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!