Lemon-Blueberry Cheesecake Lasagna Recipe

Introduction

This Lemon-Blueberry Cheesecake Lasagna is a delightful no-bake dessert layered with creamy lemon curd, tangy blueberry jam, and crisp lemon Oreos. Perfect for warm days, it combines fresh citrus flavors with a smooth cheesecake texture in an easy-to-assemble treat.

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 and fresh blueberries, for topping

Instructions

1. Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. Transfer about 2 cups of the whipped cream to a medium bowl and refrigerate until ready to use.
2. Step 2: To the remaining whipped cream, gently fold in the lemon curd. Cover and refrigerate until needed.
3. Step 3: In another large bowl, beat the softened cream cheese and confectioners’ sugar on medium-high speed until smooth. Add the blueberry jam and fresh 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 on the bottom. Cover completely with a layer of lemon Oreos. Spoon half of the cheesecake mixture evenly over the Oreos, followed by half of the lemon curd whipped cream mixture. Repeat the layers starting with Oreos, then cheesecake mixture, and lemon curd mixture. Finally, spread the reserved plain whipped cream on top. Refrigerate for at least 2 hours or up to overnight to set.
5. Step 5: Just before serving, sprinkle the top with finely grated lemon zest and fresh blueberries for a fresh, colorful finish.

Tips & Variations

• Use homemade lemon curd for a fresher, more vibrant flavor, or choose your favorite store-bought brand for convenience.
• If lemon Oreos are hard to find, substitute with regular vanilla Oreos and add extra lemon zest to the layers for brightness.
• For a berry twist, swap blueberry jam with raspberry or blackberry jam.
• Whip the cream just until stiff peaks form to avoid overworking and keep the layers light and fluffy.

Storage

Cover the lasagna with plastic wrap and store it in the refrigerator for up to 3 days. This dessert is best served chilled; if needed, let it sit at room temperature for 10 minutes before serving to soften slightly. Do not freeze, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this no-bake cheesecake lasagna can be assembled up to a day in advance and refrigerated until ready to serve, making it perfect for entertaining.

What if I don’t have lemon Oreos?

If lemon Oreos are unavailable, regular vanilla or golden Oreos work well. You can boost the lemon flavor by adding extra lemon zest or a drizzle of lemon juice in the layers.

Lemon-Blueberry Cheesecake Lasagna Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

This refreshing Lemon-Blueberry Cheesecake Lasagna is a no-bake layered dessert featuring creamy lemon curd, luscious blueberry cheesecake mixture, and zesty lemon Oreos. It’s perfect for warm weather entertaining or any occasion that calls for a show-stopping, easy-to-make sweet treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Whipped Cream & Lemon Curd

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

Cheesecake Layer

• 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

Other Ingredients

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

Instructions

1. Whip the Cream: In a large bowl, using a handheld mixer on medium-high speed, beat the heavy cream until stiff peaks form. Transfer a heaping 2 cups of whipped cream to a medium bowl and refrigerate until ready to use.
2. Make Lemon Curd Mixture: To the remaining whipped cream in the large bowl, gently fold in the lemon curd until fully incorporated. Refrigerate this mixture until ready to assemble.
3. Prepare Cheesecake Mixture: In another large bowl, beat the softened cream cheese and confectioners’ sugar on medium-high speed until smooth and creamy. Add in the blueberry jam and fresh lemon juice, then beat again until combined thoroughly.
4. Assemble the Lasagna: In a 13″ x 9″ baking dish, start by spreading a thin layer of the cheesecake mixture evenly over the bottom. Arrange a layer of lemon Oreos to cover the entire bottom. Spoon half of the remaining cheesecake mixture over the Oreos and spread evenly. Top with half of the lemon curd mixture and smooth it out. Repeat with the remaining Oreos, cheesecake mixture, and lemon curd mixture, layering each evenly. Finish with the reserved whipped cream spread on top.
5. Chill: Refrigerate the assembled cheesecake lasagna for at least 2 hours, or up to overnight, allowing flavors to meld and the dessert to firm up.
6. Garnish and Serve: Just before serving, sprinkle the top with finely grated lemon zest and fresh blueberries for a bright, fresh presentation.

Notes

• This cheesecake lasagna is a no-bake dessert, making it quick and simple to prepare.
• Use room temperature cream cheese to ensure a smooth cheesecake mixture without lumps.
• For lemon curd, store-bought works well, but homemade adds a fresh flavor if you prefer.
• The lemon Oreos add a citrusy crunch but can be swapped for any lemon-flavored cookie if unavailable.
• Refrigerating overnight enhances the flavors and texture.
• Make sure to use fresh blueberries for topping to add color and tangy freshness.

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