Lemon Blueberry Lasagna: A No-Bake Layered Dessert with Oreo Crust and Creamy Cheesecake

Lemon Blueberry Lasagna

Lemon Blueberry Lasagna is the dessert I reach for when the weather turns warm and I want something bright, creamy, and completely fuss free. It is a no bake layered dessert, and because it starts with frozen blueberries, it works just as well in the middle of winter as it does in the height of summer.

Every spoonful brings together tart lemon and sweet blueberries, softened cream cheese, a buttery Golden Oreo crust, and a scatter of white chocolate curls on top. The layers stack up neatly in a 9×13 inch dish, so it looks like something you spent all afternoon on, even though the oven stays off the whole time.

This is my new favourite summer dessert, and it has quietly become the one my family asks for whenever we are heading to a cookout or a birthday lunch. I love that I can build it the day before and simply pull it out of the fridge when everyone is ready for something sweet.

Because the berries come straight from the freezer, this dessert never has to wait for blueberry season.

Easy No Bake Lemon Blueberry Dessert

No bake desserts are made for spring and hot summer days, and this lemon blueberry version is a perfect example. There is no oven involved at all, so you will not be heating up the kitchen while everyone else is outside enjoying the sunshine.

The hands on work takes about 1 hour, and the longest part of the whole process is simply waiting for the layers to set before you serve it. That is a trade I am always happy to make, because the payoff is a tall, tidy, layered dessert that slices cleanly and looks impressive on the table.

Here is what I love most about the way this comes together:

• The crust is pressed into the dish and firmed in the freezer while you make the next layer.
• The blueberry cheesecake layer is thick, creamy, and spooned over the chilled crumbs.
• The lemon pudding layer adds a light, tangy note that keeps everything from feeling heavy.
• A final blanket of whipped topping and a few white chocolate curls finish it off.

One thing I appreciate about this dessert is how forgiving it is. You do not need any special equipment beyond a food processor and a mixer, and there is no risk of a cake sinking or a crust burning. If you can press crumbs into a dish and fold a few mixtures together, you can make this.

Because the layers set in the refrigerator, you can assemble the dessert a day ahead and keep it covered until serving time. That makes it a genuinely relaxed option for holidays, potlucks, and family dinners, and it travels well in the dish if you are bringing it somewhere.

If bright, fruity, no bake desserts are your thing, you will want to spend some time browsing my full collection. There are plenty of layered options to work through, including a festive Easter Cheesecake Lasagna with colorful pastel layers if you are planning something for a spring celebration.

How To Make No Bake Lemon Blueberry Cheesecake Lasagna

Lemon Blueberry Lasagna is built in four layers, and each one is simple enough to make on an ordinary weeknight. Everything happens in one 9×13 inch deep dish, so there is no juggling pans and no oven to preheat. Here is the full method, layer by layer, with the small details that make the biggest difference.

Ingredients for Lemon Blueberry Lasagna

For the Oreo crust

• 36 Golden Oreo cookies
• 1/2 cup unsalted butter, melted

For the blueberry cheesecake layer

• 2 1/4 cups frozen blueberries, thawed
• 1/4 cup Greek yogurt, blueberry or plain
• 5 teaspoons gelatine powder, about 2 envelopes of 7 g each
• 1/3 cup cold water
• 16 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 2 cups Cool Whip

For the lemon pudding layer

• 2 packages lemon instant pudding, 3.4 oz each
• 2 1/2 cups cold milk
• 1 cup Cool Whip

For the topping

• 2 1/2 to 3 cups Cool Whip
• 6 oz white chocolate bar or block, for the curls

The layers go in this order for a reason. The crust gives you a firm base, the blueberry cheesecake layer is the heaviest and sits closest to the bottom, the lemon pudding is lighter and spreads easily over it, and the whipped topping finishes everything with a soft, cloud like surface that the chocolate curls can sit on.

Layer and setting times at a glance

Start the gelatine first, because it needs a few minutes to bloom while you work on the rest of the filling.

Make the Golden Oreo Crust

Start with the base, because it needs a few minutes in the freezer to firm up while you work on the filling.

1. Grind the whole Golden Oreo cookies, filling and all, in a food processor until you have fine crumbs. There is no need to scrape out the cream first.
2. Stir the crumbs together with 1/2 cup melted unsalted butter in a bowl until every crumb is evenly moistened. The butter is what holds the crust together, so take a moment to check for dry patches.
3. Press the mixture firmly into the bottom of a 9×13 inch deep dish. The back of a spoon or a flat measuring cup helps you pack it into an even layer.
4. Set the dish in the freezer to firm while you make the next layer.

Make the Blueberry Cheesecake Layer

This is the thickest layer of the dessert and the one that gives it that pretty purple color.

1. Dissolve the gelatine in 1/3 cup cold water and set it aside to bloom.
2. Place the thawed blueberries and the Greek yogurt in a food processor and pulse, then set the mixture aside. Do not drain off the excess liquid from the berries.
3. In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Beat in the vanilla and the powdered sugar.
4. Add the blueberry mixture and mix to combine.
5. Microwave the bloomed gelatine and stir until it is completely dissolved. Slowly pour it into the cream cheese mixture while mixing on medium speed.
6. Finally, add the Cool Whip and mix to combine, scraping down the bottom of the bowl so everything blends evenly.
7. Spread the filling over the chilled Oreo crust and place the dish in the freezer for 15 to 20 minutes.

Add the Lemon Pudding Layer

1. In a mixing bowl, combine the instant pudding mix with 2 1/2 cups cold milk and whisk.
2. Add 1 cup Cool Whip and whisk until everything is evenly combined.
3. Spread the pudding over the blueberry layer and return the dish to the freezer to set for about 5 to 10 minutes.

Top and Chill the Lasagna

1. Spread 2 1/2 to 3 cups Cool Whip over the pudding layer.
2. Place the dish in the fridge for at least 4 hours, or preferably overnight.

When you are ready to serve, run a thin knife around the edge of the dish and cut straight down through all of the layers. Wiping the blade between slices keeps the edges neat, and the slices hold their shape beautifully once the dessert is fully chilled.

Make the White Chocolate Curls

To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle the curls over the top just before serving. A bar that has been sitting out for a little while curls far more neatly than one straight from the fridge, so give it a few minutes first.

Tips for the Best Lemon Blueberry Lasagna

• Use frozen blueberries. Frozen berries give the filling a nice purple color. Fresh blueberries will turn the mixture a grayish shade, which tastes fine but does not look nearly as pretty.
• Thaw the berries first. If you pulse berries that are still frozen, you get a cold, thick paste. Adding that to the cream cheese mixture causes immediate clumping that is hard to mix out.
• Choose full fat brick style cream cheese. It gives the filling its structure and its rich, creamy texture.
• Plan your whipped topping. The layers use about 6 cups of thawed Cool Whip in total. If you would rather make your own, beat 3 cups chilled heavy cream with 2 teaspoons vanilla until soft peaks form, then add powdered sugar to taste and continue mixing on high speed until stiff peaks form.
• Do not make the pudding with the full amount of milk on the box. The lemon instant pudding is prepared with less milk than the package lists, because it is lightened with whipped cream.
• Handle the gelatine properly. Dissolve the powder in cold water and leave it for a few minutes to bloom, then microwave it or heat it on low on the stovetop until it is completely melted and liquid. Pour it in slowly while the mixer runs so it blends in evenly.
• Give it time to set. The chilling is not optional. At least 4 hours in the fridge, and overnight if you can manage it, is what makes clean slices possible.
• Make it the day before. The dessert needs at least 4 hours in the fridge, and overnight is even better. Building it a day ahead means one less thing to think about when guests arrive.

How to Store Lemon Blueberry Lasagna

Store the dessert covered in the fridge, where it keeps well for up to 5 to 6 days. If you need it to last longer, the original recipe notes that it can also be frozen for longer storage. Thaw a frozen portion in the fridge before serving so the layers soften evenly.

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Lemon Blueberry Lasagna

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Lemon Blueberry Lasagna Lemon Blueberry Lasagna is the dessert I reach for when the weather turns warm and I want something bright, creamy, and completely fuss free. It is a no bake layered dessert, and because it starts with frozen blueberries, it works just as well in the middle of winter as it does in the height of summer.

• Total Time: 300 min

Ingredients

Scale 1x2x3x

For Oreo Crust
36 Golden Oreo cookies
1/2 cup unsalted butter, melted

Blueberry Cheesecake Layer
2 1/4 cups frozen blueberries, thawed
1/4 cup Greek yogurt, blueberry or plain
5 teaspoons gelatine powder, 2x7g envelops
1/3 cup cold water
16 oz. cream cheese, softened
1 1/2 cup powdered sugar
1 1/2 teaspoon vanilla
2 cups Cool Whip

Lemon Pudding Layer
2 packages lemon instant pudding, 3.4 oz. each
2 1/2 cups cold milk
1 cup Cool Whip

Topping
2 1/2 cups Cool Whip, or up to 3 cups
6 oz. white chocolate bar or block, for curls

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Instructions

Oreo Crust
1-To make the crust, ground whole Oreo: To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
2-In a bowl stir together ½ cup: In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.

Blueberry Cheesecake Layer
3-Dissolve gelatine in 1/3 cup cold water: Dissolve gelatine in 1/3 cup cold water and set aside to bloom.
4-In a food processor place thawed blueberries: In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside.
5-In a large mixing bowl beat softened: In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar.
6-Add blueberry mixture and mix to combine: Add blueberry mixture and mix to combine.
7-Microwave gelatine and stir to dissolve completely: Microwave gelatine and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed.
8-Finally add Cool Whip and mix to: Finally add Cool Whip and mix to combine. Scrape down the bottom of the bowl to combine everything evenly.
9-Spread over chilled Oreo crust and place: Spread over chilled Oreo crust and place in the freezer for 15-20 minutes.

Lemon Pudding Layer
10-In a mixing bowl combine instant pudding: In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.

Topping
11-Spread 2-3 cups Cool Whip over pudding: Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight.
12-To make the curls, carefully draw a: To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.
13-Store covered in the fridge up to: Store covered in the fridge up to 5-6 days.

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• Prep Time: 60 min
• Cook Time: 0 min
• Method: no_cook