Jello-O No Bake Berry Layer Cake
This no-bake layer cake is a delicious and fun way to step away from traditional sheet cake. Made with four layers, this cake requires multiple chill times, but the end result is a unique cake with firm but creamy Jell-O-like layers that everyone at the party will love. Let me be clear, this is not a diet food, this is a fun take to parties and live a little food. 😉
The bottom of the cake is a crunchy chocolatey Oreo layer topped with a creamy blueberry layer, then strawberry layer and all topped off with a Cool Whip and berries topping. It’s such a fun combination of flavors and textures and one of my husband’s favorite summer-time desserts. Each layer is creamy and rich and each bite feels indulgent. The layers must be chilled for a few hours before the next layer goes on to ensure perfect symmetry with bright, beautiful colors, so be sure to read the instructions carefully.
We love bringing this to cookouts and decorating it with red white and blue berries for 4th of July or Memorial Day. For more no-bake desserts, check out, greek yogurt no bake cheesecakes or no bake biscoff cookie truffles.
Why you’ll love this recipe:
- Made with basic ingredients.
- No baking time.
- An amazing combo of flavors and textures.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this easy berry cake. See the recipe card below for the full ingredients list and instructions:
- Chocolate Oreos: or use graham crackers if you don’t want a chocolate crust.
- Unsalted Butter: or coconut oil.
- Fresh Blueberries: if using frozen blueberries, allow berries to defrost.
- White Sugar
- Fresh Lemon Juice
- Cornstarch: used as a thickening agent in your compote and stabilizes the layer. Don’t skip this!
- Berry Blue Jell-O: if you don’t want a blueberry cake, choose any jello flavor you love. You can match your compote with whatever flavor Jell-O you choose.
- Plain Gelatin: this is a MUST for the best texture.
- Cream Cheese: use room temperature cream cheese for smooth blending. If there are any lumps, blend as smooth as possible, but having lumps is expected and perfectly ok.
- Cool Whip: mixed into each cake layer and used as the topping after the raspberry cake layer. You can use whipped cream on top of the cake instead.
- Strawberry Jello: cherry works well here too.
- Fresh Strawberries: instead of chopping the strawberries, you can pulse a couple of times in a food processor, just pulse until small pieces but not liquid.
Variations
- Top with any fresh fruit or fresh berries you prefer.
- Add a sprinkle of confectioners sugar.
- Play with Jell-O flavors. Mango, lemon, key lime, etc.
- You can make this with a chantilly cream frosting of heavy cream, pure vanilla extract and powdered sugar.
Dietary Modifications
- For gluten-free, use a gluten-free cookie for the bottom crust.
How to make this layered blueberry cake (a visual step-by-step guide):
Step 1: make layer 1: oreo crust
Spray a 9×9 baking dish with cooking spray or cover with parchment paper. Crush full Oreos in a food processor or in a zip-top bag with a rolling pin until fine crumbs (image 1). Add the melted butter, mix together and press it into the bottom of the prepared pan. Use a glass or measuring cup to press the Oreos flat into the bottom of the pan (image 2). Chill in the fridge while preparing the next layer.
Step 2: make layer 2: blueberry Jello layer
In a small saucepan, combine blueberries, sugar and lemon juice over medium heat. Cook until the berries burst, approximately 5 minutes and mash well. In a small bowl, mix 1 Tbsp. cornstarch with 2 Tbsp. water. Add cornstarch slurry to the blueberry saucepan (image 3). Cook until thickened, approximately 1–2 more minutes. Cool to room temp.
In a large bowl, dissolve the berry blue Jell-O in ½ cup of boiling water. Once dissolved, stir in ½ cup cold water (image 4). Pour the plain Jell-O gelatin over a tablespoon of cold water and let sit for 1 minute, then heat in the microwave for 20 seconds and stir well, and mix into the Jell-O.
Using an electric mixer with a whisk attachment, beat 4 oz. (half the block) of the softened cream cheese on low speed until smooth, then mix with blueberry compote (image 5) and 1 cup of Cool Whip (image 6). Using the hand mixer, pour the prepared Jell-O in slowly until fully combined (image 7). It’s okay if you have small chunks of cool whip and cream cheese (see photos!).
Pour cake batter over the chilled Oreo crust (image 8) and refrigerate until set (about 2-3 hours or overnight). Check well to make sure this layer is set up before adding the top layer.
Step 3: make layer 3: strawberry cream Jello layer
Once your blueberry layer has set, start your strawberry layer. In a medium bowl, dissolve strawberry Jell-O in 1/2 cup boiling water. Stir in ½ cup cold water (image 9).
Pour the plain Jell-O gelatin over a tablespoon of cold water and let sit for 1 minute, then heat in the microwave for 20 seconds and stir well (image 10), then mix into the Jell-O.
Beat 4 oz. (remaining half of the block) of softened cream cheese with an electric hand mixer until smooth (image 11), then mix with 1 cup Cool Whip. Pour in the Jell-O mixture in slowly and continue mixing until combined (image 12). Fold in the strawberries (image 13). It’s okay if you have small chunks of cool whip and cream cheese. Pour the strawberry layer over the set blueberry layer (image 14) and refrigerate until firm (2-3 hours).
Step 4: add the top layer
Spread Cool Whip evenly over the top once the strawberry layer is fully set. Garnish with extra berries, chocolate shavings, or sprinkles if desired. Chill for at least 2 more hours (overnight is best) to fully set.
Expert Tip!
The cake layers need to set before adding on the next to avoid each layer from mixing and sagging into the next. Use a serrated knife for cleaner cuts when serving.
Recipe FAQs
Keep covered in the refrigerator for up to 4–5 days. You can freeze slices individually for up to 1 month. Thaw in the fridge before serving. Note: texture may change slightly.
Yes! There’s tons of Jell-O flavors out there. You can use raspberries and raspberry jello and make a raspberry compote instead of using blueberries. You can try mango, lemon, key lime, etc. Whatever you think sounds good together will work.
Check out our other dessert recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Berry Cake
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Ingredients
Oreo Crust Layer
- 1 package (14.3 oz) chocolate Oreo cookies
- 6 Tbsp. unsalted butter, melted
Blueberry Jell-O Layer
- 1.5 cups fresh or frozen blueberries
- 2 Tbsp. sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. cornstarch mixed with 2 Tbsp. water
- 1 box (3oz.) berry blue Jell-O
- 1/2 cup boiling water
- 1/2 cup cold water
- .25 oz. plain gelatin + 1 Tbsp. water (optional, but highly recommended for a firm layer)
- 4 oz. cream cheese, softened
- 1 cup Cool Whip
Strawberry Jell-O Layer
- 1 box (3 oz.) strawberry Jell-O
- 1/2 cup boiling water
- 1/2 cup cold water, divided
- .25 oz. plain gelatin + 1 Tbsp. water (optional, but highly recommended for a firm layer)
- 1.5 cups finely chopped fresh strawberries
- 4 oz. cream cheese, softened
- 1 cup Cool Whip
Top Layer
- 1.5 cups Cool Whip (or more to cover)
- optional: fresh berries for garnish (blueberries, strawberries, raspberries)
- optional: shaved chocolate or sprinkles
Instructions
Layer 1: Oreo Crust
- Crush full Oreos in a food processor or in a zip-top bag with a rolling pin until fine crumbs. Add the melted butter, mix together and press it into the bottom of a 9×9-inch baking dish. Use a glass or measuring cup to press it flat. Chill in the fridge while preparing the next layer.
Layer 2: Blueberry Jell-o Layer
- In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the berries burst, approximately 5 minutes and then mash well. Stir in 1 Tbsp. cornstarch mixed with 2 Tbsp. water and cook until thickened, approximately 1–2 more minutes. Cool to room temp.
- In a bowl, dissolve the berry blue Jell-O in ½ cup of boiling water. Once dissolved stir in ½ cup cold water. Pour the plain Jell-o gelatin over a tablespoon of cold water and let sit for 1 minute, then heat in the microwave for 20 seconds and stir well, and mix into the Jell-O.
- Using a hand mixer, beat 4 oz. (half the block) of the softened cream cheese until smooth, then mix with blueberry compote and 1 cup of Cool Whip. Using the hand mixer pour the prepared Jell-o in slowly until fully combined. It’s okay if you have small chunks of cool whip and cream cheese.
- Pour batter over the chilled Oreo crust.
Let layer set
- Refrigerate until set for 2 to 4 hours. Check to make sure this layer is set up before adding the top layer.
Layer 3: Strawberry Cream Jell-O Laye
- Once your blueberry layer has set, start your strawberry layer. In a bowl, dissolve strawberry Jell-O in 1/2 cup boiling water. Stir in ½ cup cold water.
- Pour the plain Jell-O gelatin over a tablespoon of cold water and let sit for 1 minute, then heat in the microwave for 20 seconds and stir well, then mix into the Jell-O.
- Beat 4 oz. (remaining half of the block) of softened cream cheese until smooth, then mix with 1 cup Cool Whip. Pour in the Jell-o mixture in slowly and continue mixing until combined. Add the strawberries. It’s okay if you have small chunks of cool whip and cream cheese. Pour the strawberry layer over the set blueberry layer.
Let the layer set
- Refrigerate and let the layer set until firm for 2-3 hours.
Top Layer
- Spread Cool Whip evenly over the top once the strawberry layer is fully set. Garnish with extra berries, chocolate shavings, or sprinkles if desired. Chill for at least 2 more hours (overnight is best) to fully set.
Notes
- This makes 9-12 pieces, depending on how big or small of servings you want. Nutritional information is for 12 servings.
- Use a serrated knife for cleaner cuts when serving.
- Chill overnight for perfectly set, defined layers.
- Line your pan with parchment for easy lifting and slicing.
- Nutritional information is an estimate and will vary with substitutions.
