Introduction

This Lemon Blueberry Lasagna is a refreshing and creamy dessert perfect for warm days or special occasions. Layers of tangy lemon pudding, blueberry cheesecake, and a crunchy Oreo crust create a delightful combination of flavors and textures. Topped with fluffy Cool Whip and white chocolate curls, it’s sure to impress your family and friends.

Lemon Blueberry Lasagna Recipe - Recipe Image

Ingredients

36 Golden Oreo cookies
1/2 cup unsalted butter, melted
2 1/4 cups frozen blueberries, thawed
1/4 cup Greek yogurt (blueberry or plain)
5 teaspoons gelatine powder (2 x 7g envelopes)
1/3 cup cold water
16 oz. cream cheese, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 cups Cool Whip (divided use)
2 (3.4 oz.) packages lemon instant pudding
2 1/2 cups cold milk
6 oz. white chocolate bar or block (for curls)

Instructions

Step 1: Prepare the Oreo crust by grinding the whole Golden Oreo cookies, including the filling, into fine crumbs using a food processor. In a bowl, mix the crumbs with the melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9 x 13-inch deep dish. Place it in the freezer to firm while you prepare the next layer.
Step 2: For the blueberry cheesecake layer, dissolve the gelatine powder in 1/3 cup of cold water and set aside to bloom. In a food processor, pulse the thawed blueberries and Greek yogurt together, keeping the blueberry liquid. In a large mixing bowl, beat the softened cream cheese until smooth. Add vanilla extract and powdered sugar, then mix well. Microwave the gelatine just until dissolved and slowly add it to the cream cheese mixture while mixing on medium speed. Stir in the blueberry mixture, then fold in 2 cups of Cool Whip until combined. Spread evenly over the chilled Oreo crust and freeze for 15–20 minutes.
Step 3: Make the lemon pudding layer by whisking together the instant lemon pudding mix and cold milk until it thickens. Fold in 1 cup of Cool Whip until smooth. Spread this layer evenly over the blueberry cheesecake layer and return to the freezer for 5–10 minutes to set.
Step 4: Spread 2 to 3 cups of Cool Whip over the lemon pudding layer to create a fluffy topping. Refrigerate the dessert for at least 4 hours, or preferably overnight, to fully set and develop flavor.
Step 5: Just before serving, create white chocolate curls by carefully running a vegetable peeler across the surface of the white chocolate bar at room temperature. Sprinkle the curls generously over the top of the Cool Whip layer for an elegant finish.

Tips & Variations

For a dairy-free version, substitute cream cheese and Cool Whip with plant-based alternatives and use agar agar instead of gelatine.
Use fresh blueberries when in season for an even brighter flavor.
If you prefer a stronger lemon taste, add a teaspoon of lemon zest to the pudding layer.
Chilling the layers ensures a firmer texture and easier slicing.

Storage

Store the Lemon Blueberry Lasagna covered in the refrigerator for up to 5 to 6 days. Keep it well covered to prevent it from absorbing other fridge odors. When ready to serve, slice gently with a sharp knife. No reheating is needed; serve chilled for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well in this recipe. Using fresh fruit can provide a brighter flavor, especially during blueberry season. Just rinse and drain them before use.

What can I substitute for gelatin?

If you need a vegetarian or vegan alternative, agar agar powder can be used according to the package instructions. Note that the setting texture might differ slightly from gelatin.

Lemon Blueberry Lasagna Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

This refreshing Lemon Blueberry Lasagna is a no-bake layered dessert combining a crunchy Oreo crust, a creamy blueberry cheesecake layer, a tangy lemon pudding layer, and topped with whipped cream and white chocolate curls. Perfect for summer gatherings or anytime you crave a light, fruity treat.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Oreo Crust:

36 Golden Oreo cookies
1/2 cup unsalted butter, melted

Blueberry Cheesecake Layer:

2 1/4 cups frozen blueberries, thawed
1/4 cup Greek yogurt (blueberry or plain)
5 teaspoons gelatine powder (2x7g envelopes)
1/3 cup cold water
16 oz. cream cheese, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 cups Cool Whip

Lemon Pudding Layer:

2 (3.4 oz.) packages lemon instant pudding mix
2 1/2 cups cold milk
1 cup Cool Whip

Topping:

2 1/2 – 3 cups Cool Whip
6 oz. white chocolate bar or block (for curls)

Instructions

Prepare Oreo Crust: Grind the Golden Oreo cookies with the filling in a food processor until fine crumbs form. In a bowl, stir the melted butter into the Oreo crumbs until evenly moistened. Press this mixture firmly into the bottom of a 9 x 13-inch deep dish pan. Place in the freezer to firm up while preparing the next layer.
Make Blueberry Cheesecake Layer: Dissolve the gelatine powder in 1/3 cup cold water and let it bloom. In a food processor, pulse the thawed blueberries (with their liquid) together with Greek yogurt and set aside. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add vanilla extract and powdered sugar and beat until combined. Microwave the bloomed gelatine briefly and stir to dissolve completely. Slowly drizzle the dissolved gelatine into the cream cheese mixture while mixing on medium speed. Add the blueberry and yogurt mixture and mix to combine. Finally, fold in the Cool Whip gently. Scrape the bowl to ensure everything is well blended. Spread this layer over the chilled Oreo crust and place the dessert back in the freezer for 15-20 minutes to set.
Prepare Lemon Pudding Layer: In a mixing bowl, whisk together the lemon instant pudding mixes with the cold milk until thickened. Fold in 1 cup Cool Whip until evenly combined. Spread this pudding mixture over the blueberry cheesecake layer. Return the dish to the freezer for 5-10 minutes to set.
Add Topping: Spread 2 1/2 to 3 cups of Cool Whip evenly over the lemon pudding layer. Refrigerate the dessert for at least 4 hours or preferably overnight to fully set and develop flavors.
Make White Chocolate Curls and Garnish: Using a vegetable peeler, carefully shave the white chocolate bar at room temperature to create delicate curls. Sprinkle the white chocolate curls evenly over the top layer just before serving.
Storage: Cover and store the Lemon Blueberry Lasagna in the refrigerator for up to 5 to 6 days.

Notes

For best results, make sure cream cheese is softened to room temperature before mixing to avoid lumps.
You can substitute Cool Whip with fresh whipped cream if preferred, but the texture and stability may vary.
Ensure the gelatin is fully dissolved to prevent clumps in the cheesecake layer.
If white chocolate bar is too cold to curl easily, leave it at room temperature for a bit before peeling.
This dessert is best served chilled and can be made a day in advance to enhance flavors.

Keywords: lemon blueberry lasagna, no bake dessert, layered dessert, blueberry cheesecake, lemon pudding, Oreo crust, summer dessert, chilled dessert