Lemon Blueberry Lasagna (Printable)
Chilled no-bake layers of lemon cream, blueberry compote, and a buttery vanilla cookie crust—bright and creamy.
# What You'll Need:
→ Crust
01 - 7 ounces vanilla wafer cookies or graham crackers, crushed
02 - 5.5 tablespoons unsalted butter, melted
→ Lemon Cream Layer
03 - 8 ounces cream cheese, softened
04 - 1 2/3 cups powdered sugar
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon finely grated lemon zest
07 - 1 cup heavy whipping cream, cold
→ Blueberry Layer
08 - 2 2/3 cups fresh or frozen blueberries
09 - 1/3 cup granulated sugar
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
12 - 1 cup heavy whipping cream, cold
13 - 2 2/3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - Fresh blueberries for garnish (optional)
# How To Make:
01 - Combine crushed vanilla wafers or graham crackers with melted butter in a bowl until the texture resembles wet sand. Evenly press the mixture into the base of a 9x13-inch rectangular baking dish using a spatula or the back of a measuring cup. Transfer the pan to the freezer to firm the crust while preparing the next components.
02 - In a mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth. Incorporate powdered sugar, fresh lemon juice, and lemon zest; blend until homogeneous. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the lemon cream base. Spread this mixture carefully over the chilled crust using a spatula.
03 - In a saucepan set over medium heat, combine blueberries, granulated sugar, and lemon juice. Stir until the berries begin to burst and release juice, approximately 4 to 5 minutes. Introduce the cornstarch slurry and continue stirring until the mixture thickens, about 2 to 3 minutes. Remove from heat and cool completely before assembling.
04 - Once cooled, carefully spread the blueberry mixture evenly over the lemon cream layer. Use a spatula to smooth the surface if needed.
05 - Whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped topping over the blueberry layer, ensuring an even finish.
06 - Sprinkle freshly grated lemon zest and, if desired, additional blueberries on the surface for decorative effect.
07 - Refrigerate for at least 4 hours, ideally overnight, to allow the layers to set fully before slicing and portioning.
# Expert Tips:
01 -
- No one can resist that soft, creamy lemon layer between bursts of blueberry and buttery cookie crunch—it feels like summer in every bite.
- I still catch myself making this for any last-minute party, because it's simple yet always impresses.
02 -
- If the blueberry layer is even a little warm, it will melt the lemon cream below—never skip that cooling step.
- Crushing the cookies by hand creates a mix of crumbs and chunks that holds up better to the cream than a food processor blitz.
03 -
- Scrape the sides of your mixing bowls every time for the smoothest, most consistent layers—skipping this once led to a surprise chunk of plain cream cheese.
- A fresh lemon really does make all the difference; bottled juice just can’t compare in this recipe.