Lemon Blueberry Lasagna (Printer-friendly)

A vibrant no-bake layered dessert with lemon cream, blueberries, and a crisp cookie base.

# What You'll Need:

→ Cookie Layer

01 - 10.5 oz vanilla wafer cookies or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted

→ Blueberry Layer

03 - 10.5 oz fresh or frozen blueberries
04 - 1/4 cup granulated sugar
05 - 2 tbsp lemon juice
06 - 2 tbsp water
07 - 2 tsp cornstarch

→ Lemon Cream Layer

08 - 10.5 oz cream cheese, softened
09 - 7 oz powdered sugar
10 - 2 tbsp lemon zest
11 - 4 tbsp lemon juice
12 - 1 2/3 cups heavy whipping cream, cold

→ Topping

13 - 3.5 oz whipped cream
14 - Fresh blueberries and lemon zest for garnish

# How To Make It:

01 - Combine the crushed cookies and melted butter in a bowl, mixing until evenly moistened. Press the mixture firmly into the bottom of a 9x13 inch dish. Refrigerate while preparing the remaining layers.
02 - Add blueberries, sugar, lemon juice, and water to a saucepan and cook over medium heat until the berries burst and release their juices. Whisk the cornstarch with a small splash of water to form a slurry, then stir it into the berry mixture. Simmer until thickened, about 2 minutes. Remove from heat and cool completely.
03 - Beat the cream cheese and powdered sugar together in a large bowl until smooth and free of lumps. Incorporate the lemon zest and juice, mixing until well blended. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture until just combined, being careful not to deflate the cream.
04 - Spread half of the lemon cream evenly over the chilled cookie crust. Spoon half of the cooled blueberry sauce over the cream layer and spread gently. Repeat with the remaining lemon cream, then finish with the remaining blueberry sauce.
05 - Cover the dish tightly and refrigerate for at least 4 hours, or overnight for the cleanest slices and best flavor development.
06 - Spread the whipped cream over the top layer just before serving. Finish with fresh blueberries and a sprinkle of lemon zest.

# Expert Hints:

01 -
  • The contrast of tart lemon and sweet blueberries hits a flavor note that feels like summer on a plate
  • Zero oven time means your kitchen stays cool and your hands stay clean
  • It looks wildly impressive but comes together faster than most cookies
02 -
  • If you spread the blueberry sauce while it is still warm it will melt the lemon cream layer and create a muddy mess
  • The overnight chill is not optional, it is what transforms loose layers into something you can actually slice cleanly
03 -
  • Substitute mascarpone for the cream cheese if you want a more delicate, European style richness
  • Use gluten free cookies for the crust and nobody at your table will know the difference

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