Lemon Blueberry Lasagna (Print)
No-bake layers of lemon cream, blueberry compote, and a buttery cookie crust for a bright, chilled dessert.
# Ingredient list:
→ Crust
01 - 7 ounces (about 2 cups) vanilla wafer cookies or graham crackers, finely crushed
02 - 5.5 tablespoons (2/3 stick) 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 - 1/4 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 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - Fresh blueberries for garnish (optional)
# Directions:
01 - Combine crushed vanilla wafer cookies and melted butter in a mixing bowl. Press the mixture firmly into the base of a 9x13-inch (23x33 cm) baking dish to create an even layer. Place the dish in the freezer to set while preparing the fillings.
02 - Beat softened cream cheese until completely smooth. Add powdered sugar, lemon juice, and lemon zest, blending thoroughly. In a separate bowl, whip cold heavy cream using an electric mixer until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture to combine. Spread evenly over the chilled crust.
03 - In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Cook, stirring, until berries release juices and soften, about 4–5 minutes. Stir in the cornstarch-water mixture and continue cooking until thickened, 2–3 minutes more. Remove from heat and allow to cool completely, then spread the blueberry compote over the lemon cream layer.
04 - Beat cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks develop. Spread the whipped cream topping over the cooled blueberry layer. Sprinkle with lemon zest and garnish with fresh blueberries as desired.
05 - Refrigerate the assembled dessert for at least 4 hours or overnight to ensure layers are set. Slice with a sharp knife and serve chilled for optimal texture.
# Expert Tips:
01 -
- The layering means no two bites are exactly the same, so every forkful is a surprise.
- I always marvel at how effortlessly this dessert impresses at potlucks and family gatherings.
02 -
- If you rush and layer the berries before they cool, you’ll end up with a streaky, melting mess.
- Switching to a metal bowl for whipping cream made mine set up faster—don’t overlook it.
03 -
- If your whipped cream ever looks grainy, it’s probably overbeaten—add a dash of extra cream and re-whip gently.
- Briefly freezing the dessert before serving firms up the layers for a clean cut—just don’t forget it in there.