Gingersnap Berry Dessert Recipe
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Gingersnap Berry Dessert Recipe

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This cheesecake-like dessert is loaded with fresh fruit, making it perfect for summer.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 4 servings


  • 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
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh blueberries, divided
  • 3/4 cup sliced fresh strawberries

Nutritional Facts

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


  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. Yield: 4 servings.
Originally published as Gingersnap Berry Dessert in Cooking for One or Two Cookbook 2003, p282

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reereeleonard User ID: 3307688 207547
Reviewed Jul. 12, 2010

"I was looking for a dessert to take for a 4th of July lunch. I doubled the recipe to use a regular size springform pan. It was delicious.

It is so simple but tastes like you went to alot of trouble. I have made it several times and will use the gingersnap crust for other things!"

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