Lemon Blueberry Lasagna (Print Version)
No-bake lemon and blueberry layers with a buttery cookie crust and whipped topping, chilled for easy slicing.
# What You'll Need:
→ Crust
01 - 7 ounces vanilla wafer cookies or graham crackers, crushed
02 - 6 tablespoons unsalted butter, melted
→ Lemon Cream Layer
03 - 8 ounces cream cheese, softened
04 - 1 cup powdered sugar
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon 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 - 2 1/2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - Fresh blueberries for garnish (optional)
# How to Cook:
01 - Combine crushed vanilla wafers and melted butter in a mixing bowl. Press mixture evenly into the bottom of a 9x13-inch baking dish. Place in the freezer to set while preparing the remaining layers.
02 - In a clean bowl, beat softened cream cheese until smooth. Add powdered sugar, fresh lemon juice, and lemon zest; mix until fully combined. In a separate bowl, whip cold heavy cream to stiff peaks. Fold whipped cream gently into the lemon-cream cheese mixture. Spread evenly over the chilled crust.
03 - In a saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat until berries soften and release juices, about 4–5 minutes. Stir in the cornstarch slurry, cooking until the mixture thickens, approximately 2–3 minutes. Remove from heat and cool completely before layering over the lemon cream.
04 - Whip heavy cream with powdered sugar and vanilla extract to stiff peaks. Spread topping over the cooled blueberry layer. Garnish with lemon zest and additional fresh blueberries if desired.
05 - Refrigerate for at least 4 hours, preferably overnight, to allow layers to set. Slice and serve chilled for best presentation.
# Expert Advice:
01 -
- No oven required, so you can whip this up even on the hottest days without breaking a sweat.
- The striking layers make every slice look like you spent hours in the kitchen, and it never fails to impress guests.
02 -
- Speeding up chilling will always lead to messy slices—I once learned this the sticky way at a picnic.
- Waiting for the blueberry layer to cool completely really helps prevent the cream layer from melting or mixing in awkwardly.
03 -
- If your cream isn't whipping, try chilling both the bowl and beaters first.
- Reserve a spoonful of blueberry compote for an extra flourish over the top just before serving—it wows every time.