Blueberry Cream Cheesecake Lasagna: A No-Bake, Layered Dessert Dream
Looking for a show-stopping dessert that’s as delicious as it is beautiful? This Blueberry Cream Cheesecake Lasagna layers fluffy cheesecake filling, homemade blueberry pie filling, and ladyfinger cookies (or cake) into one incredible treat. With a light, creamy texture and the sweet-tart burst of blueberries, this no-bake dessert is perfect for special occasions, summer gatherings, or any time you want to impress your friends and family.
Why You’ll Love This Recipe
This no-bake dessert combines the best of cheesecake, cake, and fruity pie into one elegant dish. The layers of ladyfingers or cake soak up the sweet cream and blueberry flavors, while the cheesecake filling adds a creamy richness. It’s light yet indulgent, with a refreshing burst of blueberry pie filling that complements the silky cheesecake layers. The best part? You don’t need to turn on the oven, making it a fantastic choice for warm weather or when you want a no-fuss dessert.
Blueberry Cream Cheesecake Lasagna Recipe
Ingredients:
Bottom Layer:
- Ladyfinger cookies, pound cake, or angel food cake slices
- Optional: Milk for dipping ladyfingers
Cheesecake Filling:
- 2 cups whipped cream (1 cup whipping cream, whipped)
- 12 oz cream cheese, softened
- 2/3 cup powdered sugar
- Optional: 2 tablespoons lemon juice or 1 teaspoon lemon extract or vanilla extract
Blueberry Pie Filling:
- 1 1/2 cups fresh or frozen blueberries
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice or water
Whipped Cream Layer:
- 2 cups whipped cream (1 cup whipping cream, whipped, plus 1/3 cup powdered sugar for stabilization)
Optional Garnish:
- Finely chopped white chocolate chips, shaved white chocolate bar, or white chocolate curls
Directions:
- Prepare the Blueberry Pie Filling
- In a medium saucepan, combine the blueberries, sugar, cornstarch, and lemon juice (or water).
- Bring the mixture to a boil over medium-high heat, stirring frequently. Let it simmer for 4-8 minutes, or until the filling thickens.
- Remove from heat and allow the filling to cool. Transfer to the fridge to thicken further as it cools.
- Make the Cheesecake Filling
- In a mixing bowl, whip together the softened cream cheese, powdered sugar, and lemon juice or vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until well combined. Be careful not to overmix. Chill in the fridge until ready to assemble.
- Layering the Dessert
- In an 8×8 inch pan, place a layer of ladyfinger cookies, pound cake slices, or angel food cake slices. If using ladyfingers, you may dip them lightly in milk before layering to soften.
- Spread half of the prepared blueberry pie filling over the cake layer.
- Scoop the cheesecake filling over the blueberry layer and spread it evenly.
- Add the remaining blueberry filling on top of the cheesecake layer and gently swirl or spread it evenly.
- Finish with a generous layer of whipped cream on top of the blueberry layer.
- Chill and Set
- Cover the pan and refrigerate for at least 6 hours, or preferably overnight, to allow the layers to set and for the ladyfingers or cake to soften and absorb the flavors.
- Optional Garnish
- Before serving, sprinkle the top with finely chopped white chocolate chips, shaved chocolate, or curls for an added touch of sweetness and texture.
- Serve and Enjoy
- Once fully chilled and set, slice into portions and serve your Blueberry Cream Cheesecake Lasagna. Enjoy the creamy, fruity, and indulgent layers with every bite!
Recipe Notes:
- Ladyfinger Tip: If you prefer a softer texture, briefly dip the ladyfingers in milk or a light syrup before layering. For a firmer texture, use them as is.
- Blueberry Substitution: You can swap out blueberries for other berries like strawberries or raspberries for a twist on this dessert.
- Stabilized Whipped Cream: Stabilizing the whipped cream with powdered sugar helps it hold its shape in the dessert. If you prefer, you can use pre-made whipped topping.
Nutritional Information:
- Prep Time: 20 minutes
- Cook Time (for blueberry filling): 10 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: 6 hours 30 minutes
- Calories: 320 per serving
- Servings: 9 servings
This Blueberry Cream Cheesecake Lasagna is a delightful, light, and creamy dessert that’s sure to become a favorite in your dessert rotation. With its simple ingredients and no-bake assembly, it’s perfect for making ahead of time and serving to guests or enjoying as a special treat for yourself. Each bite is a heavenly mix of cake, cheesecake, and blueberry pie filling!
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Blueberry Cream Cheesecake Lasagna
- Total Time: 6 hours 30 minutes
- Yield: 9 1x
Description
This Blueberry Cream Cheesecake Lasagna is a luscious layered dessert perfect for any occasion. The bottom layer starts with delicate ladyfinger cookies (or cake), followed by a rich and creamy cheesecake filling. Fresh blueberry pie filling is swirled between the layers for a burst of fruity flavor, and the whole dessert is topped with a light, fluffy layer of whipped cream.
Ingredients
Bottom Layer:
Ladyfinger cookies, pound cake, or angel food cake slices
Optional: Milk for dipping ladyfingers
Cheesecake Filling:
2 cups whipped cream (1 cup whipping cream, whipped)
12 oz cream cheese, softened
2/3 cup powdered sugar
Optional: 2 tablespoons lemon juice or 1 teaspoon lemon extract or vanilla extract
Blueberry Pie Filling:
1 1/2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice or water
Whipped Cream Layer:
2 cups whipped cream (1 cup whipping cream, whipped, plus 1/3 cup powdered sugar for stabilization)
Optional Garnish:
Finely chopped white chocolate chips, shaved white chocolate bar, or white chocolate curls
Instructions
Blueberry Pie Filling:
In a medium saucepan, combine the blueberries, sugar, cornstarch, and lemon juice (or water).
Bring to a boil over medium-high heat, stirring frequently.
Let simmer for 4-8 minutes until thickened. Remove from heat and allow to cool. Transfer to the fridge to continue thickening as it cools.
Cheesecake Filling:
In a mixing bowl, whip together the softened cream cheese, powdered sugar, and lemon or vanilla extract until smooth and creamy.
Fold in the prepared whipped cream and mix until well combined but do not overbeat. Chill in the fridge until ready to assemble.
Layering:
Place a layer of ladyfinger cookies, pound cake slices, or angel food cake slices in the bottom of an 8×8 inch pan. If using ladyfingers, you may lightly dip them in milk before layering.
Spread half of the blueberry filling over the cake layer.
Scoop the cheesecake filling on top of the blueberry layer and spread evenly.
Add the remaining blueberry filling on top of the cheesecake layer and gently swirl or spread evenly.
Finish by spreading a layer of whipped cream on top of the blueberry layer.
Cover the pan and refrigerate for at least 6 hours or overnight to allow the layers to set and the ladyfingers to soften.
Optional:
Before serving, sprinkle with finely chopped white chocolate chips, shaved chocolate, or curls for added sweetness and texture.
Serve:
Once chilled, slice and serve your Blueberry Cream Cheesecake Lasagna. Enjoy!
- Prep Time: 20 minutes
- Cook Time: (for blueberry filling): 10 minutes
Nutrition
- Calories: 320