Description
Lemon Blueberry Lasagna is a delightful and easy no-bake dessert featuring layers of Oreo crust, blueberry cheesecake, lemon pudding, and topped with whipped cream and white chocolate curls. This refreshing American dessert combines creamy textures with fresh fruit flavors for a perfect treat any time.
Ingredients
Scale
Oreo Crust:
- 36 Golden Oreo cookies
- 1/2 cup unsalted butter, melted
Blueberry Cheesecake Layer:
- 2 1/4 cups frozen blueberries, thawed
- 1/4 cup Greek yogurt (blueberry or plain)
- 5 teaspoons gelatin powder (2 x 7g envelopes)
- 1/3 cup cold water
- 16 oz cream cheese, softened
- 1 1/2 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
- 2 cups Cool Whip
Lemon Pudding Layer:
- 2 (3.4 oz) packages lemon instant pudding mix
- 2 1/2 cups cold milk
- 1 cup Cool Whip
Topping:
- 2 1/2 to 3 cups Cool Whip
- 6 oz white chocolate bar or block (for curls)
Instructions
- Make the Oreo Crust: Crush the Golden Oreo cookies with their filling in a food processor until fine crumbs form. In a bowl, mix the crushed Oreos with the melted butter until well combined. Press this mixture firmly into the bottom of a 9 x 13-inch deep dish pan. Place it in the freezer to firm up while preparing the next layer.
- Prepare Blueberry Cheesecake Layer: Dissolve gelatin powder in 1/3 cup cold water and set aside to bloom. In a food processor, pulse thawed blueberries and Greek yogurt together, keeping the liquid to maintain color and texture. In a large bowl, beat the softened cream cheese until smooth. Add vanilla extract and powdered sugar, beating until creamy. Microwave the bloomed gelatin until fully dissolved, then gradually add it into the cream cheese mixture while mixing on medium speed. Fold in the blueberry mixture and finally add the Cool Whip, mixing until fully incorporated. Spread this blueberry cheesecake mixture evenly over the chilled Oreo crust and freeze for 15-20 minutes.
- Make Lemon Pudding Layer: In a bowl, whisk together the lemon instant pudding mix and cold milk until thickened. Stir in 1 cup of Cool Whip until smooth. Spread this pudding layer over the set blueberry cheesecake layer, then freeze again for 5-10 minutes to set.
- Add Topping: Spread 2 1/2 to 3 cups of Cool Whip over the lemon pudding layer smoothly. Refrigerate the entire dessert for at least 4 hours or preferably overnight to allow flavors to meld and layers to firm.
- Create White Chocolate Curls: At room temperature, use a vegetable peeler to shave curls off the white chocolate bar. Sprinkle these curls generously over the top of the chilled dessert before serving.
- Storage: Keep the lasagna covered in the refrigerator for up to 5-6 days for best freshness.
Notes
- You can substitute the Cool Whip with homemade whipped cream by beating 3 cups of chilled heavy cream with 2 teaspoons vanilla until soft peaks form, then adding powdered sugar to taste and whipping until stiff peaks form.
- Frozen blueberries are recommended for the vibrant purple color of the cheesecake layer; fresh blueberries will result in a lighter grayish color.
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Lemon Blueberry Lasagna, no-bake dessert, blueberry cheesecake, lemon pudding, Oreo crust, white chocolate curls
