Lemon-Blueberry Cheesecake Lasagna: The Perfect No-Bake Summer Dessert

Are you looking for an impressive dessert that doesn’t require turning on the oven during hot summer days? This Lemon-Blueberry Cheesecake Lasagna is the answer to your dessert dreams! Imagine layers of lemony cream cheese filling, sweet blueberry jam, and crunchy lemon cookies creating a symphony of flavors and textures in every bite. The bright citrus notes perfectly balance the sweet juicy blueberries, making this Lemon-Blueberry Cheesecake Lasagna the ultimate crowd-pleaser for any gathering. Whether you’re hosting a backyard barbecue or need a show-stopping dessert for a potluck, this layered no-bake treat will have everyone asking for the recipe.

Why You’ll Love This Lemon-Blueberry Cheesecake Lasagna

• ✅ This no-bake Lemon-Blueberry Cheesecake Lasagna requires zero oven time – perfect for hot summer days
• ✅ The creamy lemon blueberry cheesecake layers create an irresistible flavor combination that balances sweet and tangy
• ✅ Can be prepared a day ahead, making it ideal for entertaining when you want stress-free dessert options
• ✅ This chilled lemon blueberry cheesecake treat is refreshing and perfect for warm weather gatherings
• ✅ The layered Lemon-Blueberry Cheesecake Lasagna presentation looks impressive with minimal effort required
• ✅ Each bite delivers the perfect ratio of cookie crunch, creamy cheesecake and fruity blueberry goodness

Ingredients for Lemon-Blueberry Cheesecake Lasagna

For the Layers:

• 2 cups heavy cream
• 12 oz. store-bought or homemade lemon curd
• 3 (8-oz.) packages cream cheese, softened to room temperature
• 1/3 cup (38 g.) confectioners’ sugar
• 1 (13-oz.) jar blueberry jam
• 1 Tbsp. fresh lemon juice
• 48 lemon Oreos (regular Oreos with a cream cheese layer works as an alternative)

For Topping:

• Finely grated lemon zest
• Fresh blueberries

Ingredient Notes:

• For a lighter version, use Neufchâtel cheese instead of full-fat cream cheese
• Can’t find lemon Oreos? Golden Oreos or graham crackers with a sprinkle of lemon zest work wonderfully
• Consider using low-sugar blueberry jam if you prefer a less sweet dessert
• Homemade lemon curd will elevate this Lemon-Blueberry Cheesecake Lasagna to gourmet status, but store-bought works perfectly fine

How to Make Lemon-Blueberry Cheesecake Lasagna – Step by Step

Preparing the Cookie Layer

Step 1: Select a 9×13-inch baking dish and arrange a single layer of lemon Oreos on the bottom (about 16 cookies), breaking some if needed to fill gaps.

Step 2: Set aside additional cookies for the middle layer and final crumbled topping if desired.

Creating the Lemon Cheesecake Mixture

Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2-3 minutes.

Step 4: Add the confectioners’ sugar and beat until incorporated. Then fold in the lemon curd until fully combined into a smooth, lemony mixture.

Step 5: In a separate bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes on high speed.

Step 6: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, maintaining as much air as possible for a light, fluffy texture.

Preparing the Blueberry Layer

Step 7: In a small bowl, stir the blueberry jam with 1 tablespoon fresh lemon juice to make it more spreadable.

Assembling the Lemon-Blueberry Cheesecake Lasagna

Step 8: Spread half of the lemon cheesecake mixture over the cookie base, smoothing into an even layer.

Step 9: Carefully spread the blueberry jam mixture over the cheesecake layer.

Step 10: Add another layer of lemon Oreos on top of the blueberry layer.

Step 11: Spread the remaining lemon cheesecake mixture on top, creating a smooth surface.

Step 12: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the Lemon-Blueberry Cheesecake Lasagna to set properly.

Step 13: Before serving, garnish with fresh blueberries and lemon zest for an eye-catching presentation.

Pro Tips for Making the Best Lemon-Blueberry Cheesecake Lasagna

• Make sure your cream cheese is completely softened to avoid lumps in your cheesecake mixture
• For the creamiest texture, don’t rush the whipping of your heavy cream – stiff peaks are essential
• Create clean layers by chilling the dessert for 30 minutes between each layer addition
• For extra lemon flavor, mix 1 tablespoon of lemon zest into the cheesecake mixture
• Want more blueberry flavor? Fold 1/2 cup fresh blueberries into the cream cheese mixture
• If the blueberry jam is too thick to spread, microwave it for 10-15 seconds to make it more pliable
• For a stunning presentation, reserve some crushed cookies to sprinkle around the edges of the final layer

Best Ways to Serve Lemon-Blueberry Cheesecake Lasagna

The ideal way to serve this delicious Lemon-Blueberry Cheesecake Lasagna is chilled, cut into squares with a sharp knife dipped in hot water between cuts for clean slices. For an extra special presentation:

• Accompany each serving with a dollop of freshly whipped cream
• Add a sprig of fresh mint for a beautiful color contrast
• Serve alongside a scoop of vanilla ice cream for an indulgent treat
• Pair with a glass of prosecco or sweet dessert wine for adult gatherings
• For brunch settings, serve with a side of fresh berries and a cup of hot coffee

This refreshing dessert is perfect for summer gatherings, baby showers, or any occasion where you need an impressive make-ahead dessert that doesn’t require turning on the oven.

Storage & Leftovers

Properly stored, your Lemon-Blueberry Cheesecake Lasagna will keep well in the refrigerator for up to 3-4 days. Here’s how to maintain its delicious texture and flavor:

• Cover tightly with plastic wrap or transfer leftovers to an airtight container
• For best texture, don’t freeze this dessert as the cookie layers may become soggy upon thawing
• If you need to make this dessert further in advance, prepare the components separately and assemble the day before serving
• Allow the dessert to sit at room temperature for 10-15 minutes before serving for the best flavor experience

Nutritional Information for Lemon-Blueberry Cheesecake Lasagna

Per serving (based on 12 servings):

• Calories: 485 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 34g
• Saturated Fat: 19g
• Cholesterol: 105mg
• Sodium: 295mg
• Sugar: 31g

Frequently Asked Questions About Lemon-Blueberry Cheesecake Lasagna

Can I make this Lemon-Blueberry Cheesecake Lasagna in advance?

Absolutely! This dessert is actually best when made 24 hours in advance, allowing all the flavors to meld together and the layers to set properly.

How long does it take to prepare Lemon-Blueberry Cheesecake Lasagna?

Active preparation time is about 30 minutes, plus at least 4 hours of chilling time. For best results, allow it to chill overnight.

Can I use fresh blueberries instead of jam in my Lemon-Blueberry Cheesecake Lasagna?

While the jam provides a consistent layer, you can cook down 2 cups of fresh blueberries with 1/4 cup sugar and 1 tablespoon lemon juice until thickened, then cool completely before using.

Is there a way to make this Lemon-Blueberry Cheesecake Lasagna lighter or lower in calories?

Yes! Use reduced-fat cream cheese, light whipped topping instead of heavy cream, and sugar-free jam to reduce the calorie content significantly.

Conclusion

This Lemon-Blueberry Cheesecake Lasagna is the perfect balance of sweet, tangy, creamy and crunchy – a true crowd-pleaser that requires no baking! The beautiful layers and bright flavors make it an impressive dessert for any occasion, from casual family gatherings to special celebrations. What makes this Lemon-Blueberry Cheesecake Lasagna truly special is how easily it comes together despite its show-stopping appearance.

Have you tried making this Lemon-Blueberry Cheesecake Lasagna? Share your experience in the comments below! Did you add your own twist or variation? We’d love to hear how this refreshing dessert worked for your special occasion.

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