Lemon Blueberry Lasagna (Printable)

Vibrant no-bake layers of lemon cream, blueberry sauce, and crispy cookie crust for a refreshing treat.

# What You 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

# Steps:

01 - Combine crushed cookies with melted butter in a bowl. Press the mixture firmly into the bottom of a 9x13 inch dish. Chill in the refrigerator while preparing the remaining layers.
02 - Combine blueberries, sugar, lemon juice, and water in a medium saucepan. Cook over medium heat until the berries burst and release their juices. Whisk cornstarch with a splash of water to form a slurry, then stir into the berry mixture. Simmer until thickened, about 2 minutes. Remove from heat and cool completely.
03 - Beat cream cheese with powdered sugar in a large bowl until completely smooth. Add lemon zest and lemon juice, mixing until well incorporated. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture until just combined, being careful not to deflate the cream.
04 - Spread half of the lemon cream evenly over the chilled cookie crust. Spoon half of the cooled blueberry sauce over the cream layer and spread gently. Repeat with the remaining lemon cream followed by the remaining blueberry sauce.
05 - Cover the dish tightly and refrigerate for at least 4 hours, or overnight for the cleanest slices and best flavor development.
06 - Spread whipped cream over the top layer before serving. Garnish with fresh blueberries and a sprinkle of lemon zest.

# Expert Hints:

01 -
  • It looks like you spent hours when really you just layered things in a pan
  • The tart lemon cuts through the richness so you never feel weighed down
02 -
  • If the blueberry sauce is even slightly warm when you layer it the cream will melt and you will have a soupy mess
  • Softened cream cheese means you can press it with your finger and leave an indent, not just sitting out for ten minutes
03 -
  • Fold the whipped cream into the lemon mixture with a spatula using bottom to top strokes, not stirring, or you will deflate all the air you just whipped in
  • If you want a subtler tang, swap half the cream cheese for mascarpone and the whole dessert becomes silkier and more delicate

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