Lemon-Blueberry Cheesecake Lasagna Recipe

Introduction

This Lemon-Blueberry Cheesecake Lasagna is a delightful no-bake dessert featuring layers of creamy lemon curd, blueberry cheesecake filling, and crunchy lemon Oreos. It’s a refreshing, sweet treat perfect for gatherings or a special summer dessert.

Ingredients

• 2 cups heavy cream
• 12 oz. store-bought or homemade lemon curd
• 3 (8-oz.) packages cream cheese, softened
• 1/3 cup (38 g) confectioners’ sugar
• 1 (13-oz.) jar blueberry jam
• 1 tablespoon fresh lemon juice
• 48 lemon Oreos
• Finely grated lemon zest and fresh blueberries, for topping

Instructions

1. Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. Transfer a heaping 2 cups of whipped cream to a medium bowl and refrigerate until ready to use.
2. Step 2: Fold the lemon curd gently into the remaining whipped cream. Refrigerate this lemon curd mixture until needed.
3. Step 3: In another large bowl, beat the softened cream cheese and confectioners’ sugar with a handheld mixer on medium-high speed until smooth. Add the blueberry jam and fresh lemon juice, then beat until fully combined.
4. Step 4: In a 13″ x 9″ baking dish, spread a thin layer of the cheesecake mixture. Cover the entire bottom with lemon Oreos. Spoon half of the cheesecake mixture over the Oreos and spread evenly. Top with half of the lemon curd mixture and spread evenly. Repeat the layers with remaining Oreos, cheesecake mixture, and lemon curd mixture. Finish by spreading the reserved whipped cream on top. Refrigerate the assembled dessert until well chilled, at least 2 hours or up to overnight.
5. Step 5: Just before serving, garnish the top with finely grated lemon zest and fresh blueberries for a bright, fresh finish.

Tips & Variations

• For a stronger lemon flavor, add extra lemon zest to the whipped cream or cheesecake layers.
• Use homemade lemon curd for a fresher taste or opt for your favorite store-bought brand to save time.
• Swap blueberry jam with raspberry or strawberry jam for a different berry twist.
• If lemon Oreos are unavailable, substitute with vanilla or plain Oreos for a similar texture.

Storage

Store the cheesecake lasagna in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days. To serve, you can enjoy it cold directly from the fridge—no reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake lasagna actually benefits from resting in the refrigerator for several hours or overnight, as it allows the layers to set and flavors to meld beautifully.

Can I freeze the Lemon-Blueberry Cheesecake Lasagna?

Freezing is possible but not recommended because the texture of the whipped cream and Oreos may change upon thawing. If you do freeze it, cover it tightly and thaw overnight in the refrigerator before serving.

Lemon-Blueberry Cheesecake Lasagna Recipe

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★★★★★

4.5 from 356 reviews

• Author: Mariam
• Total Time: 2 hours 20 minutes (including chilling time)
• Yield: 12 servings 1x

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Description

A refreshing no-bake dessert layering tangy lemon curd and creamy blueberry cheesecake mixture between crunchy lemon Oreos, finished with whipped cream and fresh berries for a delightful Lemon-Blueberry Cheesecake Lasagna.

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Ingredients

Scale 1x2x3x

Whipped Cream

• 2 cups heavy cream

Lemon Curd Mixture

• 12 oz. store-bought or homemade lemon curd

Cheesecake Mixture

• 3 (8-oz.) packages cream cheese, softened
• 1/3 cup (38 g) confectioners’ sugar
• 1 (13-oz.) jar blueberry jam
• 1 Tbsp. fresh lemon juice

Other

• 48 lemon Oreos
• Finely grated lemon zest, for topping
• Fresh blueberries, for topping

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Instructions

1. Whip the Cream: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. Transfer a heaping 2 cups of the whipped cream to a medium bowl and refrigerate until ready to use.
2. Prepare Lemon Curd Mixture: To the remaining whipped cream, gently fold in the lemon curd until combined. Refrigerate this mixture until ready to assemble.
3. Make Cheesecake Mixture: In another large bowl, beat the softened cream cheese and confectioners’ sugar on medium-high speed until smooth and creamy. Add the blueberry jam and fresh lemon juice, then mix until fully combined.
4. Assemble the Lasagna: In a 13″ x 9″ baking dish, spread a thin layer of the cheesecake mixture evenly on the bottom. Cover the entire layer with a single layer of lemon Oreos. Spoon about half of the remaining cheesecake mixture over the Oreos, spreading it evenly. Next, top this layer with half of the lemon curd mixture and spread evenly. Repeat the layering by adding another layer of Oreos, followed by the remaining cheesecake mixture and lemon curd mixture. Finally, top the entire lasagna with the reserved whipped cream. Cover and refrigerate the assembled dessert for at least 2 hours, preferably overnight, to allow it to chill and set.
5. Garnish and Serve: When ready to serve, sprinkle finely grated lemon zest and fresh blueberries on top for a bright, fresh garnish.

Notes

• For best results, chill the dessert overnight for flavors to meld and the layers to set firmly.
• You can substitute lemon Oreos with vanilla or regular Oreos for a slightly different flavor.
• If homemade lemon curd is not available, store-bought lemon curd works perfectly.
• This dessert is best served chilled and should be kept refrigerated until serving.
• Be gentle when folding mixtures to keep the whipped cream light and fluffy.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: lemon blueberry cheesecake lasagna, no-bake dessert, lemon Oreo dessert, blueberry cheesecake, layered dessert