Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spatulaqueen.com/lemon-blueberry-lasagna-recipe/