Lemon Blueberry Lasagna Delight

This easy Lemon Blueberry Lasagna brings together the tang of lemon, creamy cheesecake, and sweet blueberries all layered in a no-bake dessert that stuns at any party or potluck. The cool, fruity flavors and soft texture are irresistible on warm days or whenever you want something special without turning on the oven.

My family begged me to bring this to Easter for years after I first served it at a summer picnic. Everyone always requests the recipe

Ingredients

• Golden Oreo cookies: Rich vanilla flavor and crisp texture create a perfect crust. For the best result choose fresh cookies and pulse with filling for stickiness
• Unsalted butter: Holds the crust together while letting the Oreo flavor shine and gives richness. Use fresh unsalted butter
• Frozen blueberries: Offer a bold purple color and juicy sweetness. Thaw fully so your creamy layer is smooth
• Greek yogurt: Adds tang and keeps cheesecake feeling light. Blueberry flavor adds extra berry punch but plain works too
• Gelatine powder: Firms up the cheesecake layer without baking. Use fresh gelatine powder for best setting
• Cold water: Needed for blooming gelatine so the cake holds its shape
• Cream cheese: Softened for a creamy smooth filling. Go for full-fat and bring to room temp for easy mixing
• Powdered sugar: Sweetens the filling while keeping it silky. Sift for best texture
• Vanilla: Rounds out the cheesecake flavor. Use pure vanilla for the best taste
• Cool Whip: Convenient and stable whipped topping gives the creamy lift in every layer. Use thawed or make fresh whipped cream for richer taste
• Lemon instant pudding: Mixes up fast and brings a tart refreshing vibe to the middle layer. Choose instant pudding for reliable setting
• Milk: Essential for silky pudding. Use whole milk for a richer flavor
• White chocolate bar or block: Shaved for pretty curls on top. Choose real white chocolate for the easiest curls and sweetest finish

Step-by-Step Instructions

Make the Crust:

Press all the Golden Oreo cookies including the filling into fine crumbs using a food processor until no large pieces remain. Add melted unsalted butter and stir until the mixture feels evenly moistened and clumps together when pressed. Firmly press this mixture into the bottom of a deep dish pan about nine by thirteen inches making an even layer. Place the pan in the freezer to set while you prepare the next layer

Prepare the Blueberry Cheesecake Layer:

Let frozen blueberries thaw completely so they release their juices and blend smoothly. In a food processor combine the blueberries with Greek yogurt and blend until mostly smooth with a few flecks for texture. In a large bowl beat softened cream cheese until it's smooth and fluffy then add vanilla and powdered sugar and blend again until silky and lump free. Bloom gelatine powder in cold water for about ten minutes until spongy then microwave and stir just until dissolved and no lumps remain. With the mixer running on medium speed slowly pour the dissolved gelatine into the cream cheese mixture so it distributes evenly. Fold in Cool Whip until the layer looks light and fluffy then scrape down the bowl to be sure everything is incorporated. Spread gently over the chilled Oreo crust in the pan. Freeze again for about twenty minutes to make the next layer easier to spread

Make the Lemon Pudding Layer:

In a clean bowl whisk together lemon instant pudding and cold milk for several minutes until thickened and silky. Blend in one cup of Cool Whip until it's pale and creamy then spread this mixture over the set blueberry cheesecake layer in your pan. Freeze briefly for five to ten minutes to firm before topping

Finish with Whipped Topping and Garnish:

Spread a thick layer of Cool Whip over the pudding making pretty swirls if you like. Chill in the fridge for four hours or up to overnight so everything sets fully and slices cleanly. For a final flourish use a vegetable peeler to shave white chocolate curls from a bar and scatter generously across the top just before serving

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I love using frozen blueberries for their deep color and bold flavor My kids always sneak into the fridge for extra curls of white chocolate long before dessert is served

Storage tips

Store the Lemon Blueberry Lasagna covered in the refrigerator. It keeps well for five to six days and the flavors meld as it sits making leftovers even more delicious. For best texture do not freeze this dessert as the pudding and whipped layers may separate once thawed

Ingredient substitutions

You can use homemade whipped cream if you prefer a richer touch. Simply whip three cups cold heavy cream with some powdered sugar and a splash of vanilla until stiff peaks form and use in place of Cool Whip. If you have only fresh blueberries you can use those though the color will be lighter

Serving suggestions

Cut squares with a warm knife for the cleanest slices and serve chilled with extra blueberries or lemon zest on top. This is ideal for spring and summer feasts or any time you need a showstopping dessert with minimal effort

Cultural or historical context

No-bake layered desserts like this are American classics popular at potlucks and family gatherings where fridge cakes and lushes shine for their fuss free assembly and easy transport

Frequently Asked Questions

→ How do I make the crust for this dessert?

Combine ground golden Oreo cookies with melted butter, then press the mixture into a dish and chill until firm.

→ What gives the blueberry layer its texture and color?

Frozen blueberries, Greek yogurt, and cream cheese blend together with gelatine and whipped topping, creating a vibrant, creamy filling.

→ Can I use fresh blueberries instead of frozen?

Yes, though the blueberry layer color may be lighter and less vibrant if made with fresh berries rather than frozen.

→ How long does it need to chill before serving?

It sets best after at least 4 hours in the refrigerator, or overnight for optimal results.

→ How do I make homemade whipped cream for the topping?

Beat chilled heavy cream with vanilla until soft peaks form, then mix in powdered sugar and beat to stiff peaks before spreading over the dessert.

→ How should I store leftovers?

Keep leftovers covered in the fridge; they remain fresh for up to 5–6 days.