No-Bake Berry Cream Cookie Roll, Sliceable Dessert
Berry Roll
A no-bake cookie roll filled with whipped cream and mixed berries—easy, fresh, and sliceable.
Nutrition (per serving)
This no-bake cookie roll is one of those simple-but-impressive desserts I love sharing with friends. Crushed cookies form a chocolatey, sliceable shell that you press into a flexible sheet, roll around fluffy stabilized whipped cream and a burst of assorted berries, then chill until firm — the result is clean slices that make a lovely presentation without turning on the oven.
It’s balanced in flavor and texture: bittersweet cookie, light vanilla cream, and bright, juicy berries. Make it for a brunch, a picnic, or any celebration — the recipe is forgiving, fast to assemble, and always gets smiles when you slice into those jewel-like centers.
Ingredients
- Chocolate sandwich cookies (OREO-style), finely crushed:8 oz
- Unsalted butter, melted:4 tbsp
- Cream cheese, softened:3 oz
- Heavy cream, cold:1 cup
- Powdered sugar:3 tbsp
- Vanilla extract:1 tsp
- Mixed berries (strawberries, blueberries, raspberries):2 cups
- Lemon zest:1 tsp
- Lemon juice:1 tbsp
- Salt:1/8 tsp
- Extra berries for garnish:1/2 cup
- Plastic wrap or parchment paper (for rolling):as needed
Instructions
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Line a clean work surface with a large sheet of plastic wrap or parchment. Reserve another sheet for rolling later.
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In a medium bowl, mix the crushed cookies with melted butter until the crumbs are evenly moistened and hold together when pressed.
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Spread the cookie mixture into a rectangular thin sheet (about 10 x 8 inches) on the prepared plastic wrap, pressing firmly and smoothing the top. Cover and chill in the refrigerator for 15 minutes to firm up.
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While the crust chills, toss the mixed berries with lemon zest, lemon juice, and a pinch of salt. If using larger strawberries, quarter them so pieces are similar in size to other berries. Set aside.
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In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Beat in the softened cream cheese until the filling is smooth and holds shape (this stabilizes the whipped cream for slicing).
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Remove the cookie sheet from the fridge, peel away the top layer of plastic so the cookie sheet is exposed and still on the bottom wrap. Spoon the whipped cream mixture evenly over the cookie sheet, leaving a 1/2-inch border.
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Scatter the prepared berries evenly over the cream, gently pressing a few berries into the cream but leaving some exposed for texture.
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Using the bottom plastic wrap to help, roll the cookie sheet tightly into a log, sealing the ends and shaping the roll into an even cylinder. Wrap tightly in plastic wrap and chill for at least 2 hours, preferably overnight.
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When ready to serve, unwrap the roll, trim the ends for a clean appearance, and slice into 1-inch rounds with a sharp knife. Garnish with extra berries and a light dusting of powdered sugar if desired.
Tips & Notes
- Chill the mixing bowl and beaters before whipping cream for faster, firmer peaks.
- If the roll cracks while shaping, press gently and rewrap — chilling will help it firm up and hide small imperfections.
- For a lighter shell, use half chocolate cookies and half plain graham crackers; adjust sweetness by tasting the filling.
- Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) for the cleanest rounds.
