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Gingersnap Berry Dessert

Total Time

Prep: 25 min. + chilling


4 servings

Updated: Oct. 15, 2022
This cheesecake-like dessert is loaded with fresh fruit, making it perfect for summer.


  • 1/2 cup finely crushed gingersnap cookies (about 9 cookies)
  • 1/3 cup finely crushed vanilla wafers (about 10 wafers)
  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons butter, melted
  • 6 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh blueberries, divided
  • 3/4 cup sliced fresh strawberries


  1. In a bowl, combine the gingersnap crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 6-in. springform pan. Bake at 375° for 5-7 minutes or until crust is set. Cool on a wire rack.
  2. In a small bowl, beat cream cheese and sugar until smooth. Add vanilla. Carefully spread about 1/3 cup over crust. Top with half blueberries. Spread with about 1/3 cup cream cheese mixture. Top with strawberries. Spread with remaining cream cheese mixture. Arrange remaining blueberries on top. Cover and refrigerate for at least 4 hours.

Nutrition Facts

1 piece: 347 calories, 19g fat (9g saturated fat), 39mg cholesterol, 255mg sodium, 43g carbohydrate (29g sugars, 3g fiber), 4g protein.

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