Lemon Blueberry Lasagna (Printable)
A vibrant no-bake layered dessert with lemon cream, blueberries, and tender cookie layers.
# What You'll Need:
→ Cookie Layer
01 - 10.5 oz vanilla wafer cookies, crushed
02 - 2.8 oz unsalted butter, melted
→ Blueberry Layer
03 - 10.5 oz fresh or frozen blueberries
04 - 1/4 cup granulated sugar
05 - 2 tbsp lemon juice
06 - 2 tbsp water
07 - 2 tsp cornstarch
→ Lemon Cream Layer
08 - 10.5 oz cream cheese, softened
09 - 7 oz powdered sugar
10 - 2 tbsp lemon zest
11 - 4 tbsp lemon juice
12 - 1 2/3 cups heavy whipping cream, cold
→ Topping
13 - 3.5 oz whipped cream
14 - Fresh blueberries and lemon zest, for garnish
# How To Make It:
01 - Combine crushed cookies and melted butter in a bowl. Press firmly into the bottom of a 9x13 inch dish. Chill in the refrigerator while preparing the next layer.
02 - Combine blueberries, sugar, lemon juice, and water in a saucepan. Cook over medium heat until berries burst. Mix cornstarch with a splash of water to form a slurry, then stir into the berry mixture. Simmer until thickened, about 2 minutes. Cool completely.
03 - Beat cream cheese with powdered sugar until smooth. Add lemon zest and juice, and mix well. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold whipped cream into the lemon mixture until just combined.
04 - Spread half of the lemon cream over the chilled cookie crust. Gently spread half the blueberry sauce over the cream layer. Repeat with the remaining lemon cream and blueberry sauce.
05 - Cover and refrigerate for at least 4 hours, or overnight for best results.
06 - Spread whipped cream over the top and garnish with fresh blueberries and lemon zest before serving.
# Expert Tips:
01 -
- No oven required so your kitchen stays cool during the hottest months
- The layers look impressive but come together faster than most cakes
02 -
- Spatula the blueberry sauce in small dollops rather than pouring it, because pouring can break through the cream layer underneath
- Overnight chilling transforms the texture entirely, making it firm enough to cut into clean squares
03 -
- Fold the whipped cream into the lemon mixture with a spatula using bottom to top strokes, not circles, to keep it light
- Mascarpone instead of cream cheese gives a more elegant, less tangy result if you prefer subtlety over punch