Lemon-Blueberry Cheesecake Lasagna Recipe
Introduction
This Lemon-Blueberry Cheesecake Lasagna is a refreshing no-bake dessert featuring layers of creamy lemon curd, blueberry cheesecake filling, and zesty lemon Oreos. It’s perfect for a summer gathering or anytime you want a bright, fruity treat with minimal effort.
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
- Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. Transfer about 2 cups of the whipped cream to a separate bowl and refrigerate until needed.
- Step 2: Fold the lemon curd gently into the remaining whipped cream. Refrigerate this lemon curd mixture until ready to assemble.
- 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.
- Step 4: In a 13″ x 9″ baking dish, spread a thin layer of the cheesecake mixture. Cover the bottom of the dish completely with lemon Oreos. Spoon half of the cheesecake mixture evenly over the Oreos, then spread half of the lemon curd mixture on top. Repeat by layering the remaining Oreos, cheesecake mixture, and lemon curd mixture. Finish with the reserved whipped cream on top. Refrigerate for at least 2 hours or up to overnight to chill and set.
- 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 smoother texture, make sure the cream cheese is fully softened before mixing.
- You can substitute blueberry jam with raspberry or strawberry jam for a different berry flavor.
- Use homemade lemon curd for a fresher taste if you have time, or choose a high-quality store-bought option.
- Try adding a layer of graham crackers or crushed lemon cookies for extra crunch and variation.
Storage
Store the cheesecake lasagna covered in the refrigerator for up to 3 days. Make sure it is well wrapped or covered to prevent it from absorbing other fridge odors. When ready to serve, you can let it sit at room temperature for 10-15 minutes for easier slicing. This dessert is best enjoyed chilled and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, this cheesecake lasagna is ideal for making a day in advance. It needs at least 2 hours of chilling, but overnight refrigeration actually improves the flavor and texture.
Can I use a different type of cookie instead of lemon Oreos?
Absolutely. While lemon Oreos add a nice citrusy crunch, you can substitute with vanilla wafers, graham crackers, or any other cookie you prefer. Keep in mind that the flavor will change accordingly.
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Lemon-Blueberry Cheesecake Lasagna Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
Description
This refreshing Lemon-Blueberry Cheesecake Lasagna is a no-bake layered dessert combining creamy lemon curd, tangy cream cheese, and sweet blueberry jam between layers of lemon-flavored Oreos. Topped with whipped cream, fresh lemon zest, and blueberries, it’s a delightful and visually stunning treat perfect for summer gatherings or special occasions.
Ingredients
Whipped Cream and Lemon Curd
- 2 cups heavy cream
- 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 tablespoon fresh lemon juice
Other Ingredients
- 48 lemon Oreos
- Finely grated lemon zest, for topping
- Fresh blueberries, for topping
Instructions
- Whip the cream: In a large bowl, using a handheld mixer on medium-high speed, beat the heavy cream until stiff peaks form. Transfer a heaping 2 cups of whipped cream to a separate medium bowl and refrigerate until ready to use.
- Make lemon curd mixture: To the remaining whipped cream in the large bowl, fold in the lemon curd gently until combined. Refrigerate until ready to assemble.
- Prepare cheesecake mixture: In another large bowl, beat the softened cream cheese and confectioners’ sugar on medium-high speed until smooth and creamy. Add blueberry jam and fresh lemon juice, then continue beating until well combined.
- Assemble the lasagna: In a 13″ x 9″ baking dish, start by spreading a thin layer of the cheesecake mixture. Cover the entire bottom evenly with lemon Oreos. Spoon about half of the cheesecake mixture over the Oreos and spread evenly. Layer half of the lemon curd whipped cream mixture on top. Add another layer of Oreos, then the remaining cheesecake mixture, and finish with the remaining lemon curd whipped cream mixture. Top with the reserved plain whipped cream from step 1.
- Chill and serve: Refrigerate the assembled dessert for at least 2 hours or up to overnight to allow flavors to meld and the dessert to set. Before serving, garnish the top with finely grated lemon zest and fresh blueberries for a fresh and vibrant finish.
Notes
- This dessert is best served chilled, so plan ahead to allow sufficient refrigeration time.
- For a homemade touch, make your own lemon curd or blueberry jam if desired.
- Lemon Oreos provide a bright citrus flavor that complements the lemon and blueberry layers perfectly.
- Use softened cream cheese for easier mixing and a smoother cheesecake layer.
- You can substitute fresh blueberries with frozen ones if out of season, just thaw and drain excess liquid before using.
- Keep leftovers refrigerated and consume within 2-3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon blueberry cheesecake lasagna, no bake dessert, lemon curd dessert, layered cheesecake, blueberry jam dessert, lemon Oreo dessert
