No Bake Lemon Blueberry Cheesecake Lasagna is the ultimate dessert that perfectly balances creamy, tangy, and sweet flavors. Imagine layers of rich cheesecake, tart lemon curd, and sweet blueberry jam nestled between lemon Oreo cookies and topped with fluffy whipped cream. This dessert is a dream come true for summer parties, potlucks, or whenever you crave a refreshing and decadent treat. It only takes 10 minutes to prepare and chills beautifully in the fridge, making it a stress-free showstopper. Whether you’re a cheesecake lover or a lemon-blueberry enthusiast, this lasagna will steal your heart and taste buds!
Why You’ll Love This No Bake Lemon Blueberry Cheesecake Lasagna
This dessert is a total crowd-pleaser for so many reasons. First, it’s a no-bake recipe, meaning you can whip it up without turning on the oven—perfect for warm days or when you want an easy treat. The flavor combination of lemon and blueberry is timeless, offering a zesty brightness that balances the rich cream cheese layer. The lemon Oreos add a sweet crunch, acting like a crust and soaking up all the yummy flavors. Best of all, this lasagna slices beautifully and looks stunning when served, thanks to its colorful layers and fresh fruit topping.
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 Tbsp. fresh lemon juice
- 48 lemon Oreo cookies
- Finely grated lemon zest and fresh blueberries, for topping
Step-by-Step: How to Make No Bake Lemon Blueberry Cheesecake Lasagna
Step 1: Start by whipping 2 cups of heavy cream in a large mixing bowl with a handheld mixer on medium-high speed until stiff peaks form. This should take about 3 to 5 minutes. Scoop out about 2 heaping cups of the whipped cream into a separate bowl and place it in the refrigerator for later.
Step 2: Fold the lemon curd into the remaining whipped cream gently, combining until smooth. Refrigerate this lemon cream mixture until you’re ready to assemble.
Step 3: In another large bowl, beat the softened cream cheese and confectioners’ sugar together until smooth and creamy. Add the blueberry jam and fresh lemon juice, and continue mixing until fully combined.
Step 4: Begin assembly in a 13 x 9-inch baking dish. Spread a thin layer of the cheesecake mixture on the bottom. Then, place a single layer of lemon Oreo cookies to cover the base. Spoon half of the cheesecake mixture over the Oreos and spread it evenly. Next, layer half of the lemon cream mixture on top and smooth it out.
Step 5: Repeat the layering process with the remaining Oreos, the rest of the cheesecake mixture, and finally the remaining lemon cream mixture. Finish by spreading the reserved plain whipped cream over the top.
Step 6: Chill the lasagna in the refrigerator for at least 2 hours or overnight for best results. Right before serving, add a sprinkle of lemon zest and a few fresh blueberries on top for a bright and elegant finish.
Helpful Tips
- Make sure the cream cheese is fully softened before mixing to avoid lumps.
- Use a serrated knife to cut clean slices when serving.
- For an extra punch of lemon flavor, add a teaspoon of lemon zest to the lemon curd mixture.
- If your jam is too thick, microwave it for 10-15 seconds to make it easier to mix.
- Want even more texture? Add crushed graham crackers or chopped nuts between the layers.
Substitutions And Variations
- Oreo Alternative: Use golden Oreos or graham crackers if you can’t find lemon Oreos.
- Jam Swaps: Replace blueberry jam with raspberry or strawberry for a different fruity twist.
- Homemade Lemon Curd: Feel free to use homemade lemon curd if you’re feeling fancy—it adds a personal touch.
- Dairy-Free Version: Use dairy-free whipped topping and vegan cream cheese for a lactose-friendly dessert.
- Low-Sugar Option: Use sugar-free jam and reduce the confectioners’ sugar to make it lighter.
Storage Instructions
Store the cheesecake lasagna covered in the refrigerator for up to 5 days. Use plastic wrap or an airtight lid to prevent it from absorbing other fridge odors. This dessert is not freezer-friendly due to the whipped cream and cream cheese layers, which may separate when thawed.
Nutritional Information
Per Serving (1 of 15 servings):
Calories: 729
Fat: 51g
Saturated Fat: 30g
Carbohydrates: 62g
Sugar: 46g
Protein: 6g
Fiber: 1g
Sodium: 270mg
Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.
Serving Suggestions
Serve chilled with a tall glass of iced tea or lemonade for a refreshing dessert experience. This lasagna also pairs well with a scoop of vanilla bean ice cream for extra indulgence. To elevate the presentation, add a drizzle of extra lemon curd and a sprinkle of crushed cookies on top just before serving.
Frequently Asked Questions About No Bake Lemon Blueberry Cheesecake Lasagna
Can I make this dessert ahead of time?
Yes, this recipe is ideal for making ahead. In fact, the flavor and texture improve after chilling overnight.
Do I need to use lemon Oreos?
Lemon Oreos enhance the lemon flavor, but you can substitute with vanilla wafers, golden Oreos, or graham crackers if needed.
Can I use whipped topping instead of whipped cream?
While store-bought whipped topping (such as Cool Whip) is a convenient alternative, using freshly whipped cream offers a more luxurious and flavorful result.
Is there a vegan version of this recipe?
Yes, use plant-based cream cheese, dairy-free whipped cream, and vegan cookies to make a fully vegan version.
How long does this dessert last in the fridge?
It keeps well for up to 5 days when stored in an airtight container.
Final Thoughts
Thank you so much for stopping by and checking out this delightful No Bake Lemon Blueberry Cheesecake Lasagna recipe. It’s one of my favorite easy desserts because it’s so simple to make and always impresses guests with its bright flavor and beautiful layers. I hope you enjoy making and sharing it with your family and friends as much as I do. Remember, cooking should be fun and flavorful, and recipes like this one make it easy to enjoy the process. Happy layering and happy eating!
Print
No Bake Lemon Blueberry Cheesecake Lasagna
- Total Time: 2 hours 10 minutes
- Yield: 12–15 servings 1x
- Diet: Vegetarian
Description
No Bake Lemon Blueberry Cheesecake Lasagna is an easy dessert layered with whipped cream, lemon curd, blueberry jam, and lemon Oreos. Refreshing and perfect for parties or warm-weather gatherings. Make it today and enjoy the creamy, fruity goodness!
Ingredients
2 cups heavy cream
12 oz lemon curd (store-bought or homemade)
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
48 lemon Oreo cookies
Finely grated lemon zest (for garnish)
Fresh blueberries (for garnish)
Instructions
Step 1: Start by whipping 2 cups of heavy cream in a large mixing bowl with a handheld mixer on medium-high speed until stiff peaks form. This should take about 3 to 5 minutes. Scoop out about 2 heaping cups of the whipped cream into a separate bowl and place it in the refrigerator for later.
Step 2: Fold the lemon curd into the remaining whipped cream gently, combining until smooth. Refrigerate this lemon cream mixture until you’re ready to assemble.
Step 3: In another large bowl, beat the softened cream cheese and confectioners’ sugar together until smooth and creamy. Add the blueberry jam and fresh lemon juice, and continue mixing until fully combined.
Step 4: Begin assembly in a 13 x 9-inch baking dish. Spread a thin layer of the cheesecake mixture on the bottom. Then, place a single layer of lemon Oreo cookies to cover the base. Spoon half of the cheesecake mixture over the Oreos and spread it evenly. Next, layer half of the lemon cream mixture on top and smooth it out.
Step 5: Repeat the layering process with the remaining Oreos, the rest of the cheesecake mixture, and finally the remaining lemon cream mixture. Finish by spreading the reserved plain whipped cream over the top.
Step 6: Chill the lasagna in the refrigerator for at least 2 hours or overnight for best results. Right before serving, add a sprinkle of lemon zest and a few fresh blueberries on top for a bright and elegant finish.
Notes
For best results, use softened cream cheese to prevent lumps.
Make ahead and chill overnight for easier slicing and better flavor.
Swap blueberry jam with raspberry or strawberry for a twist.
Not freezer-friendly due to the whipped cream base.
- Prep Time: 10 minutes + Time: 2 hours chilling
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 15 servings)
- Calories: 729
- Sugar: 46g
- Carbohydrates: 62g
- Protein: 6g