Description
This no-bake Lemon Blueberry Lasagna features layers of buttery vanilla wafer crust, a creamy lemon-infused cream cheese filling, and a bright blueberry topping, crowned with a light whipped cream. It’s an easy-to-make, crowd-pleasing dessert perfect for any occasion.
Ingredients
- 1 (14.4 oz) package vanilla wafers, finely crushed (about 2.5 cups crumbs)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed and divided OR 2 cups heavy whipping cream + 1/4 cup powdered sugar + 1 tsp vanilla extract (for homemade whipped cream)
- 4 cups fresh or frozen blueberries (if frozen, thaw and drain excess liquid)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- For the Crust: In a medium bowl, combine crushed vanilla wafers and melted butter until crumbs are moistened. Press firmly into the bottom of a 9×13 inch baking dish. Refrigerate for at least 15 minutes.
- For the Cream Cheese Layer: In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, mixing until creamy. Stir in lemon juice and lemon zest. Gently fold in half of the thawed whipped topping until just combined. Spread evenly over the chilled crust.
- For the Blueberry Layer: In a small saucepan, combine blueberries, granulated sugar, and cornstarch. Cook over medium heat, stirring, until thickened and berries begin to burst (about 5-7 minutes). Remove from heat and let cool completely. Once cool, spoon the blueberry mixture evenly over the cream cheese layer.
- For the Topping: Gently spread the remaining half of the thawed whipped topping over the blueberry layer, covering completely.
- Chill: Cover the dish loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the lasagna to set properly.
- Serve: Cut into squares and garnish with extra lemon zest or fresh blueberries, if desired. Enjoy!
- Prep Time: 30 mins
- Cook Time: 5 mins (for blueberry sauce, optional bake for crust)