To prepare berry mixture:

1. Reserve some berries for final garnish.
2. Microwave raspberry jam in large bowl for 1 minute until hot and liquid.
3. Add all fresh berries and gently toss to coat completely.
4. Let mixture rest while preparing cream, stirring occasionally.

To make whipped cream filling:

1. Using electric mixer, beat softened cream cheese with confectioners’ sugar until completely smooth and creamy.
2. Mix in vanilla extract until combined.
3. In separate bowl, whip cold heavy cream until stiff peaks form.
4. Beat one-third of whipped cream into cream cheese mixture to lighten.
5. Using rubber spatula, gently fold in remaining whipped cream until well combined and fluffy.

To assemble no-bake berry trifle:

1. Cover bottom of 9-inch trifle dish with layer of ladyfingers, breaking pieces as necessary to fit.
2. Spoon one-third of berry mixture over cookies, including all juices.
3. Spread one-third of cream mixture evenly on top.
4. Repeat layering process twice more, ending with cream layer on top.
5. For final cream layer, leave 1-inch border around edge to showcase colorful fruit beneath.
6. Garnish with reserved berries and fresh mint if using.
7. Refrigerate minimum 8 hours or overnight before serving.