Lemon Blueberry Lasagna (Printable)

A refreshing no-bake layered dessert with lemon cream, blueberry sauce, and a buttery cookie base.

# What You’ll Need:

→ Cookie Layer

01 - 10.5 oz vanilla wafer cookies or graham crackers, 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 - 1.7 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 and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9x13 inch dish. Refrigerate while preparing the remaining layers.
02 - Combine blueberries, granulated 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 small 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 and powdered sugar together in a large bowl until completely smooth. Add lemon zest and lemon juice, mixing until well incorporated. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture until just combined, taking care not to deflate the volume.
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, then finish with the remaining blueberry sauce.
05 - Cover the dish tightly with plastic wrap 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 just before serving. Garnish with fresh blueberries and a sprinkle of lemon zest. Slice into 12 portions and serve chilled.

# Expert Advice:

01 -
  • It looks like you spent hours but the whole thing comes together in about thirty minutes of actual work
  • The combination of tart lemon and sweet blueberries hits that perfect balance where you never get tired of eating it
02 -
  • The blueberry sauce absolutely must cool completely before you spread it or it will melt the cream layer underneath into a swirly mess
  • Folding the whipped cream in two batches instead of all at once is the difference between pillowy and deflated
03 -
  • If you swap in mascarpone for the cream cheese the whole dessert becomes noticeably lighter and more delicate in flavor
  • Making it the day before is not just convenient but actually improves the texture as all the layers settle into each other

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