Description
A bright and creamy Lemon-Blueberry Cheesecake Lasagna with a buttery graham cracker crust, smooth lemon cheesecake layer, and sweet blueberry topping. A refreshing no-bake layered dessert perfect for gatherings.
Ingredients
Units
Scale
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 2 cups fresh blueberries
- 1/4 cup granulated sugar (for blueberry layer)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Lightly grease a 9×13 inch baking dish.
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until evenly mixed.
- Press the crust mixture firmly into the bottom of the baking dish and refrigerate for 20 minutes to set.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Add fresh lemon juice, lemon zest, and vanilla extract, mixing until combined.
- In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Spread the lemon cheesecake layer evenly over the chilled crust.
- In a saucepan, combine blueberries, ¼ cup granulated sugar, cornstarch, and water. Cook over medium heat for 5 to 7 minutes until thickened.
- Allow the blueberry mixture to cool slightly, then spread evenly over the lemon layer.
- Refrigerate for at least 4 hours or until fully set.
- Slice into squares and serve chilled.
Notes
- Use room temperature cream cheese for a smooth filling.
- Allow blueberry topping to cool before spreading.
- Chill thoroughly for clean, defined slices.
- Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 290mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg