Lemon Blueberry Lasagna (Print Version)
A refreshing no-bake layered dessert with lemon cream, blueberries, and a buttery cookie crust.
# 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
# How to Cook:
01 - Combine crushed cookies and melted butter in a bowl. Press firmly into the bottom of a 9x13 inch dish. Chill in the refrigerator while preparing the next layer.
02 - Combine blueberries, sugar, lemon juice, and water in a medium saucepan. Cook over medium heat until berries burst. Mix cornstarch with a splash of water to form a slurry, then stir into the berry mixture. Simmer until thickened, about 2 minutes. Cool completely.
03 - Beat cream cheese with powdered sugar until smooth. Add lemon zest and juice, and mix well. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold whipped cream into the lemon mixture until just combined.
04 - Spread half of the lemon cream over the chilled cookie crust. Gently spread half the blueberry sauce over the cream layer. Repeat with the remaining lemon cream and blueberry sauce.
05 - Cover and refrigerate for at least 4 hours, or overnight for best results.
06 - Spread whipped cream over the top and garnish with fresh blueberries and lemon zest before serving.
# Expert Advice:
01 -
- It looks like you spent hours but the whole thing comes together in about thirty minutes of active work
- The combination of creamy, fruity, and crunchy textures hits every craving at once
02 -
- The blueberry sauce absolutely must cool before you layer it or the cream will melt into a soupy mess
- Overmixing when folding the whipped cream into the lemon base is the number one way to ruin the texture
03 -
- Swap in mascarpone for the cream cheese if you want a softer, more elegant flavor that still holds its structure
- Gluten-free cookies work just as well for the crust so nobody has to sit this one out