Lemon Blueberry Lasagna Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Lemon Blueberry Lasagna layers golden Oreo crust, creamy lemon cheesecake, wild blueberry filling, and fluffy whipped topping. This no-bake chilled dessert serves 12 with perfect tart-sweet balance and 20-minute assembly.

Why This Recipe Works

Golden Oreos provide neutral sweet crunch contrasting fruity layers. Lemon pudding sets firm without runny texture. Cheesecake stabilized with Cool Whip holds shape through refrigeration. Wild blueberry filling adds intense fruit flavor over canned pie filling. Make-ahead chilling allows flavors to meld beautifully.

Ingredients & Prep

Crust: 36 Golden Oreo cookies, ½ cup butter melted. Lemon Cheesecake: 8 oz cream cheese softened, 1 cup powdered sugar, 8 oz Cool Whip, 3.4 oz lemon pudding mix, 1½ cups milk. Blueberry: 21 oz blueberry pie filling or 3 cups fresh blueberries ½ cup sugar 2 tbsp cornstarch. Topping: 8 oz Cool Whip, lemon zest.

Step-by-Step Instructions

Pulse Golden Oreos into fine crumbs; mix with melted butter. Press firmly into 9×13 dish; freeze 15 minutes. Beat cream cheese + powdered sugar smooth. Fold in 8 oz Cool Whip. Beat lemon pudding + milk 2 minutes until thick; fold into cream cheese. Spread over crust; chill 30 minutes. Cook blueberries, sugar, cornstarch until thickened or spread pie filling. Layer over lemon. Spread 8 oz Cool Whip; garnish lemon zest. Refrigerate 4 hours or overnight.

Flavor Variations

Storage Tips

Refrigerate covered 5 days. Freeze 2 months; thaw overnight refrigerator. Excellent make-ahead holiday dessert.

FAQs

Cream cheese lumpy? Soften completely + beat 3 minutes before sugar. Blueberries runny? Simmer pie filling cornstarch slurry 2 minutes. Too sweet? Add 1 tbsp lemon juice cheesecake layer.

Conclusion

Lemon Blueberry Lasagna delivers chilled layered perfection creamy, fruity, no-bake summer bliss.

Lemon Blueberry Lasagna Recipe

Print Recipe

Lemon Blueberry Lasagna stacks golden Oreo crust with luscious blueberry cheesecake mousse, creamy lemon pudding, and billowy whipped cream topping. No-bake layered dessert masterpiece bursting with bright citrus and juicy berries perfect for summer parties.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 0 mins
• Total Time: 5 hrs (incl chill)
• Yield: 18 servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Golden Oreo Crust:
• 36 Golden Oreo cookies
• ½ cup unsalted butter, melted
• Blueberry Cheesecake Layer:
• 2¼ cups frozen blueberries, thawed
• ¼ cup Greek yogurt (plain or blueberry)
• 16 oz cream cheese, softened
• 1½ cups powdered sugar
• 1½ tsp vanilla extract
• 5 tsp gelatin powder
• ⅓ cup cold water
• 2 cups Cool Whip
• Lemon Pudding Layer:
• 2 (3.4 oz) boxes instant lemon pudding mix
• 2½ cups cold milk
• 1 cup Cool Whip
• Topping:
• 2½ cups Cool Whip
• White chocolate curls or lemon zest
• Fresh blueberries

Instructions

• 1. Pulse Golden Oreos in food processor to fine crumbs. Add melted butter; pulse to combine. Press firmly into 9×13-inch dish. Freeze 15 minutes.
• 2. Blueberry layer: Blend thawed blueberries with Greek yogurt. Beat cream cheese, powdered sugar, and vanilla until smooth. Add blueberry mixture.
• 3. Dissolve gelatin in cold water; microwave 15 seconds until liquid. Slowly stream into cream cheese while beating. Fold in Cool Whip. Spread over crust; freeze 20 minutes.
• 4. Lemon layer: Whisk pudding mix with milk 2 minutes until thickened. Fold in Cool Whip. Spread over blueberry layer; chill 10 minutes.
• 5. Spread remaining Cool Whip over pudding. Garnish with white chocolate curls, lemon zest, and blueberries. Refrigerate 4 hours or overnight before slicing.

Notes

• Frozen blueberries create perfect cheesecake layer consistency; fresh too watery.
• Gelatin step essential for sliceable mousse layers; don’t skip blooming process.
• Chill each layer 15-20 minutes before adding next prevents mixing colors.
• Make 24-48 hours ahead; flavors deepen and stabilizes perfectly.
• White chocolate curls made by scraping bar with vegetable peeler at room temp.
• Cuts beautifully chilled; let sit 10 minutes at room temp for easier slicing.

Nutrition

• Serving Size: 1 piece
• Calories: 425
• Sugar: 42g
• Sodium: 380mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 55mg

Keywords: lemon blueberry lasagna, no bake dessert lasagna, layered lemon dessert