Layers of creamy cheesecake, fresh blueberries, and graham cracker crumbs come together in this luxurious no-bake dessert.
Whether you’re treating yourself or impressing guests, this Blueberry Cream Cheesecake Lasagna is a sweet delight that’s as simple as it is elegant.
Ingredients
For the blueberry sauce:
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
For assembly:
- 1 package graham crackers, crushed
- 1/2 cup blueberry preserves
- Fresh blueberries for garnish
Instructions
Step 1: In a medium saucepan, combine the blueberries, sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy. Set aside to cool slightly.
Step 2: In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped cream until fully incorporated.
Step 3: Spread a thin layer of crushed graham crackers evenly over the bottom of a baking dish.
Top with half of the blueberry sauce, then spread a layer of the cheesecake mixture over the blueberries.
Repeat the layers with the remaining graham crackers, blueberry sauce, and cheesecake mixture.
Step 4: Refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld.
Step 5: Before serving, spread blueberry preserves over the top layer and garnish with fresh blueberries.
Slice into squares and serve chilled. Enjoy this no-bake masterpiece!
Tips
Swap graham crackers for shortbread or vanilla wafer cookies for a different flavor.
Add a splash of lemon juice to the blueberry sauce for a tangy twist.
Double the recipe and use a larger pan for a crowd-pleasing dessert at parties.
Layer in a glass trifle dish for an impressive presentation.
Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Thaw them and drain excess liquid before using to avoid a watery sauce.
2. How far in advance can I make this dessert?
Prepare the lasagna up to 2 days in advance. Cover and refrigerate until ready to serve.
3. Can I make this dessert gluten-free?
Absolutely! Use gluten-free graham crackers or cookies for a gluten-free version.
4. How do I prevent the layers from mixing?
Chill the dessert for at least 30 minutes after spreading each layer for cleaner separation.
5. What can I substitute for blueberry preserves?
Use any berry jam, such as raspberry or strawberry, to match your taste preferences.
No-Bake Blueberry Cream Cheesecake Lasagna
Ingredients
For the blueberry sauce:
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the cheesecake layer:
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
For assembly:
- 1 package graham crackers crushed
- 1/2 cup blueberry preserves
- Fresh blueberries for garnish
Instructions
- In a medium saucepan, combine the blueberries, sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy. Set aside to cool slightly.
- In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully incorporated.
- Spread a thin layer of crushed graham crackers evenly over the bottom of a baking dish.
- Top with half of the blueberry sauce, then spread a layer of the cheesecake mixture over the blueberries.
- Repeat the layers with the remaining graham crackers, blueberry sauce, and cheesecake mixture.
- Refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld.
- Before serving, spread blueberry preserves over the top layer and garnish with fresh blueberries.
- Slice into squares and serve chilled. Enjoy this no-bake masterpiece!
