Lemon Blueberry Lasagna is the ultimate indulgence for those who enjoy light, refreshing, and vibrant desserts. This no-bake masterpiece combines creamy layers of tangy blueberry cheesecake and velvety lemon pudding, all on a crunchy, sweet Oreo crust. The contrast between the smooth, fruity filling and the crumbly crust creates a delightful balance of flavors and textures. The luscious topping of fluffy Cool Whip and delicate white chocolate curls adds the perfect finishing touch to this layered dessert.
PrintLemon Blueberry Lasagna: A Refreshing No-Bake Dessert for All Occasions
đđ Lemon Blueberry Lasagna is the refreshing no-bake dessert you need in your life! đâš Layers of creamy lemon goodness, sweet blueberries, and a buttery crust create a perfect balance of flavors thatâll have everyone asking for seconds. đđ° Itâs light, refreshing, and so easy to makeâperfect for any occasion! đœïžđ
#LemonBlueberryLasagna #NoBakeDesserts #RefreshingTreats #LayeredDesserts #SweetAndTart #SummerDesserts #BlueberryLove #LemonPerfection #DessertGoals #FoodieFavorites
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
For the Oreo Crust:
- 36 Golden Oreo cookies: These cookies will serve as the base of your dessert, giving it a sweet, crunchy foundation.
- 1/2 cup unsalted butter (melted): Butter helps bind the cookie crumbs together, creating a solid crust.
For the Blueberry Cheesecake Layer:
- 2 1/4 cups frozen blueberries (thawed): Frozen blueberries are perfect for this layer as they add color and flavor while keeping the cheesecake layer smooth.
- 1/4 cup Greek yogurt: Choose blueberry or plain yogurt for a tangy element that complements the blueberries.
- 5 teaspoons gelatin powder (2x7g envelopes): Gelatin helps set the blueberry cheesecake layer, giving it structure and creaminess.
- 1/3 cup cold water: This helps bloom the gelatin, which will then be incorporated into the cheesecake mixture.
- 16 oz. cream cheese (softened): Cream cheese is the heart of the cheesecake layer, providing richness and creaminess.
- 1 1/2 cup powdered sugar: Sweetens the cheesecake layer without overpowering the flavor.
- 1 1/2 teaspoons vanilla extract: Adds depth to the flavor and enhances the creaminess of the cheesecake.
- 2 cups Cool Whip: Lightens the blueberry cheesecake mixture and adds an airy texture.
For the Lemon Pudding Layer:
- 2 (3.4 oz.) packages lemon instant pudding: Instant pudding mix is used to create a creamy, tangy lemon filling.
- 2 1/2 cups cold milk: Used to prepare the pudding, making it smooth and rich.
- 1 cup Cool Whip: Adds a fluffy texture to the lemon pudding layer, balancing the tanginess with a creamy finish.
For the Topping:
- 2 1/2 â 3 cups Cool Whip: The finishing touch that makes the dessert light, airy, and irresistible.
- 6 oz. white chocolate bar or block: For creating elegant white chocolate curls, which will top the dessert with a touch of sophistication.
Instructions
Step 1: Preparing the Oreo Crust
- Crush the Oreos: Place the Golden Oreo cookies, with the filling intact, into a food processor. Pulse them until they turn into fine crumbs.
- Combine with Butter: In a medium-sized bowl, stir the crushed Oreo crumbs with 1/2 cup melted butter. Make sure the crumbs are evenly coated with butter for a uniform crust.
- Press into Dish: Press the mixture firmly into the bottom of a 9 x 13-inch deep dish or baking pan. Use the back of a spoon or your fingers to pack it down tightly.
- Chill the Crust: Place the pan in the freezer to firm up the crust while you work on the next layer. This will help ensure that it holds together nicely.
Step 2: Making the Blueberry Cheesecake Layer
- Prepare Gelatin: In a small bowl, combine 1/3 cup cold water with the gelatin powder. Stir it and let it sit for a few minutes to bloom (the gelatin will absorb the water and swell).
- Blend Blueberries and Yogurt: In a food processor, combine the thawed blueberries (do not drain excess liquid) and the Greek yogurt. Pulse until smooth and set aside.
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until itâs smooth and creamy. Add the powdered sugar and vanilla extract, beating until everything is fully incorporated.
- Combine Blueberry Mixture: Add the blueberry and yogurt mixture into the cream cheese mixture. Mix well to combine.
- Add Gelatin: Microwave the bloomed gelatin for a few seconds to dissolve it completely. Slowly pour the dissolved gelatin into the cream cheese mixture while mixing on medium speed.
- Fold in Cool Whip: Gently fold in 2 cups of Cool Whip to lighten the mixture. Be careful not to deflate the whipped cream.
- Spread over Crust: Once the mixture is smooth, spread it evenly over the chilled Oreo crust. Place the pan in the freezer for about 15-20 minutes to allow the cheesecake layer to set.
Step 3: Preparing the Lemon Pudding Layer
- Make the Lemon Pudding: In a large mixing bowl, whisk together the two packages of instant lemon pudding mix and 2 1/2 cups cold milk. Whisk until the pudding starts to thicken.
- Add Cool Whip: Stir in 1 cup of Cool Whip to the lemon pudding, mixing until itâs smooth and fluffy.
- Spread Over Blueberry Layer: After the blueberry cheesecake layer has set, spread the lemon pudding mixture evenly over the top. Return the pan to the freezer for 5-10 minutes to allow the pudding to firm up.
Step 4: Adding the Topping
- Add Cool Whip: Once the pudding layer has set, spread 2 1/2 to 3 cups of Cool Whip over the lemon pudding. Smooth it out with a spatula to cover the entire surface.
- Decorate with White Chocolate: To make the white chocolate curls, use a vegetable peeler to carefully shave the surface of the white chocolate bar. Sprinkle the curls on top of the Cool Whip for an elegant finish.
- Chill the Dessert: Cover the pan and refrigerate the Lemon Blueberry Lasagna for at least 4 hours, or preferably overnight, to allow all the layers to set and meld together.
Notes
- Patience is Key: This dessert requires some chilling time between layers to ensure each one sets properly. Be patient, and allow enough time for the dessert to firm up in the fridge or freezer.
- Smooth Layers: Be gentle when spreading each layer to ensure a smooth, even finish. A spatula or offset knife works best for this.
- Make Ahead: This dessert can be made a day or two in advance, making it perfect for prepping ahead of time for parties or gatherings.
- Prep Time: 1 hour
- Cook Time: 0 minutes
Why Lemon Blueberry Lasagna?
This dessert brings together two beloved flavors: zesty lemon and sweet blueberries. The rich blueberry cheesecake layer is filled with the burst of blueberryâs natural sweetness, enhanced with a creamy cream cheese base. The lemon pudding layer provides a tangy contrast, adding brightness and depth to each bite. Itâs a dessert thatâs both decadent and refreshing, making it perfect for summer gatherings, holiday celebrations, or even an indulgent treat after dinner. Plus, itâs a no-bake recipe, so itâs quick to prepare and perfect for hot weather when turning on the oven isnât ideal.
Whether youâre a seasoned baker or a beginner in the kitchen, this Lemon Blueberry Lasagna is incredibly easy to make. The recipe is broken down into manageable layers, and while the process might seem detailed, it requires no complex techniquesâjust simple ingredients and a little patience. This dessert will impress your friends and family with its stunning presentation and unforgettable taste.
Ingredients for Lemon Blueberry Lasagna
Before diving into the step-by-step instructions, letâs take a look at the ingredients youâll need to create this show-stopping dessert. The key to a great Lemon Blueberry Lasagna lies in the balance of sweet, tangy, creamy, and crunchy elements.
For the Oreo Crust:
- 36 Golden Oreo cookies: These cookies will serve as the base of your dessert, giving it a sweet, crunchy foundation.
- 1/2 cup unsalted butter (melted): Butter helps bind the cookie crumbs together, creating a solid crust.
For the Blueberry Cheesecake Layer:
- 2 1/4 cups frozen blueberries (thawed): Frozen blueberries are perfect for this layer as they add color and flavor while keeping the cheesecake layer smooth.
- 1/4 cup Greek yogurt: Choose blueberry or plain yogurt for a tangy element that complements the blueberries.
- 5 teaspoons gelatin powder (2x7g envelopes): Gelatin helps set the blueberry cheesecake layer, giving it structure and creaminess.
- 1/3 cup cold water: This helps bloom the gelatin, which will then be incorporated into the cheesecake mixture.
- 16 oz. cream cheese (softened): Cream cheese is the heart of the cheesecake layer, providing richness and creaminess.
- 1 1/2 cup powdered sugar: Sweetens the cheesecake layer without overpowering the flavor.
- 1 1/2 teaspoons vanilla extract: Adds depth to the flavor and enhances the creaminess of the cheesecake.
- 2 cups Cool Whip: Lightens the blueberry cheesecake mixture and adds an airy texture.
For the Lemon Pudding Layer:
- 2 (3.4 oz.) packages lemon instant pudding: Instant pudding mix is used to create a creamy, tangy lemon filling.
- 2 1/2 cups cold milk: Used to prepare the pudding, making it smooth and rich.
- 1 cup Cool Whip: Adds a fluffy texture to the lemon pudding layer, balancing the tanginess with a creamy finish.
For the Topping:
- 2 1/2 â 3 cups Cool Whip: The finishing touch that makes the dessert light, airy, and irresistible.
- 6 oz. white chocolate bar or block: For creating elegant white chocolate curls, which will top the dessert with a touch of sophistication.
Instructions: A Step-by-Step Guide to Lemon Blueberry Lasagna
Letâs walk through the preparation process to make sure every step is clear and achievable. By following these steps, youâll be able to create a dessert thatâs both beautiful and delicious.
Step 1: Preparing the Oreo Crust
- Crush the Oreos: Place the Golden Oreo cookies, with the filling intact, into a food processor. Pulse them until they turn into fine crumbs.
- Combine with Butter: In a medium-sized bowl, stir the crushed Oreo crumbs with 1/2 cup melted butter. Make sure the crumbs are evenly coated with butter for a uniform crust.
- Press into Dish: Press the mixture firmly into the bottom of a 9 x 13-inch deep dish or baking pan. Use the back of a spoon or your fingers to pack it down tightly.
- Chill the Crust: Place the pan in the freezer to firm up the crust while you work on the next layer. This will help ensure that it holds together nicely.
Step 2: Making the Blueberry Cheesecake Layer
- Prepare Gelatin: In a small bowl, combine 1/3 cup cold water with the gelatin powder. Stir it and let it sit for a few minutes to bloom (the gelatin will absorb the water and swell).
- Blend Blueberries and Yogurt: In a food processor, combine the thawed blueberries (do not drain excess liquid) and the Greek yogurt. Pulse until smooth and set aside.
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until itâs smooth and creamy. Add the powdered sugar and vanilla extract, beating until everything is fully incorporated.
- Combine Blueberry Mixture: Add the blueberry and yogurt mixture into the cream cheese mixture. Mix well to combine.
- Add Gelatin: Microwave the bloomed gelatin for a few seconds to dissolve it completely. Slowly pour the dissolved gelatin into the cream cheese mixture while mixing on medium speed.
- Fold in Cool Whip: Gently fold in 2 cups of Cool Whip to lighten the mixture. Be careful not to deflate the whipped cream.
- Spread over Crust: Once the mixture is smooth, spread it evenly over the chilled Oreo crust. Place the pan in the freezer for about 15-20 minutes to allow the cheesecake layer to set.
Step 3: Preparing the Lemon Pudding Layer
- Make the Lemon Pudding: In a large mixing bowl, whisk together the two packages of instant lemon pudding mix and 2 1/2 cups cold milk. Whisk until the pudding starts to thicken.
- Add Cool Whip: Stir in 1 cup of Cool Whip to the lemon pudding, mixing until itâs smooth and fluffy.
- Spread Over Blueberry Layer: After the blueberry cheesecake layer has set, spread the lemon pudding mixture evenly over the top. Return the pan to the freezer for 5-10 minutes to allow the pudding to firm up.
Step 4: Adding the Topping
- Add Cool Whip: Once the pudding layer has set, spread 2 1/2 to 3 cups of Cool Whip over the lemon pudding. Smooth it out with a spatula to cover the entire surface.
- Decorate with White Chocolate: To make the white chocolate curls, use a vegetable peeler to carefully shave the surface of the white chocolate bar. Sprinkle the curls on top of the Cool Whip for an elegant finish.
- Chill the Dessert: Cover the pan and refrigerate the Lemon Blueberry Lasagna for at least 4 hours, or preferably overnight, to allow all the layers to set and meld together.
Serving Suggestions
Lemon Blueberry Lasagna is best served chilled. When itâs time to serve, slice into squares and enjoy the beautiful layers of color and texture. Itâs a great choice for any occasion, from casual family dinners to special gatherings. You can also pair it with a refreshing drink, like lemonade or iced tea, to enhance the fruity flavors.
Variations and Substitutions
- Fresh Blueberries: If you prefer fresh blueberries over frozen, you can swap them out. However, note that the cheesecake layer will have a slightly lighter colorâfrozen blueberries give a richer, purple hue.
- Homemade Whipped Cream: If you prefer fresh whipped cream over Cool Whip, you can make your own by whipping heavy cream with vanilla extract and powdered sugar until stiff peaks form.
- Other Fruit Variations: Experiment with other fruits like raspberries or strawberries for a different flavor twist. Just make sure the fruit is pureed or blended for a smooth filling.
- Gluten-Free Option: To make this dessert gluten-free, use gluten-free cookies for the crust and check the pudding mix to ensure itâs certified gluten-free.
Tips for Success
- Patience is Key: This dessert requires some chilling time between layers to ensure each one sets properly. Be patient, and allow enough time for the dessert to firm up in the fridge or freezer.
- Smooth Layers: Be gentle when spreading each layer to ensure a smooth, even finish. A spatula or offset knife works best for this.
- Make Ahead: This dessert can be made a day or two in advance, making it perfect for prepping ahead of time for parties or gatherings.
Final Thoughts
Lemon Blueberry Lasagna is a dessert that will leave everyone at the table asking for seconds. With its beautiful layers of fruity, creamy fillings, crunchy crust, and airy topping, itâs a showstopper that tastes as good as it looks. Perfect for any occasion, this no-bake treat is easy to make and incredibly delicious. Whether youâre a beginner in the kitchen or an experienced cook, this dessert will add a refreshing and satisfying end to any meal. Try it today, and enjoy the burst of fresh flavors with every bite!
Conclusion
Lemon Blueberry Lasagna is truly a dessert that combines the best of both worldsârefreshing, fruity flavors with a rich, creamy texture. Its vibrant layers of blueberry cheesecake, tangy lemon pudding, and the indulgent topping of Cool Whip and white chocolate curls make it a visually stunning and mouthwateringly delicious treat. This no-bake dessert is perfect for both beginners and seasoned bakers, as it requires minimal effort yet delivers a show-stopping result.
Whether youâre preparing for a summer barbecue, a holiday gathering, or simply craving something sweet, Lemon Blueberry Lasagna will impress your guests and satisfy your taste buds. With its balance of sweetness and tartness, along with its easy-to-follow instructions, this dessert is sure to become a favorite in your recipe collection. So go ahead, give it a try, and indulge in the delightful layers of this sensational dessert thatâs bound to become a staple for any occasion. Enjoy!