Lemon Blueberry Lasagna (Printable)
Chilled layers of lemon cream, blueberry compote, and a buttery cookie crust in a no-bake, sliceable dessert.
# What You'll Need:
→ Crust
01 - 2 1/4 cups vanilla wafer cookies or graham crackers, finely crushed
02 - 1/3 cup plus 1 tablespoon unsalted butter, melted
→ Lemon Cream Layer
03 - 8 ounces cream cheese, softened
04 - 1 2/3 cups powdered sugar
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon lemon zest
07 - 1 cup heavy whipping cream, cold
→ Blueberry Layer
08 - 2 2/3 cups fresh or frozen blueberries
09 - 1/3 cup granulated sugar
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
12 - 1 cup heavy whipping cream, cold
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - Fresh blueberries, for garnish (optional)
# Directions:
01 - Combine the crushed vanilla wafer cookies and melted butter in a large mixing bowl. Stir until the crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9x13-inch baking dish. Transfer to the freezer to set while assembling the subsequent layers.
02 - Using an electric mixer, beat the cream cheese until completely smooth. Incorporate powdered sugar, lemon juice, and lemon zest, mixing until homogenous. In a separate bowl, whip cold heavy cream to stiff peaks, then gently fold into the lemon-cream cheese mixture. Evenly spread over the chilled crust.
03 - In a saucepan, combine blueberries, granulated sugar, and lemon juice. Heat over medium, stirring occasionally until the juices are released, approximately 4 to 5 minutes. Add the cornstarch slurry and cook, stirring constantly, until the filling thickens, about 2 to 3 minutes longer. Allow the mixture to cool completely before layering over the lemon cream.
04 - In a clean bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the cooled blueberry layer. Top with lemon zest and fresh blueberries if desired.
05 - Refrigerate uncovered for at least 4 hours, preferably overnight, to allow proper setting. Once chilled, cut into portions and serve immediately.
# Expert Hints:
01 -
- This no-bake dessert is a clever shortcut for when you crave something spectacular but don’t want to turn on the oven.
- The combination of creamy lemon and bursts of blueberry make it a crowd-pleaser that always disappears fast at gatherings.
02 -
- If you rush the chilling process, the layers will slide apart when cut—patience is not optional here.
- Letting the blueberry layer cool completely before adding it to the cream layer prevents unwanted melting and streaking.
03 -
- Always start with chilled cream and a cold bowl for the fluffiest whipped topping.
- If you get impatient, pop the dessert in the freezer for 30 minutes before serving, but keep an eye so it doesn't freeze solid.