No-Bake Blueberry Cream Cheesecake Lasagna
Layers of creamy cheesecake, fresh blueberries, and graham cracker crumbs come together in this luxurious no-bake dessert.
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!