Lemon Blueberry Lasagna (Printable)
A vibrant no-bake layered dessert with lemon cream, blueberry sauce, and a buttery cookie crust.
# What You’ll Need:
→ Cookie Layer
01 - 10.5 oz vanilla wafer cookies or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
→ Blueberry Layer
03 - 10.5 oz fresh or frozen blueberries
04 - 0.25 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 - 1.7 cups cold heavy whipping cream
→ Topping
13 - 3.5 oz whipped cream
14 - Fresh blueberries and lemon zest for garnish
# How To Make It:
01 - Combine crushed cookies with melted butter in a bowl. Press firmly into the bottom of a 9x13 inch dish. Refrigerate while preparing the next layer.
02 - Combine blueberries, sugar, lemon juice, and water in a medium saucepan. Cook over medium heat until berries burst. Dissolve cornstarch in a splash of water to form a slurry, then stir into the berry mixture. Simmer until thickened, about 2 minutes. Allow to cool completely.
03 - Beat cream cheese with powdered sugar until smooth. Incorporate lemon zest and juice, mixing thoroughly. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the 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. Repeat with the remaining lemon cream and blueberry sauce to complete the layers.
05 - Cover the dish and refrigerate for at least 4 hours, or overnight for optimal texture and flavor development.
06 - Spread whipped cream over the top before serving. Garnish with fresh blueberries and a sprinkle of lemon zest.
# Expert Tips:
01 -
- It looks like you spent all day but the whole thing comes together in half an hour
- The no bake approach means your kitchen stays cool even in the middle of summer
02 -
- The blueberry sauce absolutely must cool before you layer it or your cream will turn soupy and separate
- Folding the whipped cream in three parts instead of all at once is what keeps the lemon cream light instead of dense
03 -
- Press the cookie crust with the flat bottom of a measuring cup for an even firm base that will not crumble when you slice
- Taste the blueberry sauce after it cools and add a squeeze more lemon juice if you want extra brightness against the sweet cream