Lemon Blueberry Lasagna (Printable Version)
No-bake lemon layers with creamy lemon filling, blueberry compote, and buttery cookie crust; chill and slice.
# What You'll Need:
→ Crust
01 - About 7 ounces vanilla wafer cookies or graham crackers, finely crushed
02 - 6 tablespoons unsalted butter, melted
→ Lemon Cream Layer
03 - 8 ounces cream cheese, softened
04 - 1 3/4 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 cold 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)
# Step-by-Step:
01 - Combine crushed vanilla wafers and melted butter in a mixing bowl until fully moistened. Press the mixture firmly into the base of a 9x13-inch (23x33 cm) baking dish to form an even layer. Place the dish in the freezer to set the crust while preparing the filling.
02 - In a large bowl, beat cream cheese with an electric mixer until completely smooth. Blend in powdered sugar, lemon juice, and lemon zest until incorporated. In a separate bowl, whip cold heavy cream to stiff peaks, then gently fold into the lemon-cream cheese mixture. Spread evenly over the chilled crust.
03 - Combine blueberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook for 4–5 minutes, stirring occasionally, until the berries begin to release their juices. Add the cornstarch slurry and continue stirring until the mixture thickens, about 2–3 minutes more. Remove from heat and let the compote cool completely.
04 - Once cooled, spread the blueberry mixture evenly over the lemon cream layer. Smooth the top using a spatula for uniform coverage.
05 - Whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Evenly spread the sweetened cream over the blueberry layer. Sprinkle with lemon zest and garnish with fresh blueberries if desired.
06 - Refrigerate uncovered for a minimum of 4 hours, or preferably overnight, to allow layers to set fully. Slice into portions just before serving for neat presentation.
# Expert Advice:
01 -
- Each layer comes together effortlessly and tastes like summer in every bite.
- It's a chilled, no-bake dessert that makes even busy days feel a touch more celebratory.
02 -
- Once, I rushed the chilling time and ended up with a beautiful mess—be sure to let every layer fully set for clean slices.
- Letting the blueberry mix cool completely before assembling keeps your cream layers pristine and separate.
03 -
- Chilling the bowl and beaters ensures your cream whips as fluffy as possible.
- A pinch of salt in the crust brightens the entire dessert, but it's easy to forget—don't!