Lemon Blueberry Lasagna (Printable)
Layered no-bake dessert with lemon cream, blueberry sauce, and a buttery cookie base. Serves 12.
# What goes in:
→ 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
# Directions:
01 - Combine the crushed cookies with the melted butter in a bowl. Press the mixture firmly and evenly into the bottom of a 9x13 inch dish. Refrigerate while preparing the next layer.
02 - Add the blueberries, granulated sugar, lemon juice, and water to a saucepan. Cook over medium heat until the berries begin to burst. Whisk the cornstarch with a small splash of water to form a slurry, then stir it into the berry mixture. Simmer until the sauce thickens, about 2 minutes. Remove from heat and let cool completely.
03 - Beat the cream cheese with the powdered sugar in a large bowl until completely smooth. Incorporate the lemon zest and lemon juice, mixing until evenly combined. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture until just blended.
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 before serving. Finish with a scattering of fresh blueberries and a dusting of lemon zest.
# Expert Advice:
01 -
- It looks like you spent all day but requires zero oven time
- The tart lemon and sweet blueberries balance each other perfectly so it never feels too rich
02 -
- The blueberry sauce must be completely cool before you layer it or the cream will melt and bleed into a muddy mess
- Overmixing the whipped cream into the cream cheese is the number one way to deflate the whole dessert so stop folding the second no streaks remain
03 -
- Taste the lemon cream before folding in the whipped cream and adjust the zest or juice if it does not sing enough
- Sprinkle a thin layer of crushed cookies between the berry and cream layers for an unexpected crunch that makes people ask what you did differently