Lemon Blueberry Lasagna (Printable)
Chilled no-bake layers of lemon cream, blueberry compote, and buttery cookie crust for refreshing, sliceable portions.
# What You'll Need:
→ Crust
01 - 7 ounces vanilla wafer cookies or graham crackers, finely crushed
02 - 6 tablespoons unsalted butter, melted
→ Lemon Cream Layer
03 - 8 ounces cream cheese, softened
04 - 1 3/5 cups powdered sugar
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon grated lemon zest
07 - 1 cup cold heavy whipping cream
→ Blueberry Layer
08 - 2 2/3 cups fresh or frozen blueberries
09 - 1/3 cup granulated sugar
10 - 2 tablespoons lemon juice
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
12 - 1 cup cold heavy whipping cream
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - Fresh blueberries for garnish (optional)
# How to Make It:
01 - Combine crushed vanilla wafers or graham crackers with melted butter in a mixing bowl. Press mixture firmly and evenly into the base of a 9x13-inch (23x33 cm) baking dish. Place the dish in the freezer while assembling the next layers.
02 - In a large bowl, beat cream cheese until smooth. Blend in powdered sugar, lemon juice, and lemon zest until creamy. In a separate bowl, whip cold heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Evenly spread this lemon cream over the chilled crust.
03 - In a saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat for 4 to 5 minutes, or until berries begin releasing their juices. Stir in the cornstarch-water mixture and cook for an additional 2 to 3 minutes, stirring constantly, until the mixture thickens. Remove from heat and allow to cool completely. Spread the cooled blueberry mixture evenly over the lemon cream layer.
04 - Using a mixer or whisk, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Smooth this whipped cream over the blueberry layer. Garnish with lemon zest and additional fresh blueberries if desired.
05 - Refrigerate for at least 4 hours, preferably overnight, to ensure proper setting. Slice into portions and serve cold.
# Expert Tips:
01 -
- The no-bake layers come together so effortlessly, you'll feel like you pulled off a secret kitchen hack.
- Once you taste that zesty lemon cream melting with juicy blueberries, you'll understand why this dessert vanishes fast at every get-together.
02 -
- If you rush the cooling or layering, you’ll end up with a delicious (but messy) blue and yellow swirl — learned that after my first attempt.
- Freezing the crust for a few extra minutes makes it much easier to spread the lemon cream without dragging up cookie bits.
03 -
- Softening the cream cheese fully saves you from tiny lumps in the lemon layer (don’t rush this step!).
- Letting the blueberry layer cool completely protects the cream below from melting or mixing.