Lemon Blueberry Lasagna (Printable)
No-bake lemon cream and blueberry layers on a buttery cookie crust, chilled for neat slices and bright flavor.
# What You'll Need:
→ Crust
01 - 7 ounces vanilla wafer cookies or graham crackers, crushed
02 - 6 tablespoons 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 finely grated 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 lemon juice
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
12 - 1 cup heavy whipping cream, cold
13 - 2 1/2 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 wafer cookies with melted butter in a mixing bowl. Mix thoroughly until evenly moistened and press firmly into the base of a 9x13-inch baking dish. Place baking dish in the freezer to set while preparing the subsequent layers.
02 - In a clean bowl, beat softened cream cheese until smooth and free of lumps. Add powdered sugar, lemon juice, and lemon zest, mixing until well combined. Separately, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the lemon-cream cheese mixture. Spread evenly over the chilled crust.
03 - In a saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until blueberries release juices. Stir in cornstarch slurry and simmer, stirring constantly, until mixture thickens, about 2 to 3 minutes. Remove from heat and allow to cool completely before use.
04 - Once cooled, evenly spread the blueberry mixture over the lemon cream layer in the baking dish.
05 - In a mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread whipped cream evenly over the blueberry layer.
06 - Sprinkle zest of 1 lemon over the top and garnish with fresh blueberries if desired.
07 - Cover the assembled dessert and refrigerate for at least 4 hours, preferably overnight, to allow layers to firm. Slice and serve chilled.
# Expert Advice:
01 -
- Each spoonful is a refreshing burst of citrus and berries hidden between cloudlike layers.
- No oven required, so it keeps your kitchen calm even on the hottest day.
02 -
- Never rush the chilling time—impatience leads to a wobbly, messy slice.
- Letting the blueberry sauce cool fully is key, otherwise you’ll melt your luscious lemon layer.
03 -
- If the topping looks too soft, pop the whole dessert (uncovered) into the freezer for 15 minutes before serving.
- Let your lemon zest fall over everything for a sunburst finish in both flavor and look.