined. Press the mixture firmly into the bottom of a 13×9-inch dish. Chill in the fridge to firm up.
Cheesecake Filling:In a large bowl, beat softened cream cheese, butter, and vanilla extract for 2 minutes until smooth. Add powdered sugar and continue mixing. Fold in whipped cream until well combined.
Assemble the Lasagna:Spread half of the cheesecake filling (2 1/2 – 3 cups) over the graham cracker crust and refrigerate.
Prepare Gelatin:
In separate bowls, bloom 1 tablespoon gelatin in 3 tablespoons cold water for each filling. Heat one bowl in the microwave until gelatin is clear, then stir into the cooled blueberry filling. Spoon the blueberry mixture over the cheesecake layer and place in the freezer for 10 minutes to set.
Spread the remaining cheesecake filling over the blueberry layer, smooth with a spatula, and place back in the freezer.
Heat the second bowl of gelatin and stir into the strawberry filling. Spoon it over the cheesecake layer and return to the freezer for 10-20 minutes.
Top and Chill:Spread 2-3 cups Cool Whip over the strawberry layer. Refrigerate the lasagna for at least 4 hours, or preferably overnight, to set completely.
Finish with White Chocolate Curls:To make chocolate curls, use a vegetable peeler to shave white chocolate over the top of the lasagna.
Serve:Store in the fridge for up to 5-6 days. Slice and serve chilled for the perfect no-bake berry treat!
Enjoy! 
