Lemon-Blueberry Cheesecake Lasagna Recipe

Introduction

This Lemon-Blueberry Cheesecake Lasagna is a refreshing and creamy layered dessert perfect for spring and summer gatherings. Combining tangy lemon curd, sweet blueberry jam, and crunchy lemon Oreos, it’s a delightful treat that’s simple to assemble and sure to impress.

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, for topping
• Fresh blueberries, for topping

Instructions

1. Step 1: In a large bowl, beat the heavy cream with a handheld mixer on medium-high speed until stiff peaks form. Transfer a heaping 2 cups of whipped cream to a medium bowl and refrigerate until needed.
2. Step 2: Fold the lemon curd gently into the remaining whipped cream. Refrigerate this lemon curd mixture until ready to use.
3. Step 3: In another large bowl, beat the softened cream cheese and confectioners’ sugar with a handheld mixer on medium-high until smooth. Add blueberry jam and lemon juice, then beat until fully combined.
4. Step 4: In a 13″ x 9″ baking dish, spread a thin layer of the cheesecake mixture. Cover the entire bottom with lemon Oreos. Spoon half of the cheesecake mixture over the Oreos and spread evenly. Layer half of the lemon curd mixture on top, also spreading evenly. Repeat the layers with the remaining Oreos, cheesecake mixture, and lemon curd mixture. Finally, spread the reserved whipped cream on top. Refrigerate for at least 2 hours or overnight until well chilled.
5. Step 5: Just before serving, sprinkle the top with finely grated lemon zest and fresh blueberries for a bright and beautiful finish.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract when beating the cream cheese mixture.
• Substitute lemon Oreos with vanilla wafers if you prefer a milder cookie base.
• Use fresh lemon curd for a brighter, more natural taste if available.
• Allow the dessert to chill overnight for cleaner slices and best flavor melding.

Storage

Store the cheesecake lasagna covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for about 10 minutes for easier slicing. This dessert is not suitable for freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake lasagna actually benefits from chilling overnight, allowing the flavors to meld and the layers to set for cleaner slices.

What if I don’t have lemon Oreos?

If lemon Oreos aren’t available, you can use vanilla wafers or graham crackers for the cookie layers. The flavor will be slightly different but still delicious.

Lemon-Blueberry Cheesecake Lasagna Recipe

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★★★★★

4.7 from 87 reviews

• Author: lilan
• Total Time: 2 hours 20 minutes
• Yield: 12 servings 1x

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Description

This Lemon-Blueberry Cheesecake Lasagna is a no-bake, layered dessert combining rich cream cheese filling, tangy lemon curd, sweet blueberry jam, and zesty lemon Oreos. Topped with whipped cream, fresh lemon zest, and blueberries, it offers a refreshing and elegant treat that’s perfect for gatherings and special occasions.

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Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 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

Lemon Curd Mixture

• 2 cups heavy cream
• 12 oz store-bought or homemade lemon curd

Additional Ingredients

• 48 lemon Oreos
• Finely grated lemon zest, for topping
• Fresh blueberries, for topping

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Instructions

1. Whip the Cream: In a large bowl, use a handheld mixer on medium-high speed to 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.
2. Make the Lemon Curd Mixture: To the remaining whipped cream, gently fold in the lemon curd until combined. Cover and refrigerate until ready to use.
3. Prepare the Cheesecake Mixture: 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 continue beating until everything is well combined.
4. Assemble the Lasagna: In a 13″ x 9″ baking dish, spread a thin layer of the cheesecake mixture evenly over the bottom. Arrange a single layer of lemon Oreos to cover the base completely. Spoon about half of the remaining cheesecake mixture over the Oreos and spread evenly. Next, top this layer with half of the lemon curd mixture and spread it out smoothly. Repeat by adding the remaining Oreos as the next layer, followed by the remaining cheesecake mixture, and finally the remaining lemon curd mixture. Finish the top with the reserved whipped cream layer. Cover and refrigerate for at least 2 hours or up to overnight to allow layers to set.
5. Serve: When ready to serve, garnish the top with finely grated lemon zest and fresh blueberries for an attractive, flavorful finish.

Notes

• For best results, soften cream cheese to room temperature before mixing to avoid lumps.
• Use fresh lemon curd for a vibrant lemon flavor; store-bought works well too.
• Allow enough chilling time so layers set properly and flavors meld.
• The dessert can be prepared a day in advance, making it perfect for entertaining.
• If lemon Oreos are unavailable, substitute with regular Oreos or lemon-flavored sandwich cookies.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: lemon cheesecake lasagna, no bake dessert, layered dessert, blueberry cheesecake, lemon curd dessert, summer dessert